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Ultimate Artery Clogger

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 11:39
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show me your sheep!!

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I friend just senty this to me and my mouth won't stop watering!
About the only way to make this worse health wise would be to
beer batter and deep fry it!
 
You have to check this out!
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 13:15
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OK, I added that page to my favorites folder... I gotta try that.  Excellent
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 13:49
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Bookmarked - damn I'm hungry!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 14:51
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Sweet Betsy from Pike that looks good.  Printed out for future use.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 15:38
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show me your sheep!!

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Well this should ruin it for ya.... reminds me of BD's Hot Lunch!  Grande!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 16:18
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Mmmmm....bacon.....Naughty
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 16:20
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damn that looks great!!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 19:57
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why is there no drooling smiley when you need one?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 20:33
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Wow I think the person who invented that should become president because I like the way he thinks!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/11/2009 at 20:43
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I'll give you one, my Mexican breakfast. Cut up about 300 corn tortillas into 1 inch squares.  fry up 1lb of bacon until crisp. remove bacon, Put corn tortilla squares in the bacon rendering and fry until crisp. Break up Bacon into tortillas, pour in one can of tomato sauce and one cup of HOT Pace salsa stir in until blended. Put shredded cheese over all of it, cover and simmer for 10 mins.  Serve with more Pace and sour cream.  If that doesn't make your tongue slap your brains out I don't know what will.   
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/12/2009 at 09:43
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 Alright, I can take a hint when it knocks me on my arse!    Laugh        
 
 Sleep  I dreamed about making this last night!   Sleep
 
I made one and added a nice big slab of backstrap to the center of the  sausage roll.
It was SO GOOD my tongue was having organisms!  Smile
It actually woke me up about 3am drooling like a baby teething.
 
Cencored  Won't you know it...I am all out of backstrap!
Regardless, today I am going to go get the ingredients to try this thing as defined.
If it is as good as in appears then the next step is to make it with backstrap!


Edited by budperm - September/12/2009 at 09:46
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/12/2009 at 12:55
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Give us a review when your done. 
I was going to try it but we are in a low pressure system and it has rained all of my weekend.  Sad
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/12/2009 at 16:15
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Originally posted by Trays 7940 Trays 7940 wrote:

Give us a review when your done. 
I was going to try it but we are in a low pressure system and it has rained all of my weekend.  Sad

he has to live through it before he can report anything
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/12/2009 at 19:20
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Lipitor is required to compliment that feast. It looks pretty good and I look forward to BP's results.

Doug
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/13/2009 at 09:14
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Well guys, yesterday was a total washout, rained all day.  Today look beautiful and they are calling for 80F!  I hope the hickory logs aren't totally soggy.  It was so miserable yesterday I didn't even bother going to the store so I am off this morning.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/13/2009 at 10:33
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Originally posted by budperm budperm wrote:

I friend just senty this to me and my mouth won't stop watering!
About the only way to make this worse health wise would be to
beer batter and deep fry it!
 
You have to check this out!
 
 
Bud,
 You aren't supposed to AND don't have to EAT THE WHOLE THING...
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/14/2009 at 07:23
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Trying to spoil my fun Dan? 
Actually I will be most happy to share.  You coming thru the area again anytime soon?  I got all the ingredients Sunday only to find out that my son had used all my hickory for a bondfire last month.  (he grabbd the wrong pile).  My next door neighbor smokes much more often than I do and has a nice brinkman smoker, I asked and he said he plans on smoking Tuesday or Wednesday weather permitting.  Said he was willing to give me some shelf space if I let him try it.  That is fine with me! tending a smoker for several hours gets to be a PIA.  This way I get to enjoy the endproduct without all the hassle.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/14/2009 at 13:52
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Originally posted by budperm budperm wrote:

Trying to spoil my fun Dan? 
Actually I will be most happy to share.  You coming thru the area again anytime soon?  I got all the ingredients Sunday only to find out that my son had used all my hickory for a bondfire last month.  (he grabbd the wrong pile).  My next door neighbor smokes much more often than I do and has a nice brinkman smoker, I asked and he said he plans on smoking Tuesday or Wednesday weather permitting.  Said he was willing to give me some shelf space if I let him try it.  That is fine with me! tending a smoker for several hours gets to be a PIA.  This way I get to enjoy the endproduct without all the hassle.
 
That's something my son would do...  Bandito
Still looking forward to the review...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/16/2009 at 21:39
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Deep fried might not be a bad idea.   THe first time I deep fried a goose, I thought it would be an awful method for a greasy bird, but the turkey fryer crisped the outside and the meat was delicate, juice and delicious.  Not greasyat all.   (I then had to deep fry a trio of pheasant, and they were incredible.)   Who knows what it would add to this bacon/sausage feast?   Though it might need to be tied to keep it in a nice tight roll.  
It would certainly be done faster in a fryer--3 minutes a pound.  
 
Eileen
PS  I injected the goose with my usual combo pre frying: butter, ginger, and Meyers (dark) rum.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/17/2009 at 06:04
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Frying just about anything is OKAY with me!  I too really enjoyed deep frying different kinds of birds.  Dealing with the 2-5 gallons of oil is a PIA though so I haven't done it in a while.  I eventually went and got a taller narrower pot to cook in and that helped reduce the amount of oil needed alot.  Haven't tried Pheasant yet but always wanted too.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/19/2009 at 16:45
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Ok, I made a version today, of the Ultimate Artery Clogger... I did everything the same except I put a pork tender loin in the middle and wrapped it all up.  Smoked it for 2.5 hours, 165 degrees inner temp... pulled that thing out and it was awesome...
Next time I am going to use deer sausage, and a deer tender loin... The family thought the Itallian sausage was to strong.... what a meal... It was all gone, no left overs...
I do recommend it... Good luck, Good eating...  Wink
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/20/2009 at 08:29
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Trays, ya beat me to the punch buddy!  I too, finally got to smoke mine yesterday.
I have always been one to experiment a little in the kitchen so my final product was:
 
2.5lb bacon, 2lb bulk sweet sausage, Weber's Sweet & Tangy BBQ Rub, Sweet Baby Ray's Honey and Hickory BBQ Sauce and as a final kick I added 1.5 cups of Chi-Chi's medium Salsa to the center of the log.
I was colncerned about  spicy or italian sausage being overwelming so I opted for sweet sausage on the 1st try.  Later, will experiment with differt mixtures of sausages.
 
I followed the instructions closely.  I saw the bacon I was using was a bit narrow so I ended up doing a 8x8 weave.  After I spread out the bulk sauge on the weave (1/2" thick) and seasoned it with the rub, I could see that 1lb of crumbed bacon didn't quite cover it right so I used 1.5lb of bacon.  Drizzled about 6-8 ozs of BBQ sauce all over the bacon.
 
I felt something else was needed so I added 1.5 cups of Chi-Chi's Medium Salsa piled in a row 2 inches from one end.  I started rolling  from that end trapping the salsa in the middle.
 
Made sure I pinched all opening shut in the sauge roll then I wrapped her up in the weave.
Rubbed the weave real good and popped her in a hickory fired smoker for 3 hours (165F).
at about 2 hours I painted the topside with more Sweet Baby Ray's BBQ sauce.
 
It was fanatastic guys!  The flavor was a wonderful aray of hickory, bacon, sweet sauge, molasses and honey from the sauces and just a barely discernable tweek from the salsa.  Was not very greasey at all. 
I can't wait to try this with a nice big peice of backstrap.  I think I'll keep the Chi-Chi's as part of the recipe also!
 
I give this recipe 4 stars for a first effort! StarStarStarStar  Thunbs Up
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/20/2009 at 12:20
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Originally posted by Eileen Clarke Eileen Clarke wrote:

Deep fried might not be a bad idea.   THe first time I deep fried a goose, I thought it would be an awful method for a greasy bird, but the turkey fryer crisped the outside and the meat was delicate, juice and delicious.  Not greasyat all.   (I then had to deep fry a trio of pheasant, and they were incredible.)   Who knows what it would add to this bacon/sausage feast?   Though it might need to be tied to keep it in a nice tight roll.  
It would certainly be done faster in a fryer--3 minutes a pound.  
 
Eileen
PS  I injected the goose with my usual combo pre frying: butter, ginger, and Meyers (dark) rum.  
I love cooking with Meyers rum... sometimes, I even put it in the food...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/20/2009 at 15:53
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I wonder if you can bar-b-q on low heat instead of smoking it? Anybody tried not smoking it?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/20/2009 at 16:53
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Monster, I don't tkink you can mess this recipe up.... It's just good.  Bandito
 
I can't wait to try it with deer...
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