Random Thoughts V3.0

[ThatHaole]

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My pleasure brah! I hope it does the trick, so to speak

Is it possible to get banned from LiveJasmine? I'm working hard at trying. Obviously in the Czech Republic, they have no clue about making sammiches.

[MrGoutHimself]

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Try this:
"si v kuchyni a mě sendvič, děvko"

Ha Ha.

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She will say:

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or what is more likely is:

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[MrGoutHimself]

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Bitch, you almost made me laugh.

J? milovat dlouho, mě udělat sendvič se srbsk?m baby-maso

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Bwahaha.... if she's calling your meat "baby meat" you might have a problem

"Wait! It's not baby meat... i'm a grower not a show-er!"

[MrGoutHimself]

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Strangely, I am a grower, but I was referring to the rumors that Serbs eat babies. I heard that a lot when I was "in-country." Didn't matter either way, I was being ordered/paid to shoot the fuckers, I didn't care if they ate babies, or barbequed chicken wrapped in bacon.

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What about barbequed babies wrapped in bacon?!?

CAN I GET A RECIPE UP IN THIS MUTHA FUCKA?! FISHMAN... where you at?!

[ThatHaole]

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This particular photo shows dark meat, but that is only because I couldn't find any photos with white babies in a grinder. It's cool though. We all taste the same under the skin.




2 pounds thick cut bacon
2 pounds ground baby
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

To kick off the construction of this pork & baby medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.


The next step is to add some barbecue seasoning on top of your bacon weave.


Now that youe pork is well seasoned, it's time to add the baby. Take two pounds of ground brat and layer it directly on top of your bacon weave. Be sure to press the baby sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.



Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our baby sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn't quite lost all of the softness yet. Regardless of how well done you like yours, you?ll need to crumble or chop the cooked strips into bite size pieces and place on top of the baby layer. (Note-It?s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw baby, you?ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)



Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces.



Now comes the fun part. Very carefully separate the front edge of the baby layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the baby as tight as possible and be sure to release any air pockets that may have formed. Once the baby is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.



To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.



Sprinkle some barbecue seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Baby Explosion at 225 degrees in a constant cloud of hickory smoke until your thermometer gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

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Hot Damn! That's GOOD EATIN' RIGHT THAR! YEEEEEH HAWWW!

(read that in hillbilly voice not serb voice)