Wrap the Jew in Swine and Incinerate the Sustenance

[Liverslapper]

Great thread.

 

[Shpongled]

Heh, I wasn't a huge fan of it to be honest. It was very very salty and the bacon around the outside was really chewy and stringy, which I really don't like. And then on the inside it was just more meat and more bacon. The only thing I ate during that meal that wasn't meat were a couple Triscuits haha.

 

[Captain Beard]

Bacon needs to be CRUNCHY.

 

[Nightshade]

http://www.youtube.com/watch?v=tHxP7Oa79Xs

This video just made me very happy. We were sitting around planning on trying to make this sometime this summer. Now that I know it could use some improvement, I think I'll work on a variant, instead.

Mmmmm..... bacon *drools*

 

[Shpongled]

Cook it on a grill, not in the oven like he did and everything should be fine

 

[Nightshade]

Right on! Having had it, what do you think of putting some chopped onion in the sausage part? My stepdaughter-not-in-law and I were mulling it over earlier today.

 

[Shpongled]

I hate onions and I probably wouldn't have even tried it

If you think it sounds good, I say go for it. There's gotta be other stuff you could put in there to break up the meatiness. Maybe some mushrooms and/or cheese? I believe this one did also have a slight bit of sour cream in the middle too, which definitely helped.

 

[Morganna]

Heh, I wasn't a huge fan of it to be honest. It was very very salty and the bacon around the outside was really chewy and stringy, which I really don't like. And then on the inside it was just more meat and more bacon. The only thing I ate during that meal that wasn't meat were a couple Triscuits haha.

Ewww, bacon that is too damn chewy reminds me of raw bacon. I would think that this recipe would have to be made with that normally awful low sodium bacon, and that mild sausage. I didn't think about how damn salty it would be. :zombie:

 

[Morganna]

You just gave me an idea Kevin. Listening to you guys find ways to "break up the meat" I started thinking about all the crap they do to meat loaf to extend it. Like oat meal, or rice. That may also soak up some of that darn salt.

 

[Nightshade]

You just gave me an idea Kevin. Listening to you guys find ways to "break up the meat" I started thinking about all the crap they do to meat loaf to extend it. Like oat meal, or rice. That may also soak up some of that darn salt.

Hmmm -- a little trick for when you put too much salt in a soup or stew is to drop a raw potatoe in it for a bit, then pull it out and discard it. Maybe little tiny bits of potatoe. And, yeah I think mushrooms would be really good, too.

 

[Morganna]

I haven't heard that about the potato in the stew. Holy shit, I could have used that trick a bunch of times in the past in times of over doing it. mmmm, I wonder if tater tots would work. I am damn fond of that mushroom idea too, also weather Kevin likes it or not, there must be some onion on meat action.