Few things that can't be made better by deep frying
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Few things that can't be made better by deep frying
Originally Posted by geoffbot
Yum!
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Yesterday was Hockey Day in Canada, I had to laugh that we almost forgot about it because in years past we treated it as such an event. We'd have kegs delivered and enjoy all kinds of preposterous artery-hardening food. These pictures are from a Hockey day 8 or 9 years ago, I made a 'swine swirl'.
3 or 4 pounds of bacon weaved
Cover that in an ungodly amount of uncased sausage
Then cover than in another few pound of cooked and crumbled bacon
Carefully roll it all up and smear it in sauce.
And then half smoke it on the grill using the indirect heat method for about 4 hours.
We would have a keg delivered and just stick it in the snow, resulting in excellence.
Good times, great memories. Looking forward to passing this stuff along to the next generation when the kids start getting older.
It is now my duty to completely drain you.
Did burgers the other night, probably the best I've ever done. Pressed the patties thin and used Raza's suggestion to dimple the middle. Covered them in kosher salt and cracked black pepper then fried 'em up griddle style in a sliver of oil. They got cheese added after the flip.
The buns were opened up, had a pat of butter added to the inside then broiled in the toaster oven for a crispy inside while the outside of the bun remained soft. I cheated and just did frozen fries. Excuse the the mess, I just snapped some quick pics before eating.
Chris:
Super effort there KC. And cracking burgers, Chris.
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That is just epicYesterday was Hockey Day in Canada, I had to laugh that we almost forgot about it because in years past we treated it as such an event. We'd have kegs delivered and enjoy all kinds of preposterous artery-hardening food. These pictures are from a Hockey day 8 or 9 years ago, I made a 'swine swirl'.
3 or 4 pounds of bacon weaved
Cover that in an ungodly amount of uncased sausage
Then cover than in another few pound of cooked and crumbled bacon
Carefully roll it all up and smear it in sauce.
And then half smoke it on the grill using the indirect heat method for about 4 hours.
We would have a keg delivered and just stick it in the snow, resulting in excellence.
Good times, great memories. Looking forward to passing this stuff along to the next generation when the kids start getting older.
Thanks. They're fun to make even though the house is hazy until the next morning.
Like I've said before, you've got an open invitation to dinner should you ever find yourself in southwest LA.
Chris:
How did the dimpling work for you?Did burgers the other night, probably the best I've ever done. Pressed the patties thin and used Raza's suggestion to dimple the middle. Covered them in kosher salt and cracked black pepper then fried 'em up griddle style in a sliver of oil. They got cheese added after the flip.
The buns were opened up, had a pat of butter added to the inside then broiled in the toaster oven for a crispy inside while the outside of the bun remained soft. I cheated and just did frozen fries. Excuse the the mess, I just snapped some quick pics before eating.
Read my latest IWL blog entry! An Ode To Rule Breaking
Yeah, I think I get felt my life shorten just looking at that bacon log.
Read my latest IWL blog entry! An Ode To Rule Breaking
Absolutely amazing! It reminds me of this:
We would have a keg delivered and just stick it in the snow, resulting in excellence.
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