mowin wrote:
Going to use sausage.
I've made those cheese ones before, there delicious, but thats not what I pulled from the hat.
The lady's got to pick the menu, so we had no say in what was in the hat.
When Mama's not happy NOBODY is:B.
KK..sausage it is.
This serves 10-12
2 lbs. Italian sweet sausage removed from casing
2-1lb. packs of Oscar Meyer's Natural Hardwood thick Cut bacon
2-3 TBS of your favorite BBQ rub
1/2 cup of your fav tomato based BBQ sauce
Weave 10 pieces of raw bacon into a tightly woven lattice pattern. Crisp the rest of the bacon in a pan over medium heat. Place crisp bacon on paper towels or brown bag to drain and cool. Crunch the cooked bacon up into bits about 1/2"long or half a thumb joint and place atop sausage meat. Sprinkle 1 TB of the BBQ rub and drizzle about 1/4 cup of the BBQ sauce over the meat and now roll shape into a log so most of the bacon bits are in the center. Place the log at the edge of the lattice bacon and roll tightly. Place roll seam down on sheet pan and roast in a 250 degree oven until an internal thermometer reaches 165 degrees. It should take about 2-3 hours to cook. Your cooking time will depend on how thick you make the log. It will take 1 hour for every inch in the roll. Glaze with remainder of BBQ sauce about 15 minutes before finished cooking. Cut in 1/4-1/2" slices after resting for at least 15 minutes under an aluminum tent.
If you are using a charcoal grill to cook on you'll want to place an empty aluminum pan in the center of the coal grate and surround it by charcoals on the sides. Here is a link that will help you approximate oven temperatures:
http://www.weber.com/weber-nation/grill-skills/mastering-basics/charcoal/measuring-heat-the-hand-tes...HTH!
