-   Q-talk (
-   -   Fatty with a Bacon rub Crust. (

Titch 04-30-2014 04:29 AM

Fatty with a Bacon rub Crust.
Not trying to teach you lot how to suck eggs.:wink:
My fatty with a little twist.
Blended some home smoked bacon and spices into a rub of sorts.
Used some Saveloy mix to make a loaf, 75 percent Pork and 25 percent beef mince. plus all the herbs and spices.
Stuffed it with some Black Jack Cheddar.
Rubbed the loaf with Mustard sauce and rolled in the blended bacon etc.
Was wrapped in clingwrap and in the fridge for about 4 hours.
Then in the Daniel Boone for 2 hours at 160c.
Tasted very nice, the Bacon crust was different, shame I have a cold and am struggling with taste.
I believe that I will do this again ,but in the Kettle to get some real smoke taste happening.:thumb:
Wife (Vonnie loved it )
Want to buy a pellet cooker?:tape:
thanks for looking

Phubar 04-30-2014 04:38 AM

I'm down with that!

sliding_billy 04-30-2014 05:06 AM

That looks really good Titch!

peeps 04-30-2014 06:12 AM

Nice thinking! Looks great!

insaneh 04-30-2014 07:43 AM

HOGIE 04-30-2014 07:46 AM


bassmaster16 04-30-2014 07:47 AM

Looks great

c farmer 04-30-2014 07:49 AM

That bacon crust sounds great.

chicagokp 04-30-2014 07:50 AM

Hook me up! Pass the plate!

Bonewagon 04-30-2014 08:46 AM

Great idea! That looks terrific! :thumb:

Enrico Brandizzi 04-30-2014 09:08 AM

I really believe it is awesome!

fingerlickin' 04-30-2014 09:28 AM

Looking good Titch!

Big George's BBQ 04-30-2014 09:32 AM

Nice Great Idea Thanks

burgersb 04-30-2014 10:25 AM

Looks Great.:clap:

Garrett 04-30-2014 10:40 AM

Oh dear lord that looks good!!

All times are GMT -5. The time now is 06:12 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.