Quote:
Originally Posted by tomslusher
A breakfast fatty with a bread layer on the outside, now that is interesting. Can the smoke get into the meat? If you do it without the bacon weave, will the bread get too done? Anyone else have experience with this? Or is Garnaal the first?
So many questions!!! Being from Minnesota I don't have access to many of the ingredients in the video, but I can improvise easily enough.
I'm thinking JD sausage flattened, light coat of pure, homemade maple syrup, precooked bacon, 3 scrambled eggs and then rolled up and covered in the bread dough. I have yet to perfect the bacon weave so Im not ready to try that yet.
What do you think, will it work or am I on my own???
tomslusher
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well - this was the first time I made my concoction...
the Bacon weave is easy - here a pointer on how to make them perfectly..
http://majorleaguegrilling.com/2011/06/27/bacon-weave/
I think next time I will smoke al little longer at lower temp and play around with the spacing between the bacon weave - leave a bit more space so more of the bread gets exposed ?
Anyway it tasted good because the bread absorbes some of the juices from the meat and bacon....
