Hog Log

[Hell Fire Grill]

Its Lion trimmed nice & clean with a hunk of andouille shoved into the center then wrapped with sausage and a bacon weave.

Heres how I do it.

First I cut the lion to the length I need, cut the dark meat off and trim the fat & silverskin off.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog004_zps36429d4a.jpg

Then I use a long slender bladed knife to cut directly through the center of the lion and insert the andouille.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog003_zps119a6f52.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog006_zpsf0293f45.jpg

I used about 1 1/2 lb. of sausage to wrap this one. Put the sausage between two sheets of plastic wrap and rolled it out with a rolling pin.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog008_zps374fc781.jpg

Cover the Lion with the sausage.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog011_zps3621c14b.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog015_zpsa85f30fa.jpg

Make the Bacon weave.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog020_zps7e9fc77c.jpg

I rolled the log over the bacon.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog022_zps34cd18e4.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog025_zpse981a352.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog029_zps09382dd7.jpg

On the Kettle at about 325*.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog033_zps5d49a9fa.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog040_zps038498e2.jpg

Added some stuff I made out of spare parts about an hour before my predicted finishing time.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog042_zpsd6913027.jpg

Cruising!
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog051_zps9794170e.jpg

I just figured out what that wire thingy on my kettle was for. Those guys at Weber sure know how to build a grill.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog054_zpsbe1131fa.jpg

That'll work.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog059_zpsb7a32419.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog064_zps2af5d753.jpg

The sausage held alot of liquid in. It went all over when I cut it open.
http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog068_zpsaaa06908.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog071_zps9d8107f2.jpg

http://i175.photobucket.com/albums/w129/americanwest/Hog%20Log/HogLog077_zps41bbe695.jpg

Thanks for lookin.

[cowgirl]

Looks mighty fine!!

[Swamp Donkeyz BBQ]

Awesome! I think I might have to try one now.

[Terry The Toad]

And served with a salad! You must be some kind of health nut! :becky:

Seriously... that looks mighty tasty (and creative too.) :thumb:

[NeoTrout]

Where do you get the lion? :confused:

[Arlin_MacRae]

Yer lion!!

I had to take a minute to figure out what you were talkin' about, bro. You had me goin' with that title!

What's intriguing to me is how perfectly the andouille sausage fit in the loin piece - even after cooking - but the sausage outer shell didn't shrink to match the loin.

A lot of work, but that looks great! And great pr0n, as well. Thanks for sharing!

Arlin

[Bob in St. Louis]

Mmmmmmm.....That's awesome looking. Well done!

[JandJbuidasmoker]

Amzing product!!! Great PrOn!

[DownHomeQue]

Damn that looks good... you sir are awesome! :clap:

[dwfisk]

Daaaammmmmnnnn - probably won't be able to sleep tonight! All I can think about now is a nice 1/2 inch slice with a couple fried eggs with a couple biskits!

[BBQdisciple]

and its heart healthy

[chicagokp]

Looks good!

[tish]

Very creative, delicious looking plate ya got there. :thumb:

[Gulf Coast Blue]

I am going to try that this weekend......I have all of it in my freezer.

I am 53 and what have I got to lose......

Joel

[Melt In The Sun]

Looks awesome! You even got a little reverse smoke ring in the lion around the andouille...I guess the cure in the sausage seeped out a little.

[tpope]

Is Lion as expensive to buy as politicians?

[Kloogee]

Is Lion as expensive to buy as politicians?

Not sure about the lion, but I think the politicians are pretty cheap these days! :tsk:

The chow looks great!

[Hell Fire Grill]

Not sure about the lion, but I think the politicians are pretty cheap these days! :tsk:

The chow looks great!


Politicians are worthless and I aint lion.


Thanks for all the kind words everyone!

[garzanium]

haha, nice use of "spare parts". looks good! love the bacon color

[Johnny_Crunch]

Porkariffic!

[Wampus]

Never even seen lion at the store.

WHERE did you pick it up at?




Oh, and by the way....that wire on the side of the grill (although seems to hold the spatula well) is really for the lid. But, yeah, those people over at Weber certainly DO know how to make quality stuff!



Pron looks great!

[goodscotch]

Great looking log. I do mine quite similar except I use kielbasa and rub the lion with grey poupon.

[Bob in St. Louis]

Ok....I'll swallow my "pride" (pun intended) and ask the not-so-obvious (to me) question:
What's the "lion"?

[goodscotch]

Loin

[Bob in St. Louis]

Oh duh.... Yea, that's understandable.
Thank you Mr. Scotch.

[popeye]

that is one nice cook . I am thinking about doing on but use my rub on the loin. then on the bacon . got to try it

[twells427]

That looks soooo good! Great job!

[Toney Marconi]

Where do you get the lion? :confused:

Never even seen lion at the store.

WHERE did you pick it up at?


At the Food Lion - Duh!!!

http://www.foodlion.com/

[---k---]

That has to be one of the most perfect sausage and bacon wrap jobs I've ever seen. Well done. :thumb:

[NeoTrout]

Gotta love that redhead kettle too! :biggrin1: