tmcmaster
03-15-2010, 06:10 PM
The Raw - Hot Italian Sausage, Red Yellow, Orange and Green peppers, Garlic, Onion, Provolone and Paremsean Cheese and of course, BACON!
http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs454.ash1/24966_1312674270026_1625738209_801104_7896076_n.jp g
Peppers, pre cut, pre saute'.
http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312674950043_1625738209_801105_297906_n.jpg
The Hots, still in casing.
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312675070046_1625738209_801106_733029_n.jpg
Ther Hots, sliced... Old School.
http://photos-c.ak.fbcdn.net/hphotos-ak-ash1/hs454.ash1/24966_1312675150048_1625738209_801107_6390807_n.jp g
The Hot, now flat and ready to accept the goodness.
http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312673470006_1625738209_801103_7524391_n.jp g
Loaded with the peppers, onions and garlic, after a quick sautee in some Olive Oil and butter.
http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312685910317_1625738209_801111_3510711_n.jp g
Covered in Cheeses.
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312686150323_1625738209_801112_4762722_n.jp g
Bacon lattice ready...
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312685190299_1625738209_801110_1037556_n.jp g
Rolled and wrapped... ready to chill then meet the heat!
http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312686270326_1625738209_801113_2692267_n.jp g
On the fire...
http://hphotos-snc3.fbcdn.net/hs035.snc3/12309_1313085920317_1625738209_801851_2210396_n.jp g
3 hours at 235*, then pull the pan and direct heat for 20 to crsipy up the bacon!
http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs035.snc3/12309_1313240284176_1625738209_802176_1192436_n.jp g
DONE!!
http://hphotos-snc3.fbcdn.net/hs035.snc3/12309_1313284125272_1625738209_802389_6386204_n.jp g
Cut and ready to eat!
http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs015.snc3/12309_1313284245275_1625738209_802390_8179019_n.jp g
http://photos-a.ak.fbcdn.net/hphotos-ak-ash1/hs454.ash1/24966_1312674270026_1625738209_801104_7896076_n.jp g
Peppers, pre cut, pre saute'.
http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312674950043_1625738209_801105_297906_n.jpg
The Hots, still in casing.
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312675070046_1625738209_801106_733029_n.jpg
Ther Hots, sliced... Old School.
http://photos-c.ak.fbcdn.net/hphotos-ak-ash1/hs454.ash1/24966_1312675150048_1625738209_801107_6390807_n.jp g
The Hot, now flat and ready to accept the goodness.
http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312673470006_1625738209_801103_7524391_n.jp g
Loaded with the peppers, onions and garlic, after a quick sautee in some Olive Oil and butter.
http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312685910317_1625738209_801111_3510711_n.jp g
Covered in Cheeses.
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312686150323_1625738209_801112_4762722_n.jp g
Bacon lattice ready...
http://hphotos-snc3.fbcdn.net/hs434.snc3/24966_1312685190299_1625738209_801110_1037556_n.jp g
Rolled and wrapped... ready to chill then meet the heat!
http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs434.snc3/24966_1312686270326_1625738209_801113_2692267_n.jp g
On the fire...
http://hphotos-snc3.fbcdn.net/hs035.snc3/12309_1313085920317_1625738209_801851_2210396_n.jp g
3 hours at 235*, then pull the pan and direct heat for 20 to crsipy up the bacon!
http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs035.snc3/12309_1313240284176_1625738209_802176_1192436_n.jp g
DONE!!
http://hphotos-snc3.fbcdn.net/hs035.snc3/12309_1313284125272_1625738209_802389_6386204_n.jp g
Cut and ready to eat!
http://photos-a.ak.fbcdn.net/hphotos-ak-snc3/hs015.snc3/12309_1313284245275_1625738209_802390_8179019_n.jp g