· 1 min read · By Greg Duffie
Shortly after alerting readers of the awesomeness that is the Bacon Cheese Roll I find this from the New York Times which leads me to the full article at BBQAddicts.com.
It's a fairly simple set of ingredients with a slightly more complex preparation. But the ending is pure awesomeness. The original Bacon Cheese Roll looked like it needed something more anyway (yes, more!).
"Now that you're pork is well seasoned, it's time to add more pork."
2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of your favorite barbeque sauce 1 jar of your favorite barbeque rub
You create a weave of bacon similar to the Bacon Cheese Roll. But instead of baking it afterward you keep adding ingredients. In the end you barbecue it for 2 1/2 hours in a smoker to give it extra flavor.
FSWC member, Miotto, said that this picture looks more like an "edible place-mat". Maybe you could try baking it at this point and cutting it like a square pizza. Maybe with a side of ranch dressing? Mmmmm...I digress.
Next, roll everything into a tightly wound roll or "fat-torpedo" as I like to call it.
Here's the "fat-torpedo" on the grill/smoker.
And here it is - the finished (ahem) product. Try to control your gag-reflex...I'm sure it tastes delicious.
Be careful of the bacon implosion which happens to your heart after eating more than two slices of this. Enjoy!
Greg Duffie · Editor
Greg Duffie runs 37SOLUTIONS, a managed hosting and IT services company, and runs this site, where he applies the same rigor to deep-fried cheese that he applies to production infrastructure. Every article involves food that was actually eaten by a real person who was fully aware of what he was doing.
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