I don't care what anybody says.................

[Dace]

Hey eggs4sale...I saw Paula Deen do something nearly as disgusting as your dinner ( no offense!) only it was a breakfast! The whole thing is on a doughnut :/

http://www.foodnetwork.com/recipes/paulas-home-cooking/the-ladys-brunch-burger-recipe/index.html

 

[SKR8PN]

Yet it was inveted in France..

Perhaps........but America commercialized it AND invented Hellmans. What more could you ask for?

 

[Blackbird]

A replicated Eiffel Tower in every state.

Obviously.

 

[eggs4sale]

Hey eggs4sale...I saw Paula Deen do something nearly as disgusting as your dinner ( no offense!) only it was a breakfast! The whole thing is on a doughnut :/
http://img.foodnetwork.com/FOOD/2008/02/27/PA1207_The-ladys-brunch-hurger_med.jpg

http://www.foodnetwork.com/recipes/paulas-home-cooking/the-ladys-brunch-burger-recipe/index.html

I feel silly for not having thought of that myself.
I saw a website: Thisiswhyyourefat.com and it just inspired me. I will ask for a deep fryer for every room for Christmas, because isn't that what the holidays are about?

 

[Blackbird]

I seen that site too. Has my brothers name written all over it. yet again.

 

[eggs4sale]

I don't know if the people came up with those dishes just for the website, or for dinner. Probably a little of both. Most of them look too darn time-consuming to make. Heck, if I gotta do all that work, I'll just have some toast.

 

[SKR8PN]

I want to try this "Bacon Explosion" recipe on my smoker one of these days.

Ingredients

* 2 pounds thick cut bacon
* 2 pounds Italian sausage
* 1 jar of your favorite barbeque sauce
* 1 jar of your favorite barbeque rub


Directions

1. To kick off the construction of this pork medley youll need to create a 55 bacon weave. If the strips youre using arent as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
2. The next step is to add some barbeque seasoning on top of your bacon weave. I would recommend trying Bad Byrons Butt Rub.
3. Now that youre pork is well seasoned, its time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same.
4. Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasnt quite lost all of the softness yet. Regardless of how well done you like yours, youll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.
5. Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once youve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
6. Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
7. At this point we can start to see the final shape of our Bacon Explosion, but were missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
8. Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your smoker gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. It should take about 2.5 hours, with a 2.5 inch diameter.
9. Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? Well be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so theyll give your fatty a nice glossy finish.
10. Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsburys Grands Biscuit. Does life GET any better than this ?!?!?!

 

[valmom]

Boy, you guys go from nice healthy onion and tomato to Bacon Explosion It gets hard to keep up!

 

[unclejoe]

Am I the only one here that doesn't like mayo on a sandwich?

Nope, I don't like it either. I just didn't have the guts to say so.

I prefer bologna (fried, especially), onion and tomato. Mmmm, Mmmm!

Count me as part of the no mayo crowd.
Now for a real culinary delight; try a grilled cheese with a big slab of fresh from the garden tomato.

 

[dragonlaurel]

Yet it was inveted in France..

Perhaps........but America commercialized it AND invented Hellmans. What more could you ask for?

that's the American way. Other people invent something. We make a version of it- add a lot of marketing and spend generations acting like it was ours all along.

My favorite sandwich
rye bread with mayo, brown mustard, horseradish and some sharp cheddar
scramble an egg with a couple mushrooms and if the cheese melts - even better

now I'm hungry and only have american cheese & out of mushrooms