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Old 01-03-2009, 06:24 PM   #21
Bob Guere
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Re: Jay Cohen, this one's for you

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Originally Posted by Amber Mathwig View Post
I know...I could change my location but I prefer to think I'm still at the beach!
Probably good for morale as well!

Stay safe!
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Old 01-08-2009, 08:45 AM   #22
Bob Guere
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Re: Jay Cohen, this one's for you

I've got a photo-progression on my blog today showing this recipe, I made it last night. Being no grain/sugar right now, I did not add any sauce of any sort. I topped with some quality cheddar and that was good enough. I plan on doing this again with added jalapenos and perhaps some blue cheese inside during cooking, don't know though.

WFS - Meat Wrapped In More Meat
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Old 01-08-2009, 10:45 AM   #23
Amber Mathwig
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Re: Jay Cohen, this one's for you

I can't see the blog until I get back to my personal computer....but the bleu cheese sounds like a great idea! Although I am not sure about it with the pork sausage....maybe ground chicken with bleu cheese and wrapped in apple smoked bacon? My next one is going to include cabbage and onions.
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Old 01-08-2009, 10:48 AM   #24
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Re: Jay Cohen, this one's for you

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Originally Posted by Amber Mathwig View Post
I can't see the blog until I get back to my personal computer....but the bleu cheese sounds like a great idea! Although I am not sure about it with the pork sausage....maybe ground chicken with bleu cheese and wrapped in apple smoked bacon? My next one is going to include cabbage and onions.
Most true concerning the pork. We're considering an all ground beef w/blue cheese wrapped in bacon.

One thing I did that I don't think is in the other pics is I rolled the bacon and meat in a sprial. I didn't roll up the meat then just "wrap" with bacon. In hindsight, I should not have done it this way because they had a tendency to "un-wrap" after slicing.

Still, most delicious.
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Old 01-08-2009, 10:56 AM   #25
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Re: Jay Cohen, this one's for you

I did the spiral also, but my bacon was kinda short, so it really didn't overlap much and there were no issues. Of course, since I ate most of the roll by myself, I didn't even bother cutting.

Oh, and I also meant to say I love cooking with bacon grease bonfires! When the fire is out, I assume the meat is done! The tinfoil was a big help with that, but the roll seemed to cook better with the tinfoil opened up instead of wrapped tight.
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Old 01-08-2009, 03:50 PM   #26
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Re: Jay Cohen, this one's for you

Just saw the pics - beautiful!
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