Yikes!!! You could use the leftovers to fuel your car!<br><br>-- CHS<br><br><br><div class="gmail_quote">On Fri, Jan 30, 2009 at 9:39 AM, Jim Kinney <span dir="ltr"><<a href="mailto:jim.kinney@gmail.com">jim.kinney@gmail.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">He bought about $20 worth of bacon and Italian sausage from a local<br>
meat market. As it lay on the counter, he thought of weaving strips of<br>
raw bacon into a mat. The two spackled the bacon mat with a layer of<br>
sausage, covered that with a crunchy layer of cooked bacon, and rolled<br>
it up tight.<br>
<br>
They then stuck the roll . containing at least 5,000 calories and 500<br>
grams of fat . in the Good-One Open Range backyard smoker that they<br>
use for practice.<br>
<br>
<br>
This recipe is the Bacon Explosion, modestly called by its inventors<br>
.the BBQ Sausage Recipe of all Recipes.. The instructions for<br>
constructing this massive torpedo-shaped amalgamation of two pounds of<br>
bacon woven through and around two pounds of sausage and slathered in<br>
barbecue sauce first appeared last month on the Web site of a team of<br>
Kansas City competition barbecuers.<br>
<br>
<br>
<a href="http://www.nytimes.com/2009/01/28/dining/28bacon.html" target="_blank">http://www.nytimes.com/2009/01/28/dining/28bacon.html</a><br>
<br>
--<br>
<font color="#888888">--<br>
James P. Kinney III<br>
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</font></blockquote></div><br>