Holos Burger !

[gogoblender 3,068]

OK.. As promised.. Here's the food porn..

 

Sorry for the poor pic quality... My cell camera isn't exactly a Nikon.. The first pic is an "in progress" pic... I've got the bacon weave on the bottom, the sausage in the middle and the cheese, garlic, jalapeno along with the extra bacon on top.

 

 

The 2nd pic is of the thing after it's fully cooked. The cheese, it seems, oozed out.

 

 

I did cheat a bit... I used regular bacon instead of the thick stuff. This one was on sale for half the price of the thick stuff. I also used spicy sausage (1 lb package) and an 8 oz of Farmer John Habanero breakast sausage mixed together.

 

As for the taste.. I gotta give it

 

The heat isn't all that overwhelming. I left off the BBQ sauce - mostly cause I didn't feel like putzing around with it any more. I was starving..

 

All in all, this isn't all THAT outrageous. It's basically a bacon wrapped meatloaf.

 

 

Good job Wolfie! Though I was really loooking forward to seeing that Bacon Weave ^^ Eat a salad before you cook next time, so we can see some meat macrame in action!

 

gogo

[claudius 104]

Awesome everyone! Thanks for the pics gogo Wolfie I wish I could have partooken (is that a word? )! Chattius, epic.

[Dragon Brother 619]

Awesome everyone! Thanks for the pics gogo Wolfie I wish I could have partooken (is that a word? )! Chattius, epic.

 

Almost, it's partaken

[wolfie2kX 528]

 

Good job Wolfie! Though I was really loooking forward to seeing that Bacon Weave ^^ Eat a salad before you cook next time, so we can see some meat macrame in action!

 

gogo

 

Well.. If you've seen one bacon weave, you've pretty much seen 'em all...

 

 

It didn't look all that different from the one above. Except I think it was more of a 6 x 6 instead of a 5 x 5 square.

 

Awesome everyone! Thanks for the pics gogo Wolfie I wish I could have partooken (is that a word? )! Chattius, epic.

 

Yah.. Well... Kinda hard to do that. I had the last of it for breakfast... Sorry.... Mine was smaller than the one they made by about 1/3... I only used about 1 1/2 lbs of meat wrapped in only 1 lb of bacon - call it a test run...

 

 

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Oh yah.. Before I forget - if anyone wants to try this beasty at home I highly recommend three things:

 

1.) cooking it over a deep dish type pan - like one for lasagna. There will be LOTS of bacon drippings. More than a cookie sheet can handle easily.

 

2.) use a wire cooling rack if you've got one - so you're not frying it. The top and sides of mine got nice and crispy but the side facing the bottom was a bit moister... It didn't get to that magic Golden Brown color the top and sides did.

 

3.) Whilst cheese seems like an obvious addition. Don't bother. It will ooze out. It will be lost and you won't find any inside. Jalapenos don't add too much to the party either. Garlic... OTOH, now that IS a worthy addition. Nothing quite as tasty as roast garlic. And it's good for you too. Helps counteract some of the nasty cholesterol you're ingesting.

Edited June 7, 2011 by wolfie2kX

[chattius 2,520]

Garlic:

I know that there are dozens of different garlic plants around. The main used here change or loose taste when overheating. The allicin and other sulphoric molecules change. So we do garlic and bear garlic normally in the mid of a rolled beef piece where the average temperature is not as high.

[wolfie2kX 528]

Garlic:

I know that there are dozens of different garlic plants around. The main used here change or loose taste when overheating. The allicin and other sulphoric molecules change. So we do garlic and bear garlic normally in the mid of a rolled beef piece where the average temperature is not as high.

In this case - I'm using the normal white skinned garlic. Yes, the flavor mellows out a bit but that's what makes roast garlic so tasty.

[chattius 2,520]

Do you bake pork inside bread at your place?

 

Sour dough layed with Sauerkraut and wrapped around a Kassler and baken

 

 

I plan to do a variation at the 16th birthday party for my daughter (first big one). With all the EHEC confusion here in germany at the moment we fear that normal salade would not be eaten.

 

So we plan do take a Kassler made from chicken/turkey, boil it 15 minutes in a veg boullion, smear it with home-made fruit mustard and wrap it with sour dough which has fresh cut garden vegetables in.

 

Fruit-mustard in this case is:

1000g rough milled white mustard, 400g black currants, 6 table-spoons honey, 16 table-spoons creme de cassis which adds a nice red colour

 

We use to do bigger amount of self made mustards and use them as birthday gifts for people we are absolute not knowing what they need.

 

For pork I do a mustard which contains the same fruits I use for marinating it: black berries, forest strawberries, blue berries, Speierling, Mispel, ...