Swine Spectator
is Blowin Smoke!
If you pick a TD category, you're obligated to enter it, right?
I love to have Q for breakfast - a leftover brisket omelet with pepperjack cheese is my favorite. However, I decided to make something up for this TD. I had an idea to improve upon the bacon weave for some time now. I thought that cutting the bacon lengthwise would make a tighter weave that would be more versatile. Then I got the idea of mixing in the Johnsonville sausage strips as well.
My original plan was to freeze them and cut them with a pizza roller.
Unfortunately that didn't work. I ended up cutting them with scissors.
But in the end, I was able to cut and weave.
Next, I used bacon grease to lube my cast iron skillet. Then I lined the skillet with the weave and trimmed it to fit.
I par-cooked it about halfway and drained the grease.
Then, I filled it with Mexican Four Cheese mix and some rub from my trade with JimSmokes and CarterK in September.
Next I filled the skillet with pulled pork and another layer of rub.
Of course, It wouldn't' be breakfast without EGG! :mrgreen:
I baked it at 350° until the eggs set.
Inverted onto a plate.
And served with a dollop sour cream and splash of salsa.
It was good. Thanks for looking.
I love to have Q for breakfast - a leftover brisket omelet with pepperjack cheese is my favorite. However, I decided to make something up for this TD. I had an idea to improve upon the bacon weave for some time now. I thought that cutting the bacon lengthwise would make a tighter weave that would be more versatile. Then I got the idea of mixing in the Johnsonville sausage strips as well.
My original plan was to freeze them and cut them with a pizza roller.
Unfortunately that didn't work. I ended up cutting them with scissors.
But in the end, I was able to cut and weave.
Next, I used bacon grease to lube my cast iron skillet. Then I lined the skillet with the weave and trimmed it to fit.
I par-cooked it about halfway and drained the grease.
Then, I filled it with Mexican Four Cheese mix and some rub from my trade with JimSmokes and CarterK in September.
Next I filled the skillet with pulled pork and another layer of rub.
Of course, It wouldn't' be breakfast without EGG! :mrgreen:
I baked it at 350° until the eggs set.
Inverted onto a plate.
And served with a dollop sour cream and splash of salsa.
It was good. Thanks for looking.
