ah, that explains it
it's like pepperami, made from 115% pork
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 15:39, 1 reply, 16 years ago)

To continue the bacon chicken discussion which was pushing off the side.
A chicken totally covered in bacon would have to be cooked for ages, the bacon would be burnt and have a very strong flavour.
And the sausage meat isn't comparable to stuffing, because it doesn't have anything in it to give it a bit of bulk, it'll be dripping in fat.
(PsychoChomp, Wed 2 Dec 2009, 15:43, Reply)

I fail to see any drawbacks with what you have just said
that aside, it could be foil wrapped for most of the cooking to prevent the bacon from burning, removing it towards the end for crispiness.

Sausagemeat doesn't go like that when you stuff a chicken or turkey with it normally, so I don't see why it would in this instance.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 15:47, Reply)

My point is this
great taste is about balance, it's not about throwing as much meat as you can onto some heat.
(PsychoChomp, Wed 2 Dec 2009, 15:51, Reply)

I think you have completely
misunderstood the purpose of my meat on a stick party.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 15:53, Reply)

excellent post

( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 15:55, Reply)

*bows*
Why thank you sir.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:00, Reply)

I understand the concept,
I just don't agree that it'll turn out to be some sort of fatty ambrosia.
(PsychoChomp, Wed 2 Dec 2009, 15:56, Reply)

Have you had a bacon explosion?

(Bazongaloid, Wed 2 Dec 2009, 15:58, Reply)

Nope,
I don't like the look of it, so I wouldn't spend that ammount of time cooking it.
(PsychoChomp, Wed 2 Dec 2009, 15:59, Reply)

Unless you've tasted that wonderful goodness
you have no right to comment on the validity of meat based recipes.
(Bazongaloid, Wed 2 Dec 2009, 16:00, Reply)

I think I would prefer it without the BBQ sauce
Just saying...
( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:03, Reply)

ohh dont, they'll all gang up on you.

(PsychoChomp, Wed 2 Dec 2009, 16:04, Reply)

bbq sauce has it's place
and that place is mainly on ribs
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:05, Reply)

AND MY FACE!

(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:06, Reply)

don't say that sort of thing
you might cause serious heart problems with the fat lurkers. and Al.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:08, Reply)

With all the talk of bacon on here
I think me saying 'AND MY FACE' is the last thing that'll give them heart problems.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:10, Reply)

pretty girl conjuring up images of herself covered in bbq sauce will do it I'd say

( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:26, Reply)

Meh
I still think they'd be more bothered about the chicken wrapped in bacon...
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:30, Reply)

perhaps
*narrows eyes*
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:32, Reply)

When you just said 'perhaps'
it made me think of Peter Griffin... I don't know why!? Haha
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:34, Reply)

I can picture him narrowing his eyes and saying it

'Wait. Hold on a second. "Pie," "drunk," "the"? You got yourself a sheriff!'
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:41, Reply)

I see what you're typing, but all I'm thinking is...
Jack Dee, Jack Dee, he looks a bit like Jack Dee, Jack Dee, Jack Dee, He looks a bit like Jack Dee.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:06, Reply)

If you weren't a girl you'd be banned by now.
You terrible bully.
(PsychoChomp, Wed 2 Dec 2009, 16:10, Reply)

Ah yes you see, I stay because of these...
pert, young, bouncy, breasts...

*wibbles*
*runs away*
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:11, Reply)

HOLY SHIT!

(PsychoChomp, Wed 2 Dec 2009, 16:13, Reply)

Indeed
They're pretty amazing.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:15, Reply)

If I knew you were coming around
I'd make you your very own meat-based-food-joy without BBQ! :D
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:05, Reply)

Oh thanks our kid!
I'll have bacon fat juice instead of BBQ sauce...
( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:08, Reply)

Anytime
Anytime.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 2 Dec 2009, 16:11, Reply)

I can understand that
but it doesn't overpower the meat. It just gives it a little, oh I don't know, something.
(Bazongaloid, Wed 2 Dec 2009, 16:08, Reply)

je ne sais qoi?

( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:09, Reply)

wtf vipros
you dirty double-dealer?
You saying I'm Delboy? Mangetout, mangetout!
( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:28, Reply)

perhaps
I was also being dense. you did spell it wrong though
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:31, Reply)

Du pain, du vin, du Boursin
Je ne parle pas francais, dude.
*kicks yo ayass*
( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:40, Reply)

*raises an eyebrow*
really...
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:41, Reply)

proper

( Roota zweeeeeoooooowm, Wed 2 Dec 2009, 16:44, Reply)

yikes!
and zoinks too
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 16:44, Reply)

I concede that point
but you didn't make that clear, and I was arguing with what you had written.
( Vipros. clever got me this far, then tricky got me in, Wed 2 Dec 2009, 15:55, Reply)

A boned chicken is relatively thin
and, as Vipros said, the best thing to do would be to foil wrap it, oven roast it for a couple of hours at about 160ish, then , when the inside is pretty well cooked, stick it on your BBQ (after basting the mother fucker with some Paul Newmans Sticky BBQ marinade) for another half and hour so the bacon goes all crispy.

You would need to fill teh inside with a mixture of sausage meat and crispy bacon. This should also be mixed with BBQ seasoning.

Actually, there is no reason why you shouldn't fry the sausage meat slightly, not crispy, but just cooked, before stuffing the chicken with it.
(Bazongaloid, Wed 2 Dec 2009, 15:56, Reply)

The chicken would stay very juicy
due to the fatty meat inside and the fatty bacon outside, and once the bacon is crisped up the lovely juxtaposition of crispy bacon and succulently juicy chicken and spicy sausage meat would give me a mouth orgasm.
(Bazongaloid, Wed 2 Dec 2009, 15:57, Reply)