Mustang Club of Maryland

I would like to compile a recipe book of all the delicious recipes we had at "Baconfest". Please send your recipe that you brought to me at anntelvis@verizon.net and I will work on compiling our "Baconfest Recipe Book".

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Ann Thompson
Events Director

Dry Rib Rub
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes a little more than 1 cup
Ingredients:
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container

South Carolina Mustard BBQ Sauce Recipe

Ingredients:
•3/4 cup prepared yellow mustard
•1/2 cup honey
•1/4 cup apple cider vinegar
•2 tablespoons ketchup
•1 tablespoon brown sugar
•2 teaspoons Worcestershire sauce
•1 teaspoon hot sauce
Preparation
In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor

Deviled Peeps:
http://vesela-kuhinja.blogspot.com/2013 ... chive.html

Homemade Mango Chutney
Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars


Bacon Explosion
Ingredients
Makes: 1 roll
• 2 pounds bacon, thick sliced
• 2 pounds sausage (Italian, breakfast, sage. Whichever you prefer)
• 1 cup cheddar cheese (finely shredded)
• 2 whole green onions (thinly sliced)
• 4 cloves garlic (minced)
• 1 jar barbecue rub (your favorite brand)
• 1 bottle barbecue sauce (your favorite brand)

Preparation method
Prep: 20 mins | Cook: 2 hours
1.

Take 1 to 1 1/2 pounds of the bacon and do a basketweave/lattice of bacon like the picture shown. Sprinkle the weave with some of the barbecue rub. Cook the remaining bacon until crispy. Remove the bacon from the pan and reserve the cooked bacon for the filling.
2.

On a cutting board, roll out the sausage to the same size as the weave. I use a gallon ziploc bag and leave the top open a bit so the air can escape. It makes a perfect square that will fit on your bacon weave. Cut the plastic bag away from the sausage and discard the bag. Place the sausage square on top of the weave.
3.

Sprinkle the crumbled cooked bacon, the cheddar cheese, garlic and the green onions over the sausage. Pour some of the barbecue sauce on top of the filling and sprinkle with more of the rub.
4.

Roll up the sausage in the bacon weave into a tight roll.
5.

Place the roll in the smoker for approx. 2 hours (give or take, depends on your heat source) or until the internal temperature reads 165 degrees F. During the last 20 - 30 minutes, baste the roll with the remaining barbecue sauce.


Devils on Horseback
Brandy soaked dried dates stuffed with mango chutney, wrapped in bacon.

Bacon Log

1 ½ lbs. Maple thick cut bacon

1 ½ lbs. Ground Maple Turkey Sausage

¼ cup pork rub

1 cup Scallions (minced)

2 cloves garlic (minced)

1/3 cup grated Monterey jack cheese

1/3 cup grated Sharp cheddar cheese

¼ cup of favorite barbeque sauce


Prepare bacon weave on a flat cutting board consisting of 14 pieces of bacon (8 horizontal and 6 vertical). Sprinkle weave with a few pinches of pork rub mixture.

Mix sausage, scallions, garlic, ½ of the pork rub mixture and chesses together. Take a gallon zip lock bag and place sausage inside close while leaving a small gap for air to escape. Flatten out sausage mixture to a uniform square approx. ¼ inch thick inside the zip lock bag. Using scissors or a sharp knife cut open the zip lock bag along the seams. Place sausage mixture squarely on top bacon weave and peel zip lock bag away. Starting at the top of the weave carefully roll towards you. When completed the seam should be at the bottom of the roll. Using a few toothpicks place two through the sides and the top of the roll at the ends to help with stability.

Sprinkle roll with a few pinches of pork rub before cooking.

Prepare grill or smoker, if using a grill prepare for indirect cooking. I also placed two wood chip boxes in grill filled with cherry wood chips for flavor. Cook at a temp of 225 degrees until the internal temperature reaches 165 degrees. Before removing from grill or smoker baste roll with barbeque sauce and cook for an additional 5 to 10 minutes.

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1990 Mustang GT
http://www.ocstangs.com

Ill get mine up here when I'm back on the PC.

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-Eric
2010 GT Premium
85 SVO 1C
95 Ranger Splash