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| 6 slices by 6 slices bacon weave |
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| Thin layer of sushi rice |
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| Remoulade spread on rice |
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| Grilled Cajun seasoned shrimp |
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| Carrot slices and grilled Cajun seasoned sliced chicken |
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| A little sriracha for fun |
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| All rolled up |
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| Deliciousness hiding inside! |
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| Ready to eat! |
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| 1 pound ground beef seasoned with ½ tablespoon Montreal Steak Seasoning. Using a rolling pin and a 1 gallon zip style bag, it's flattened out to a uniform shape and thickness. |
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| 1 pound ground chicken seasoned with ½ tablespoon of Montreal Steak Seasoning. |
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| 1 pound pork sausage - no additional seasonings |
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| Zip style bag is cut on all 4 sides and top removed. Leave meat on bottom part of bag to help make your rolls. Divided into 9 equal squares. |
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| Buffalo sauce and blue cheese added to each section of ground chicken before being rolled up and wrapped with 1 strip of bacon. |
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| Pork divided into 9 pieces. To keep pork from sticking to knife run knife under cold water. |
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| Pulled Pork and Spicy Dr Pepper Sauce wrapped up in each roll of pork before being wrapped with a strip of bacon. |
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| Strips of cheddar cheese rolled into the ground beef before also being wrapped with a strip of bacon. |
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| Smoked with mesquite wood for about 90 min at 225° |
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| Moved from smoker to pre heated grill to crisp up the bacon. |
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| Colored toothpicks kept track of which flavor was which |
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| The inside of the pork sausage and pulled pork with spicy Dr Pepper Sauce. |
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| As always, spray crock pot with non stick cooking spray |
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| 1 medium white onion, peeled and sliced in 4 equal slices |
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| 2 tablespoons smoked salt |
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| Salted and peppered |
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| ½ cup brown sugar on top |
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| 1 can chipotle peppers in adobo sauce |
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| 2 cans of Dr Pepper |
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| Set on high for 6 hours |
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| Every 2 hours flip pork over in Crock Pot. When finished pull out onto platter and remove bone. Shred with gloved hands or two forks. Add pork back to juices in Crock Pot to absorb more flavor. Alternatively, add desired amount of juices to pulled pork. |
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| As always, spray crock pot with non stick cooking spray |
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| ¼ cup taco seasoning (1 packet) |
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| ⅔ cup water |
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| Mix thoroughly |
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| 4 Boneless skinless chicken thighs |
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| Pour water/taco seasoning mix right over the thighs |
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| Set on high for 4 hours (low - 6 hours) |
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| Thighs completely cooked thru |
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| Shred thighs right in crockpot letting meat absorb more of the seasoning. Use to make your favorite hard or soft shell Tacos or nachos. Can also be used on a salad or mixed in a party dip. |
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| Bacon strips on a wire rack and sheet pan sprayed with non stick cooking spray |
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| Spicy Dr Pepper Sauce |
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| A spoonful on each piece of bacon |
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| Bake at 375° for about 20min or desired doneness |
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| Melting chocolate |
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| Melted chocolate in square dish for ease of coating long strips of bacon |
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| Spicy chocolate covered bacon laid out on parchment paper. Place in freezer for 15 min to set. |
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| Crock pot set on an overturned sheet pan to protect counter top |
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| As always, spray crock pot with non stick cooking spray |
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| 5½ pound pork shoulder sprinkled on all sides with my hickory smoked salt |
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| I used ¾ teaspoon per pound of my Smoked Salt |
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| Lined crock pot with banana leaves |
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| 2 Tablespoons of liquid smoke poured over top |
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| Finish wrapping pork shoulder with banana leaves |
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| Low setting for 12 hours in my crock pot. |
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| Discard banana leaves and pull apart pork |
