Followers

Wednesday, April 25, 2012
11:41 PM | Posted by meatrake-blog | | Edit Post
  If you may be new to BBQ you should start your career here. Shane Draper and his affiliates know what the hell is going on, in all that which is the BBQ world. From creating an award winning sauce, to cooking on an award winning team, to hanging out with Darryl Mast and Hot Rod Lorrick, Whiskey Bent BBQ, The BBQ Addicts, Tina Cannon, and being a solid voice in the industry, that must be heard.  Y'all should be "Gettin Sauced" every Wed. night from 5-7pm PST.  Quit pullin' Pork. Rake Some Meat!

http://www.blogtalkradio.com/bbqsuperstars/2012/04/26/gettin-sauced-with-drapers-bbq-1
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Thursday, April 12, 2012

Bacon Turtle by: Meat Inc.

7:40 PM | Posted by meatrake-blog | | Edit Post

Bacon Turtle



Lots of people do the bacon explosion - I was inspired to do a twist on the favorite and try out the Bacon Explosion Turtle - aka - Bacon Turtle.
The other difference was the stuffing - instead of sausage meat, I added some vegetables and cheese. The girls seem to prefer this so I went with it (or did I?). The initial motive appears to be an attempt to satiate the ladies but I wanted to use some other ingredients so that when you cut the turtle open, it appeard to have "guts". Use whatever excuse you want. Either way - Mission Accomplished!
Ingredients:
  • Bacon (2lbs)






  • Guts (Lunch Meat, ham, cheese, bell peppers, whatever you want). I used ham in one and lunch meat in the other.
  • Dry Rub (your recipe) - I use a simple even amount - Black Pepper, Chili Powder, Garlic Powder.
  • BBQ Sauce (your choice) - I used KC Masterpiece
  • Polish Sausage (or hot dogs)
Guts ingredients:




I grated 2 potatoes and cooked them in some olive oil - or you can use some frozen hashbrowns.
Make the shell:
Weave the bacon into a latice - people usually do 5 strips x 5 strips. Mine usually worked out to 5 x 6 to make an even square.





Weave the bacon as tight as possible. I think this is key. Sprinkle the dry rub onto the weave when finished.

Add the guts:
I used left over spiral ham in this example hoping it would reinforce the shape of the turtle "shell". Turns out it doesn't matter as you will see in the lunch meat version but the thought is there:




Here's where I stuffed the second turtle with lunch meat rolls - lunch meat rolled with diced bell peppers and shredded cheese - remember:
Girls - it's vegetables.
Boys - guts.






Both ways - after you have stuffed the shell - sprinkle some more dry rub and then rub on some BBQ sauce.
For the head, tail and legs, I used frozen polish sausages so during the long smoking process (about 2 hours) the sausages wouldn't blow up. If you use regular hot dogs, they may deform too much. It also seemed easier to shave or form the tail when the dog was frozen.
Pick out some areas where it will be easy to poke in the sausage for the legs, head, and tail. Open up the weave and poke the sausage in - I tried to go above a strong weave point so it would support the weight of the appendage.


I smoked these turtles for about 1 1/2 - 2 hours at 250F. Since all the guts were cooked and I really only had to worry about the bacon "shell" - I didn't have to worry about achieving any specific internal temp. I did make a Bacon Explosion" at the same time so I knew as soon as the Bacon Explosion was done - the turtles had to be done - even though I put them on the smoker a 1/2 hour after I put the Bacon Explosion on.


The end result - pure turtle joy! Those turtles were good eatin'!
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Wednesday, April 4, 2012

The MeatRake Crew is Back from Vegas

11:08 PM | Posted by meatrake-blog | | Edit Post
We all had a great time in Vegas. Good weather, good scenery, good folks and of course, GOOD BBQ!  We'd like to say thanks Darryl Mast from BBQ SuperStars along with Hot Rod Lorick, The Party Trailer.com, Smokey's BBQ, Burnt Finger BBQ, Rollin Smoke BBQ for Raking Meat all weekend long, and all the other great folks we met! Smoke on the Water Productions did a great job with the event and it was a pleasure to be a part of it.  Harry Soo won the whole shibang! We'll see y'all next year!

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The #1 Meat Shredding Tool in the world! The Meatrake is the next Best BBQ tool you'll add to your cooking arsenal. Meatrake shreds through Pork, Beef ,Chicken, Ribs, and is ergonomically designed to fit comfortably in your hand and make light of the tough jobs. It also makes for the best kitchen tool is your gourmet kitchen, it's stylish, as it makes any chef proud to have a Meatrake in their arsenal.
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