Stuftivus II Finds Its Muse

Stuftivus I centered on the Bacon Explosion. From the simple email from Sister Sharon about the Bacon Explosion came an explosion of commentary on Facebook about when Dennis, aka Smokey Stuftivus, would be embarking on such a culinary journey. The answer begat Stuftivus. With the help of Reno Mike and some pork products it was a rousing, and rotund, success.

Now Sister Sharon has descended from Mount Novato with yet another delight. The Brandcheezie (pictured compliments of its home at Brand BBQ Market in Chicago). Some thoughts.

First, "cheezie" is in the name! Harkens "E-Z Cheese". Possible substitute for gorgonzola or blue cheese? Squirt some E-Z Cheese in that big guy? Harkens my E-Z P-Z Pasta N Chee-Z would would be a fine side dish for the Brandcheezie.

Second, while the original Brandcheezie is fried, I think Reno Mike and I showed our grit at Stuftivus I in being able to grill huge amounts of bacon wrapped pork wrapped bacon, so the Stuftivus version of the Brandcheezie will not doubt come to grill.

Third, is there a better Muse out there for Stuftivus II than the Brandcheezie? If so I don't know that I want to know. Smokey will be dreaming of sausage stuffed with cheese wrapped in bacon glazed with barbecue sauce and alcohol.

Coming soon the official date for Stuftivus II: We thought about fish, but its still about Pork!

You know what won't be at Stuftivus II, or any Stuftivus!

Stuftivus I: We Made, We Ate, Again & Again &...

Bacon Explosion Steps 1 (weave) 2 (sausage on weave) 3 (cooked bacon) 4 (rolled!)

And this is how our Saturday began! Reno Mike showed up in our kitchen about 1:30 on Saturday with some homemade KC sauce and mint juleps in jars from his accountant and ready to roll some Bacon Explosion! The sauce was sweet and sour and tasty, the roll was expertly achieved and the mint juleps...well that is another story that can be told later.

While Smokey was browning lamb to stuff into a pork loin, Reno Mike began construction of the Bacon Explosions--yes plural. His technique belied years at summer camp weaving lanyards and baskets, quickly he had constructed the first bacon lattice that would wrap the sausage and was asking for "more bacon!" Which was not a problem as described in previous post he shuttled a fifteen pound box down from Carson City.

The Bacon Explosion layers are thus:

1) Weave bacon in a tight weave (picture far left above)

2) Cover with sausage (picture 2) and apply generous amount of your favorite rub and barbecue sauce

3) Cover sausage with cooked bacon (yes bacon rolled in sausage rolled in bacon)

4) Roll the sausage to one side of the bacon weave

5) Roll the bacon weave over the sausage into a nice tight bundle (final picture)

6) Put on indirect heat (make sure you have drip pan under the Explosion!) and baste with barbecue sauce for the next couple of hours.

Serve! (Reno Mike cutting Bacon Explosion with guidance from Colleen):

But this was the capper, the piece de resistance, the grand finale...well we had dessert so it was the last bit of pork served at Stuftivus I. Prior to the Bacon Explosion Smokey and Reno Mike were pulling food off the grill and guests were dishing it as well. We had four kinds of sausage (not counting what was in the Bacon Explosion), the Tulsa Treat (barbecued bologna), pork belly, chicken, tri-tip, pork loin stuffed with lamb, brie and basil, Arrogant Bastard beans with two kinds of pork, hash brown casserole with cheese and butter, cornbread, home made bread and some stuff people described as "asparagus" and "salad", and to make sure no one went home hungry we ended with Ginger Orange Cheesecake--all of it. For the record that is ten different variations of pork. No wonder Chef Paul was calling it Pork-A-Polooza!

Picture on the left is the early grill with sausages, Tulsa Treat, chickens and tri-tip; picture on the right is the grill with the Bacon Explosions added (note the drip tray, critical!).

Smokey and Wonder Woman want to thank Reno Mike and Shelle (or Mark and Shirley) for their help and guidance, and very importantly, Anna, Brian, Brian, Chef Paul, Colleen, Dana, James, Julie, Marty and Nicole provided the great laughs, friendship and of course receptivity for everything coming off the grill! Special thanks to the little ones Blaire, Jenna and Skye for keeping themselves occupied and allow the Mamas and Papas the ability to relax and enjoy.

As for that beverage debate, Smokey weighed in...beer goes best with the Bacon Explosion and of course, you can have barbecue sauce on anything including Ginger Orange Cheesecake!

Planning will be underway soon for Stuftivus II as Reno Mike and I contemplate moving from the plains and Porkapolooza to the other three-quarters of the earth and feasting on water based food stuffs, we will have to Sea it to believe it! Stay tuned! Harrison is resting so he will be ready!

Postscript.... About 9:30 Wonder Woman proclaims, "I can't believe this...I'm kind of hungry."

The Shipment Is Rolling!

Reno Mike just called from the 395 and he and Shelle are headed south with over 20 pounds of pork for Stuftivus. It seems his bacon purveyor only sells in quantities of 15 pounds, what's a fella to do?

Drive careful there Reno Mike, that is some precious cargo you have in the cargo hold!

Forty-eight hours to Stuftivus One!

Welcome Stuftivus Invitees!

If you are reading this chances are you have received an invite to Stuftivus. Stuftivus is the result of a serious argument on Facebook between "friends" as a result of a posting by Dennis, aka Smokey, of this gorgeous barbecue element, the Bacon Explosion. After posting on the item several friends who know my passion for combining controlled fire and meat challenged me to make one and to invite them. Despite Leslie's, aka Wonder Woman, initial refusal to allow me to not eat this gastronomic wonder, I pressed ahead. The comments section quickly degenerated into whether red wine could be served with the Bacon Explosion--whose name and ingredients and blue collarness scream "BEER." It became necessary to create the Bacon Explosion and have a taste testing as to which paired better, the beer or the cabernet/zinfandel/Boon's Farm.

Mike Caltagirone, aka Reno Mike, has known WW since their days at CalState Fullerton and as passionate about what he eats and makes as anyone we know. His love of pork products extends to my regularly receiving text messages of pictures of barbecue from all over the country as his previous luckily landed him in some of our nation's finest smoked meat havens. Nothing like checking your Blackberry on a Tuesday evening and all the message consists of is a picture of pulled pork, brisket, cole slaw and a biscuit on a paper plate from an oilcloth covered table in Kansas City. Once Stuftivus the idea became Stuftivus the event the date had to be delayed until Mike's travel schedule would have him within 200 miles of Long Beach. Thankful that date is a mere weeks away.

Smokey and Reno Mike will provide grilled proteins and guests are encouraged to bring everything else for our Stuftivus event. Our invitation list has been carefully crafted to provide a wide range of personalities and backgrounds to encourage lively discussions, new friendships, and entertainment for all. Come hungry, physically and intellectually--this event ain't for lightweights.