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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 04 13 4:46 am    Post subject: Hog Log Reply with quote

Its Lion trimmed nice & clean with a hunk of andouille shoved into the center then wrapped with sausage and a bacon weave.

Heres how I do it.

First I cut the lion to the length I need, cut the dark meat off and trim the fat & silverskin off.


Then I use a long slender bladed knife to cut directly through the center of the lion and insert the andouille.




I used about 1 1/2 lb. of sausage to wrap this one. Put the sausage between two sheets of plastic wrap and rolled it out with a rolling pin.


Cover the Lion with the sausage.




Make the Bacon weave.


I rolled the log over the bacon.






On the Kettle at about 325*.




Added some stuff I made out of spare parts about an hour before my predicted finishing time.


Cruising!


I just figured out what that wire thingy on my kettle was for. Those guys at Weber sure know how to build a grill.


That'll work.




The sausage held alot of liquid in. It went all over when I cut it open.






Thanks for lookin.
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Geronimo
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Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Thu Apr 04 13 4:53 am    Post subject: Reply with quote

Pretty cool idea of ingredients.. Great job!! Wink Wink
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Thu Apr 04 13 4:57 am    Post subject: Reply with quote

Looks delicious! Very nice plate up. Very Happy

Thanks for the idea.
I have a few whole lions in the freezer waiting for some love. Idea Wink
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Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 04 13 5:06 am    Post subject: Reply with quote

MacEggs wrote:
Looks delicious! Very nice plate up. Very Happy

Thanks for the idea.
I have a few whole lions in the freezer waiting for some love. Idea Wink


Your not lion are you?



Thanks guys!
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Mish
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Joined: 03 Apr 2011
Posts: 489
Location: Redding, CA

PostPosted: Thu Apr 04 13 5:28 am    Post subject: Reply with quote

Thats looks darn good, lion looks nice and juicy with the sausage blanket.

Did you use any rub or just meat flavored?

And what kind of sausage did you use?
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BBcue-z
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Joined: 14 Mar 2012
Posts: 466

PostPosted: Thu Apr 04 13 5:40 am    Post subject: Reply with quote

Looks incredible Shocked
Very creative!! And I bet it tasted as good as it looks Very Happy
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Maniac
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Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Thu Apr 04 13 6:11 am    Post subject: Reply with quote

HFG tis a work of art.
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Thu Apr 04 13 6:21 am    Post subject: Reply with quote

HFG your lion turned out real nice......I could only imagine what you could do with a nice trimmed Loin Wink Laughing
Looks like you spent a little bit of time on that weave....
its perfect looking. Very Happy Very Happy
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Thu Apr 04 13 6:26 am    Post subject: Reply with quote

If I didn't know better, it looks like you're bonin' up for a "Fattie Throwdown".................... Very Happy

That there's an all meat muffin fer sure..... Cool

15 extra points for use of spare parts, too !!!!!
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 04 13 6:41 am    Post subject: Reply with quote

Mish wrote:
Thats looks darn good, lion looks nice and juicy with the sausage blanket.

Did you use any rub or just meat flavored?

And what kind of sausage did you use?


No rub and the outer sausage was some hot Italian I got in the rotten meat section at the store for CHEAP. I would have made my own but economics drove me to use that stuff.

Thanks Mish, BBcue-z, Maniac.

CB Thanks. I impressed myself on that one too but it actually went right together. I think the bacon strips were more uniform than usual.

1buckie thanks. We already had a fatty TD but I dont think anyone would be opposed to another one.
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Manana
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Joined: 23 May 2012
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Location: Greenville SC

PostPosted: Thu Apr 04 13 7:19 am    Post subject: Reply with quote

That all looks really good.
Nice plate up.
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Hell Fire Grill
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Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Thu Apr 04 13 8:13 am    Post subject: Reply with quote

Thanks Manana.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Apr 04 13 8:22 am    Post subject: Reply with quote

This is a lion.

This is a pork loin.

Both are made from meat, but make sure you ask for the right one when at the butchers, the first one you will need a special licence to kill and eat... the second one you don't need a special licence to eat!
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Last edited by SoEzzy on Thu Apr 04 13 9:03 am; edited 1 time in total
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Manana
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Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Thu Apr 04 13 8:27 am    Post subject: Reply with quote

SoEzzy wrote:
This is a lion.

This is a pork loin.

Both are made from meat, but make sure you ask for the right one when at the butchers, the first one you will need a special licence to kill and eat... the second one you don't need a special licence to eat!


Do you mean This IN a lion?

Always check spelling when making fun of spelling.
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Thu Apr 04 13 8:49 am    Post subject: Reply with quote

HFG, lion, loin, or whatever, it looks good. Very Happy
Very creative idea, I may have to try something like that soon. Wink
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Thu Apr 04 13 9:03 am    Post subject: Reply with quote

No I mean that a lion loin is in the lion! Razz Wink Laughing
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roxy
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Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Thu Apr 04 13 9:24 am    Post subject: Reply with quote

Would that not be a tender lion..??
Cool
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SoEzzy
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Location: SLC, UT

PostPosted: Thu Apr 04 13 9:25 am    Post subject: Reply with quote

I'm not sure I'd want to cuddle with him! Wink
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Thu Apr 04 13 9:53 am    Post subject: Reply with quote

Ray that is a beautiful wrap my Friend. Very Happy Nicely done. Very Happy
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Hell Fire Grill
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Joined: 17 Mar 2007
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Location: Pickler's Puragatory!!

PostPosted: Thu Apr 04 13 10:03 am    Post subject: Reply with quote

Thanks all I appreciate the complements.
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