First of all please head on over to BBQ Addicts site to see the real deal Bacon Explosion http://www.bbqaddicts.com/blog/recipes...

Instead of using 2 pound of thick cut bacon I used 1 pound of thin cut bacon as that is all I could find in the stores here in New Zealand; instead of using 2 pounds Italian sausage meat I just used 1 pound of ground pork and added herbs and spices to it since you cant buy pre-made Italian sausage here.

Instead of fried bacon, BBQ rub and BBQ sauce on the center I skipped the bacon and added 1/2 a red and 1/2 a green Bell Pepper, half an onion and 1 and a half cups of grated cheese.
ScottJess all purpose BBQ rub and Store brought hickory BBQ sauce as I have run out of homemade and have to make some more.

Next time I make the Bacon explosion I will try the original recipe to a t as with all the stuffing inside mine caused the bacon explosion to literally explode on the grill causing a gaping split in the side of the bacon meat loaf.

It tasted fantastic, I smoked it with a mixture of Cherry wood and oak for 2.5 hours at 250 F (120C)

For this delicious moist flavorful number you will need the following.

- 1 Can of Dr Pepper (or any softdrink or beer.)
- 1 Medium to large sized whole chicken with giblets taken out
- ScottJess All purpose BBQ dry rub (you can find the recipe by clicking here)
- Black Pepper
- Either Dry or Fresh Rosemary
- Cherry smoking wood

Take the Chicken out of the packaging, place chicken in a large dish and proceed to rub the ScottJess All purpose BBQ dry rub all over the chicken, dont be stingy with the rub as this enhances the flavor; the more the better.

you can either place the chicken back in the fridge for a couple of hours to soak in the rub to give it a chance to flavor more or you can move on to the next step.

Preheat the BBQ to 300-350 F (150 C - 180 C)

Use a can opener or scissors to carefully cut the top of the can of drink; either drink half or tip half out; put a few good shakes of the black pepper in the can and a few good shakes of the rosemary; place in the chickens butt making sure it goes all the way up there ;-)

Make sure the coals are at one end of the BBQ and place the chicken standing up balancing on the can of drink at the other end of the grill so you can cook indirectly.

Place a soaked piece of cherry wood (or what ever wood takes your fancy) in the coals or place soaked flavored wood chips tinfoil, wrap them up, poke a few hole in in the tin foil and place in the coals; Shut the grill hood.

The chicken will be cooked when the internal temperature has reached at least 170 F or 76.5 C
Cooking time will vary depending on size of chicken; 1.5 hours - 2.5 hours.

You can use this all purpose BBQ dry rub on any meat for any purpose :-)

mix together and store in an airtight jar in the fridge for up to 3 weeks or in the freezer for up to 6 months.

1 cup Cane Sugar
1/4 Cup Garlic Salt
1/4 Cup Celery Salt
1/2 Cup Paprika
3 Table Spoons Chile Powder
2 Table Spoons Black Pepper
1 Table Spoon lemon Pepper
2 Tea Spoons Ground Sage
1/2 Tea Spoon Ground Thyme
1/2 Tea Spoon Cayenne Pepper
1/2 Teaspoon ground oregano
1/2 Tea Spoon Ground All Spice

Brought the BBQ today so we decided to grill a Beef rump roast.





Ingredients.

- Beef Rump Roast
- Brown Sugar
- Masterfoods goldtop BBQ smoky Seasoning
- Masterfoods goldtop Steak Seasoning
- Red Chile powder (optional)

Heres how you do it:

Mix 2 table spoons of Brown sugar with 1 table spoon of steak seasoning and 1 table spoon of the BBQ seasoning; add if you like a couple pinches of red Chile pepper; mix well.

Take the mixture you have created and rub over the rump roast entirely; wrap up in plastic cling wrap (glad wrap) and place in fridge over night.

Get the BBQ Brickets red hot and place then on one half of the BBQ.

Sear both sides of the roast by placing each side of the roast on the grill directly above the brickets for about 1 minute each.

Place seared and seasoned roast on the opposite side of the grill so you can cook the roast with out direct heat; close grill hood.

Roast will be done when the internal temp of the roast is either 145 F (63 C) for Medium rare or 160 F (71 C) for medium; Im not going to give you the temp for well done because eating this meat well done is a crime against nature.

Leave standing for about 15 mins before you carve.

Enjoy.

Well the finally came: been humming and haring about getting a decent BBQ here in NZ that can cook delicious ribs, chickens, roasts ect in the style that I like to cook.

Today was raining so we of course went to the BBQ factory to take a look at the lineup;
we knew from experience that the BBQs in NZ for Charcoal are terribly expensive and were just going to get the Used Weber 22.5" one touch silver but they offered us this nice big BBQ for quite a bit under the regular price since it was the last in stock and coming to the end of season.
So we Brought it.

here are the photos..

We were going to get fish and chips for tonights dinner but decided against it when we saw the line in the fish and chip store had gone outside and into the rain probably with a 30-50 min wait for our fatty meal.

We decided to head to the supermarket and buy some rib eye steaks to cook up with some garlic bread which is a lot healthier than Fish & Chips.

This is how you do it:

Ingredients:

- 2 rib eye steaks
- Bottle of Jack Daniels (or any other whisky )
- BBQ Spices
- 1 & 1/2 T of Brown Sugar
- 1 Zip lock Bag


Instructions:

1. Get a small bowl and place the brown sugar inside.

2. get a shot glass and fill it with Jack Daniels & Drink :-)

3. Get another 2 shot glasses and fill them with Jack Daniels and pour into bowl; mix well.

4. put as much of the BBQ seasoning as you like into the sugar jack mixture as it is there to give it a BBQish flavour

5. Place steak in ziplock bag along with the jack mixture you have created; zip the bag, shake; seal the bag and put in fridge.

6. Wait 30 mins to 1 hour or more if you like.

7. Have another shot of Jack while you wait.

8. Preheat Skillet or grill to HIGH

9. Place steak in Skillet or Grill and cook until you are happy with it; some like it mooing I like it medium mooing.

10. Enjoy.