Thanks for the tut! I love the combo. I am looking forward to trying your version of this recipe. I enjoyed the background atmosphere as much as the video! 🤩😍
What percentage of the rub used is salt? I feel like putting a rub on bacon over sausage has got to be overwhelmingly salty... Otherwise it looks like it might be fun to try.
Great question. Most rubs are near 50% salt so you want one that’s sweeter with cooking with bacon to get some sweetness and not over salt it. A lot of pork rubs do have a bit more sugar than salt, so I’d suggest looking at those if you don’t want to mix your own.
Welcome to the Heart Bypass Party pal!!!
But it’s soooo good!
Eating this regularly is very unhealthy. Once or twice a year maybe. Processed and Smoked meats are killers. Moderation wins the game.
I really like this video. Time we'll spent. I'm hungry! Thanks for the instruction. I gotta try this.
Thanks for the tut! I love the combo. I am looking forward to trying your version of this recipe. I enjoyed the background atmosphere as much as the video! 🤩😍
This looks wonderful!!!!!!!! Gotta try!
Wow. Thanks for great video
Really awesome cook!! Congrats again on your RGC and good luck with restaurant.
Yum,,,very creative!!!
Wow can't wait to make one great job
FABULOUS!!💕🙏🙏
Meat basket
Love ❤️ it
salt also fluffs them up. learned that one from gordon ramsay
Looks great but why not mix with the red pepper why not mix yellow orange and green pepper for slot of color
Looks great, can I have mine on a tossed bun
Toasted bun
What percentage of the rub used is salt? I feel like putting a rub on bacon over sausage has got to be overwhelmingly salty... Otherwise it looks like it might be fun to try.
Great question. Most rubs are near 50% salt so you want one that’s sweeter with cooking with bacon to get some sweetness and not over salt it. A lot of pork rubs do have a bit more sugar than salt, so I’d suggest looking at those if you don’t want to mix your own.
the portable stove were did ya get it
all that at the end should be on the side you probably would have if it wasn't filmed
That's why you crack your eggs on a flat surface
Roll the sausage around the filling first then wrap the bacon around the sausage roll. You won't end up with rubbery bacon inside the roll.
Slap me in the stomach bones! YUMM-O!