Turkey in the Smoker, 12 degrees to go, 16:40 PST.
Besides being a major sporting event, I look at the Superbowl as a yearly opportunity to pull out the DeLonghi deep fryer and fry everything in sight. The day before, I go the supermarket and buy everything that is fryable.
A couple of days ago, the NY Times, published an article on the Bacon Explosion and for the first time in 19 years, I decided to give the DeLonghi a rest. But The Times seems more concerned with the blogging phenomena, I’m more concerned with pork, so I went to BBQ Addicts for the recipe. The simplicity of the Bacon Explosion pushed me over the edge. Four ingredients and four pounds of pork. How can you go wrong?
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
The most difficult part is the bacon weave and keeping yourself from eating the pound of cooked bacon you’re supposed to put inside the roll.
On our way home from Oakland, we stopped for dinner in Milpitas, at South Legend Sichuan Restaurant on North Milpitas Blvd. Everyone in the restaurant was of Chinese descent, always a good sign when you desire good Chinese food.
When I asked the waiter for pot stickers, he said, “We don’t have that kind of tourist food” – another good sign.
One thing they did have were pork ribs that had been cut into single ribs and then fried in a wok. Usually I cook ribs in our smoker, but how can you pass up deep frying something? So I bought a rack of baby back ribs, removed the membrane, dusted them with some corn starch, five spice, salt and sichuan peppercorns and tossed them into a wok full of hot oil.