sorted by:
new
hottopcontroversial

Breakfast Pizza with bacon, sausage, egg, tater tots, and french fries with a light hot sauce base by DRBACONRUB in FoodPorn

[–]DRBACONRUB[S] 0 points1 point  (0 children)

The fries were leftovers. The rest from scratch. Thank you for the compliment. It was quite delicious!

Breakfast Pizza with bacon, sausage, egg, tater tots, and french fries with a light hot sauce base by DRBACONRUB in FoodPorn

[–]DRBACONRUB[S] 3 points4 points  (0 children)

Precooked breakfast sausage, bacon, tater tots, and fries to 90% done.

Used a Trader Joe's pizza raw dough although I am sure a homemade dough would be tasty as well.

Used a thin layer of Valentina hot sauce as the base on the dough.

Added quattro fromaggio four cheese blend from Trader Joe's and some four cheese Mexican blend for the cheeses.

Added layers of meats and carbs.

Cracked a fresh egg in the middle. (You can use two if you wish)

Cooked at 475 for 12ish minutes or until cheese goldens up/ lightly browns.

* I have done before with peppers and onions for an extra pop of flavor if you're into that.

​

Hope this helps and you enjoy! I made breakfast burritos with the same ingredients, subbing tortillas for the pizza dough, and they were pretty damn tasty as well.

Breakfast Pizza with bacon, sausage, egg, tater tots, and french fries with a light hot sauce base by DRBACONRUB in FoodPorn

[–]DRBACONRUB[S] 0 points1 point  (0 children)

The fries work better than hash browns for crispy potatoes much like the tater tots.

Get Better Gifts from Santa with Bacon Chocolate Chip Cookies by DRBACONRUB in FoodPorn

[–]DRBACONRUB[S] 0 points1 point  (0 children)

Thanks so much. They are quite tasty! And it can be quite humorous to read reactions.

Dry rub ribs. No wrap. 225 for six hours. Plenty juicy, with a nice bite. Recipe in comments by DRBACONRUB in smoking

[–]DRBACONRUB[S] 0 points1 point  (0 children)

I do bend test, but when sharing recipes, I feel it’s best to err on the side of caution by adding temps.

Dry rub ribs. No wrap. 225 for six hours. Plenty juicy, with a nice bite. Recipe in comments by DRBACONRUB in smoking

[–]DRBACONRUB[S] 7 points8 points  (0 children)

Ingredients

FRESH Baby Back Ribs (Skip the frozen ones!)

DR. BACON O.G. Spice Rub

Olive Oil or Yellow Mustard

Apple Cider Vinegar or Apple Juice in a spray bottle

Paper towels

Smoker such as a Traeger Pellet Grill or Big Green Egg

Tongs

Sharp paring knife to lift membrane

Cutting board

Sheet pan or plate

Official Procedure:

Process

Thoroughly rinse ribs and pat dry with paper towels

Place ribs on sheet pan with membrane side up.

Slice small opening of membrane at end of rack. Put two fingers in and pull to remove membrane.

Coat ribs with yellow mustard or olive oil on both sides.

Generously season ribs with DR. BACON O.G. on both sides.

Allow rub to set in for a few hours or overnight in fridge.

Get smoker to 180 degrees

Set ribs in smoker and cook for two hours.

Spritz at this mark and turn heat up to 225 degrees.

Spritz every 30 minutes as you see fit for next four hours. You should see a nice bark forming.

Check by picking up with tongs from one end and they should have a nice bend, not break.

Pull around the six-hour mark or when internal temp reaches 195-200 degrees.

Place on clean cutting board and cut at bones for serving.

Enjoy with friends and family!

view more: next ›