MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Wednesday, September 8, 2010

PIGS IN A BLANKET


'Pigs in a Blanket' bring back fond memories of cooking with the family. You would have to whack the tube of dough against the counter. Wrap the wienies, pop in the oven, and wait for the smell to grab your senses. It was time to bring back some of those memories with a new Chilebrown twist. Instead of using the 'Dough-Boy' tube, we will make some crescent rolls from scratch. The 'Pizza-Que' will be the source of heat to cook these blanket cured pork cylinders of love. Instead of traditional wieners, some bacon hot dogs from '4505 Meats' will be our meat base.
  • 1 tsp dry yeast
  • 3/4 cup warm water 
  • 1/4 cup sugar (white, brown, or honey)
  • 1 teaspoon salt
  • 2 eggs
  •  1/2 cup shortening
  •  4 cups all-purpose flour (1 cup whole wheat & 3 cups white bread flour is what I used)
  •  1/4 cup butter, melted

Proof the yeast in warm water. Cut shortening into flour. Add rest of ingredients and knead until dough is pliable. Cover with damp towel and let rise for 1 1/2 hour or until doubled. Punch down and roll out on to floured surface. Cut into triangles that will fit your dogs. Roll dough around dog let proof for another 20 minutes. Brush melted butter on top of dough. Cook in 400 degree oven for approx 14 minutes or until brown.

We stocked our Weber with some hardwood charcoal. Once the fire was lit we place the Pizza-Que in place and let it heat thoroughly.Once the temperature was reached the rolls were placed in our oven. In no time at all we could smell crescent rolls baking. Oh my, Ms. Goofy began to drool and I got the mustard and smoked jalapeno sauerkraut ready. These hot dog rolls were so good. They did not taste the same as my recollections but they are creating new wonderful taste sensations.

12 comments:

Chef JP said...

You do beautiful work Chile!

Chilebrown said...

Chef JP, Thanks, and you have fun and great recipes.

cookiecrumb said...

Hot pups!
Very attractive.

Greg said...

Gourmet pigs in a blanket! Give it a French name and charge double.
Cerdo en una manta. Voila!

Intern said...

I haven't had one of these in years! May have to change that tomorrow.

Zoomie said...

The taste you were missing was the chemicals to keep those refrigerator rolls from spoiling for months as they sat waiting at the supermarket. Your homemade ones are the best - I'm yearning as I write.

Chilebrown said...

Cookiecrumb, Hot doggity dog! No scabs rubbed. Oscar and I just got back from a walk. Call when you need some bacon.

Greg, That works for me!

Intern, Next time, I am going to slit the dog down the middle and put a slice of cheese. Oh Yeah!

Zoomie, Those chemicals sure tasted good when I was a kid. I am going to heat one right now and top it off with your strawberry jam. Decadence!

Chris said...

I will from this point forward, break out in uncontrollable laughter the next time I see regular pigs in a blanket at office parties.

Zia said...

Mmmmmmm... lovely!

Chilebrown said...

Chris, You need to bring these to the next office party. Just tell them a "Mad Meat Genius" told you to.

Zia, Zia, Zia, Zeedle deedle, bubba bubba Zeedle deedle dum, If I was a wealthy man. Whoops I got carried away. Yes, thankyou!

Zoomie said...

Of course those chemicals tasted good - that's why they hired the mad scientist with no conscience in the first place - to make sure you'd happily eat your poisons. :-)

highlandsranchfoodie said...

I'm impressed. The only pigs in blankets I've ever had were compliments of that chemical loving dough boy. Man those things are good and I can't imagine how good yours turned out.