Normally, meat on a stick comes in one variety, corn dogs. I’ve been known to indulge in a corn dog or two in my day, but this post is about something way more than a mere corn dog. This is about an invention that I’m going to name Braconloin. If you are Jewish, Muslim, or celebrating a holiday that forbids eating pork, then stop reading here, the dish described below is not delicious, and should be avoided at all costs.

That last statement is not true at all. This was one of the greatest pieces of meat that I have ever tasted. Braconloin is a creative combination of bratwurst, bacon, and pork tenderloin. It’s an intense, artery clogging experience that is bound to give you a heart attack in about 5 seconds flat. But those 4 seconds prior to death are heavenly and worth the price. Want a picture, sure you do. I’ve included a specially coded image here, it’s a scratch and sniff. Go ahead, give it a try.

Here’s the recipe, it’s not that complicated, there’s no need to grab a pencil, just take a mental image of the photo above. We cooked it on a spit, a rotating spear basically. Call it a rotissery. Anyway, first spear some bratwurst. We lined three in a row. Then take some pork tenderloin, and carve it so that it is longer and flat. Wrap the tenderloin over the bratwurst. It will help to use 4 hands at this point. Take some thawed thick cut bacon and stretch it long ways. You will be able to nearly double the original length of the bacon. Then wrap it around the tenderloin and around itself. It will stick to itself pretty securely. Then tie a little piece of string around the bacon, and use toothpicks for any pieces that are trying to break free. You’ll end up with something that looks like what you see in the picture below.

Upon cooking this ridiculous piece of meat, make sure keep an eye on it for flare-ups. With the combined grease of bacon and brats, its bound to drip flammable grease and burn to a crisp if you aren’t careful. Standing by the grill with a beer in hand is a pretty amazing way to spend a few hours of a Saturday evening. The effort will prove to be worth it. We cooked it for about 2.5 – 3 hours. Slow roasting provides the best taste. With high heat initially, place some charcoal and wet wood chips over the flames, then turn all burners off completely to let the charcoal slow cook the meat and the smoke work it’s magic.

On the count of three, everyone scream braconloin. One, two, three… BRACONLOIN! It’s called the marvelous meat show. Enjoy!

11 Responses to “Meat On A Stick – Braconloin”
  1. Braconloin! I think the only way that this recipe could be improved is by breading and deep frying the whole thing after you’ve cooked it because, let’s face it, everything is better deep fried!

    Oh yeah, little did I know that I would also learn how to cook from visiting this blog.

    Also, haven’t seen anything for a while on that drive-up-the-coast trip you’re planning.

  2. GENIUS!!!

  3. I love brussel spourts and can eat them by the pot full! This looks like such a fun contest!!! I am excited to get started and post my picture!

  4. ja de var HIMLA FINE Amalie:)de var så fine sammen syntes jeg, med en mørk og en lys.DIsse vil du ha glede av lenge,passer jo til alt og passer inn selv om duevnt . skulle endre litt smak. Akkurat som en fin skinnveske!Ha en fin dag!Klem Tone

  5. finaste christine. sÃ¥g pÃ¥ insta itte du hadde klipt deg, nydligt! / sendte du no klage te rock'n rose ell? det hørtes jo heilt pÃ¥ trynet ut at de trakk deg og du ikje fikk noke. eg hadde klikka, hehe 😉

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