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The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create.

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Create something delicious by weaving ingredients together? At first, I thought

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I kept thinking and then came to the “point” where an idea “stuck” with me.

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If I had the correct ingredients

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then

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I studied up on my past cooks and if you will

 

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 I’ll provide you with a little educational reading and show you

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I assembled most of my ingredients

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Greased up my CI pie pan with some Crisco.

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Did my crust weave in it

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but it looked a bit

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(Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy)

Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.

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Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.

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While that was cooking I whipped up the egg, milk, sour cream and Bisquick

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Once the bacon crust was cooled I placed in a layer of thinly sliced potato.

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Now some slivered onion

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and then the Hatch Chiles.

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Now I added half the egg mixture and 1 cup of cheese.

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I repeated this process and placed it on the kamado for 50 minutes at 300 degrees.

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Here it is after 50 minutes.

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I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted

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so I threw a little temper tantrum.

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It needed one last ingredient

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So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease)

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and in a last desperate attempt, I yelled out

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Here it is after the additional 10 minutes.

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IT’S ALIIIIIIIVE!!!!!!!!!

 

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Close-up with flash.

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Without flash.

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Today I cut a slice and heated it up for breakfast.

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It was so delicious it had me dancing!

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THE END!

 

 

 

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Oh man.... best post ever!

 

And the slice is nothing short of perfect.  I have no idea how you did that so perfectly actually.  I'm sure I would have mangled it. 

 

Great cook and wonderful post and a cook I would love to dive into with a fork in hand.  :)

 

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