$500 towards the HOSPICE OF ROCK RIVER VALLEY in Sterling, IL. www.hospicerockriver.org • 815.625.3858 • 2600 N. Locust St, Suite B, Sterling IL 61081
We had a very generous customer win $500, and they wanted to donate it to a local charity close to Crest Foods’ employees. We have been holding a “water bottle fund” this past year to raise money to go towards building a new hospice facility in the area…so we knew exactly where the funds could be used! The Hospice of the Rock River Valley services are focused on patient and family care and includes symptom man- agement, emotional support, spiritual support and psychosocial services. They plan on building a 14,000 square foot hospice home with six patient suites to provide end of life care. Grilling with Jeff: Personal Sized Smoked Bacon Wrapped Fatty by Jeff Karas, Engineering Electrician Time to start up the smoker! What’s better than sausage stuffed with cheese and veggies? Wrapping it in bacon! Ingredients: - 1 lb of ground sausage
- 1/3 cup shredded cheddar cheese - 2Tbs pickled jalapenos, chopped - 2 pieces bacon, crumbled - 5 pieces bacon (for wrapping) - BBQ sauce - Bradley Rack How to put it together:
-Cut the pound of sausage in half. Place ½ lb of sausage in a 7x8 ziploc bag (quart size) and flatten out with your hand. (TIP: snip the 2 bottom corners of the ziploc to help release air while you flatten out the sausage.) (TIP: Instead of wasting ziploc bags, I wipe out cereal bags once they are empty and save them for this recipe.) -Cut the 2 sides and bottom of the bag along the seam and peel back the plastic to reveal the flattened sausage. -Put 3-4 Tbs of BBQ sauce on sausage, then top with shredded cheese, chopped pickled jalapenos, and bacon. Then roll it up as tight as you can. -Lay 5 pieces of bacon on the cutting board side by side, then place the sausage roll on top and wrap the bacon around it. Once the sausage is covered with bacon, place the bacon wrapped roll on a Bradley rack or a plank of wood and sprinkle it with some of your favorite rub. -Place on the smoker grate and smoke for 2 hours or until it reaches 160 degrees in the center. About 20 minutes before it’s finished, top with your favorite glaze. -If you don’t have a smoker, you can also use a charcoal or gas grill. Once the bacon is crispy and the internal tem-
perature is 160 degree (check with internal temperature gauge just to make sure), it’s done! I like to slice this up (reheat in a frying pan) and eat it for breakfast with eggs. Enjoy!
July, August & September 2016 Crest Ink 19
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