If you’re a regular reader and you also own the Everybody Grills! cookbook, you may recognize the author of this recipe by his tongue-in-cheek moniker: “MasturK”

No he’s not a rap artist!  He’s Keven White, the student pastor of Youngers Creek Baptist Church.  And he’s one “heaven-of a cook.”

Happy Grilling!

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Hiya CB,

So you’ve been asking us what’s on our grill. Well here’s an original recipe from an idea I had after reading all the various posts about fatties.  (Though I suspect it has been thought of before, I just haven’t heard of it.) I call it a Kentucky Farm Roll.

After checking into the most common and favorite foods found on a farm in KY – I came up with a recipe using those that seemed to work best and rolled them together. This might be something everyone can create and customize to their particular part of the country. I’d like to hear what people come up with!

It turned out pretty good, well, at least good enough to share with your readers.

Kevin White
Student Pastor
Youngers Creek Baptist Church

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MasturK’s Kentucky Farm Roll

MasturK's Kentucky Farm Roll resting - doesn't that crisp bacon look DEE-LISH-US?

Ingredients:
1 Lb Ground Beef
1 Lb Breakfast Sausage
2 Chicken Breast Filets (boneless, skinless)
8 Strips of Bacon

Hardware:
10” x 15” baking pan (lipped cookie sheet)
Aluminum foil
Wax paper
Rolling pin
Meat tenderizer (flat faced)

Directions:
Line the baking sheet with wax paper and spread the ground beef out with your palms until it covers about 1/3 of the baking sheet. Cover with another sheet of wax paper (our plastic wrap) and roll the beef out evenly to cover the entire bottom of the baking sheet. Remove the beef by pulling the wax paper out and setting the beef “sheet” aside.

Using the sausage, repeat the previous steps until you have a sausage “sheet.” Remove the wax paper from the top of the sausage and flip it (carefully) on top of the beef “sheet.” Make sure to match the edges up evenly. Using the wax paper, lift the two meat “sheets” and place them back into the baking sheet. Set the baking sheet aside.

Using the meat tenderizer, gently flatten the chicken until it is about twice the size it used to be and thin. Add the chicken to the baking sheet leaving 2”-3” on one side of the sheets.

Tasty slices of MasturK's Kentucky Farm Roll

1. Lift one side of the wax paper and gently roll the meat over (don’t roll the wax paper in with the meat, duh.)

2. Continue to roll the meat until you reach the other end of the baking sheet.

3. On the open end of the baking sheet layer the bacon slices just overlapping each other.

4. Make sure to tuck one end under the meat.  Roll the meat “roll” taking the bacon with it as it rolls.

5. When the bacon has completely wrapped the roll place the whole thing on a baking sheet (that will fit into your smoker, aluminum foil should work too) with the ends of the bacon facing down.

Smoke it between for 3 hours at about 200-250F degrees.  Check for doneness using an instant read thermometer inserted into several spots on the roll. (Remember, there’s chicken in the center – it’s done at 165F degrees!)  When done, rest it in a pan and cover it with aluminum foil for at least 10 minutes. Trim any excess meat that has worked it’s way  out the sides. You can rationalize this as ‘quality control.’

To serve, I recommend you slice the roll at each bacon strip. (Humming “My Old Kentucky Home“ is optional during the meal.) Enjoy!

For a printable version of this recipe CLICK HERE