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Guys you have to check out this website. OMG I am going to have to try and make this thing.


http://www.bbqaddicts.com/bacon-explosion.html

Story is below

Bacon Explosion: The BBQ Sausage Recipe of all Recipes by Jason on December 23, 2008[edit]

The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbeque seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron�s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen�s All-Purpose Rub.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)


Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.


Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.


At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.


Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker
. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.



Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.


Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!


Be sure to send us stories and photos of your Bacon Explosion experience. Who knows, you may see your ugly mug on BBQ Addicts!!!

Michael
 

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MMMMMMMMMMMMMMM BACON!MMMMMMMMMMMMMMMMMM

Saw them make this on fox news the other morning. I can't think of a better way to commit a slow, arterial clogging suicide :eek:
 

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Makes vegitairians shiver in their Berkenstocks!
 

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It looks awesome, but my cholesterol is high enough already :'( :'(
 

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I got the stuff today to make it tomorrow for supper bowl chow.I am going
to smoke a chicken just in case it is real good for everyone else to eat.
 

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Discussion Starter #8
I got the stuff today to make it tomorrow for supper bowl chow.I am going
to smoke a chicken just in case it is real good for everyone else to eat.

Let us know how it is.

Michael
 

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I got the stuff today to make it tomorrow for supper bowl chow.I am going
to smoke a chicken just in case it is real good for everyone else to eat.
If your heart is still beating ::) ::) ;D

I say that, and I just finished a bacon wrapped fillet ;D
 

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MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM'
YYYYYYYYYYYUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.
 

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I did not have to eat the chicken.It came out really good.But to make it better
I would only use 1 pound of sausage instead of 2 pounds.When I rolled it up
the cooked bacon and sauce only had 1 turn,kinda mostly to the middle.
I have pictures but can not get them off of my phone.I will try to get them
out at work.
 

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OMG! you are the bacon guru! :eek: :eek:


Did you do the recipe to the book or add a little here and there( my way) ???

I made some venison summer sausage the other day. I'll post the recipe tomorrow. I'm thinking its ok as Sasakwa went for seconds on it. ;) ;D
 

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I did not put any sauce on the outside after it cooked ,but used sauce when
I ate it.I followed the recipe other than that.The next time I make it I will
only use 1 pound of sausage,it was too thick with 2 pounds.
 

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HOW IN THE HECK CAN ANYTHING BE TOO THICK WITH BACON ON IT?? ??? ???

Just kidding. I've got to try that myself 8)
 

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OMG! you are the bacon guru! :eek: :eek:


Did you do the recipe to the book or add a little here and there( my way) ???

I made some venison summer sausage the other day. I'll post the recipe tomorrow. I'm thinking its ok as Sasakwa went for seconds on it. ;) ;D
Not sure yet Dennis...it will take another stick or two for me to decide just how much I really do like it....Maybe three if they're small...
No..it really is good...and pretty healthly also...after yesterday's ball game I need the healthly part for sure...
 

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The reason I would use less is when you roll it up you would get the bacon and seasonings more
distributed through out the roll.With 2 pounds of sausage it only had 1 spiral.
 

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I didn't have any bacon for this, but its my venison summer sausage with pepperjack cheese in the middle. Pretty tasty. ;D

 

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I bet.
We made some with cheddar cheese & jalapenos mmm good.
 
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