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Offline bijou

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Bacon Explosion
« on: January 09, 2009, 04:24:08 PM »
Pics at the link

Quote
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.

... more at link ...
Hat tip to Free Republic
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Offline Chris

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Re: Bacon Explosion
« Reply #1 on: January 09, 2009, 05:36:47 PM »
I was gonna post this. :-)






That looks awesome.
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Offline LC EFA

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Re: Bacon Explosion
« Reply #2 on: January 09, 2009, 05:57:41 PM »
Does it come with a defibrillator and a spare length of artery ?
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Offline Chris_

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Re: Bacon Explosion
« Reply #3 on: February 02, 2009, 05:14:55 PM »
For you bacon lovers....

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

And here's video of the guys who invented this making it.
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Offline Chris_

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Re: Bacon Explosion
« Reply #4 on: February 02, 2009, 05:18:40 PM »
O M G!!!!!!!!!!!!!!!!!!!!!!!!!!!

Smoked paradise!!!!!!!!!!!!!!!!!!!!!!!!!!!!


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Offline Chris_

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Re: Bacon Explosion
« Reply #5 on: February 02, 2009, 05:21:33 PM »
I thought the "bacon weave" was a nice touch.
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Offline rich_t

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Re: Bacon Explosion
« Reply #6 on: February 02, 2009, 05:32:24 PM »
Oh man that looks good.
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Offline DixieBelle

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Re: Bacon Explosion
« Reply #7 on: February 02, 2009, 06:05:52 PM »
Mmm......bacon! :-)
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Offline Sweet Dee

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Re: Bacon Explosion
« Reply #8 on: February 02, 2009, 06:57:12 PM »
Excellent work Jen!  :)  lol 
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Offline Miss Mia

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Re: Bacon Explosion
« Reply #9 on: February 02, 2009, 07:02:45 PM »
Bacon  :drool:
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Offline asdf2231

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Re: Bacon Explosion
« Reply #10 on: February 02, 2009, 07:19:47 PM »
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Build a man a fire and he will be warm for awhile.
Set a man on fire and he will be warm for the rest of his life...

Offline Miss Mia

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Re: Bacon Explosion
« Reply #11 on: February 02, 2009, 07:21:00 PM »
Quote from: asdf2231 on February 02, 2009, 07:19:47 PM



That makes me laugh every time I see it.   :lmao:
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Offline Chris_

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Re: Bacon Explosion
« Reply #12 on: February 02, 2009, 07:29:59 PM »
I thought it might be a hit over here.  :evillaugh:
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Offline Sweet Dee

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Re: Bacon Explosion
« Reply #13 on: February 02, 2009, 08:22:22 PM »
Quote from: asdf2231 on February 02, 2009, 07:19:47 PM


asdf you are a master of the visual media ;)  lol  awesome!!
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Offline Crazy Horse

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Re: Bacon Explosion
« Reply #14 on: February 03, 2009, 06:25:58 PM »
Quote from: jendf on February 02, 2009, 07:29:59 PM
I thought it might be a hit over here.  :evillaugh:

How so...............you think we all just love pork and above all else pork fat??

If so you're correct, I now see I erred in my Super Bowl pork fest :thatsright:
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Offline Chris

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Re: Bacon Explosion
« Reply #15 on: February 03, 2009, 06:30:38 PM »
Quote from: Crazy Horse on February 03, 2009, 06:25:58 PM
How so...............you think we all just love pork and above all else pork fat??

lol...

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Offline Crazy Horse

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Re: Bacon Explosion
« Reply #16 on: February 03, 2009, 06:33:07 PM »
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Quote from: Rebel on July 29, 2008, 06:11:02 PM
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Offline Wayne

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Re: Bacon Explosion
« Reply #17 on: March 21, 2009, 11:16:52 AM »
  I dont know if this has been posted and I am not going to look through them all ...So , sorry if it has been done but this is worth a look if you like to BBQ and need a artery clogging experience.



http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

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Offline Crazy Horse

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Re: Bacon Explosion
« Reply #18 on: March 21, 2009, 09:13:07 PM »
Quote from: Wayne on March 21, 2009, 11:16:52 AM
  I dont know if this has been posted and I am not going to look through them all ...So , sorry if it has been done but this is worth a look if you like to BBQ and need a artery clogging experience.



http://www.bbqaddicts.com/blog/recipes/bacon-explosion/



That is what the whole thread was about
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Quote from: Rebel on July 29, 2008, 06:11:02 PM
You got off your ass, now get your wife off her back.

Offline bijou

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Re: Bacon Explosion
« Reply #19 on: March 22, 2009, 03:12:48 AM »
Quote from: Crazy Horse on March 21, 2009, 09:13:07 PM
That is what the whole thread was about
Wayne's post got merged in from a thread he started.
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Offline Chris

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Re: Bacon Explosion
« Reply #20 on: March 22, 2009, 03:15:38 AM »
Wayne's post was thread #4.  People really like bacon.
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Offline bijou

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Re: Bacon Explosion
« Reply #21 on: March 22, 2009, 04:11:16 AM »
Quote from: Chris on March 22, 2009, 03:15:38 AM
Wayne's post was thread #4.  People really like bacon.
We should have a Bacon Forum.  :-)
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Offline Crazy Horse

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Re: Bacon Explosion
« Reply #22 on: March 22, 2009, 08:14:19 AM »
Quote from: bijou on March 22, 2009, 04:11:16 AM
We should have a Bacon Forum.  :-)

I second that
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Quote from: Rebel on July 29, 2008, 06:11:02 PM
You got off your ass, now get your wife off her back.
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