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 bacon weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue 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 Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices.
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 in 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!!!
For a Print version: Print with pictures or Print plain text
If you are a restaurant and want to serve the Bacon Explosion, let us know! (The Bacon Explosion is trademarked – If you want to sell it, you must contact us first!) Contact Us
1,071 Responses to “Bacon Explosion: The BBQ Sausage Recipe of all Recipes”
My heart skipped a beat (mostly in anticipation of the impending angioplasty).
They should make drive-through angioplasty, it would make this much easier
This is what heaven looks like, isn’t it?
Alright this is going on Digg.
So dope.
How much Crestor do you take each day :.)
@Jason
Already there
Digg Link
Uh, wow! That. Is. Incredible! Can’t wait to try this out.
@Scott – Just a warning….the first Bacon Exlposion leads to many more!!!! Let us know how it turns out.
My heart hurts.
@Bloggeries – …from love or blockage?
Is it legal to marry food?
Marriages to any bacon or pork product is legal in at least all states that don’t end in “ZZ”, even California
Whoa! You deserve some kind of medal or royal commendation for this. Well done!!
+Jessie
a.k.a. The Hungry Mouse
That actually goes so much over the top as to become unappealing.
@JP
Blasphemy! It was actually very tasty. You’re an Anti-Baconite aren’t you?
I am fucking discusted that you didn’t add extra bacon to the sausage meat, WTF!!
Everybody knows bacon make thing better, the more the better!
HO, HO, HO pappy needs a stocking stuffed with pork.
Now that is a lesson of love. I am going to have to give that a try.
That’s amazing! My mouth is watering.
The only things missing from this masterpiece is shredded cheeze in the middle and ranch dressing for dipping purposes. Other than that it’s perfect.
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Bacon should be its own food group.
*drool* Perfect for X-MAS Dinner! *drool*
did I say I’d start my diet after Christmas? I meant after New Years! (That gives me this weekend to coat my arteries with this)!
Very nice. I will have to try this myself. So long as I eat a small portion along with a pound of salad I should be OK.
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ BlogDouble up on the lipitor and have a bite. [...]
I had some trouble with the 2lbs of sausage on a 5×5 square. Seems to be too much on a small space and I couldn’t get it rolled up. I made 2 versions that works equally well. First was the 5×5 but I only used .5lbs of sausage. Worked great. Second version was 2lbs bacon, 2 lbs sausage on a 10×10 square. Worked good too. Not quite as bacon-y as the smaller version, but still good. Also, on the second version I added 1lb of shredded sharp cheddar cheese. Excellent improvement!
Great recipe!!!!!
I am so gonna’ cook up a few dozen of those things and take to the box-social at the mosque this coming Saturday afternoon.
I’m courtin’ Betty-Lou and I just know I’ll earn big-time points with her and the congregation.
http://obbop.wordpress.com/
@armorer243 The size of the square depends on the width of your bacon. I was using some pretty hefty slices, so they may have covered more surface area than yours. Glad to hear the recipe treated you well!
PS. Cheese makes anything better!!!
Wow. Just…wow.
That looks amazingly fulfilling, but I would definitely not be brave enough to eat it without bread. =)
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wow yeah, over the top.
it’s kind of like having a plate full of frosting and no cake. the frosting is the best part, who needs cake? or how about a bowl full of melted cheese? a warm glass of hollandaise sauce? or why don’t you just gnaw on a stick of butter? that’s rich too. yummy!
obviously butter is best served by itself. but I guess if you have to you could put it on a biscuit or something.
Hey would you be able to do this in a traditional oven? I’m sure it wouldn’t be quite as tasty, but with that much deliciousness I’ll live. Let me know, thanks.
wow, wrapped heart attack
It’ll probably take 10 years off my life but I love it.
Looks amazing, but I think I would have to spend the next week living on Oatmeal and drinking water to try and flush the salt and fat out of my system.
loveit
You sir, are going to Hell! This is the most pork-tacular creation I have ever witnessed. My wife is going to be furious when I make this. Thanks!
can this be baked at 225 (250?) degrees instead of barbecued? (my grilling skills aren’t accurate enough to measure fire at 225)
@han Yes, this can be cooked in an oven. Just make sure it cooks to an internal temp of 165. You will loose all of the delicious smokey flavor that truely makes this dish complete, but then again…it’s still bacon and sausage, so you can’t go wrong!!!
You could then slice it into patties and place it between two grilled cheese sandwiches, each having yet another layer of bacon within the cheese – sort of like a fatty melt.
This much meat can supply flavor to a lot of rice, corn, oatmeal, or potatoes.You are not even saving the drippings for cookies! In the post – (GRD) great republican depression times, when all foods are scarce, and gall bladder operations are priced out of reach by the Uber-Class, Ultra rich, who, by the way, don’t eat cheap greasy foods, we will look back on recipes like these and see the wrongness of our ways! we will be as thin as the Asian hoards of workers who drove us to this poverty, but we will be thin and healthy! In the mean time, as the clouds of darkness gather overhead and the dark curtain of un and under employment closes over us, – Chow Down !
Four day weekend + Bacon Explosion = Bliss. The house will be smelling of swine for days; no need for that pine-scented potpourri junk now!
How about some credit to the source of your inspiration?
You guys need help. Seriously.
I am in love with the pork!
Doug Larson
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
from:http://quotescollection.org/quote.php?aid=8294
Send one piece to Macedonia, please!
I printed it out and put it up on my shrine. Everytime I walk by I get this ginormous boner.
I’m thinking just slice a loaf of French bread like a hot dog roll, and stick the whole bacon/sausage roll in as-is. Add cheese and condom mints, and you’re good to go!
@Jim I like the way you think, but I’m not sure “condom mints” will make anything taste better!!!
[...] last bacon post for the day. A bbq bacon sausage. You just have to click the link to understand how it all works. It’s glorious. And [...]
[...] Via Neatorama I ended up viewing this recipe: [...]
This is glorious. This is disgusting.
Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!
OMG, that looks so freakin good.
@Headless Blogger
Actually didn’t see that, came up with it pretty much independently. Like the poblano chile idea though, would add a bit extra flavor. Gotta say it was some good eatin though.
Aaron – Just messing with you.
Great minds!
HB
Tremendous… I think I’ll have to make up a few of these for our Superbowl party.
Maybe you could concoct a miniature version. Perfect for a hoagie bun.
Someone give whoever invented this a Nobel Prize lol
i saw this bacon weave a couple weeks ago and did my own version.
baked the bacon weave then filled with scrambled eggs and cheese and rolled it up. It was awesome.
the addition of sausage sounds awesome, it takes manhood to a whole new level.
if its served in a reasonable portion, 2 x 2-4 mm slices, i assume that it would not be much worse than a side of sausage alone…if you make a burger out of it you’ll be in trouble soon enough!
Wow, just… Wow! Now I think I know what I might make for Master Bacon. I’m actually a big believer in “Bacon Textiles” as I’ve taken to call it. This was made with a simple striping, but I’ll try a bacon textile next time!
Velveeta or CheezWiz in the middle – OM NOM NOM NOM.
This is actually the only food that looks nastier on the way in than on the way out.
Dude,
I couldnt stop laughing about “burning the bacon to hell until the smoke detectors go off.”
I thought that everybody ate their bacon burnt to shit until the smoke detectors went off.
I am so making this with the whole thing burnt to ash until the fire department shows up for some of this good pork tastiness.
-Porky
wow.
Wow.
that thing is the epitome of gluttony. maybe try a salad wrap next time, your fingers won’t smell like total slob afterwards.
Looks like good eating to me and the perfect dinner idea!
@Nate DiNiro
How about we one up you and be the honorary guests of Master Bacon!!!!
You’d be very welcome at Master Bacon, especially if you were to bring enough “Bacon Explosion” to feed everyone…
If you are serious, RSVP Here, make the trip and bring the Bacon! Lord knows that I’ve been to KC on several occasions, and my favorite part of the trip is digging into some Oklahoma Joe’s BBQ! Looks like I’ll have to try your now too…
Cheers,
@Unclenate
holy heart attack batman!
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes from BBQ Addicts – BBQ Blog (tags: food recipes 2008-12 bbq bacon) [...]
Since I don’t like Italian sausage I’ll try it it with Jimmy Dean spicy sausage. Oh, and some fresh sweet corn to cleanse the palate!!! This thing will make Justin Wilson sit up in his grave…
*Drools*
This makes me feel constipated.
You must really like bacon. Lol.
The god I worship, Sonny ‘Cool Breeze’ Romero, is pleased. I was contacted quite a while ago with very important information. The worlds for best things. Breasts, cheese, ninjas and BACON. You have served the world great with creation. The perfect combination of all before mention things is what is kept in the Arc of the Covenant. Until I find the daft arc, this saintly fare will do. Bravo.
Finally. The weapons of mass destruction have been found!
Bacon is, as bacon does
I’m a vegetarian & I stumbled upon this site & while I’ll never eat this, I can truly appreciate the concept. I wonder if I can find a tofu or protein equivalent…
@Denise
Well, we’re probably not too good cooking things that don’t have meat in them, but maybe we’ll try and figure something out for you!
That is some great technique there. How does the bacon take to the second smoking? Looks really crunchy on the outside. Impressive.
Also: What, no cheese?
To see what I’ve been up to with my own (homemade) bacon, check out CONSUMED(I,THIS). I definitely can’t live up to your shock-and-awe approach to The Bacon Life, but I feel that we may be kindred spirits nonetheless.
Can somebody say HEART ATTACK?!! Boy, that is a skinny persons WORST nightmare!!
how about right after the grill, dip in a thin batter, then deep fry it!! i love fat !! afterall fat is flavor!!
@Michael Hoffman
This was an homage to pork, so cheese was left out of the equation. The second smoke on the bacon worked out great. It yields a stronger flavor than standard bacon, but that’s what us BBQ Addicts love!!!
You’re homemade bacon looks fantastic. I’d love to give it a try!!!
bacon explosion, why you hurt so gud?
It needs a little more bacon salt.
holy crap
I’m high as shit and this sounds fucking good..i just came
You baconed you sausage but you didn’t butter you bacon!
eep… my arteries
oh look! its an insta-heart attack on a plate… how appetizing!
I happened to stumble across this website- I definitely was not seeking it out.
This completely disgusts me…wish you could see what I see. That was once a living being- now it’s a heart attack on a plate. Bon Appetite.
Since I’m not allowed to eat foods like this anymore, I just keep visiting this recipe over and over again while chewing on some carrots and cradling myself in the fetal position.
yummy…you ARE the Bacon Master! * off to dream about sausage wrapped in bacon*
A very Germanic creation. Ser gut! I anticipate the satisfaction of those decadent beasts strewn together in such a fashion! Yum!
You surely don’t live one healthy life.
@branka
We don’t eat an entire sausage bacon roll every day.
I NEED a smoker, just to make this recipe. Thank you thank you thank you
[...] Tailgating I am glad the people I have season tickets with saved this for the last regular game of the season’s tailgating extravaganza. Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]
For decades my favorite meal has required waking up drunk at a Marriott property and stumbling down stairs for their all you can eat breakfast. I routinely eat 3 to 5 pounds of bacon and spend the next 40 minutes reading USA Today back on my toilet (its how I roll). My friends marvel at the fact I’m not dead and still under 250 pounds. Not much under but I’m in the clubhouse at about half a stone under par (the British system tends to not make you sound so much like a/o – beast). I obviously appreciate (heavy stress on “ATE” part of that last word) any recipe that involves 2 pounds of bacon but I would like to add that in many butcher shops the thick bacon actually comes from Hog Jowls. I would invite the true bacon lovers to not overlook the possibility of buying hog Jowls (available at many grocery stores in the smoked meat area) and slicing it very thick. Let’s say 3/4 of an inch to make the wrapping of this feast much easier and the package much more sturdy. Using 3/4 inch cut hog jowls strips you could also turn this into an indoor oven backed feast. Not everyone can BBQ in the winter or at work in the breakroom for lunch. The only drawback to using bacon this thick is our public health requirement to avoid a neighborhood wide outbreak of Tricanosis. Because after all we all want live to eat more pork. I make a mean Hog Jowl casserole. It’s nothing more than hog jowls sliced and rolled up with 2 pounds of shredded cheese and sliced pepperoni inside. It great its like Pizza without all that pastry crap in the way. And baking lets a lot of the grease flow out not that its a health consideration but it does saves you from having to change your shirt after a good meal.
RaiderFrank, you are a gentleman, a scholar, and a poet.
Long live guanciale!
Sort of ironic that the bacon explosion resembles a burnt finger.
Is this site sponsored by the American Association of Heart Surgeons or something? Maybe they should let caskets.com in on the advertising for this recipe. I can’t WAIT to make this!
deJaDy Thanks for good post
Dammit why can’t u master bacon and KC people live in DC for pete’s sake??? I don’t think people on a plane (or in my vehicle for that matter) would appreciate me haulin all that piggy wiggy around to portland!!! mmmm…. ok, have to go drool at my desk while staring at porky pictures now. THANKS for the awesome idea!
Wow! I stumbled upon this and instantly was mesmerized…the possibilities!
I shall make slight changes, but what a beautiful concept! (thinking the cheddar cheese option)
For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
I will never understand a life eating horrible food, just to make it last longer?
Perhaps this is what was meant by heaven on Earth?
[...] Bacon Explosion (an awesome variation on the above) [...]
wow i didn’t know bacon can look that yummmyyy drooling…
[...] Yes and No. [...]
Great. I’ll give some of these a try next summer. Thanks.
Great recipes! Thanks for sharing.
Wow! If pork didn’t rule before, it sure does now! Great job!
The only thing it’s missing is CHEESE!
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I’m pretty much thoroughly disgusted right now! but I can’t look away…
Now that’s an artery clogger if i ever saw one, then add cheese and you have a colostomy
Bar-B-Que.
I’ve gotta try this. I should probably visit my attorney and have my will drawn up first.
[...] However, it’s very hard to accomplish that when there is a recipe for something called the Bacon Explosion on the internet. The pictures of this glorious meat-roll are worth the click alone with the last [...]
Q manero… eu como isso com pão e umas fatias de queijo.
Nice!!
I don’t see why you need to cook it to 165 internally, that’s just ultra-well done and unnecessary. An internal temperature of 145-155 is perfectly safe! I mean I personally enjoy it a little pink especially if your using super fresh pork.
@PartyTime
Feel free to cook your pork to whatever temp you prefer. 165 might be a bit high for chops or loin, but it’s plenty good for sausage. There’s more than enough fat to keep the pork moist and delicious. In fact, I’ve taken fatties much high without any problems.
In case you’re interested, here’s a publication put out by the National Pork Board, a pork producers organization, that has some of the facts about cooking temperatures for pork. They advocate 155 F but their basic message is “140 F is safe”.
Either way, I’m sure the Bacon Explosion is delicious at whatever temperature you choose so cook it!
Cheers,
@UncleNate
@UncleNate
Thanks for the great info!!! But I would like to point out that there is a difference between “safe” pork and properly cooked pork. Many BBQ meats (especially pork) are cooked well beyond the “safe” zone. Pork butt can be taken as high as 210 degrees and will still be quite moist. It’s just a matter of how much fat you choose to render out of the meat. The low and slow cooking process is very conducive to retaining moisture while breaking down the tough connective tissue. This is the whole reason that BBQ is so tender and delicious. Ultimately though, it all boils down a matter of personal opinion. There is no right or wrong when it comes to BBQ, and as you said before, the Bacon Explosion is delicious no matter temperature you choose. So do what best suits your taste while staying safe.
i just made this and… and… and i….
oh yes.
You cant beat the bacon butty i just had… real farmers bacon from the Ribble Valley in the North West of England.. itss goooooodddddd eeeeaaatttiiiiiiinnnnnnnnn.
It made my fat meter go BONG! But I can not look at a thing like this without thinking of what to add to make it just a little better. Grilled chopped onion & jalapeños; Diced leftover baked potatoes & shredded cheddar cheese as a last layer inside. That should make a complete clog.
Speaking of additions, what about a whole pork tenderloin in the middle?
Wouldn’t it change the cooking time too much unless you did the loin first?
Perhaps it would, slightly, but I don’t see that as an impediment, especially because you’d probably want to sear the tenderloin first. Plus, the tenderloin can stand to be cooked to a lower temp than the sausage.
[...] want to try the second one but I promised myself I was going on a hard diet starting tomorrow Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]
Haven’t made this bacony blob yet but plan to very soon. I’m thinking about some fresh cilantro, halved cherry tomatoes and sharp cheddar cheese in the center mixed with the bacon to add some freshness. Bu either way, great recipe!
Oh my gosh, that is so much meat!!
You, sir, are a god!
Suicide by pork fat!
Looks like someone has been looking at The Smoking Meat Forum and using recipes from that site, we have been making “Fatties” (that is what we call them on the forum) for a couple years now
@Kurt
Yea, sorry I forgot you invented sausage and bacon. And fatties.
Frankly we’ve been accused of “stealing” this recipe several times and I don’t get it. It’s just sausage wrapped in bacon, and we did it well. You and the other fourteen people that have claimed to invented it can take credit, we just take credit for making this one
“but the longer I thought about it, the more I wanted to step it up a notch”
Nothing new here. Just looks like a regualar ole bacon fatty. Somewhat like re-inventing the wheel.
The folks here seem to enjoy the pics though.
Maravilhoso!!!!! Deve ser uma delícia… mesmo sendo uma bomba calórica e um poço de colesterol, eu como sem preconceitos!!!!
Vou até postar essa delícia no meu blog!!
Grande abraço!!!!!!!!!
@Dan
Yes, we’re making something that’s probably been made before, we just do it well
And Jason has a wife that’s good at taking pictures!
@Francesconi
My Portuguese is a bit rusty, but I think you said something about a calorie and cholesterol bomb..? And you’re right, just don’t eat it all at once! It’s good as leftovers and we ate it for about a week. great for breakfast!
by eating these horrifically raised factory farmed pigs you’re filling your bodies up with cancer causing heavy metals, hormones and antibiotics and destroying the efficacy of the antibiotics your children will need to survive by creating super bugs and ruining the planet they need to survive.. have you read about the waste that a pig CAFO creates? .. You’re all disgusting and karma will get you in the end for having such a lack of ethics.
@ethical
Sorry for ending the world. I’d rather eat some tasty food before Armageddon
Ethical,
I generally agree with your point of view—that’s why I almost never eat factory-farmed animals—but what I don’t agree with is your preachy fun-killing rudeness. You must know from experience that no one will listen to you when you take that tone. How about you go eat some organically raised soy products and leave the rest of us to our good time?
Wow! Fucking Wow! I wanna sink my teeth into that fucking juicy roll of a whatyoumaycallit.
The most difficult part seems to be the sausage roll. My suggestion is take a tip from sushi makers and create a rolling sheet from wax paper, butcher paper or plastic wrap. Cut a sheet that is the same size as the bacon layer. Do not cover the entire bacon layer offset the wrapping material an inch or two and then layer the sausage on top. Now you can easily pull the entire sausage layer at once and wrap it (obviously leaving the wrapping material out of the rolled sausage).
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes 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… [...]
A friend sent me this link and I just knew I had to give it a try for New Years Eve. Unbelievable, Mine did not turn out as pretty as yours but the taste was amazing. We ate the leftovers w/biscuits New Years morning. Keep these great ideas coming.
My heart
@Kurt @Dan
We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it. We too have been making fatties for years and definitely acknowledge that they are commonplace within the BBQ community. In fact, I even called the Bacon Explosion a fatty a few times during the write up. I personally have never seen a bacon stuffed, bacon wrapped fatty though, so I thought it would be a fun way to pay homage to pork. I had a blast making it, documenting the process, and serving it to my family and friends. Isn’t that what BBQ is all about?
@Cavan
Nice suggestion for improving the wrapping technique!!! I’ll definitely be trying that out.
@Shawn Brown
I’m glad to hear that BBQ Addicts helped you ring in the New Year!!! We’d love to see pics of you guys chowing down.
Aaron, você entendeu certo!
Nada que uma salada de folhas verdes para acompanhar não ajude!!
E uma Caipirinha de cachaça para ajudar a queimar o colesterol…
kkkkk!!!!
@R.francesconi
I adore the idea that cachaça burns off bad cholesterol.
It Looks good but looks like it needs more like onions and cheese….
I think I just threw up a little.
Any idea what the daily sodium intake on a 1/4 slice of that bad boy is?
i am a bacon whore…this makes me so happy!
the bacony goodness, not so much the sausage,maybe shredded bbq chicken.
definitely some cheese,with some horror movies , beer and good friends
love it
making it
om nom nom nom
[...] Re: Dinner Well this will be dinner tomorrow night: Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]
And the best thing of all, it’s KOSHER!
[...] Artery cloggers Oh wow! Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]
ingenious!
W O W ! This is awesome I didn’t know that such a world existed; I feel like I was raised in a convent or something (protective environment). Thanks for sharring.
Hey everyone!
My name is Bobby and I’m new around here
. So far this is an awesome source for information and I’ve spent a ton of time reading and browsing around. Look forward to hearing from you!
i may quit being a vegitarian for this
I like to eat this with deep fat fried, thick sliced, pure cholesterol that I get in a roll (it sort of looks like polenta). The only thing is, it makes me gassy and the farts are highly explosive!
This is a sure try for our next bbq adventure! Have you tried it with maple sausage? I can’t eat the italian due to some spice allergies. Also any recomendations on rubs that are peppercorn (black pepper, ect.) free?
Sir, you are my hero. I just…I can’t begin to-
Will you e-marry me?
Or at least be my bacon and bbq mentor?
[...] 4, 2009 · No Comments There’s a porkstravaganza over at the BBQ Addicts blog: barbecued bacon bits wrapped in pork sausage and basket-woven bacon, [...]
@Janice
I bet Jason can come up with something allergenic free…Jason the fans need help!
i thnk, it is healthy or not?
Love reading comment pages. All the petty bickering and snipeing..; sure does make me grin! Can’t wait to try this thing! kinda scared though. Like the chicken idea. Maybe some pulled pork butt?
@Sid – I accept your bacon wrapped ring and tip a glass of 18 year single malt in your honor!!!
@Janice – If you’re a fan of sweets, which it sounds like you might be, you should try using brown sugar and cayenne pepper (or red pepper flake) on the outside. It will melt down and form a nice crust around the Bacon Explosion. You can adjust the heat levels by the amount of pepper you add. Also, I have an uncle who is allergic to black pepper, but is able to eat white pepper without any problems. If that is the case with you, then you can make this simple substitution in just about any rub recipe.
[...] has perfected the Bacon and Cheese roll by adding a BBQ twist! This beautiful baby is the Bacon Explosion, perhaps the most fantastic creation this side of bacon. Hit the jump for how it’s [...]
Good thing I’m a member of Club Lipitor, because I can see devouring that bacon-wrapped sausage-bacon goodness.
The rest of you might also want to join the Club…
Heart Attack wrapped in AWESOMENESS. I am in awe, I am in love, I am in the presence of a great mind!
To you I bow down
Oh, and the weave was pretty too
[...] could kill me , but I’m gonna try it Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog __________________ art is not a [...]
@Jason
Thanks I’ll try it like that. Yes, I’m a fan of the sweets! And camelized onions in the bacon fat, my addition to the bacon explosion. Unfortunately all peppercorns are out of the picture for me.
Motto: Eat what you can and can (or freeze) what you can’t. Author unknown
If anyone’s still having problems rolling the sausage, keep the width and try making a longer thiner piece to roll up. I recomend using wax paper underneath.
[...] The bacon wrapped bbq sausage. Mmmmmmm [...]
Boom! That’s an Bacon Explosion.
I don’t dare to make it on my BBQ next weekend. I’m bot a specialist.
[...] + BBQ = Love Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog __________________ Conduct determines outcome, ignorance is vulnerability, denial is [...]
This sucker is definitely on my to-do list! Thanks guys.
I usually roll fatties in brown sugar to add additional sweetness. May be something to try with this behemoth. Maybe put a stick of butter in the middle just to be sure I die instantly upon intake.
This would go well with some chocolate dipped bacon.
[...] Read the full recipe here. [...]
Holy Heart Attack!
[...] BBQ Addicts: Bacon Explosion: The BBQ Sausage Recipe of All Recipes Serious Eats: Bacon Explosion: The Barbecue Sausage Be-All and End-All [...]
This would be acceptable on Atkins, right?
@Tea
Aside from the sauce and rub, this bad boy is purely pork parts. I’d say it’s an Atkins dream!!!
does Emeril know about this pork fat fest????
just call this thing ‘the crusader’ … and send it to Palestine.
[...] Recipe Be-All and End-All Posted by Adam Kuban, January 6, 2009 at 11:45 AM The Bacon Explosion. Photographs from BBQ Addicts The cross section above is from something the BBQ Addicts blog calls The Bacon Explosion. This [...]
[...] What a week. First I start off the week with four different kinds of pig in the porktastic Magical Animal sandwich. And today, I find out what I live in a world where “Bacon Explosion” can and should exist. Check out this article for a full explanation of exactly what Bacon Explosion is and why you should … [...]
“CLEAR!”
kachunk
“Increasing to 300″
“CLEAR!”
kachunk
genius
This just looks like a heart attack waiting to happen….
bacon porn, FTW! now excuse me while i go light up a smoke…
Because I’m a half-glass-full kind of person, I choose to assume that all of the nutrition-related comments are meant as compliments to the creator of this earthly hog miracle. If I could replace my healthy, still-beating heart with a bacon explosion, I would do so.
Does this come with a coupon for coronary bypass surgery?
great twist on a fattie. I am going to try this soon.
[...] Ladies and Gentlemen, I present to you the Bacon Explosion! [...]
looks like a big turd! djeezes
Dayum! Just dayuuuum!
I don’t like sausage, so I wonder how this would work with ground beef. And cheese. It would be like a BBQ cheeseburger roll. Oh that thought excites me way too much.
Je t’aime, faire du bruit comme le porc.
(I love you, make the noise like the PIG.)
@ Misty
Try using the Jimmy Dean breakfast sausage that comes in the “tube”. It is not as intense as Italian sausage but it will roll just as well (who doen’t like breakfast sausage?). I usually spread a nice layer of the stuff over a personal size frozen cheese pizza and bake it. The sausage paste spreads on nice & even and browns up beautifully.
Nice tip John!
[...] Baconey Can you tell I am hungry today?? Bacon Explosion: The BBQ Sausage Recipe of all Recipes Doc __________________ http://www.springtailsolutions.com Specializing in Quality Rear Cargo [...]
@Misty
Ground beef would work great! In fact, with the added cheese it’s a bacon cheeseburger fatty. My only advisory is that beef dries out easier than pork. Just keep a close eye on your internal temp and you’ll be just fine.
@John – Nice mod to the frozen pizza!!! I’ll be trying that one.
Do you have a vegeterian version? Vegan, maybe? Is it kosher?
Just wondering.
[...] days searching through the intertubes to find the perfect bacon receipe, we’ve stumbled upon: Bacon Wrapped With Sausage, that’s Wrapped in Bacon… then BBQ’ed. Now all you’ll need to find is a bowl of ranch dressing & a [...]
In reply to:
**********
“For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
I will never understand a life eating horrible food, just to make it last longer?
Perhaps this is what was meant by heaven on Earth?”
***********
Some people, believe it or not, don’t like bacon at all.
I’m a vegetarian, who was sent the link to this recipe by a non-vegetarian friend for discussion purposes.
I was raised in a poor southern family who cooked all the normal things, including lots of fried meats. I never liked them. The smell makes me sick.
I am not a vegetarian for health reasons and almost never eat any soy product or tofu. I think my food tastes great as I generally make my own food at home from scratch.
Why are you the slightest bit concerned with whether anyone else does or does not like bacon? If you like it, then eat it…but not everyone else is going to think it’s all that great.
- Someone
Oh yay! Could you perhaps weave me a bacon blanket as part of my trousseau? Wait, I have to provide the trousseau, don’t I? Drat.
I have to stay away from this blog. Seriously, every time I so much as look, I crave pork products. Eesh.
[...] have GOT to try this. Meet America’s answer to turostyusza. I mean, serious Eat What You Want and Die Like a Man-type [...]
[...] Check out this little tasty morsel of happiness: http://www.bbqaddicts.com/blog.....explosion/ [...]
@”Someone”
My sentiments exactly…if you don’t like it, don’t eat it. However, it doesn’t make it bad. Unhealthy…? Probably. So is 90% of the food everyone eats. Might as well make it taste good.
‘I think, therefore I don’t eat this shit.’ -anonymous
If this isn’t attempted/assisted suicide than bleach is the new salt for your barbeque sauce.
I could only expect such greatness from our Southern lying states for coming up with better ways to enjoy a beer, your cousins close company, and a new way to increase obesity. Get em’ while it’s hot cowboys.(if Brokeback Mountain is your thing)
WTF! no cheese. maybe a cheese dipping sauce
[...] something sensual [...]
Is there a light version for muslims?
@Wildcat
Eating Bacon Explosion in moderation is no different than having a sausage patty and a couple slices of bacon at breakfast. Eating the whole thing in one sitting…well that’s a different story.
Are you saying, Jason, that this isn’t a single serving? Shoot!
@Marc
I’d hate to endorse overeating or obesity, so the Bacon Explosion pictured above is offically listed as 1.25 servings.
No Cheese?
Fail.
[...] the lord!!! I’m just sayin’…. Bacon Explosion __________________ [...]
I’m pitching a tent ;^)
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes "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!!!" Oh sweet jesus. (tags: bacon recipes bbq coronary ) [...]
I can’t believe I ate the whole thing.
[...] We need to make one of these for that big meet Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
That’s a spicy a meat a ball
[...] Father Spoon from “Should I Drink That” recently sent me a link that I know you will enjoy. It’s about the ultimate bacon barbeque recipe called The Bacon Explosion. [...]
I’m going to the jewelry store and buying myself a whole lot of something!
Then I’m going to stop at the grocery store then head home to make one of these.
I’ll hand hubby the jewelry bill. Then I’ll lead him to the kitchen and give him a fork and a plate. (sorry, too early for a knife – the baconator may not distract him just yet!).
Wives the world over, rejoice!!!!
Ooops, might want to check up on his life insurance!!!
This log-o-pork was worth the years it took off my life. great recipe!
I plan to build a copy of this masterpiece but I think I will replace or add to the center layer some pulled pork dipped in hot wing sauce. Or shrimp.
@Lora – You are banned from talking with my wife.
@Melissa – Glad you enjoyed the Explosion and survived the Fallout!!!!
You, sir, are what every growing child and struggling man should strive to become.
I believe that everyone needs to breed with your family exclusively as the entire world population must make sure your that culinary genius never dies off … BRAVO, good sir, BRAVO !
the only thing (besides cheese) that would make this better….bacon flavored sausage! I found such a thing at a local grocery store and it is WONDERFUL!!!!! Bring on the coronary!
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
And give me one good reason why this hasn’t been battered and deep fried…..Shame on you….
Dear Someone,
My comments were not a Nazi inspired ploy to force someone to eat food they don’t want to..it is directed to those that come to a site called bbqaddicts and read about a bacon masterpiece..and begin to preach and bitch. Eat whatever you like, just save the preaching for someone interested in your same tastes.
It makes no sense to go to a “fan” site of anything…to talk about how stupid or wrong it is for them to be fans.
I am so sick of people who find it necessary to direct others on diet and morality..or a combination of both.
I happen to like Bacon, meat in general, my very hot young wife, boating, and football..I have now added this fine meal right between meat in general and my hot young wife…that being said…if you don’t like the idea, don’t eat it, and preach to someone that agrees with you. The bitching I have seen here has inspired me to make sure that all my carnivorous friends will not only see this recipe, but taste it frequently, and I am quite certain you won’t be joining us.
Perhaps the whole baby thing excited you?
seriously. as much as i am open to other peoples opinions, i can not fucking tolerate people who judge me for eating meat. I AM THE SKINNY HOTT WIFE, and i would make this for my man any fucking day. if you dont like meat, WHY THE FUCK WOULD YOU FREQUENT B_B_Q_A_D_D_I_C_T_S??? its easy to judge people when you are on a site dedicated to roasting, seasoning, killing and eating dead things. you want to criticize someone for eating meat, go bitch at some “vegetarians” who eat fish. if its dead, i will eat it. when i die, make MEEEE a fucking bacon explosion…a big fatty fat MELISSA BACON EXPLOSION. i WILL clog the arteries of people who dont know they are eatting me!!! bwahahahaha! WEAVE ME INTO A BASKET OF GREASY FATTY DEAD GOODNESS…AFTER THAT…if you are a vegetarian, maybe, just maybe, i wont judge you for being a doucher. i….am drunk. and FULL OF BACON. ahahahahahahaahahahahhaahahahhahahahaaaaaaaaaaa
PS….
you cant smoke cheese. you can…but it probably wouldnt be so good. if you want cheese, find a recipe that doesn’t cook for almost 3 hours….unless its cheeese log. which log-o-pork and log-o-cheese….oh god. you’re right. im not worthy….
[...] Bacon explosion. They had me with the words “bacon weave.” [...]
[...] Bacon goodness! Following on from the bacon weave is the BBQ Bacon Finger! Bacon Explosion: The BBQ Sausage Recipe of all Recipes Check out the full post, it has some good pictures of the design and cooking process. [...]
Yummy!!
[...] to drool Jan 10th, 2009 by Blaney’s Blarney. Get ready for the Bacon Explosion – the Barbecue Sausage Recipe of all [...]
LOL…awesome Melissa! You sound hot…another thing..its a known fact that vegetarians suck in bed! No wonder you are all so cranky
We decided to give this a shot ourselves. Here’s pictures from the event last night: http://www.flickr.com/photos/j.....382514350/
@Jordan
Nice work! Was it as tasty as anticipated? Glad to see some others trying it. Nice pics!
@ Jordan
Love the photo of the grease!
@Jordan
Fantastic recreation of Bacon Explosion!!! I hope you guys enjoyed the meats of your labor.
VBCRAVEN:
For one, I am not as half as cranky as you seem to be about this. I happened to run into this site because a friend showed it to me. Said friend likes bacon but thought that this recipe was amusing in a decadent way and wanted to show it to me.
I said nothing about Nazi’s…or your wife for that matter.
To be fair, even for those who like bacon…that does not automatically mean they will like this recipe.
Calmly and peacefully,
Someone
You magnificent bastard.
I read this while drinking a V8 as I’m on day 7 of my ‘Eat Better, Stupid!’(tm) diet. Honestly, you made my teeth hurt with hunger. This looks incredible. It does scream for jalapenos and onions, tho. And beer. Lots, and lots of beer. When I get down under 200lbs, I’m going to celebrate with one of these. And then, I’m going to have to get under 200lbs again.
Holy. Freaking. Crap. This is amazing. I have found heaven on earth, and it involves bacon! I am so buying a smoker JUST so I can make one of these. And I’m going to use Nueske’s bacon! Excuse me, I need to go collapse now from the sheer joy of the thought of this.
@Dave – great idea! I think jalapenos and onions would be good.
@Coop – Don’t get one of those dinky electric smokers. Go for the Weber Smokey Mountain.
You won’t be sorry. I got mine from drugstore.com for $199 plus shipping. It’s tight and maintains temp well. Nueske’s bacon… yum!
My friend and I made this last night and it is truly something thought of by a mad genius. I had a brainstorm to make it EVEN BETTER!!! After the Bacon Explosion is complete, cut your slabs a little thicker. Then insert a chopstick into each slab before dipping in cornmeal batter and deepfrying!!! Serve with a side of sausage gravy! Enjoy.
Needs butter.
We made this without the BBQ sauce, and the seasonings. It was still delicious! We sliced it up, and took half the slices and lined the bottom of a 13×9 pyrex dish. Covered the whole thing with eggs, and cheese, rebaked it. It is the best breakfast casserole dish!
[...] found via Stumbled Upon @ http://www.bbqaddicts.com/blog.....explosion/ [...]
i ate it all and i suffered cardiac arrest.
the doctor told me that the big bacon explosion had nearly exploded me! HAHAHAHAHA
[...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes Talk about a heart attack, but oh so good. BaconDance_small.gif __________________ [...]
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty o… [...]
[...] if the Bacon Explosion doesn’t kill you, it will only make you [...]
I’m a big eater, and it doesn’t get any bigger than this…. I think I’m going to eat my monitor!
[...] New Recipe for Doophus The Bacon Explosion! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
I made this for rone, and he said it was too much pork.
We are going to do this camping. Some small changes planned: we will add Jalepenos and Shredded Sharp Cheese to the mix and use a deepfryer. If we survive the night, breakfast the next day will be leftover bacon explosion sitting on top of hashbrowns with a fried egg on top.
Angioplasty waiting to happen!! OK so I made it this weekend and I tried to be somewhat careful of the fat content so I used Jimmy Dean lo-fat pork sausage. It turned out to be slightly dry! Long live PORK FAT!!!
[...] here is another addition to my love of all things [...]
@Dirkasaurus – Bacon Explosion can now be eaten for every meal of the day!!!
@MD – Jalapenos and cheese go great in a fatty! If you want to kick the heat up even more, try using spicy Italian sausage. Are you planning on beer battering it before frying?
@Michael J – The fat is what keeps Bacon Explosion moist. Next time try cooking to a lower internal temp. That should keep the fat from rendering out of the meat (unless that’s what you want).
I’m liking all the variations people are coming up with here, especially some of the breakfast things. I’d like to try out some bacon explosion fried egg casserole!
What a creation, this will be the hit at the superbowl party and tailgates next summer.
How about eating it like sushi and dipping it in melted garlic butter?
[...] the chicken is dead <Stingray> Oh, and since Breda wasn’t here for this link earlier: http://www.bbqaddicts.com/blog.....explosion/ <JayG> She KILLED it! <TD> chicken necro-rape <pdb> that doesn’t mean [...]
Can Somebody Get The EMTs Please? Bacon Explosion Will Steamroll Your Heart Into Oblivion…
Just by looking at those pictures will give you massive artery failure. But who cares? What’s life without this?Or this?……
OM NOM NOM
This was the main dish for our tailgate party in Pittsburgh for the Divisional Playoff game yesterday. BTW – the Steelers were triumphant and my wager was paid off with a bottle of Johnny Walker Green label – but I degress…)
I loved this recipe but I opted for bit of a twist – 4 lbs. of bacon and 4lbs. of pork/venison sausage.
In case you are concerned that my arteries were deprived – I decided to smoke Camel non-filters for the 3.5 hours while this heavenly beast was smoldering in the smoker.
I must say, the Burnt Finger BBQ sauce was one of the best sauces that I had ever tasted – the rub I used was my own – and included a combination of homegrown scotch bonnet peppers and crushed red pepper. The sweet smoky flavor of the sauce and honey really complimented this arterial cork and with nearly 2 lbs. of leftovers, I plan on trying the deep-fried suggestion described earlier and perhaps I will use a hush puppy/beer batter… Kudos to the visionary who, like myself, obviously looks forward to our next coronary.
Forgot to add – I had a bit of trouble rolling this 4 pound monster so for an extra tight roll, I used a commercial sushi roll mat (bamboo weaved with string) lined with a couple of layers of plastic wrap to avoid cross contamination…
So… what was that about an obesity epidemic?
@DumbBastid – I hold Bacon Explosion soley responsible for the Steeler victory. I also expect you to be at Arrowhead Stadium next year if your team comes to town. The game might not be good, but the tailgate will be LEGENDARY!!!!
My buddy Danny made 2 for the Giant Eagle playoff game. …..he used his own brand of rub and his home made bacon apple onion BBQ sauce.
He also renamed it ” The Bacon Love Monster”
see photos
[...] an incredible heart-attack inducing BBQ bacon recipe that Lee over at Digital Nicotine linked to. It’s a step by step recipe with photos included. [...]
[...] Click Here for the “Bacon Explosion Sausage” recipe. [...]
[...] Click [...]
Bacon Explosion?
It should be “Bacon SEXplosion”…
I just had a Porkgasm.
http://gallery.me.com/dncohen44/100084
@LarryG – Nice work. I just ate lunch, but now I’m hungry again!!!
that’s a whole lotta piggy
Jason – Thanks for the tip on the use of sausage with the pork fat. I used the ” Big Green Egg ” BBQ/smoker. It does have a tendency to cook slightly hot. I cried when my Chargers lost to the Steelers and maybe I wasn’t paying enough attention to this creation. I think I will make this next time Southern California style and roll the center with a prosciutto/asparagus/jalepeno combo. Lots of good ideas from the people on this site. Gotta try ‘em all!!
[...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
@Michael J – Big Green Eggs are very versatile cookers. You get a smoker, grill, and outdoor oven all in one package. But in order to use it to it’s full potential, you’ll want to have good control of your fire. In my experience, even a millimeters difference in the vent openings can make a big difference with the Egg. Next time you fire that bad boy up, pay close attention to your settings and how it effects your temp. You may even try measuring the openings and keeping a log of your results for future reference. Once you get your temps under control, you’ll notice a sizable difference in the quality of meat you produce.
the cross-section view is what your arteries look like after eating this
A buddy told me about this at a new years party and he remembered to send me the link when he sobered up a few days later. I started a thread about this here…
http://www.forabodiesonly.com/.....hp?t=51088
…and one of the guys made it and posted some pics on page 3. I have been waiting for the snow to melt and the weather to clear up around here before I dive in!
[...] Although, I hear now that this is when your metabolism starts to slow down and the unhealthy effects of food can hit you. This means that I am no longer invincible to what happens when I would eat something like this. [...]
Great recipe but what a waste of time and smoke. to make the recipe simpler and better, make the sausage roll separatly on a sheet of plastic wrap and roll very tight (like a sushi roll) and then wrap in the bacon weave. Microwave for about 3 minutes per pound to an internal temp of 140F before smoking. finish as directed but only smoke for about 30 minutes or until browned.
Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor. That generally defeats the purpose.
This requires patience and some attention. It’s not McDonald’s.
@JR An open face Bacon Explosion!!! No matter what it looks like, it’s still delicious.
@Donovan Microwave + Meat = FAIL
Wow, looks amazing! Now just add a little hot sauce . . .
That is truly amazing! Pork lovers unite! Now is the time!
That right there is all man, only real men can eat that. But really and truly, it is a heart attack in a plate. Only the brave should even attempt to try and eat this.
just had a heart attack watching it
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
Halleluja! Halleluja!Halleeeelllluuujaaaa!
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
Skals betaband salutes the mighty heart attack!!
i don’t know whether to eat it or smear it around inside my aorta. i could see whipping one up with, say, a bratwurst stuffed inside and feeding it to a large crowd of carnivores. It would make for a real steatoganza.
I think I’m in love!
[...] You can find the recipe at BbqAddicts [...]
Atkins would approve! lol!!
. . . and then add jalapenos and shredded sharp cheddar before you roll up the sausage . . .
[...] sorry, but this looks delicious: Bacon Explosion: The BBQ Sausage Recipe of all Recipes I’ve got to try [...]
Holy Shit! I need to go and take a cold shower
Where’s My Tums….?…
As I am one who is in the know, and I have certain contacts within the military industrial complex….
I present you with the latest weapon on the war against Islamic Terror.
If we can mass produce these and carpet bomb them en-mass from B-2’s…
I think i’ll kill myself with that! I think i’ll record a video of everything i did to make that suicide Roll. I’ll let you know when it’s over. It may take a while cause it’s winter and we never use our charcoil in winter. But anyways i’ll try to convince my father to buy every ingredients and i’ll try to make it in the oven, even though i don’t know how to see internal temperature… see ya!
I wish I could quit you, bacon.
Somebody should send a couple of these to Randy Taylor and his family.
http://consumerist.com/consume.....322223.php
[...] for the bacon lovers Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 9 out of 10 voices in my head say I should have stayed home and cleaned my guns [...]
[...] Here’s a recipe for bacon wrapped sausage roll thing. Just typing this I think that I’m going to have to go to they gym or take some digitalis or something. [...]
[...] But OH MY GOD does this look and sound incredible If any tries this, please post a report! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Did I say that [...]
I made a Fiery Explosion which included hot sausage, Stubbs spicy bbq sauce, and some mozzarella cheese…. It was/is incredible….
Today (1-19-09) I made the Bacon Explosion. WOW! First of all, the Italian sausage available here (South Texas mid-coast area) was so bland. I used half hot and half regular. It was fun to make but the taste was missing. My guess is, it was the Italian sausage. Next time I’ll use Owens Hot sausage. Makes an impressive presentation though.
Perfect for the Aikin Diet (no carbs if not in rub or sauce). Since I’m now on that diet, there’s a BARBECUE EXPLOSION in the making as I write !
Oh man. It’s so much pork, it has come full circle. It is now a vegetable.
[...] tonight is inspired by two things. The first is the bacon roll found here. The second is the bacon roll found here. Now, I’m not cheap (just ask my wife), but we had ground beef and some spices, so I made [...]
Now all it needs is to be dipped in batter and deep fried.
[...] I did make a bacon blanket once, it hurt to eat. and how to make the super bacon log. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
I would force Muslims to eat this as a form of torture. Too bad they would enjoy it and Convert! PS, SCREW OBAMA
LOL. Not exactly a political statement, but glad you liked it nonetheless!
Ok.. did it was a little tricky to roll but i also did add a bag of shredded cheddar and then slice up two jalepanos and mixed that in the meat. So dont know how the spiral will be but as for the sausage i used hot sausage too! Amazing!!!
I tried your recipe over the weekend and it is AWESOME!
@John Great! if you took pics, send them over, we’re doing a follow up post on everyone else soon.
[...] Tweak and Geek 020 – 20090121 – Powerpoint and Scifi [47:00m]: Play Now | Play in Popup | Download The Bacon Explosion [...]
[...] Addicts – The Bacon Explosion recipe page sports illustrated directions, resplendent with pictures of bacon in slabs and woven sheets. Not [...]
Instead of BBQ rub, I used Baconsalt (baconsalt.com) and it was DIVINE. Now, if you will excuse me, The ambulance is here to take me to the hospital to clear out my arteries
[...] seen this recipe from BBQAddicts floating around the interwebs over the past couple of weeks and hadn’t gotten around to [...]
@kellleyD – The grocery store near my house just started carrying Bacon Salt. I picked up a bottle of it the other day, but haven’t had a chance to use it yet. Next time I whip up a couple Bacon Explosions I’ll put it to good use!
I can’t wait to make this!!! We are going to make it for Super Bowl. I have taken the Monday off work just in case I don’t make it. If I do make through the night and the next day I will be talking about it on my morning show, everyone on our show loves bacon as well, they will be so jealous.
Thank you sooooooo much for this! Again, I can’t wait to make it!!
@Ali Great! Let us know how it turns out!
@Ali – Can’t wait to hear your thoughts! I’m sure your listeners will thank you as well.
After reading all these statements and testimonials I am truly in awe! I believe god made bacon as a sign that he loves us and that it should be wrapped around everything that is edible. I am a member of a motley crew known of as “camp Sausage” We go to bluegrass festivals and eat sausage with every meal (along with most other pork products) I’ve gotten the technique for wrapping bacon around marshmallows down tight… I cannot wait to throw a few of these slabs into the smoke chamber, burn a few fatties, and pass the whiskey ’round!!! The Amish make some wicked bacon and sausage down here in south eastern Pa. I hope they will profit greatly from my efforts to spread the gospel!!!
My arm went numb reading that.
Gonna make at least one of these for Super Bowl
To Laura who commented 12/28/3008 at 8:25 pm. A plant is a living thing, a bacteria is a living thing, a virus is a living thing. You are an idiot.
I am going to make mine with venison sausage just as soon as I can dig my smoker out of the snow. If I have a heart attack after eathing this, so be it. Who wants to live forever? At least I will die with a great big greasy smile on my face.
[...] ATTN: Bacon Lovers Someone needs to try this. You need a grill which is something my apartment complex won’t let us have. I could use my buddys grill but then he would want some of the delectable treat. Here is the link to the recipe http://www.bbqaddicts.com/blog.....explosion/ [...]
Ugh..that definitely looks like….. something lol
[...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes Talk about a heart attack, but oh so good. BaconDance_small.gif [...]
[...] Bacon Explosion This has to be the top Stumble of the century. Get ready to throw that New Year’s resolution [...]
[...] Next time, I’m convening a group to try this: Bacon Explosion. [...]
[...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
Only in America. wow.
[...] between pork and beef. In an effort to persuade you towards pork, I wanted to divert your eyes to THIS little [...]
Wow. My lowcarb is usually a lot more boring than this. My eyeballs nearly fell out of my head. And don’t start me on how it’s a phallic object to boot. Some foods are frighteningly perfect.
I’m seriously wondering about 101 variants on this. Like small-cubed pork with chili verde sauce in the middle. Or shredded bbq pork in the middle (both could be partly-cooked first). Or actually, three thin layers: bacon, canadian bacon, and pepperoni, maybe partly-cooked first so they were each more crispy, THEN something in the middle. Or, if you gotta make a meatloaf, why not make it like this? Or . . . my god. My house is going to smell like bacon for weeks but I’ve gotta try it!
PJ – I don’t consider a house smelling like bacon to be a bad thing. Good luck on your fatty experiments!!! Sounds like you’ve got enough ideas to keep you busy for awhile.
This is going to be the masterpiece of my Superbowl Sunday. I cannot wait to prepare, cook, and eat this!!
[...] Your Pig: The All-Meat Burrito of Destiny BBQ Addicts brings you the Bacon Explosion, a creation that makes Chipotle look like a haven for vegans and children. [...]
[...] I gotta try a bacon explosion the next time my arteries unclog a bit. Picture this: bacon wrapped in sausage wrapped in bacon [...]
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes (tags: via:dunrie bacon baconbaconbacon recipe admirable-excess) [...]
BA, you had me after the bacon weave. You are the first to be added to my blogroll…Very inspiring on many levels. From one addict to another, Push On Chef! theculinaryaddict
Shaun (2 posts above me), make sure to have 911 on speed dial at your SuperBowl party, bud.
[...] for your Super Bowl party needs, check out the BBQ Addicts’ ridiculously awesome Bacon Explosion. If you are a bacon fan, it is an absolute must. I mean, any dish that calls for a 5×5 bacon [...]
DO U deliver? :}~ rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr where’s my BIB?
I’m going to become vegan 28 days a month so I can have one of these — the whole thing — every other Sunday …
Congrats on the NYT article, guys! You’ve made a lot of us Baconites pretty happy. And a lot of pigs very, very sad.
Daddy likey.
@Theo – Thanks for the support!!! Bacon Explosion now has a Facebook fan page as well. Now you can publicly declare your love for pork to all your friends and family. http://zi.ma/083c09
True genius! I can’t wait to try this recipe. If you have to die, you might as well die happy.
Unfortunately, I currently live on a heavily guarded compound in Baghdad. It’s just a tad difficult to get bacon and pork sausage here. I’ll be back stateside around Easter and this will be the first thing I will smoke. What a way to get back into pork, the missing ingredient in this current life….
@Eric
The Bacon Explosion awaits your safe return!
[...] Re: The GF Recipe Thread i’m torn between introducing this with a reference to homer simpson or to ‘pulp fiction’. either way, it looks like porcine goodness…. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
I don’t have a smoker.. how do you think I should cook this bit of luciousness on a Weber gas grill? Any suggestions would be great.
@Jon – Indirect heat is the key to grilling this bad boy. Turn off at least half the burners and set it above those. You may even want to use a drip pan so catch the bacon grease. It that grease hits the flames, then you’ll get flare ups and catch the whole thing on fire. Very unsafe, plus an extreme waste of good pork!!!!
Here’s the link to our ‘attempt’!
Bacon Explosion – A Love Story
Thank you BBQ Addicts – GREAT RECIPE!!
http://tinyurl.com/85hrsj
should this be put in an oven at 225 or 250? approx time to get to necessary internal temp of 165F?
@ Chris – Smoking it at 250 took about 2 1/2 hours. Same temp should work just fine in an oven. ADVICE – place the Bacon Explosion on a rack to lift it out of the grease pool that will form. Enjoy!
[...] the NYT.com This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]
Add a slather of peanut butter between the cooked bacon and the sausage. Elvis woud be proud.
that is way more legal and tasty than taking recreational hydro. I actually bookmarked this.
I have the perfect Maple Bourbon glaze to finish this porker off:
Maple Bourbon Glaze
1/2 cup pure maple syrup
1/2 cup bourbon or sour mash whiskey
1/2 cup cider vinegar
Grated peel and juice of 2 juice oranges (about 1/2 cup)
1 tablespoon dark brown sugar
1/4 cup brown or Creole mustard
1/4 cup low sodium soy sauce
1 tablespoon coarse grain or sea salt
In a heavy nonreactive pot, add the maple syrup, whiskey, vinegar, orange juice and peel, brown sugar, mustard, and soy. Bring to a simmer and reduce the mixture to 1 cup. If grilling or roasting meat or poultry turn and baste with the glaze during the last 10 minutes of cooking. If grilling or roasting seafood, turn and baste with the glaze during the last 5 minutes of cooking.
Yield: 1 cup
Its yummy!
As a representative of Swine Nation, I came here originally to protest the indiscriminate and reckless use of pork.
However, after viewing the photos, I cannot.
Well played, sir,well played.
[...] get out to the market and get the ingredients needed. But I do offer up the link to the website, BBQAddicts.com, which has many lovely pictures on how this simple simple meat roll is made and cooked. I [...]
[...] Here is a link to an insane, in a good way, bacon creation. Would somebody make this over the weekend and send a report with pictures? Thank you. (And PK.) Leave a Reply [...]
I own “BUCKAROO PIT BBQ WEST TEXAS COOKING” and the Bacon/Sausage Combo sounds good however, I have many Workin’ Ranch Hands that like the fat off the top of my Smoked Briskets and placed between two sticks of bread. That would exceed the fat content of the Sausage/Bacon Combo!!!!!!!!!. But they love it!!!!
Once you finish this you could then the obvious next step would be to roll up a “cigarette” in a Bacon Flavored rolling paper
@Blake
Actually, the obvious *first* step would be to roll up a “cigarette” in Bacon Flavored rolling paper.
[...] like excess, ladies and gentlemen, I present the Bacon Explosion: … This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]
As an American living in Egypt – a nation where pork is legal, but of poor quality – I am unhappily pork starved. Just browsing the pics and recipe instructions on this site has me smiling and drooling all over the place!!!!!!
,,,, Love it! Love it! Love it!
If cooked in an oven, what temperature would you suggest to cook it at and for how long?
Ewwww.
@Ray – Although we recommend the smoker, you can cook it in the oven at 250 for around 2 1/2 hours (just make sure the internal temp reaches 165). After baking, you’ll need to crisp up the bacon either in a fry pan or in the broiler.
You are truly gods among men.
Extraordinary creation!
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
The Bacon Explosion: Each bite brings you closer to your maker!
[...] Bacon Loin I will be surprised if this hasn’t been posted yet, but this could very well be what kills me. Crubled bacon and sausage inside a casing of bacon. Recipe: Bacon Explosion [...]
Instead of serving it on a biscuit or roll, could you split a glazed donut in half and serve it in a sandwich like that?
@Spliff McGee
You have a valid point there. This way you wouldn’t feel the heart attack
[...] Bacon Explosion [...]
[...] http://www.bbqaddicts.com/blog.....explosion/ This is quite possibly the most amazing feat of bacon culinary skill I have ever seen. Note to self, buy a defibrulator and make this on Sunday for Super Bowl party. Share and Enjoy: [...]
spyguy: Why split a donut when you could just use two?
Somewhere in a barn in Maine, a spider named Charlotte weeps.
You could, of course, finish off the meal with some Bacon Mints, as well…
I CAN’T WAIT TO MAKE THIS – GOING TO USE MY OWN BBQ RUB OF COURSE
ORIGINAL:
slightly HOT, slightly SWEET,
a GREAT way to TREAT YOUR MEAT!
thanks for sharing your recipe and congrats on all the publicity!
z
[...] game isn’t until 7 or so. ConsummateHost: I’m serving this as an hors d’oeuvre: Bacon Explosion ConsummateHost: hmmm hmmmm my good man? Superfan: that looks incredible, I think my arteries just [...]
God bless you for this fantastic work.
We live in a wonderful country, porcine-wise!
This is SOOOO getting made for tomorrow night’s poker game.
[...] with NATIONAL MEAT WEEK? God is so, so, so cruel. More on this soon.Valhalla, I’m coming.bbqaddicts.com- I can’t even begin to count how many people have sent me a link to the Bacon Explosion [...]
I must pass on this hilarious true story to all you Bacon Explosion lovers. I printed a picture of the Bacon Explosion…the very last one where it is cut in half. Had it on my kitchen counter and a friend came over and looked at the picture and asked “whose guts are these???” I laughed so damn hard I could barely talk, but asked her “do you think that’s some kind of picture from a colonoscopy???” LMAO still!!!
Finally, PORN you can actually eat.
I am going to try it!
Vou experimentar!
Insane. There is also a derivation you should check out. coronary.com. Wow, my heart is exploding just thinking about it.
Jason,
This is the only post of yours I’ve read, but I can tell you’re from KC (or have excellent taste) due to your reference to Cowtown and Fiorella’s. If you’re in the area, you owe it to yourself to go to Danny Edward’s on SW Blvd for their brisket, the best in town, and to Snead’s at 171st and Holmes for their hot bbq sauce, also the best in town.
[...] of the experiment are available on the BBQ Addicts website. Jason Day has provided all the information you need to create your own Bacon Explosion, [...]
if you inject with it barbecue sauce you can make love to it and then eat it
When I die and they place me in the coffin, please also put the Bacon Explosion on my side so that I can take it with me!!!!!
dude… the finished product looks like how my arteries would look after eating it! pure EVIL…
[...] Tags: bacon, charcuterie, sausage Okay, for one thing, I do not know how I missed this. Maybe it happened during the Christmas brain melt. But it was brought to my attention by none [...]
I DO want to make this in my FE100, but wonder if laying the sausage and other layers down on top of the bacon and then trying to separate the two isn’t overcomplicating things. Why not make the roll separately, seal it and lay it onto the weave for the first time as a log? Or why not just mix all ingredients, make a log and wrap it in the weave? I know the ‘pinwheel’ effect will be lost but how important is that? Won’t change the taste, as I see it. What do you think?
they should have sent a poet
Mmmmmmm….. pork fat.
[...] too bad I don’t have access to a smoker … http://www.bbqaddicts.com [...]
Okay…for those of usthat live in cities…how about OVEN directions??
Thanks!
Shut your pie hole Sam…this was my idea ten years ago!
“Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!”
Eric: Oven directions were already given, above.
Where can I find the video of the guy’s that catches on fire?
[...] if you happen to LOVE bacon and want to get a heart attack sooner rather than later, feel free to follow the recipe here and start making your own Bacon Explosion at home. Ugh, [...]
[...] Okay, add one more. [...]
Kerry….you mean the 225deg in a smoker??
Surely there’s a different temp for an indoor oven that’s not producing hickory smoke…
[...] The fact that this was invented and furthermore that it got New York Times coverage just goes to show how trendy bacon is. Get the step-by-step from the creator here. [...]
@Eric – Cooking in the oven is not a recommend method. I would suggest using a stovetop smoker if you don’t have access to a patio style smoker. You’ll be missing out on so much flavor if you cook it in the oven.
Jason: any comment on my rolling the sausage question a few comments up?
eric: check out Aaron’s comment, above. I didn’t count, but it’s not very far up. Maybe a couple dozen posts.
I’m in love, I found my true love. Bacon has officaly been stepped up a noch…how is that even possible? It’s baccon therefore, perfect.
[...] BBQ Addict’s Bacon Explosion [...]
@Kerry – I like to lay the sausage over the bacon because it helps with the sizing. I suggest doing whatever works best for you. While the pinwheel look good, is also creates little cavities that hold the sauce you drizzle over the top of the chopped bacon. If you mash all the ingredients together, then you’ll be missing out on that portion.
Great site!! These recipes sound delicious. I will have to check back here right before game day. I found this on reddit.com. I’m gonna go ahead and give this one a bump up.
That’s too much pork for just one Spork!!!
HOLY SPAWN OF SATAN !!!! Mmmmmm …. SINful….. =)
Took me years to “break down”, and just buy my deep fryer..
NOW, I MUST go buy a smoker !!!!!!……
BONUS – Now I got the deep fryer to batter a few slices up !!!!
INTENSIVE CARE…. HERE I COME !!!!!!!!!!!!!!!!! WOO HOOOOOOO
solve the age old question sausage or bacon sauscon or bacage
[...] Be prepared to have your mind blown by the Bacon Explosion. [...]
[...] has got to be some the of the best porn I’ve read in a long time. If it weren’t for the weather, I’d be inviting myself [...]
Great site! Now I am ready for a BBQ.
[...] absolutely must stop whatever you are doing right now and check out the Bacon Explosion. [...]
[...] This has been spreading like wildfire amongst the foodies and BBQ aficionados on the Internet. [...]
[...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]
[...] Bacon Explosion This looks so good but it’ll probably kill you on the spot!! Bacon Explosion: The BBQ Sausage Recipe of all Recipes – To Reply, Join Diesel Bombers Now Its FREE And Instant ! Johnny Cetane’s Sig:2005 Chev [...]
congrats. looks like a heart attack.
http://www.nytimes.com/slidesh.....index.html
[...] me this article from today’s NY Times…about an artery-clogging meat invention called The Bacon Explosion It’s woven bacon, wrapped around sausage, wrapped around cooked bacon…and then all [...]
This is the king of all bacon foods. I can’t imagine how you would even begin to top this beyond adding more layers.
Is there a halal version?
[...] yet to arrive (and it will), I find it amusing that the NYTimes food department today featured the Bacon Explosion, a similar concoction which uses sausage filling instead of melted cheese. I think I’ll [...]
Would this work in an oven?
Hey, if you just can’t get enough recipes and you want to ’see’ bacon on all of your websites just add this handy item to the beginning of all of your websites to superimpose a big fat juicy piece of bacon to remind you of your first love! http://bacolicio.us/http://www.bbqaddicts.com/blog (sans the health issues) Enjoy!
my goodness I think my heart just skipped a beat. . . or is it trying to tell me something should I try to eat this?!
So what would you recommend for a side dish?
[...] my heart attack now please. Dedicated to the "Fitness people, need your help thread." Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 2003 Red 10.5mm Wires, MP STS, MP Rice Plate Stage 1 AEM Intake 230HP [...]
@Mike – One bite of the Bacon Explosion and you won’t be looking for side dishes!!!
[...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes So who’s organising the next [...]
Oink Oink….boom…… Oink Oink….Boom
[...] the meantime I’ll let a Bacon Explosion soothe my injuries! January 29, 2009 | In Muay Thai, Thailand [...]
[...] It is not until the third paragraph that Darlin finally reveals his topic of choice: the notorious Bacon Explosion that has generated so much buzz in the foodie blogosphere as of [...]
[...] in common with social networking? Well, the New York Times reports of the growing popularity of The Bacon Explosion, a mouth watering treat not for the culinary faint-of-heart. The article outlines how the recipe [...]
[...] The dish?: “Bacon Explosion.” [...]
[...] die Website der “New York Times” bin ich auf das Rezept für ein Gericht namens Bacon Explosion gestoßen. In den USA bereits ein Web-Phänomen. Hierzulande habe ich noch nichts darüber gelesen. [...]
That is Bacon-tastic. Will have to try it.
[...] WOW! This makes me so hungry! I am going to have to make myself one of this as soon as I get the cholesterol clearance from my doctor. Check out the full recipe over at BBQ Addicts [...]
Ummmm…What if I use TURKEY BACON w/TURKEY ITALIAN SAUSAGE and make it a traditional holiday treat?
I have to try this! I don’t have the money for a smoker right now but I shall make do with the oven method for a month or two.
I’m thinking this would be great for Fat Tuesday or even a chic Sunday Brunch. I invision this pork delight atop a Belgiam waffle and served with maple syrup or perhaps a scoop or two of David Leibovitz’s Candied Bacon Ice cream. http://www.davidlebovitz.com/a.....n_i_1.html
This sounds amazing (although possibly fatal)! Does anyone have any tips for cooking it in something other than a smoker? All I have is a charcoal grill, a gas grill, and a convection oven, but would LOVE to give this recipe a shot. Any help would be much appreciated!
[...] hlutir eigi jafn vel saman og Motta og karlmennska. Hann brá sér á veraldarvefinn og fann þessa glæsilegu bacon uppskrift sem ég held að sé skylda að við prófum næsta sumar. Held að ef við tökum þetta með okkur [...]
[...] Sjekk denne her sier jeg bare jeg altså: bacon- explosion [...]
[...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]
No cheese?!?! Is it for girls?
@Hackett – There’s no reason you can’t smoke this in a Weber Kettle charcoal grill.
Simply build the fire (low-med) off to one side of the kettle. Shoot for 225 degrees or so.
Don’t forget some hickory wood on the fire.
Place a drip pan on the other side, and place the bacon monster over that pan. Get the internal temp to 165 after a few hours and you’re good. Jason’s took 2.5 hours.
Good luck!
what…no cheese?
Hey Guys
Thanks for the Cowtown Barbecue Sauce mention.
Good luck on the show!
Cowtownbbq.com
I have to try this. Just have to get approved for a loan first.
[...] you like meat you should probably click HERE! « [...]
Can you suggest an alternative way to make this if you don’t have a smoker? Can I alter it and do it on a BBQ over low heat, or, can I do it in the oven? Any suggestions on time and temperature?
It’s just too bad that I had already planned my Super Bowl munchies (ribs, potato skins, stuffed jalapenos and nachos) before I read about this. I’ll definitely give it a try, probably with a pepper jack and grilled onion filling.
I have trouble keeping my smoker (a big ol’ boxy Brinkman) at a steady temperature. It tend to cool off to 180 degrees or so after an hour. Finishing it in the oven might be necesary.
I have a torpedo smoker from Cabela’s. Would I need to use my water pan with this or just smoke it like I would jerky? I cannot wait to try this!!
I look forward to seeing it on the Superbowl Tailgate show and trying to make it on my own!
[...] mencionados, o Dining & Wine do New York Times e o Paladar do Estadão. O NYT fala sobre o Bacon Explosion, uma receita do blog BBQ Addicts que virou mania nos outros blogs e sites de culinária. A [...]
Looks great….Why isn’t there a print icon so I can print the recipe?….Come on guys work with me. Not everyone needs to ‘Dig It”, “Stumble on it”….I just want to print it.
[...] 5,000 calories and 500 grams of fat that is known as the Bacon Explosion become an Internet phenomenon before Christmas and has now crossed into the main stream with its [...]
I just came in my pants after reading this recipe.
Have we not learned anything from our U.K. brethren. Try one like a Scotch Egg, run some hard boiled egg down the center then when your done building it, dip it in egg, roll it in breading and DEEP FRY! Of course they may have to be smaller to fry right. Doesnt really harmonize with the BBQ theme but what the hell.
Put your Cardiologist on speed dial!
[...] “This recipe is the Bacon Explosion, modestly called by its inventors ‘the BBQ Sausage Recipe of all Recipes.’” [...]
I am an animal rights person by nature, and I hate the killing of animals in the pursuit of glutiny like this recipe. However, I must admit I can be a hypocrite. Whenever I am at a friend’s house for a BBQ, the smell of meat cooking can drive me crazy. When I hear the meet sizzling, sometimes I go crazy and have to PIG OUT.
Hey you awsome BBQ men of my dreams!!!
I made this for my nephew’s b-day party. One of my in-laws is JEWISH, so I made a change for them (my lovely cousin has made a culinary conversion for her jewish hubby) since they can not eat pork. I made the yummy yummy porky one for the rest of the family, but for them I exchanged the reg. italian sausage with italian TURKEY sausage, and the bacon for TURKEY bacon. I must say it turned out just as fingers biting good!!!!! It also cut down on some Cals, for those who count theirs… anyway…love you guys, keep up the AWSOME work!!!!!!
omg i’m having a heartattack from just looking at this!
anyway, would it be possible to go one step further with this and batter it in corndog batter and deep fry? it seems like it would fall apart easily…unless you bake/broil it halfway through, take it out to cool, batter it up, and then deep fry.
[...] feel like I don’t even need to explain. The makers call it the BBQ Sausage Recipe of All Recipes. The New York Times calls it the Bacon Explosion. I like to call it the Calorie [...]
[...] For photos and detailed cooking instruction, check out the BBQaddicts website. [...]
[...] if disastrous foods are out, that certainly eliminates the Bacon Explosion. Which would probably be eliminated by my cardiologist. If I had a cardiologist. Which I [...]
[...] it all together, and you get the Bacon Explosion. Oh, don’t be so health-conscious. It’s only about 5000 calories and 500 grams of [...]
My boy from KC will kill me for this, and frankly I might have to help him..BUT….since I left my smoker in Arizona (to him) I suggest using a little liquid smoke in the bottom of your pan if you have to use an oven. I know, I know, its almost a mortal sin, but for those of us who are awaiting the stimulus package to afford a new smoker, the imitation will have to do…as for the cheese, smoked gouda and habeneros for those brave enough…
OUT.
[...] sends me bacon related websites. Well, to Aaron and anyone else reading this post, try this bacon extravaganza on for size. This will be my contribution to the Superbowl party I am attending. This will be my [...]
i betch a chuck norris created this
[...] contemplating making the Bacon Explosion for the Super Bowl. Tell me this doesn’t look [...]
Jaimo is correct. A print icon that just prints the recipe and not the 3,000 comments that follow would be a wonderful addition.
[...] I don’t think I can say much else, other than to direct you to the BBQ Addicts website. I’m doing a big event on the smoker on Saturday, so this about sums it up. I give you the Bacon Explosion. [...]
[...] And the proud inventors – who have never seen so much traffic at their site – can be found at http://www.bbqaddicts.com/blog.....explosion/. [...]
I can’t believe I have never seen this website before. A coworker of mine sent me this URL. I literally had a dream about the Bacosplosion and have started obsessing a little. Our deck (and grill) are covered in 3 inches of ice but I am sure they will melt off enough for Sunday and even if they don’t, screw it! I am making this thing for the super bowl!!! YEAH!
Go Stillers!
My wife is gonna kill me… But she’s gonna love this thing just the same. Thank you!!
Find the recipe without the comments here:
http://my.huddle.net/huddlewor.....id=3089056
@Kurt @Dan
We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it.
Yeah,,, go ahead and remove it dude.
From the NY Times:
The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service: What could the barbecuers do with bacon?
what a crock! The inventor previously invented of a bacon fatty.
To Jaimo and GAQT :
Copy and print, my friends. I stumbled upon this site 3 days after it’s upload and it’s lit up my inbox every day since then. I hope the site owners make some money from the tremendous traffic they have allowed. It’s a wonderful thing.
[...] I’m always in the market for sticking a clothespin on my aorta, the fattier the better. So it was to my great delight to discover this Beautiful Bacon Masterpiece. I’m making it for Super Bowl Sunday, here’s the lowdown and recipe. [...]
maybe you want to send some person in Hospital for high blood right?
[...] mix 2 pounds of thick-cut bacon, 2 pounds of Italian sausage, and some barbecue sauce? You get the Bacon Explosion… bacon and sausage wrapped up and barbecued for an artery-clogging feast fit for a 500-pound [...]
ok. here’s a tip for all you poser fools who are trying to talk trash about this most delicious of the good lord’s creations.
get off your high horse, grow a pair, and eat some freaking bacon. real men enjoy bacon, or generally any pork product, without any thought of the physical harm that eating pork may cause and without any thoughts of remorse about how many pigs had to die in order to serve the greater purpose of man. those thoughts are harbored only by weaklings.
this recipe was designed by someone who obviously was blessed with divine influence. this might be the greatest invention of our time.
I’m more impressed that someone thought-up this food mess than the fact it got so much traffic on the web.
[...] BBQAddicts.com has the recipe and tutorial for this cholesterol bomb. Two pounds of Italian sausage and two pounds of bacon, rolled up like a cinnamon roll and slow-cooked in a smoker. It does sound tasty, and it’s not covered in French fries. [...]
[...] The bacon explosion [...]
@ Jaimo – Looks great….Why isn’t there a print icon so I can print the recipe?….Come on guys work with me. Not everyone needs to ‘Dig It”, “Stumble on it”….I just want to print it.
“work with me”? Really? Do you run a blog? Do you know how hard it is just to get a great post like this together? Let alone having a CSS file that allows “printing”? Do you even know how much more work that is? “work with me”?? REALLY?
@GAQT466 – ditto!
@Kerry – why would you suggest readers go to a site that requires a login to view this recipe? (my_dot_huddle_dot_net)
Have you people not heard of copy/paste?
@Dan 01.29.09 at 7:52 pm – you don’t make any sense. Learn to quote and type.
@Marc – Kudos, my friend. It’s a no brainer. Thank you!
@ everyone else… I’m sorry, but I had to call out the guys above that just don’t get it.
This post is one of the most popular that I’ve ever seen since blogging about food and bbq.
Thank you Jason and Aaron!
I am crying right now at this beautiful spectacle of swine. bravo bacon explosion, bravo!!!! i say!!!!!
[...] BBQ addicts are [...]
I wants one!
[...] I love to push the limits with food. With that, I get the opportunity to be extremely creative and channel my tastes and my passion for food into new and amazing dishes. I also have an extreme respect for others who do the same. Today I got sent two articles. One was just released in the NYTimes about The Bacon Explosion. I would link to the NY Times but I love where this article first came from. I heard about this over month ago from BBQ Addicts. http://www.bbqaddicts.com/blog.....plosion/ [...]
[...] despite the health concerns it raises, the Bacon Explosion might be just what the doctor [...]
I feel sorry for the Jews and the Moslems and the Vegetarians.
They shall never know the true blessing of such a pork overload.
I think I just gained 10 pounds just looking at these pictures. What kind of sick person came up with this recipe? Whoever did needs to be arrested for all the people they killed from this horrible, horrific, sickening recipe.
Oh my god are you people insane! I think that I just had 3 heart attacks from looking at this picture. If you eat this you will die a horrible death, it might look tempting now, but you will never be able to get the fat and lard out of your hardend arteries, which will in turn lead to your ultimate demise.
sadfwdf
[...] by Rob on January 29, 2009 It’s called the “Bacon Explosion” and it’s the latest meme bumping its way through the food corners of the internet. [...]
Jason, I’m very impressed with your creation, but I’m not suprised at all. I remember you making some good stuff on the smoker at Dad’s way in CoMO. Congrats on all the success! I can’t wait to make one of these.
[...] by dwilson on Jan.29, 2009, under The Funny Web A new height in man’s accomplishment with bacon. [...]
Death row here I come!!!
[...] a quick trip over to BBQ Addicts and check out the Bacon Explosion. This thing has been getting mad press coverage, too. The Kansas City Star gave this creation an [...]
[...] killer in many ways… umm umm good… I’m going to try this..anyone else like to smoke and bbq? Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Take me to your leader my cat will know what to do from there. MCB Feedback. CC [...]
[...] a rolling of the whole concoction that can be cooked in a smoker, on a barbecue, or in the oven.The Bacon Explosion blog has detailed photos and instructions for preparation. Check it out. Take photos if you make [...]
[...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
[...] Bacon Explosion Is The Hottest Recipe Out There Thanks To These Guys And The New York [...]
[...] How a mouth-watering (or stomach-churning?) recipe – the Bacon Explosion – and Web 2.0 brought quick fame to two Kansas City barbecue experts. [US [...]
This was a great reason to buy a smoker. We had to get an indoor smoker to and the recipe works great but did not take 2.5 hours. Is that a typo? Seems like a long time unless indoor smokers do it quicker at the same temps…
But had to test it out on some chicken and veggies and found a new love: the indoor smoker. Only 28 minutes for three huge marinated chicken breasts. I know it may be sacrilege for hardcore BBQ’ers but it’s winter, we have no backyard, and for $40 it replaced the George Foreman. Buh-bye.
[...] to start out, let me talk about the Bacon Explosion. This is a new internet pheonomenon that was started by a couple of guys from a BBQ team. It has [...]
After eating this and having my heart attack, I want to be rolled in bacon and sausage (flavored to taste) and thrown in a six foot pit.
P.S. two hours before prep. Start hickory logs so there’s a nice bed of coals.
Upon completion, I want to be slather with my favorite barbeque sauce
Alrighty, so, I made it, and videographized the result. You can see that here:
http://www.youtube.com/watch?v=LKVCi066-i0
YUM! It was delicious. I did do a few things wrong, but that just leaves room for me to make it again:
* Bacon I bought was delicious but VERY salty. I needed to either omit all salt from all other portions of this recipe or find a less salty bacon
* Sausage I bought was more “country breakfast” than “zesty italian” (which I would have preferred) but it was still good.
* I really shouldda used a sweeter BBQ sauce or cut the one I used with honey or similar.
Minor things. Seeyalls!
(I hope I’m allowed to post utube links here…)
Finally a dish worthy of the pig!
[...] Bacon Bacon Bacon Bacon Bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes This is an enormous slab! TK __________________ There are three kinds of men: The ones [...]
[...] stop sending me links to articles about the Bacon Explosion. It’s not like it wasn’t covered in the NY Times, for [...]
[...] Explosion This recipe is the Bacon Explosion, modestly called by its inventors
[...] a technology related post, I learned about the most innovative thing man has ever created, the bacon sausage roll! This is the ultimate perfect food for people. [...]
I made two of these beautiful beauties for my hubby to take to work on a Friday, it was a smash hit with everybody on his team save the vegan, who was disgusted. Anywhoooo, this comment goes out to all the people that needed an oven recipe…DUH! Use your heads people! Just put it in the oven at the temp stated for the smoker and cook it until the internal temp read 165 or so….then slather it with the rest of the sauce and stick it back in the oven until it’s all burned and yummy lookin….I followed the destructions as stated in the recipe and used the oven in the above mentioned fashion, and it turned out perfect!!! The bacon was wonderfully crispy crunchy and oh my yes, it was a little slice of heaven, right here in my dinky little apartment kitchen (hence I have no smoker, cuz I’m not allowed to have one on the deck, and I’ll be damned if I’m going to leave a good, nice smoker just sitting around down on the ground below my deck, so that one of my dipshit neighbors can steal it!) Thanks for the great recipe!
just for fun, i calculated the nutritional information base upon the labels of the ingredients i used.
made with 2 pounds of thick sliced bacon, 2 lbs of spicy iltalian sausage, and grands butter milk biscuits. the final log was massive and cut into 1/16 thick slices for a burger patty. roughly a 1/4 lbs precooked patty. then placed on a buttermilk flakey biscuit.
calories 477.5
fat 30.75 (keep in mind 190 cal and 9 fat are from the biscuit)
not as bad as you’d think. so just get 16 people together, because if you don’t, you’ll have seconds, and it gets worse from there.
@Jesse – Yea, we weren’t quite sure where the NY Times came up with the calorie count, but once they printed it that’s what everyone picked up.
Another website did an official count of some sort and came to around the same count. Besides, if you eat a whole one anyway you’ve got a lot more things to worry about!
[...] of fat…Have any of you seen the Bacon Explosion? Bacon wrapped in sausage wrapped in bacon. Then barbecued. Outside of the fact that I think I have [...]
Hey all. My crazy friend Billy Bob sent us a photo of his “Love Log” (ooh, that doesn’t sound good – that’s his term for the Bacon Explosion). It inspired me to create a VERY short tribute to the B.Ex. You can check it out at my Vimeo webpage: http://vimeo.com/3048659
Hope you enjoy it!
I need to get myself a decent BBQ so I can make one of these dam things.
You have to be a genius to figure out how to wrap meat around meat around meat. #TWSS
I am so thrilled that everyone is talking about this, and honestly I heard about it before I knew who made it and ever since then I have wanted one.
Maybe you guys can ship these at Christmas instead of fruit cake? I’d buy one!
Keep smokin!
dk
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes (tags: food bacon recipe recipes cooking bbq sausage meat) [...]
[...] Weekend Project Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "If it wasn’t for [pimps, prostitutes, hustlers, gangsters, and [...]
I just downloaded in my pants
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
[...] more @ http://www.bbqaddicts.com/blog.....explosion/ [...]
[...] what is commonly referred to as “a fattie” and was christened that most holiest of name, “Bacon Explosion.” I want that listed as my cause of [...]
THIS WAS AMAZING… one thing I would advise is if you plan on eating more than one serving per night, be very light or make sure you don’t use a salty rub. When I made it I found that even if we removed the rub it would make it way better and over all you could eat more of it.
[...] treat yourself to one of these instead: Bacon Explosion: The BBQ Sausage Recipe of all Recipes Jason __________________ See http://www.scuba-addict.co.uk/ for diving trip reports and the UK [...]
[...] go to bbqaddicts.com [...]
You make this seem like a fetish site…
Still intresting tho.
What do you mean make it seem like a fetish site, Dan? Just because I have this recipe listed under Porkgasm in my recipe file doesn’t mean it’s a fetish. I prefer to thinkof my love of meat, and pork in particular as more of a predilection.
Well I didn’t know it was possible to love meat this much lol!
But I will most certainly try this recipe one day. Preferably in summer when the snow is gone. Looking forward to it!
I just made this for my husband for his valentines day dinner. Yes you heard me. I am a pretty good cook so when my husband asked me to make this bacon explosion thing I was floored. However, I did what he asked and prepared it. Its a very simple recipe and I was afraid it would fall apart but it didn’t the weave kept the roll and all of its greasy goodness inside. We took pictures to of the event (for some reason he became obsessed with the bacon explosion after hearing about its popularity) and after his first bite he was in love. Not exactly the most healthy recipe i’ve tried but it did make him happy. Happy valentines day all and thanks for the great recipe.
[...] Foodies, BBQ lovers, and angioplastic surgeons are among the throngs of people interested in the new recipe called “The Bacon Explosion.” Check it out at bbqaddicts.com. [...]
[...] http://www.bbqaddicts.com/blog.....-explosion [...]
[...] is the pic from the Bacon Explosion website. And yes, Jim made one and I unfortunately didn’t get a picture. But it really [...]
In honor of the bicentenial of the birth of our 16th president…I give you:
We’re taking this thing to the next level! We’ll be seeing Uncle Ham come this 4th of July!
Sorry the html weblink failed.
The bicentennial of our 16th President gives us:
That’s BACON-HAM LINCOLN and THE EMANCIPATION PORKLAMATION
pictures @ bradandkarrie.blogspot.com
That’s nasty.
I’ve just place one on my smoker. I’ll let you know what I think in about 3 hours.
Mine’s in the oven right now. I have to wait 3 hours to taste it. This is torture. Delicious, bacon-flavored torture.
[...] Bowl Sunday, 2009. An explosion of bacon. Rather than using the sausage called for in the original recipe, I substituted a meatloaf mixture of ground beef. [...]
It was Awesome!!!
[...] the recipe here View Poll View [...]
[...] someone say pork? Bacon Explosion: The BBQ Sausage Recipe of all Recipes ^^ I really want to make this one [...]
[...] please… The Bacon BBQ Explosion __________________ Pasquale – KE7GVY DesertDude Films, LLC <> DesertDude Music.com [...]
First of all – Thank you for creating something fun and exciting.
I’ve made 4 of these now (and shared with many, many people) and so far the favorite has been a breakfasty version:
-Peppered Bacon
-Jimmy Dean sausage (accept NO substitutes)
-the addition of 1/2 pound of Velveeta Mexican Mild cheese in the middle (be sure to close up the end of the roll as much as possible to prevent the cheese from running out due the tightening of the roll). I just cut slices and layed them out along with the cooked bacon in the middle. Along with some Mary B’s Butter Flavor frozen biscuits this is pretty simple and a bit of heaven.
[...] A PR person mentioned this in a press release and I had to check it out. It’s called “Bacon explosion” and from the looks of it, has to taste awesome. If you have the patience to try this, let me know. See photos and details at http://www.bbqaddicts.com/blog.....-explosion. [...]
[...] think i found something for next year Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Lacrosse, its like hockey, but with balls Anybody can play hockey, it takes [...]
[...] hell yeah squirrel! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ DIY: bodykit foglight install [...]
[...] mmm…. bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] 18, 2009 · No Comments …I’ve had a request that the Bacon Explosion kick off this year’s bbq season (assuming there is one, I never count my London summer [...]
Cooked this up with a side of baby back ribs. It was pretty good, probably would be amazing with cheddar cheese.
Pictures/review
http://hodgescaddy.com/?p=107
Blog Homepage
http://hodgescaddy.com/
http://www.aftermarketcng.com
I would be honored if you’d check out the Vegetable Explosion, inspired by your masterpiece: http://publicradiokitchen.org/.....explosion/
[...] More can be read here from the New York Times, and you can get the full recipe at the official website: BBQaddicts.com. [...]
[...] I’m making that this weekend. Oh mama! And when I get home I will be making this on my smoker: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "Well Andy, I think I’m gonna head on up to Monte Pilot to worship [...]
Gorgeous….just gorgeous. I literally just started crying thinking about all the porky goodness…
for the culinarily inclined- after making the roll, pan fry it on all sides, then wrap it in puff pastry
pop in the oven @ 350 until it’s cooked through
???
profit!
[...] right, it’s the taste sensation that’s been sweeping the nation! No, it’s not the Bacon Explosion or the probably deadly Bacon Cheese Pizza Burger, the likes of which have been clogging your [...]
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
My Video Version of your excellent Bacon Explosion on Gardenfork . Its too cold out to run my smoker, so i had to use the oven, sorry.
But watch the fun of me and the Labs enjoying bacon.
http://tinyurl.com/af3952
thx, eric. http://www.gardenfork. tv
Fantastic!
You might enjoy this bacon post featuring the Bacon Explosion and bacon tweets:
http://www.aldenteblog.com/200.....itter.html
[...] try this one out Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ just do what you [...]
[...] forget death by bacon… OP-thats good, but what about this: BBQ Addicts just found [...]
[...] might support the Google translator theory, because some research has turned up a website called BBQ Addicts which does feature a recipe called Bacon Explosion. But somehow I like the idea of [...]
Instead of the fried bacon pieces, I’d put some Fritos in instead. That and I would add some some green chile.
[...] she remakes Beyoncé’s "Single Ladies (Put a Ring on It)" video, eats a "bacon explosion," or plays her college marching band trombone in San Francisco’s Union Square (I think [...]
[...] it won’t be as big–it will be BIGGER. As if you really need proof of this, witness the Bacon Explosion. Not only has basically every food (or otherwise) blog now reported on this gut buster, but even [...]
[...] Son found this recipe on the Internet, and he was immediately consumed with the need to make it. Right then. Luckily for [...]
This thing is just amazing!!!! Thanks!! Making one for Mardi Gras right now.
Got one in the smoker right now.
Trying it with ground venison and italian seasoning along with a little cracked pepper.
Let you know tomorrow.
[...] Re: Things that make you go hmmm… Watch your arteries clog with this one. bbq sausage bacon weave [...]
[...] sweat, and as one they looked towards the south, acknowledging that it had been born. Behold – the Bacon Explosion. – A horror story to all men throughout the world, a woman gives birth to twins, twice – WHILE ON [...]
[...] (maybe that goes too far – an argument perhaps) declaring why it’s okay to eat cheeseburgers or bacon may not always have pleased my father, but sometimes I would believe asking him these question was [...]
Made it. Make it again, maybe, maybe not.
[...] Explosion Am I crazy for wanting to try this…LOL… Bacon Explosion: The BBQ Sausage Recipe of all Recipes Scott [...]
We were quite pleased with our Bacon Explosion! In order to lower the fat content, we combined half regular sausage and half turkey sausage. It has been our experience with turkey sausage that it’s all in the seasonings and with the Bacon Explosion our experience proved true. It was outstanding! My fiance is a master weaver and when he was finished the weave looked incredible. We can’t wait to try some of the other BBQ recipes.
Great success with the Bacon Explosion on my very first try! I used Famous Dave’s Rib Rub, which seemed a little bland. Next time, I’ll try something spicier. I also think I used too much sausage, I wasn’t able to get the “pinwheel” effect. Not having a smoker. I put the Explosion on the gas grill, on the upper rack, at the lowest heat. After an hour, the meat thermometer read 170 degrees. Check out my pics at http://www.facebook.com/album......mp;l=c15a8
[...] BACON EXPLOSION!? Now these guys sure know how to cook using Roscoe’s Cooking [...]
I haven’t been able to get this out of my mind. We’re having a Bacon Explosion Breakfast this Saturday to try it out – slice it up and put it on biscuits. Everyone’s been excited for weeks, as have I! Thanks for posting something that is so wrong and at the same time, so right!
My roommates and I just made this for our Fat Tuesday dinner, except we added cheese to it. It was absolutely delicious.
We are going to make this in our parking lot at work. Actually, probably a few. We’re a bunch of fattys.
DEEP FRY IT!!!!!!!!!!!!!!!!
[...] I have just fond the be all… and end all of pork recipes. I was hanging out on my favorite UW Huskies Blog and noticed a thread on favorite tailgate recipes. Enter The Bacon Explosion! [...]
sweet fancy moses. should be bronzed and but in a museum.
[...] where credit is due dept, I saw this on another site sent to me by a friend. They call it the Bacon Explosion, and it’s all the rage with the kids these days. I call it the Bacon Log, or [...]
[...] Sin with me: bacon cupcakes, Mike Nelson of Mystery Science Theater 3000 commits suicide by bacon, bacon explosion, get that bacon out of your teeth with bacon floss, chocolate bacon and the coup de bacon, candied [...]
[...] Bacon Explosion was brought to my attention by Mike, who will be creating this little death bringer for a Superbowl [...]
10% less fat than a bowl of fat.
Holy…this was highly worth the ten pigs and lifespan-years I had to use to devour this masterpiece.
[...] bacon lingerie, and Baconnaise. But the final insidious infestation that killed bacon was the bacon explosion, an item so disgusting and vulgar that it choked out the last breath of [...]
[...] Kürzlich bin ich wieder im InternetTM auf etwas im wahrsten Sinne des Wortes köstliches gestoßen: Die Bacon Explosion. [...]
[...] they posted what they described as the ultimate barbecue bacon recipe, which they dubbed the Bacon Explosion. I’ll go no further than to say that it involves two pounds of bacon and two pounds of [...]
Well, although I really like venison it just didn’t work for me.
Must be a pork fat thing.
Using as much pig as possible makes this recipe work better.
[...] all up to you … Bacon Explosion is dam good [...]
[...] and Aaron from BBQ Addicts were invited to share the Bacon Explosion with the hundreds of Bacon Festival participants. The guys are preparing 30 Bacon Explosions so [...]
I am so putting this down on 3×5 index cards and into my recipe box.
mmmmm, bacon.
[...] heart-attack inducing, yet deliciously delicious, recipe that I am going on about? Why it’s the Bacon Explosion, of course. You start with thick cut bacon, add loose pork sausage, add more bacon, roll once, then [...]
[...] Courtesy of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]
[...] but I’m very, very intrigued by the Bacon Explosion recipe that was originally posted on BBQAddicts.com. I mean, here are the ingredients: 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of [...]
A Muslim’s nightmare!
[...] Also, HOLY CRAP, BACON. [...]
I first saw this on a friend’s facebook (Greg Schaeffer) and had to try it. I used ground beef instead of sausage, only because that’s what I had in the fridge. Used Rex Foods Blackening Seasoning (www.rexfoods.com) and Mama Sita’s BBQ Marinade mix. Baked it until cooked, then broiled it to crisp up the bacon. Broiled it a second time after brushing Sweet Baby Ray’s.
Can’t wait to fire up the charcoal and try this for real!
Tony Velada
Chicago
[...] oben gezeigte Bacon Explosion (Ein Speck-Geflecht, gefüllt mit Hackfleisch und Geschnetzeltem) ist besonders populär, [...]
Great display of technique and desire, makes me hungry looking at it.
[...] The answer should be no — cheats should be reserved for truly legendary things like the bacon explosion or a turducken stuffed with [...]
[...] couple of barbecue fans concoct a recipe for a bacon-wrapped, bacon-stuffed log of sausage. The media writes about it. Now, they have a book [...]
Jason
how about a pan with rack, covered in foil in the oven with a small amount of wood chips for flavor . you should be able to cook 2 side by side that way.
@Fulchalin You my friend are describing a stovetop smoker. They work great, and we even used one for our bread bowl soup recipe. Enjoy!
[...] Explosion Writing a Book – Eat me daily We are a cutting edge forum, I tell ya! Cutting edge! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Support a "diversity" of opinion "in the public interest [...]
[...] Originally Posted by 1upiitbdm One Twix bar is the least of your worries. I’d be more afraid of this… Meh. Light weight. 2 pounds thick cut bacon 2 pounds loose Italian sausage 1 bottle bbq sauce BBQ rub spices === BACON EXPLOSION!!!11!!!!11!1 Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] . . . AND THE CULT FAVORITE: Bacon Explosion [...]
[...] Bacon Explosion! Bacon Explosion, described as “The BBQ Sausage Recipe of All Recipes,” by its creators at the BBQ [...]
[...] (Bacon Explosion image courtesy of BBQ Addicts Blog.) [...]
[...] other day on Eat Me Daily that Jason Day and Aaron Chronister, the masterminds behind the infamous Bacon Explosion (a “torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of [...]
[...] the bacon explosion continues to reverberate across the internet—its authors recently signed a 6-figure book deal [...]
Meatlight with BBQ lube…
[...] it a Bacon Explosion in the round? Nope. It’s meatloaf. When I make a meatloaf, I saute about two cups of [...]
[...] NYT article that introduced the Bacon Explosion to mainstream audiences has spawn a whole new meme of gustatory excess. Here is the latest entry. I [...]
[...] stuffed with something, and some get a bacon weave wrap to boot. The most famous of these is the Bacon Explosion, which is a concoction that can harden arteries on sight alone. For those of you interested in [...]
Who needs salad when you can add some bacon to your sausage
? Great stuff indeed. I’m gonna try to make a smaller version of this. 4×4 or 3×3 bacon weave should be perfect.
[...] the Pro-Gaming business said that if I come down and visit him in June… then we get to make THE BACON EXPLOSION! Ticket booked brother. I’m so [...]
[...] polar opposite of the bacon explosion… the GORILLA SANDWICH! Published [...]
You can attend a webinar with the BBQ Addicts guys coming Tuesday, April 7th 2009 11:00am (PT) and learn how they did this Social Marketing phenomenon. Hosted by Marketbright ( Marketing Automation Software)
http://www.marketbright.com/go/erik-bacon
[...] Originally Posted by bluemoonlabel make them eat a baconlog Nah, they should eat this instead Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
I’m glad I took the time to read the posts because my questions were answered. This will be the main attraction at our next office party, attended by a bunch of hungry aircraft mechanics. Think it might violate the healthy concept for our Air Force? Ah…who cares. It’s BACON!!!
[...] Not sure if anyone has posted this, but… makes me hungry everytime I think of it. Must make one one day! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] chatting to friends on IRC when Gentle Nicholas decided he’d share with us all the wonders of Bacon in all it’s glory. My wife’s immediate reaction was to forcibly close the lid of my [...]
[...] hands. They did a fatty stuffed with bacon and wrapped in more bacon, and called it the “Bacon Explosion“. Explode it did, getting them thousands of hits on their site, appearances on Good Morning [...]
[...] there was the Bacon and Cheese Roll. Then the Bacon Explosion swept the nation, and even the New York Times wrote about [...]
This looks like something the Butcher from Word Girl would use in an attack. I can hear him now: “Bacon exPLOsion!” and hurling about 200 of these things at Word Girl and Captain Huggy Face (the latter would eat them).
I just made the bacon explosion. I don’t have a smoker so I made it in the oven… I know… blasphemy. I did, however, make my own Kansas City style bbq sauce for the center. Also, I added 5 cloves of diced jumbo garlic to my hot Italian sausage and ground pork mixture.
I’m going to slice and vacuum seal my leftovers to use as an ingredient. The possibilities are endless– on salads, baked potatoes, pizza etc.! Today, I’m using a slice of my bacon explosion in some homemade colby-jack mac and cheese. What a nice porky-carbohydrate bomb.
[...] anyone…. Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 1996 4×4 Toyota 4runner, elocked rear axle, bud built front skid, stub [...]
[...] friend’s girlfriend crafted two delicious bacon explosions — bacon rolls stuffed with sausage meat and more bacon. I put thick slices of it on rolls and [...]
This recipe has made it all the way to Merry old England! Although I admittedly am an American!! Seriously tho… I’ve got a hankerin’ for some PORK PRODUCTS!!
Great Recipe!
al
alright, so i am a lover of not only bacon, bu anything that won’t eat me before i can eat it…. most recipes i am skeptical, if i don’t dismiss them right away, but i can’t wait to try this one out! what a good and simple combo.
I think I just found the official soundtrack to this recipe: http://www.weebls-stuff.com/toons/Pork/
[...] Such an atrocity deserves categorization with other “end is near” signs, such as the Bacon Explosion, batteries for batteries and [...]
[...] Bacon explosion [...]
@jtb: nice find. Good theme/soundtrack for this recipe. BUT!… it’s about 7(8, 9, 10…) minutes too long!
Jeeze… must be a “loop” cuz I never got to the end of it. Sheesh.
What a wonderful idea…Im a bacon fancier and yes it works well with Atkins but you cant have bread with it LOL
Also I cant understand why it has to be yukkied up with cheese and/or anything else…
its perfect just the way it IS YUMMMMM
[...] Die spinnen, die Amis. Wer will denn diese Schinkenexplosion essen? [...]
I StumbleUpon’d this, and while I gave up red meat and haven’t eaten it in a good 5 years, I’ve got to admit that I can at least appreciate this.
I’d love to try it with turkey alternatives, but it just wouldn’t be the same…
I would really love to try this one but I’m concerned about all that fat. Once my blood pressure’s gone down, this will be a great treat!
Gotta love all that meat. Thanks for sharing!
[...] you have to fill out. But wait. There’s incentive: the winner receives an already-prepared Bacon Explosion from the guys at BBQ [...]
My friend and I made 2 attempts at this. The first time, we used italian sausage and doubled the recipe just to see how far we could go. It was huge and good, but the sausage was a bit overpowering.
Last weekend, we substituted the sausage for hamburger and added sharp cheddar and american cheese inside along with the crumbled bacon. It turned out great! Each bite was like the best part of a double bacon cheeseburger.
Using Humiliation to Fundraise …
Trend or coincidence? Twice in the past week I’ve come across online fundraising campaigns in which the fundraiser promises to do something embarrassing when the goal is met.
Last week, Holly Ross, NTEN’s Executive Director, posted a video ap…
[...] fellow BBQ-Brethren (more about them later), and previously mentioned here (most notably) for the Bacon Explosion. You’ll find a lot of recipes, BBQ instruction, and plenty o’ bacon (seems to be a [...]
Finally took the plunge and made the Bacon Bomb this past weekend. Everything went according to the directions. I did use a bit less sausage, 1 1/2 lbs., which was plenty. I am a fan of Bryons Butt Rub so I used that. I did add a thin layer of shredded cheese. I did not have any problem seperating the sausage to make the roll. I do think if you can get the size right, you don’t need to spread the sausage on the bacon and it might roll a bit easier. Other than that, the bomb went in my CookShack Smoker along with a meatloaf. Smoked for just under 3hrs to get to 165 degrees. Everyone loved it so it’s a keeper. The next morning I used a slice of it on an english muffin with a fried egg. My new version of the Egg McMuffin. Delicious.
By the way – you can comfort your friends who need some kind of material other than meat/protein in this creation, by adding roasted Portabello mushrooms to the dish, in place of the crumbled bacon in step #4. Cut portabellos into slices, then toss lightly with olive oil, while lightly sprinkling sea salt over them. Roast the slices on a cookie sheet for 1 hour in a 350F degree oven, occasionally moving them around on the cookie sheet during the roasting. At the end of an hour (approx – based on your oven), they will look like cooked bacon pieces, and surprisingly enough – they taste almost EXACTLY like bacon…
Could you just cook this inside a grill?? Or do you need a smoker?
@Josh – if you use a grill, turn off half the burners and keep the grease drippings away from the open flame, otherwise it will catch on fire.
@mr_melvis – cool idea on the portabellos, hadn’t thought of that. Adding salt might give it a little too much though, depending on what rub you’re using.
@jbt – man, that thing lasts forever…but cool
Glad everyone likes it! Stay tuned for more bacon explosion news soon!
[...] with the hopes that one day it could be turned into a book? Just ask the people behind the BACON EXPLOSION. They just signed a book deal worth six [...]
[...] came the NY Times article on the Bacon Explosion. It was fate. We had to try our hand at a bevy of bacon dishes. The only thing standing in our way [...]
[...] As the name implies, the winner of this particular group gets one of these: [...]
dangit, now i wish i had a smoker to make this in
cause i want this sooo bad!!!!
@Mike: you don’t need a smoker.
Just fire up a grill, and slow cook the chub on indirect heat. Throw on some chips, and wait for the magic! Keep the kettle or lid closed for about 1 1/2 – 2 hours and you’ll be amazed at the results. Make sure you get the internal temp right. In the mean time, tell your wife/other/self, that you NEED a Weber Smokey Mountain cooker … deals for about $190 on the ‘net.
[...] are normally stuffed with forcemeat, but meat stuffed with meat stuffed with more meat sounded too bacon explosion for me. Duck is good with sweet and earthy flavors, so I chose a prune and apple stuffing for [...]
@Mike – HotSauceDaily’s advice is spot on!!! Now start working on convincing the wife that you need the proper equipment!!!
[...] Bacon Explosion [...]
mmmmmmm……. that looks goods
Not quite of an explosion, more of a soup, but here is what I did with bacon and milk the other day. Turns out it tastes REALLY good!!
http://www.sponsorthatbike.com.....right.html
If you listen closely you can actually hear your arteries hardening.
I made this up a few weeks ago with some freshly hunted venison and thick cut bacon. It was amazing. My roommates went nuts.
Well done, sirs.
Just finished making it around 2:00AM last night. Took exactly 3 hours to cook after I put it in the oven at 225 degrees near the top rack.
When I rolled it, I don’t think I used enough bacon bits in the middle because it wound up being mostly sausage, and the bottom was flat instead of completely round all the way.
But hey, I can’t complain, $16 for sausage and bacon, $4 BBQ sauce/rub, and a couple bucks for the oven bill led to a dish that I sure couldn’t get in any restaurant that I know of! If you’ll excuse me, I’ve some snacking to do
[...] probably remember the Bacon Explosion phenomenon that swept across the blogosphere late last year, touting the most outrageous bacon and [...]
My sister and I did the following:
For the bacon weave, we alternated regular center-cut bacon with turkey bacon. For the filling, we used chicken Italian sausage and crumbled beef bacon in the middle. Smoked/grilled it for two hours and wound up in Bacon Explosion heaven… and my co-workers have seen the pictures and can’t believe I’m still alive. It was awesome. Thank you for the inspiration!
http://www.facebook.com/home.p.....amp;ref=mf
[...] is equally foodie/chef and has an even greater sense of whimsy than I do, so when he read about the Bacon Explosion, he was determined to make it. Our meat eating, like our politics, is just right of center, and [...]
[...] BRUNO, CA–(Marketwire – March 24, 2009) – Hot on the heels of the now infamous Bacon Explosion comes a Webinar to explain how the BBQ Addicts were able to create such a social media phenomenon [...]
wow! very great recipes…
[...] Recipe for The Bacon Explosion .gallery { margin: auto; } .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } .gallery img { border: 2px solid #cfcfcf; } .gallery-caption { margin-left: 0; } [...]
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
Here’s a Canadian take on the Bacon Explosion.
I included Sun Dried Tomatoes, Garlic Powder, Blue Cheese but am using a slow cooker to extract the fatty goodness and maintain moisture.
Will post the results in 8 hours.
Oops, here’s the site:
http://www.flickr.com/photos/2.....949453733/
[...] doppelt, also quasi eingefleischtes Einfleischfleisch. Es ist so abartig. Ladies and Gents: die Bacon Explosion! [natürlich dem Wurstblog [...]
Thanks for this great invention! I made a one-pound version a couple of times and it has been a big hit. I tweaked it by adding pepperoni slices to the middle.
I also made a breakfast version:
http://www.facebook.com/home.p.....amp;ref=nf
I cooked this tonight, I substituted regular mild sausage for Italian but everything else was as the recipe – unbelievably excellent!
Finally made my 1st one this weekend – as good as everyone says it is (great on the GRAND biscuits!). We are going to try several variations for the inside now (still with outside bacon weave wrap):
1. Hamburger, sharp cheddar cheese, crumbled bacon
2. Ground Turkey, sage stuffing, cranberries
3. Hamburger, roasted garlic mashed potato layer, corn
4. Hamburger mixed with taco seasoning, black refried beans, chopped tomatoes/onions
5. Ground pork, prosciutto, pine nuts, Boursin herb cheese
etc. etc. etc….
mr_melvis
We have been making these on a smaller scale for a few years now. I will definitely try your version if you’d like to try mine. Fill a clean poblano pepper with cream cheese, wrap it tightly with the sausage and then the bacon weave. It adds an incredible extra layer of flavor that you won’t regret trying. For individual size “armadillo eggs” fill a pickled jalapeno with cream cheese, wrap in sausage and then the bacon. Its usually the first thing to run out at my barbeques!
@Quani – Sounds like a cross between buffalo turds and scotch eggs. We’ll be giving that one a try!
@Quani Morelock – That variation sounds awesome! I’ve made 6 or 7 of these suckers now. My last version was with breakfast sausage. Yawn. Don’t bother. Stick with the Italian.
Can’t wait to try the poblanos and the smaller jalapeno versions!
Quani, do you have a website for your recipes and bbq stuff? We’d love to see it.
Brian
[...] I made a Bacon Explosion this past weekend and it was a rousing success. It took 3lbs of applewood bacon, 2lbs of sausage, [...]
[...] Bacon Explosion just wouldn’t be the same with Squeez [...]
@Brian
I just made one last night using the thick sliced bacon weave and bratwurst as the sausage. I was about 2 bacon strips shy for the size so I’ll be altering the 5×5 of bacon to fit the roll next time. I tried breakfast sausage once too. It was awful and I wont do that again. My advice on the jalapeno version is to use a “cage”. The kind you use to grill med/large fish so that you can flip them. I can fit about 9 in the one that I have and it prevents the slippery suckers from ending up down in the coals! It’s big enough to not squash them too. I don’t have a site for recipes and I got here via an email from my brother. Cooking bbq is my way of conserving my light bill..LOL I dont like to have all that heat in my house in the summertime. I’m glad the weather is clearing up down here so that we can spend more time outside!
[...] some guys at Barbecue Addicts in Kansas City, KS got the idea to cook themselves up a big ol’ mess of bacon. Wrapped in [...]
I think that you sir are well on your way to Sainthood! This dish is certainly a miracle and if you die of a heart attack i would consider you a martyr… Really though this an amazing recipe,
I am a chef and have done this recipe a few times now and fed it to the staff at my restaurant. Most recently (for the customers of the restaurant) I used a mixture of lamb shoulder, pork butt and belly that i ground coarsely and seasoned with star anise, fennel seed, cayenne etc… Spread the meat over saran wrap layered thinly sliced cured/smoked veal tongue, then a thin layer of fig port jam. Rolled that up and cooked it in a vacuum sealed bag in a thermo-circulator (hot water bath where the temperature can be controlled to the 10th of a degree). then cooled it, cold smoked it, wrapped it up in Prosciutto and then sliced it up and served it as a terrine.
All this was inspired by by your amazing recipe! Thank you
After Weeks of debate we had to try this. We had to use an oven but it came out excellent. . below is the link to my pics that I posted on myspace of the process and completed project. I realized the key here is patience and LOVE. You have to love your meat!! I love mine. and DAYUM!!!! My wife was so concerned! HEHE oh well I’ll die with a pained smile on my face. Mine wound up being 4 lbs of bacon and 2 lbs of sausage. I’m waiting for the morning to dip this bad boy with syrup and eat with scrambled eggs. Damn I might be able to wait!!
http://viewmorepics.myspace.co.....Id=2762607
Bring on the lipitor! 2 thumbs up! Perfect recipe for the killer South Beach Bod!
[...] bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes Whos up for a [...]
As if the thought of this wasn’t savory enough, the mention of this on warm, flaky Pillsbury Grands just sent my taste buds into orbit!! UGH!!!
[...] MN Militia assembled and devoured a prototype Bacon Explosion a week ago. Initial results were delicious and future experiments are [...]
[...] Pt. II Udgivet april 6, 2009 Thomas Thorhauge 0 Kommentarer Klik her, og få forårets bedste BBQ-tip til [...]
[...] provided for us. This meal had a BBQ flare. But, the highlight of the meal had got to have been the Bacon Explosion. This dish was thought up by Aaron Chronister and loved by everyone I spoke to that night. I [...]
[...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]
[...] though the hotel didn’t cook the Explosion (@BBQAddicts) right, Brian Chappell (@brianchappell) still approves of its [...]
I tried the recipe and they turned out awesome! I made two with mild Italian sausage and two with a homemade sausage recipe that has a lot of garlic, ginger, pepper and fresh herbs. Most of our guests preferred the ones with the homemade sausage. Great job and kudos to the Bacon Explosion creator(s)! I will be looking for even more opportunities to use a bacon weave…
http://thelittledogshelterinth.....bacon.html
@JP – We’d love to try your sausage if you don’t mind sharing the recipe.
[...] “Bacon Explosion.” Two words that should never, ever be that close to each other. [...]
[...] Je vous laisse le soin d’aller voir les photos sur le site suivant pour vous faire une idée: link [...]
[...] One Of These Things – They call it a “bacon explosion”. It consists of two pounds of thick-cut bacon, 2 [...]
[...] for the sake of a good sammich. Though it might be beyond even her iron pallet to take on a hybrid Bacon Explosion/Great Old One. Maybe if it had more bile. Mmmmm… [...]
[...] Speaking of food, SEO Sumo & Todd Malicoat were the geniuses that sponsored and made fresh Sushi on the last night of IMSB. Don’t forget the homemade Chocolate Chip cookies that Alysson Fergison (SEOAly) brought for everyone to enjoy at the conference. Thanks to Aaron Chronister (TheMadHat) for attempting to teach the staff of the Deerfield Beach Hilton how to make a perfect Bacon Explosion. [...]
When I make the next batch in a couple of weeks, I will take photos and post them, along with the recipe and any how to info, on my blog, and link it here. It’s the least I can do for the developer of the Bacon Explosion!!!
[...] the explosives that should go with that bAKcon47: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ XD9 Service Black, XD9 Subcompact x 2 Kimber Tactical Custom II AR15 [...]
[...] the explosives that should go with a bAKon47 squad Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ XD9 Service Black, XD9 Subcompact x 2 Kimber Tactical Custom II AR15 [...]
[...] even bacon can be healthy but THIS can never be [...]
[...] bacon? Commenta 12th February , 2009 Not exactly kosher… My mouth is drooling in anticipation. My coronaries are screaming in [...]
[...] Explosion: The BBQ Sausage Recipe of all Recipes Bacon Explosion: The BBQ Sausage Recipe of all Recipes Source: http://www.bbqaddicts.com The other day the guys from BaconToday.com contacted me in search [...]
[...] Explosion I am so doing this for one of our barbeques this year Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
I’m going to make this on the weekend… In fact, I might just walk out of the office right now, go home, fire up the BBQ and get on this RIGHT NOW!
If only Jesus knew about this at his last supper……
[...] the recession, others are going hog wild. Witness the Bacon Explosion phenomenon featured on the BBQ Addicts web site. It’s like waiting for the bomb to drop during the cold war. You can put aluminum foil over [...]
[...] though the hotel didn’t cook the Bacon Explosion (@BBQAddicts) correctly, Brian Chappell (@brianchappell) still approved of its [...]
bacon is love! bacon is harmony! bacon is all things lovin the sweet beautiful life!
supreme bacon significance!
BOOKS ARE FOR PUSSIES, READ BACON!
A Bacon Weave Song. Funny. http://www.youtube.com/watch?v=7Jh___hjI0s
would you like your ambulance before your meal or with your meal?
@April – I’ve found that it’s best to have the ambulance deliver the Bacon Explosion. Two birds, one stone!!!!
we don´t need water – there is bacon grease! we don´t need air – only bacon up our noses! bacon is the shining path that leaves us to the kingsom of happiness….
I have requested this to be my only present and cake for my 21st birthday when I go back to the states. haha I hope I get what I want!! I can not make it myself, for I live in japan and that much smoke would make the japanese think there is a house fire! haha
[...] Chronister of Bacon Explosion and BBQ Addicts fame wrote us a kick ass function to update our tweet this button to use the [...]
[...] when you thought your arteries were beginning to clear from the Bacon Explosion created by our friends over at The BBQAddicts, Smoke In Da Eye over at A BBQ Nation ups the ante [...]
I have dreamt of the ultimate bacon dish since childhood, but could never conceptualize the details to make it a reality.
Finally, thanks to the BBQ Addicts, the Bacon Explosion made last night’s dinner a dream come true. I have seen Utopia, and it is good.
Even better: Warmed up leftover BE slices for breakfast this morning. Surreal compliment to eggs over-easy and toasted french stick.
The bar has been set for all subsequest recipies.
Thanks guys.
[...] Some general recipe sites: http://bacontoday.com/ or http://www.bbqaddicts.com/blog.....explosion/ [...]
[...] that it’s my patriotic duty to remind us all that bacon is safe to eat. And I do this with Bacon Explosion. Go ahead, click the link. I’ll wait. Behold, a pork [...]
Tolles Rezept!
Wir haben uns bereits auch eine Variation von Bacon Explosion erstellt, das Rezept kann gut Variert werden.
[...] Welcome the Bacon Explosion! Check out this site that explains what this is and how to make it: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ And who knows, he might could tap me. BUT I have enough confidence in my game [...]
My brother, son and I made our first Bacon Explosion last Saturday for the NFL Draft. Bacon smoked BBQ heaven!!! We smoked with hickory. Never had anything like it, it’s now a tradition, thank you!
I’d like to make a Bacon Explosion using the spicy lamb sausage a local pizzeria uses as a topping, best sausage I’ve ever had, it’d be perfect.
Anyone have an idea for an alternative to the Johnsonville Mild Italian we used? A friend of mine thinks Mozzarella might be good as a bond to hold the spirals together on the plate. Anyone tried that?
@Dave – Try finding a gourmet meat shop in your town. Chances are they carry some fantastic artisan sausage. In regards to cheese, just be prepared for it leak out. If you’re having trouble keep the rolling together, try to rolling as tight as possible and squeeze out all the air bubbles. A thinner layer of sausage that’s rolled over a couple times works better than a thick that’s only rolled once. Enjoy!
[...] for #dinnerdiscussion. Hungry already? Eat this: http://www.bbqaddicts.com/blog.....explosion/ Nice comments too [...]
[...] Bacon Explosion [...]
Jason, good idea about finding a gourmet meat shop, I definitely want to make one with a spicy lamb sausage.
The roll was very tight, maybe too tight for Johnsonville sausage. The consistency of the sausage was just a little too firm which is probably why I thought of the lamb sausage which is coarser. It rolled beautifully – I meant the spiral came apart after it was cut and served. I did however mention trying Mozzarella to my brother and he said, “Don’t change a thing you idiot!” Or something to that effect.
But definitely yes, a thinner layer of sausage which means either extra bacon weave, or cut the sausage down to 1 3/4 – 1 1/2 pounds.
I’ll report back after I find some lamb sausage.
Thanks.
[...] Onto other pork news. A friend reminded me today of the formerly-beloved Bacon Explosion. [...]
My god that looks epic! Bacon,Sausage, and BBQ sauce. What else could you ask for? My co-workers doing restaurant menu design will definitely appreciate this. Thanks!
[...] http://www.bbqaddicts.com/blog.....explosion/ [...]
[...] Receta traducida y reinventada a partir de lo catado en BBQAddicts [...]
Might as well add mine to list….wife went away for the weekend, so in the spirit of “Mythbusters” decided to give this a try. I grabbed a bag o’ hickory chips and 4 pounds of pork and went to work. This is no myth – this thing is awesome. A total surprise – great flavor and not as greasy as you might think. She won’t let me do this when she’s around because a) it fills the whole house with smoke and b) it corrupts the children. But hey – a man’s gotta do what a man’s gotta do. Check the pictures here if you like:
http://www.flickr.com/photos/6.....0784/show/
(Department of Child Services will likely be after me when they see my daughter giving me a hand with this.)
@headjoog: I can’t see the pictures.
@headjoog – I’m having problems seeing the picture as well…but the motorcycle looks nice!
[...] bacon explosion. Posted by aaron Filed in [...]
Love the Fatty…
my friend stumbleuponed this and made it for a bbg. sooooooooo damn good!!!!!!!!!
[...] time had passed until I came across the insane Bacon Explosion (which I will definitely try one fine day;), after which I was tempted to start another [...]
[...] I first heard about the Bacon Explosion after reading about it on The BBQ Addicts site I knew it was a stroke of genius. Meat sushi…how brilliant! At the [...]
[...] but I’m sure that will change once sales take off. This vodka would go really well with a “bacon explosion” sausage wrap. Mmm….bacon. Author: Yeags Categories: Uncategorized Tags: Comments [...]
[...] by Jason over at BBQ Addicts who created the Bacon Explosion ™ (no, seriously, it’s trademarked!) – I made my own [...]
Planning on vacation already? I punt no Mexico urban district looking for you? lol faith that Swine flu on be over straightway!
a contender for
[...] are going to have a BBQ and I’m going to make the Bacon Explosion. I’m going to change it a little (I don’t like sausage, so I’m going to use a [...]
[...] you go Suzie Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
Cebu Pictures you ignorant slant . learn the fine art of speaking English . As for “going to hospital for high blood” (pressure) , if you eat the whole thing or even touch it with BP issues you deserve to go to the hospital
dear god i ate two of them… am i going to die?
@Bacon – No, but you might need a nap!
[...] Bacon explosion – a heart-warming (burning?) recipe involving 2 pounds of bacon wrapped around 2 pounds of sausage. [...]
I recently lost my job thanks to this shitty economy, and I’ve been contemplating suicied. Thanks for providing me with the perfect means to end my time on this world
I have my 4 pounds of meat ready to go tomorrow, and a bag of Hickory chips for the smoker. I’ve got BBQ sauce to baste. I’m also considering a couple add ins too. I thought about Cheese, but wasnt sure how a cheese filled sausage and bacon log would do on the smoker… but I AM going to use my home made dry rub, AND, for extra baconey goodness, I am going to sprinkle the insides with some tasty Bacon Salt!
I plan on very slowly killing myself via meat overdose thanks to the Bacon Explosion, and the first item that sent me on this suicidal oddyssey, the Ham Dog. Oh yes, tomorrow will be a good day to die… errr, I mean, consume unhealthy quantities of smoked meat.
Actually, now that I think about it, being laid 0ff has given me more time to experiement with the smoker… I think it was getting lonely… I don’t want to die! NO, I must LIVE to eat, nay, to FEAST upon bacon filled smoked meaty goodness! I will consume this food of the gods and become immortal!
Thank you, That is all.
I didn’t even get to see a motorcycle picture! So in the spirit of the guy that tried to post pictures, here’s our first Bacon Explosion from NFL draft day. As previously mentioned the next BE will be with lamb sausage. I decided to make the lamb sausage myself figuring on what it needs and I’ll post that sausage recipe and how it turned out after we embark on BE2.
Meanwhile, this is two weeks ago: http://s614.photobucket.com/al.....=slideshow
[...] Bob whips up a veggie omelet…Kidding! Bob’s running late, so he grabs some left over Bacon Explosion from last nights barbecue to scarf in the car. Never leave home without [...]
[...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
Don’t tell me, you’ll then order a Diet Coke to ensure you dont over do it.
Whoever eats this was probably over qualified as a contestant for the “Biggest Loser”
This is the most offensive thing I’ve seen on a table.
We made our first one the weekend of the NFL draft with italian sausage, Neuskes bacon, italian snausage and an italian 7 cheese blend in the middle. We used Bone Suckin’ rub and BBQ sauce. Placed it in the torpedo smoker for 3 hours and, after it cooled, we threw it in the fridge. The next morning with the 8 of us a little…umm..dehydrated, we sliced her up and fried it with eggs. Needless to say, it didn’t last for more than a tenth of the time it took to prepare, but it was so worth it. Not sure what to try next, but thanks to all who posted recipies. I’ll probably just pick one and try it. Hard to go wrong with bacon.
Hey aj, what possibly possessed you to post on this blog? I assume you’ve never had sausage and bacon for breakfast? There is no difference except that your breakfast meats are fried. I think I’ll make you one and send it to you.
[...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]
[...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]
[...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]
[...] The day before Bay To Breakers, Martin and Mary Ann had their joint birthday. We took the “Green” theme to heart and dressed up as the Planeteers from the show Captain Planet. I believe I was the Asian girl, power of…water! The Planeteers with the birthday boy and girl Just The Planeteers Martin’s favorite drink: The B-52 with Absinthe brought from the Czech republic (on fire of course) Unfortunately we were not able to cook Martin’s Bacon Explosion [...]
[...] kettle. After all, I bought 2 Boston Butts (totaling over 10 pounds), 2 chickens and was making a Bacon Explosion as well. Luckily, when I got home from work on Friday, my amazing wife surprised me with a [...]
Hey,
First off this sounds unbelievably delicious. I can’t wait to try it out! I was wondering, could I cook this in my crockpot (slow-cooker)? I sometimes make pulled pork in the crockpot which turns out pretty well, but I wasn’t sure about this recipe. Thanks!
-Pete
[...] Bacon explosion – a heart-warming (burning?) recipe involving 2 pounds of bacon wrapped around 2 pounds of sausage. [...]
@PetePete – I wouldn’t recommend cooking in a crockpot because the rendered grease from the bacon will pool in the bottom and prevent the outside layer from crisping up. For now…your best best for indoor cooking is to use a stove top smoker, or bake it on a raised rack sitting on a cookie sheet.
[...] Originally Posted by hmanvolfan How about a steak between two slabs of bacon, ie steak on bacon sandwich? how about the Bacon Explosion? Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] Bacon Explosion, the brainchild of the guys over at bbqaddicts.com, is kind of like a lettuce wrap except with every single ingredient replaced with some sort of pork [...]
That is what i am going to have with me when I start the first tailgate of the year. I am not only going to do this wonderful recipe I am going to post about it on Sportsroids. This is the first time i have seen this site, and I can guarantee if you keep up work like this, it won’t be my last visit. Your like a bacon prophet! I LOVE BBQ!
Seeing as how it is the beginning of a long Memorial Day weekend here in the States, I hereby plan to serve one of these up w/ side of baked beans and a diet Coke to my guests! Long live the Pig- until he gets fat enough!
[...] A Bacon Explosion [...]
My wife heard me oohing and ahhhing over my computer and came out to see what it was I was looking at. When she saw this temptress, she told me she preferred if I viewed porn than this little piggy. Ha!
[...] Cookin’: The Burger Explosion More than a little hat tip to the gents over at BBQ Addicts whose invention, the “Bacon Explosion,” was the creative jumping off point for this [...]
[...] I’ve been fascinated by the bacon renaissance of the last couple years – the classic cured pork product has inspired new creations by gourmets and doughnut makers alike. Possibly the most awful contemporary recipe I’ve found is this so-called ‘bacon explosion.’ [...]
In the making as we speak. Added a little cheese to the center. Ill let everyone know how it turns out!
My husband wanted to tell you how awesome this turned out, but after finishing half of it we had to rush him to ER due to heart stoppage. More for me!
[...] we are having a girl. And I made the Bacon Explosion. But I did it a little differntly from how they had it. I did not use Sausage as the filler. Instead I used rib meat that we pulled apart. So I [...]
[...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]
[...] is totally understandable. I plan on cooking this thing sometime soon. Anyone want to join me? Bacon Explosion: The BBQ Sausage Recipe of all Recipes I’m thinking some Cream of Tums soup will probably be in order following this artery clogging [...]
WE MADE THIS. Oh my goodness, if you just follow the steps above IN THEIR ENTIRETY you will be fine and this WILL be perfect! It was so freaking good, I made two versions: one with the BBQ sauce (and I kept brushing sauce on it as it cooked too, so it was agood thick layer ont he outside caramelizing) and one without sauce, insert cheese and onion in the middle. Both were fantastic, great all by themselves or in a sandwhich. Thanks for posting this, and try it with Bakon Vodka!!
My grandad lived to be 98 and ate bacon his whole life, every day! grandma fried everything in good ole hog lard, and he would have LOVED this. I’ll make it in honor of him. thank you.
Finally, I’ve had this recipe since Dec/08. For my 50th B-day I finally did it up. OUT
*Tearing up* It’s the best of both worlds!
[...] BBQ Addicts (If you love BBQ check out this calorie explosion of BBQ) [...]
[...] permalink Anyone ever try the bacon explosion??? I’m lookinig to give it a shot sometime this summer with a side of crash cart. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
made the explosion for super bowl sunday and it was a big hit! now i get request’s to make it every party i throw!
@baconite – Once people have a taste of the explosion, they always come back for more!!! Glad to hear it’s made you the neighborhood hero!!!
[...] mini bacon explosion knock off was inspired by both the original Bacon Explosion and some miniature versions that have shown up lately. I didn’t feel like defrosting any [...]
Wow I must say this really is a Bacon Explosion of the highest kind! The finished product looks small enough to eat. Pure heart attack food but SO I don’t care, that’s what I’m having for my breakfast one day! Hahahaha
[...] emotions – humour, fear, lust (did you see that nude acai berry wrestling match video?) hunger (the Big Bacon Explosion phenomenon) and many others. The underlying principle of a linkbait is to provide really [...]
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
Truly inspirational, and my family thoroughly enjoyed it, next time I will add some more onion and cheese to the filling and add a slightly hotter sauce.
I JUST TOOK ONE LOOK AND MY HEART SAID, “YOU GONNA DIE, FOOL”!! I told my heart “yeah, but what a way to go”. I am drooling on my key board, how embarrassing. I gotta try this just once, and needless to say, I may not share it.
[...] Jump to Comments Yes, it’s true: I, along with my BBQ associate Mike, summoned The Bacon Explosion from beyond the realms of human understanding and lived to tell the entire greasy, smoky, delicious [...]
Maybe it is just my pregnancy hormones, but that made me sick on my stomach looking at it…
[...] Originally Posted by Gossamer skye I ask you then to join us unto Ramadan (month of fast) this year, you might like the show of togetherness which to me at least seems international — you can also sample (in pictures) how it is observed in various regions (get some good recipes too if we’re lucky).. all the best I have a great recipe here on this link, since I was asked for a recipe. Keep in mind that I know that pork is verboten–this man is using pork, but I make this with turkey bacon and turkey sausage, always bought kosher, which I understand is the same as halal. This is great stuff–again, I do not condone the eating of pork, which I refrain from not because of my religious convictions, but because the pig is a filthy animal. But this is simply decadent. http://www.bbqaddicts.com/blog.....explosion/ [...]
my goodness, I haven’t even read what this page is saying and my mouth is already watery from the pictures! man, it looks good!
[...] the internet in the past year or so, you’ve heard of the cult of bacon. There’s the bacon explosion, chicken fried bacon, bacon with chocolate in it, and even a bacon bra (you can Google that one [...]
[...] article of the moment: The Gross Food Movement. A few months back the Bacon Explosion took the nation by storm, and I loved being on the early end of discovery. One friends BBQ love [...]
[...] recipe: Bacon Explosion: The BBQ Sausage Recipe of all Recipes I have yet to make this one but my teens want me to. __________________ Rich Brown [...]
[...] I finally made the infamous Bacon Explosion, and it was excellent. I pretty much followed the original recipe, but in the process I learned a few things that aren’t covered in the original post, and that I [...]
WOW, I’ve been thinking about this recipe for several months now. Today I have the time and I’m going for it!
I saw a couple of other posts that had cheese in the center of it and a bit of veggies, I may try that.
anyhow, it’s cooking today and I’ll post with some pictures in about 5 hours! CYA
[...] though the hotel didn’t cook the Bacon Explosion (@BBQAddicts) correctly, Brian Chappell (@brianchappell) still approved of its [...]
[...] emotions – humour, fear, lust (did you see that nude acai berry wrestling match video?) hunger (the Big Bacon Explosion phenomenon) and many others. The underlying principle of a linkbait is to provide really [...]
So full of win and pork I’m just not sure what to do with myself….
Cooked this up a few weeks back in a smoker for about 4 hours on a visit to Texas. A little disappointed with the BBQ sauce addition at the end – would have been fun to have it a little crispy on the outside. Almost embarrassed to say that it was really, really, really good! A heart attack in every bite.
I have to make this in advance, is there a best way to re-heat it?
@Rachel – I always prefer to reheat on a grill, but you could always pop in the oven until it reaches an internal temperature of 150 degrees. Just be sure to set it on a raised rack resting on a cookie sheet. That way the Bacon Explosion isn’t sitting in the extra grease that cooks out.
[...] Finale gedenke ich, die Grillsaison 2010 in einer handelsüblichen Berliner Grünanlage mit der Bacon Explosion [via] zu eröffnen. Anregungen und insbesondere Einladungen für weitere Episoden werden in den [...]
[...] initial Bacon Explosion recipe set the standard – however as a “Wellington”, xenophobia got the better of us, [...]
This looks awesome
You forgot to sprinkle the bacon bits… amateurs.
@jack – I guess you missed the part that said sprinkle the crumbled bacon….
[...] facade? Is there something so gay about a couple of bros bonding over a bacon explosion? Or a pine nut crusted tomato tart, for that [...]
[...] sure that you’re thinking this is some sort of over the top, profane concoction where an excessive amount of bacon is thrown into the food processor with chickpeas to form some [...]
[...] Unforgiveable!!! http://www.bbqaddicts.com/blog.....explosion/ __________________ "The strongest reason for the people to retain the right to keep and bear [...]
[...] Feed him this pork-on-pork masterpiece…a beautiful barbequed brick of bacon and Italian sausage known as “Bacon Explosion”. Need we say more? [...]
Oh my gosh the drool is building up in my mouth i wish i could one day have this *drools*
I did up a Bacon Explosion for Father’s Day weekend and it was a smash hit. Following the advice on the message board, I added cheese to the middle. I used a chipotle BBQ sauce, Steve Raichlen’s all-purpose BBQ rub and mild Italian sausage. Next time I will probably switch to Camp 31 BBQ sauce and hot Italian sausage for some extra zing.
Awesome recipe! Keep up the franken-BBQing!
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]
[...] this is where the fun begins. Taking some inspiration from the infamous bacon explosion I spread out the ground beef, layered the country sausage on top, then made a bacon weave on top of [...]
[...] Addicts have a huge hiton their hands. They did a fatty stuffed with bacon and called itthe “BaconExplosion“. Explode it did, getting [...]
We made one of these last weekend! It turned out great! I still feel my cholesterol rising!
Oh…Yeah! Todd London’s gonna love this sucker on Friday June 26th!! I’ve got my defibulator on the deck and ready. It’s a byop…bring your own paddles event!
Here’s what you do. Layer pepper jack cheese down over the weave, then stuff the sausauge with jalapenos and slather some southern style hot sauce on that. For the fried bacon in the middle, combine the bacon, some BBQ sauce, seasoning, and half the bacon fat from the pan. Then roll it up as follows and drizzle the other half of the bacon fat atop the ready-to-smoke meat brick and let ‘er ride. This came out excellent.
Paging John Madden, paging John Madden. I believe we’ve found the missing ingredient for Turducken. Stuff this thing in the chicken and it’s a whole new game.
[...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]
This is a fav recipe of politicians; it’s loaded with pork.
The link was sent to me, by a fellow bbq addict. I immediatly went to the local pork shop, Dubai has limited pig parts availble, and paid through my spinchter for the right to buy cook and eat pork in a muslim country. For what you could build and cook in the USA for about 15 to 20 dollars, I spent almost 200. But you know what? It was worth it. I of course had to buy italian sausages and de-case them, but soaking them in Gentlemen Jack for a day helped, and the healthy dose of cajun spices. The bacon roll was devoured, one hundred percent, and all the drippings were sopped up with anything edible and on hand..
IT DONT’T GET NO BETTER…
[...] Saturday was a complete wash out, since I spent the evening with a couple of friends eating Bacon Explosion and drinking beer. Sunday I redeemed myself as I rode my stationary bike 48 minutes and did a [...]
[...] by meekly”] While I’m not really a huge fan of JCT and yes, I’m over the whole bacon craze, it’s nice when any local restaurant gets national attention. For all you homebodies, [...]
i’m using venison sausage and i’m going to add cheddar cheese to the sausage. i hope it’s going to be as magical as my dream
[...] – Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]
I have a new twist, some toasted provolone in the center… Oh My Gawd!!
Since you cant smoke cheeses outside of a smoke house, try making a little aluminium boat and put a small wheel of provolone in it. Be careful to not burn it on the grill, just get a good brown scab cover. Then finish off your explosion with some toasty prov in the middle..
[...] concoction. We waited with baited breath for hours while this thing roasted away (a bacon explosion helped pass the time), and just before we left for Christmas in July Adam and I got the first bites [...]
[...] summer goal is to create the BBQ recipe that has taken the world by storm. I first discovered the Bacon Explosion while prepping for the radio show back in March. It was developed by a couple of BBQ enthusiasts [...]
Right now, I have three trimmed brisket flats and four racks of baby backs in the smoker. When those are done in about 2.5 more hours, I am putting in four beer can chickens… and my first bacon explosion. Instead of Italian sausage, I am using some duck, goose and feral hog sausage that was made at Fischer’s Meat Market in Muenster, Texas.
This is going to be epic.
Haha, I’m making this right now. I hope the neighbors are jealous, because the breeze is carrying the most amazing delicious smell away from the BBQ. Happy 4th!
[...] super fly Kate Moss x Craig McDean snaps from the March ‘08 issue of Vogue UK, and a cot damn Bacon Explosion! You can’t ask for much [...]
wow… this is like the second coming of the aporkalypse. love it!
Thanks so much guys! Your easy to follow recipe was a hit this 4th of July! We made our own sesoning and used organic bbq sauce and it was fabulous! It is a lot better if you use sausage and bacon without MSG or nitrates or nitrites! As natural and bacony as it could get!
I made this today and the outside bacon weave turned out fantastic. I think the Italian Sausage overwhelmed the inner bacon though. So next time, I’m going to use breakfast sausage and use another 1/2 pound of bacon, crumble it up and mix it together like a meat loaf.
I’m going to eating this bad boy all week. And hey, why does my left arm hurt all of a sudden?
My brother-in-law made it tonight…
it made my lungs collapse.
but seriously, it was crazy. Tasted great, but never again.
I have purchased a whole tube bologna. I am going to hollow out the center 2 inches. Into this void I will put toasted provolone and cripsy smoked bacon soaken in Tennessee Whiskey BBQ sauce. Then I am going to put the magic bacon weave to it and make it squeal until it is cripsy on the outside. I have had Oklahoma style BBQ’ed bologna before and I am betting this will be a step up…
Just stumbled upon this site. I am so amazed that this was created. I can’t wait to b part of this fine fraternity. Long live the bacon prince
Bubba HoTep Please do not desecrate the natural pork goodnesss of the Bacon Explosion by adding Bologna!!
wow greats
[...] das ganze von Statten geht, kann mit dieserAnleitung nachgemacht und genossen [...]
Just made this for the 4th of July celebration in Texas!!! Amazing dish; take care not to let the health department know you’re building this and keep your distance during the actual cooking process. You can actually feel your arteries clog! My next attempt will be a healthy version, I’ll add mushrooms and onopns in the middle.
This will surely become a great weapon against muslim extremist after they finish outlawing our guns and ammo.
Does this come Kosher?
[...] to make one of these. I wish we had a Bob Evans around here. I want to make one of these too : Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 2002 EB Z06, NCM Member, LTPWS, K&N, CAGS eliminator, CLB, DRM brake [...]
[...] to make one of these. I wish we had a Bob Evans around here. I want to make one of these too : Bacon Explosion: The BBQ Sausage Recipe of all Recipes Damn, that don’t look have bad either [...]
Lol..this is delish…love bacon! Oddly enough, my daughter sliced some a little thinner and put it on a pizza she made…and it was YUMMY too….Thanks so much for this recipe.
ummm this is what people eat for their last meal. It doesnt even look good
Wow, it’s the best. with just the right amount of bacon, we all think so anyway. We took pictures and fully documented the process, and just looking at the pics makes me hungry all over again. My mind is working on all sorts of variations using Elk, Venison, Bison, and other meats of less then normal use. Cheers to clogged arteries.
Some layered onions would make this double heavenly.
WOW!!! Don’t look wifey, but I’m goin’ for this!!!
[...] sexy beast above is the Bacon Explosion: 5000 heart attack-inducing calories of pure, unadulterated delicious. Two pounds of bacon, two [...]
looks awesome, I’ll have to try it…..although it also looks like a heart attack waiting to happen
i feel bad for all the jews, muslums, and vegeterirans who can’t taste this beef masterpeice.
my tastebuds have exploded when i tasted this pork masterpiece
[...] die Website der “New York Times” bin ich auf das Rezept für ein Gericht namens Bacon Explosion gestoßen. In den USA bereits ein Web’n’Grill-Phänomen. Hierzulande habe ich noch nichts [...]
Not that great. And DEFINITELY not worth the clogged arteries and crappy feeling you get after eating it.
“Sad Face” obviously did not make or eat this. I made one for the Fourth and it was heavenly. Served it on a Kaiser Roll with marinated, grilled peppers and onions. Better than I had imagined.
A GOD DOES EXCIST
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes I still want to try that some day. __________________ – - [...]
[...] fact, the current craze for bacon in all its forms, fading though it may be, reflects, in a time when demonstrating class means showing [...]
[...] you’re interested in making one of those monstrosities, DIY instructions are available over at BBQAddicts. tweetmeme_url = [...]
it is very good. made a couple for the Super Bowl. It was a sinful pleasure for all who attended. Now this weekend I return to the smoker, pork woven tight, some with jalopeno’s some with cheese. For the non pork inclined we’ll be smoking up salmon as well. keep up the good work…erp…
Thank god for the bacon exsplosion and swine flu scare we now have to share less bacon
[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes Good grief… __________________ [...]
[...] Is this normal, or is that just what happens when you end up owning a half-dozen bacon-related shirts, own and enjoy baconaisse or constantly subjecting your friends to internet recipes like a take on the now-infamous Bacon Explosion? [...]
[...] instant heart attack: Bacon Explosion: The BBQ Sausage Recipe of all Recipes function fbs_click() [...]
@Vegans
It is a widely known fact that vegetarian is an old Native American word for “Poor Hunter”! You dumb fucking vegans, don’t you realize that humans eating meat is what helped us evolved from living in trees, to the infancy of space exploration. Why, because the fat from the meat they were eating made human brains grow bigger. Notice there were no Vegans on Star Trek, that’s because 400 years from now, us meat eaters will be exploring the galaxy, and your dumb asses will have died off, God I love evolution.
@the greater of this recipe.
I am going to try this soon, cuz it sounds fucking awesome. I am willing to bet the smell of this on the grill is just too much. With any luck, this is what we’ll be cooking the day humans make first contact. Till then it’ll satiate that need, that primal desire for pork. The hamburger idea sounded good too, maybe one could bast it with beef stock while it’s in the smoker, so the beef doesn’t dry out. You could use a turkey baster for this I’m willing to bet.
Or maybe an injector syringe to inject the beef stock into the beef.
OMG! Didn’t you know that advanced societies are all veggies? They are so evolved they don’t need protein. They also listen to michael jackson every day.
[...] been going around over the last year or two. (with the possible exception of Contagion’s Bacon Explosion… damn that thing was good), and I wasn’t real sure about bacon flavored alcohol… [...]
[...] you have not heard of the Bacon Explosion by now you must be on another planet. The recipe has been featured on CNN and Good Morning America [...]
Tube of love.
[...] you have not heard of the Bacon Explosion by now you must be on another planet. The recipe has been featured on CNN and Good Morning America [...]
[...] of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]
[...] Tek (New York, 27, Line Cook) thinks every dish should include bacon. I wonder if she has ever had a Bacon Explosion. [...]
Hey Guy’s it’s on the grill right now. I will let you know tonight.
Mike H.
Kokomo, Indiana
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Looks like someone here earlier stated, “a wrapped in heartattack”. looks tasty but I couldn’t possibly try it.
since I eat to little and suddenly eat that ><
Can you get this with cheese,,,,,
and a side order of sour cream and butter?
The vegans will not admit to this but: Vegetarin diets from birth produce shorter adult heights and boys with smaller penuis. Please pass the Bacon. You can share the fatty with your friends and not eat the whole thing. A little of everything is good for you. We enjoy the Bacon Explosoin for what it is, would eat it every day if we could, but lets get real this is treat food to be used at celebrations.
Michael Hopkins July 21, 2009
Hey Guy’s it’s on the grill right now. I will let you know tonight.
Mike H.
Kokomo, Indiana
————————————————————
Never got answer from that guy, I suppose he suffered a heartattack after all ><
[...] My favorite part is the weaving of the bacon. Now this glorious substance is a craft project. http://www.bbqaddicts.com/blog.....explosion/ [...]
what on earth….. all that bacon can not be physicaly good for the body…all that could clog your ateries and end up killing you…dont get me wrong bacon is good, but to much of anything is very bad….if you order that you should order for like 2-3 people with healthier food on the side. That is just a axadent waiting to happen…… Just keep that in mind.
I dont think that it could be that bad for you! it looks good and might be the most delicious thing you have ever eaten. And besides if it was bad for you there would be a giant worning “DO NOT EAT FOOD, CAUSES PROBLEMS!” so i dont think we have anything to really worry about.
@Frenchy – A full Bacon Explosion actually contains 10-12 servings, so you can invite over a whole horde of friends to enjoy it with!!!
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There’s no warning sign on many food products since it’s food. I mean u can eat 20 packages of butter but I aint saying that’s a good idea. unless u want a heartattack ofc.
That thing looks big enough for a whole family (around 4ppl).
I mean sure something can be good for u in reasonable amounts. but that one is a ticking bomb.
oh forgot to add: I’d go with what Jason just said when I think about it. better with some veggies on the side along with it than taking the risk. that’s my advice.
Made this, don’t think I put enough sauce in the middle, but it still tasted awesome.
I’ve made this on 4 separate occasions!
Frigin’ delicious!
The last time I went ahead and added cheddar cheese to the center spiral.
This little ingredient addition is also a wonderful WONDERFUL change.
Be careful what cheese you use, as cheddar tends to sweat ALOT!
death in a roll. must be american. no wonder they have one of, if not the highest obesity rate in the world.. =.=”
David, basically fuck off and die, slowly and painfully.. when this culinary delight is done right, most of the killer grease has dripped away, leaving behind the best tasting dead pig you will ever put through your pie hole.
I made two new ones when I was at home in the States a week ago. While shopping in Wally Martinez (Wal-Mart) I stumbles across prepared Red Chorizo in the meat case. Replacing the Italian with Chorizo was a stroke of genius.. I always cook two, so the second experiment was mild (not the sweet) Italian stuffed with boiled and deveined shrimp coated in Tony’s.. Can you spell YUMMY?
Haha, I knew I was going to see some sort of reaction like Bubba’s one coming.. You see Bubba, I would fuck off and die, but I would have to eat that death in a roll thing in order to do so. May I ask, how big are you Bubba? As big as the artist Bubba Sparxx? Because if you are then damn, the whole world has an earthquake coming their way. Oh yeah, i can spell YUMMY. However, I’m surprised that YOU can. Anyway, everybody check this out, it shows what all that fat does to your head.. http://www.youtube.com/watch?v=fJuNgBkloFE
David, are you asking my size or my weight, this depending on your slant, in either case you are still repectfully requested to FOAD. One would be stupid to eat something like this everyday. However, the equation Food=Life and Good Food = Grease still holds true.
Im just responding the same way people would respond to me, but yeah nothing personal so no disrespect. The last two sentences of your comment, I fully agree on and respect.. Its just comments from other people saying that they “will eat this bad boy all week,” which really made me say what I said the first time round. But yeah, we all good Bubba?
David, I live and work in the Middle East. I would love to cook one every week, but with the price of Pork in muslim countries, and the quantity of nitrates used to preserve it, restricts the urge to smoke and eat. What I bought for 21 dollars at Wally Martinez and made two, I pay 70 US dollars for the ingredients for one here. And they have never heard of Chorizo….or Rub..or the parts to put one together..
I’m making one this weekend.
One bacon explosion is equal to smoking a carton of cigarettes.
I’ve tried my own version of this. It wasn’t nearly as elegant as the article above, but it was damn fine. I encourage anybody to give this recipe a try with any number of liberal interpretations. It seems you can’t go wrong.
Anybody who is unwilling to bring a Bacon Explosion into his or her life is robbing themselves of a sublime experience.
Hahaha this stuff is way good but its like solidified fat. Eat it and weep. We made and ate for my human bio class. My teacher figured it out and if you cut it into about ten pieces i think it was, its 10,000 calories a slice! Excellent… You do that math. What is the whole log worth?
SK, you are way off. the Explosion is 5000 calories. So cut into 10 peices you are off by 9500 calories/slice. 500 calories a slice is nothing to worry about. If you’re worried, you could put some lettuce on it, and use wheat bread. 10,000 calrories! That’s an entire meal for Michael Phelps which includes…well, a TON of food. LMAO!
@SK – LOL. You need to stop paying attention to your bio teacher. It’s more like this:
506 calories
43.5 g fat
15 g saturated fat
82 mg cholesterol
15 g protein
13 g carbohydrate
1263 mg sodium
Source WebMD: http://blogs.webmd.com/healthy.....ttack.html
Here is a list of things that contain more calories than 2 or 3 slices of a Bacon Explosion:
White Castle Chocolate Shake – Large (Louisville region): 1680
Nathan’s Fish N Chips: 1537
Carl’s Jr. Double Six Dollar Burger: 1520
Hardee’s Monster Thickburger: 1420
Dairy Queen Large Choc. Chip Cookie Dough Blizzard: 1320
Hardee’s Double Bacon Cheese Thickburger: 1300
Dairy Queen Large Chocolate Malt: 1300
Nathan’s Chicken Tender Platter: 1300
Jack In The Box OREO Cookie Ice Cream Shake (24oz): 1290
Dairy Queen Chicken Strip Basket (6 piece): 1270
Hardee’s Double Thickburger: 1250
Burger King Triple Whopper Sandwich With Cheese: 1230
Jack In The Box Chocolate Ice Cream Shake (24oz): 1230
White Castle Chocolate Shake – Large (New Jersey region): 1230
Hardee’s Big Country Breakfast Platter – Breaded Pork Chop: 1220
Jack In The Box Strawberry Ice Cream Shake (24oz): 1220
Jack In The Box Egg Nog Shake (24oz): 1210
Nathan’s French Fries (Super Size): 1188
White Castle Vanilla Shake – Large (New Jersey region): 1180
Del Taco Macho Beef Burrito: 1170
Not that it’s completely healthy, but it’s an Atkins diet miracle. And live a little or something. If it’s good then it’s good for you
I only read about 1/2 the comments on this, so forgive me if this has already been mentioned. I am thinking that this would be a great breakfast food too. Instead of the rub & bbq sauce use a little maple syrup drizzled in the middle. Use Maple bacon and breakfast sausage. My mouth is watering just thinking about that! YUM!
Maryanne,
If you get that to work, make sure you post your masterpiece here. It sounds amazing. Make sure you use some maple or apple wood,that is, if you smoke or grill it. I’m thinking a honey, syrup, cinnamon “BBQ” with the ingredients you mentioned would be unreal. Nice work. Has anyone tried this?
4 timer at this writing.
[...] Quickly becoming an internet sensation, you can find the recipe details and glorious photos on the creator’s website, appropriately named BBQ Addicts. We will forewarn you, this creation is not for the weak of heart. [...]
Polished one off with honey. Came out great. Syrup was actually mentioned as alternative in between chewing and wiping delicious grease off our chins with our forearms. Syrup would be a great opposite to the saltiness (think chocolate & pretzels).
Didn’t have a smoker for this. Top grill rack, aluminum foil shield at 225 for 1 hour, (2) 15 minute sessions on bottom rack with basting and honey drizzle.
Strongly suggest proper placement of the torpedo on the correct bacon seam. Otherwise, butcher string is needed as I discovered about 30 minutes in.
Delicious. Has already been requested to become a staple at all tailgates.
Tasty and also helping to fund advanced degrees for cardiologist’s kids.
I think yr both right and wrong.
it can be good for an example as breakfast as one said. since u’ll burn it off all day and wont get that hungry for long afterwards either cuz of the amount of fat. and I’m not talking about eating the whole fucking things as breakfast more like 1/5 at most. and that is if U are fucking starving.
otherwise I wouldn’t recommend it at all. cuz it’s not the kinda food u eat a few hours b4 u go to bed really unless u wanna go up in weight or want a weaker heart. but most of u are smart enough to realize that one
Blessings on you my child, For you have brought to this man a gift greater than untold wealth. I am a devout porkaholic. I can now die in peace with the knowledge that porkalogy has grown to great heights.
Last weekend, I made some homemade pork chorizo, stuffed it with homemade beef chorizo, marinated in Jack Daniels. Woven bacon and Grub Rubbed. For the girls I made one a little less sporty, lamb mince mixed with ground pork loin and a center made of portobello shrooms sauteed in semsame oil and filled with motzorella and cheddar.
For all you real players out there this needs a healthy helping of extra sharp cheddar and then cooked on a Smoker type BBQ (I use a traeger) then and only then can you truly appreciate the caveman in yourself GROINK……
Can’t wait to try it!!!! Yummmmmmyy! Must go good with Wine or beer !
Tried this a couple weeks ago, took about 2 hours and 15 minutes on medium low on the BBQ, it turned out amazing. I’ll definitely building another. I am just trying to figure out what other spices I can put in the roll now.
Viva La Bacon!!!
[...] learn more about the bacon explosion, and for tips and variations, see the BBQ Addicts site. var addthis_pub = ’siouxcityjournal’; var addthis_brand = ‘News Notebook’;var [...]
[...] (permalink) of 3 Bacon Explosion I dunno if it would cause me to be fat or dead… or both but I would sure love to find out. (I’d [...]
Making this for the third time this weekend… came across another recipe for this and am planning to add onions, green peppers and a bit of cheese. I will report back with the results.
hey,i just found this bbq-site today and i feld in love with that bacon-explosion.i will starting to make one very,very soon.but:
question 1:do i putt the coat of sauce on the entire surface before i putt it on the bbq or when it c