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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 Plowboys Yardbird, Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub.
Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana 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
866 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.
[...] http://www.bbqaddicts.com/blog.....explosion/ Before the flames addthis_url = ‘http%3A%2F%2Fwww.johnarroyo.com%2F20081223%2Fthe-bacon-explosion-erupts%2F+’; addthis_title = ‘The+Bacon+Explosion+Erupts’; addthis_pub = ‘djfingers’; Tags: bacon, bbq, food, goodness You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. [...]
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!
[...] I know it’s been a long time, but I’ve been busy. There is one thing that could have woken me from my retail season slumber, forwarded by my friend Dylan: the bacon explosion. This work of pure genius must be seen to be appreciated in all of its artery-hardening, salivation-inducing glory. Check it out at BBQAddicts.com. [...]
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.