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…
Bacon Explosion Ingredients
- 2 pounds thick cut bacon
- 2 pounds Italian sausage
- 1 bottle of Burnt Finger BBQ sauce
- 1 shaker of Burnt Finger BBQ 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 seasoning on top of your bacon weave. I used our Burnt Finger BBQ Smokey Kansas City seasoning (the label artwork has changed since this photo was taken), but many rubs will work. Here are some of my favorites that are available on Amazon.
The key here is to use a seasoning that is more sweet than salty. The bacon is already bringing a good amount of salt to party, so you want to avoid getting your Bacon Explosion over salted.
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 BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. I use our Burnt Finger BBQ Smokey Kansas City sauce, but any BBQ sauce that you like will work. Here are some of my favorites that are available on Amazon.
Once you’ve sauced the bacon, sprinkle on some more of the Smokey Kansas City Barbecue 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 complete the construction 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 more Smokey Kansas City Barbecue 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 the meat reaches an internal temperature 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 Burnt Finger BBQ 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.
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!
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://blog.bbqaddicts.com (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?
@Mike – One bite of the Bacon Explosion and you won’t be looking for side dishes!!!
Oink Oink….boom…… Oink Oink….Boom
That is Bacon-tastic. Will have to try it.
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/archives/2008/03/candied_bacon_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!
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.
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!
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.
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!
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. 🙂
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.
i betch a chuck norris created this
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 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!!