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!
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.php?aid=66364&id=656808729&l=c15a8
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!!!!!!!!!!!!!!!!
sweet fancy moses. should be bronzed and but in a museum.
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.
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.
I am so putting this down on 3×5 index cards and into my recipe box.
mmmmm, bacon.
A Muslim’s nightmare!
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
Great display of technique and desire, makes me hungry looking at it.
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!
Meatlight with BBQ lube…
Who needs salad when you can add some bacon to your sausage :D? Great stuff indeed. I’m gonna try to make a smaller version of this. 4×4 or 3×3 bacon weave should be perfect.
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
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!!!