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!
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.
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!
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/65094370@N00/sets/72157617242970784/show/
(Department of Child Services will likely be after me when they see my daughter giving me a hand with this.)
@headjoog – I’m having problems seeing the picture as well…but the motorcycle looks nice!
@headjoog: I can’t see the pictures.
Love the Fatty…
my friend stumbleuponed this and made it for a bbg. sooooooooo damn good!!!!!!!!!
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
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!
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/albums/tt227/daveBEpics/?albumview=slideshow
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.
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
@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.
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!
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!
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 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!!