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!
Hey Guy’s it’s on the grill right now. I will let you know tonight.
Mike H.
Kokomo, Indiana
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 ><
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.
@Frenchy – A full Bacon Explosion actually contains 10-12 servings, so you can invite over a whole horde of friends to enjoy it with!!!
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.
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-recipe-doctor/2009/01/bacon-explosion-recipe-heart-attack.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.
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!!!
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 come off and still hot as hell?
question 2:is honey a good idea for a coating or is this over the top?
p.s.:nice looking site,great foto’s,well done 10/10
greetings from Belgium,Europe.
@bobby – Glaze the Bacon Explosion with sauce after you take it off the grill, or during the last 5-10 minutes of cooking. Honey works great as well, especially if you’re serving on warm biscuits!!!
@jason-thank you for the quick respons & tip!!
bless you 🙂
wow.
Mine is on the grill as I write this. Am taking it to work to test on the crew.
These are awesome.. I have made a few.. I also made one with scrambeled eggs and cheese in the middle.. and one with a meatlof mixture.. you could even make a taco meat and taco stuffings inside.. :)..
Have fun with them.. !
Now, with banner sausage for breakfast…there you might have something.