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!
I would love to rub that hot meat log! Can’t wait to get some of that in my mouth!
Definitely loooooooooooooooooooooove bacon — my question, can this be done on a regular grill? We don’t have a smoker. Many thanks!
This receipt just gave me a pork chubby!Going to make it this weekend using all home made goodies and smoking it with mulberry wood.How sweet it is,HAPPY SMOKING!
UPDATE…I made this recipe and it is very tasty. I made my own Italian sausage. Beware, only a thin slice is all you need, but this log of pork is huge. Recommend slicing it in half and freezing half of it for later because half of it is about 10 or 12 servings, but you could slice it up as a party food. It’s very rich, so it will fill you up and stay with you for a long, long time. I ate 1 slice, about 1/3″, thick for breakfast, and didn’t want to eat anything else until dinner.
BACON times BACON plus pork sauage equal world peace!!! It’s all about some south in your mouth!!!
P.S None pork eaters this is why your still fighting have a slice of this and all will be well!
i appear to have a boner
Just returning from Bacon Rehab the explosion was a huge success,I also made the Armadillo Eggs and we could not get enough of them.
My first one is already made : )
I LOVE BACON!! This is a really cool recipe. I want it! Heart attack come and get me! XD
Oh my goodness, this looks amazing. I am already planning on doing this at our tailgate next football season.
Getting prepped for tomorrow – Sunday. Smoking an 8 pound brisket and a bacon explosion roll. This is going to be one rockin’ smoker!!! Everything prepped today and ready for smoker following church in the morning.
Wow, now that is a recipe. bacon makes everything taste better. Oh man, I have got to try this one next time I go camping. I have to wait till then, so I get enough exercise to counteract the effects of this one. This one looks addicting.
Made this for a Church gathering today, and it went over better than expected… I was told that next time I need to make at least two so that everyone can get some… I posted a link to my photo album on your Facebook Page… Thanks for the Amazing Recipe, I even tried my hand at making my own rub, maybe next time I will try making my own Sauce as well…
this is like awsome
i’m thinking venison instead of sausage. layed with shredded sharp american. on a soft, buttery, hamburger bun. talk about the ultimate bacon cheese burger.
Made this yesterday for supper…It was incredible! I did it on the bbq and put a smoke pouch underneath it. Absolute pork heaven!
Now that you’re pork
Wow really? Not sure if stupid or just American
OH HELL YES I LOVE BACON
Wow, thanks for that great recipe.
I will try your variation with italien sausage these days.
Bacon explosion – a great idea that I first tried at my Australian’s home. I will give it a try for sure, even if this thing drives me one day faster towards a heart attack :). Thanks for the recipe guys…
I don’t have a smoker. Just a gas bbq or oven. How about oven baking at 225 degrees?
Made one yesteday and last night I sat on the deck and it was so quiet and still that I actually heard my aorta begin to harden…OH WELL!’
Bacon Exploooooooooooooosion! Rock and Roooooooooll!!!!!!!!!!!!!!
I thought Iiked bacon as much as the next guy, maybe not
what the hell that’s a lot of bacon probably taste good though
As far as cooking in the oven, you can use a smoker box filled with mesquite chips…soak them, place them in the smoker box place in a pan in the corner of the oven, then place the pan with this wonderful Pork Extravaganza in the oven, bake at 165 Degrees F until proper internal temp reached. Don’t keep opening the oven…all the smoke will escape. If the smoke does seep out of the oven, open windows and doors and make your neighbors extremely jealous.
Jason, I am guessing the outside bacon weave should not overlap itself too much, correct?
Thanks
A Flesh Light you can EAT!!!!!!!!!!!!!!!!
Do you ship to Thailand??? Please say yes!
My son wanted it so since I didn’t have a smoker I added a little liquid smoke to my bbq sauce and baked it at 350 degrees F for 2 1/2 hours. Fantastic!!! Can’t wait to buy a smoker and taste the authentic style, my son NEEDS to have it every 30 days, he doesn’t want to become tired of it.
Whoops! I waited too long before inserting my meat probe (I know that sounds bad), and when I did, the meat was already to an internal temp of 182 degrees. Still, I mopped on some bbq sauce and let it sit in the smoker an additional five minuets. The result was WONDERFUL! I will be making this again but will keep a closer eye on the temp. I will be amazed if the result is any better pulling it at the proper temp. Tonight’s dinner would be hard to beat!
I’m pretty sure a wise man once siad, “you can never have too much bacon”. Thanks for the recipe.
I love bacon so much I want to eat it for dessert! Bacon Ice Cream FTW! http://thndr.it/OfrQ2H
I’m making one of these for Thanksgiving. They can keep their silly turkey.
i think the addition of cheese in between would be super but I would suggest serving it with a rich creamy buttery sauce with a few dollops of sour cream on top just to finish the dish and perhaps sprinkled with some bacon bits fried in lard.
About to cook 2 of those bad boys. I added a bit of mozzarella cheese on the upper layer before rolling the whole thing. Cant wait !
I have a question – I borrowed a 30″ electric smoker from a friend – I am going to cook up 2 BE’s how much will that increase the time? Do I measure just the thickest one and cook for that or combine the 2 measurements and cook for that amount of time. Also I am a newbie – by bud tells me each time I open the door I need to add 15 minutes to the cook time – this sounds reasonable enough no?
Thanks to anyone who can help!!!
This was amazing! I did make my own rendition though… Instead of BBQ, I went breakfast style and sweet. I used Neese’s sausage and maple syrup. The suggestion to used biscuits gave me the idea. I gave the bacon a cinnamon and brown sugar rub, then sausage with syrup and more crispy bacon with syrup. Rolled it up as suggested, and then smoked it with maple. Sliced up and on a biscuit, it is better than any sausage biscuit you’ve ever had! Next time its also getting gravy…
can I prepare this a day ahead and cook the following day?
How long on the bbq?
How long in the oven @225 for ?????
Thanks
OMG!!This is beautiful!!
Awesome! Only I’d add would be three or four dozen garlic cloves.