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!
Because I’m a half-glass-full kind of person, I choose to assume that all of the nutrition-related comments are meant as compliments to the creator of this earthly hog miracle. If I could replace my healthy, still-beating heart with a bacon explosion, I would do so.
Does this come with a coupon for coronary bypass surgery?
great twist on a fattie. I am going to try this soon.
looks like a big turd! djeezes
Dayum! Just dayuuuum!
I don’t like sausage, so I wonder how this would work with ground beef. And cheese. It would be like a BBQ cheeseburger roll. Oh that thought excites me way too much.
Je t’aime, faire du bruit comme le porc.
(I love you, make the noise like the PIG.)
@ Misty
Try using the Jimmy Dean breakfast sausage that comes in the “tube”. It is not as intense as Italian sausage but it will roll just as well (who doen’t like breakfast sausage?). I usually spread a nice layer of the stuff over a personal size frozen cheese pizza and bake it. The sausage paste spreads on nice & even and browns up beautifully.
Nice tip John!
@Misty
Ground beef would work great! In fact, with the added cheese it’s a bacon cheeseburger fatty. My only advisory is that beef dries out easier than pork. Just keep a close eye on your internal temp and you’ll be just fine.
@John – Nice mod to the frozen pizza!!! I’ll be trying that one.
Do you have a vegeterian version? Vegan, maybe? Is it kosher?
Just wondering.
In reply to:
**********
“For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
I will never understand a life eating horrible food, just to make it last longer?
Perhaps this is what was meant by heaven on Earth?”
***********
Some people, believe it or not, don’t like bacon at all.
I’m a vegetarian, who was sent the link to this recipe by a non-vegetarian friend for discussion purposes.
I was raised in a poor southern family who cooked all the normal things, including lots of fried meats. I never liked them. The smell makes me sick.
I am not a vegetarian for health reasons and almost never eat any soy product or tofu. I think my food tastes great as I generally make my own food at home from scratch.
Why are you the slightest bit concerned with whether anyone else does or does not like bacon? If you like it, then eat it…but not everyone else is going to think it’s all that great.
– Someone
Oh yay! Could you perhaps weave me a bacon blanket as part of my trousseau? Wait, I have to provide the trousseau, don’t I? Drat.
I have to stay away from this blog. Seriously, every time I so much as look, I crave pork products. Eesh.
@”Someone”
My sentiments exactly…if you don’t like it, don’t eat it. However, it doesn’t make it bad. Unhealthy…? Probably. So is 90% of the food everyone eats. Might as well make it taste good.
‘I think, therefore I don’t eat this shit.’ -anonymous
If this isn’t attempted/assisted suicide than bleach is the new salt for your barbeque sauce. 😉 I could only expect such greatness from our Southern lying states for coming up with better ways to enjoy a beer, your cousins close company, and a new way to increase obesity. Get em’ while it’s hot cowboys.(if Brokeback Mountain is your thing)
WTF! no cheese. maybe a cheese dipping sauce
Is there a light version for muslims?
@Wildcat
Eating Bacon Explosion in moderation is no different than having a sausage patty and a couple slices of bacon at breakfast. Eating the whole thing in one sitting…well that’s a different story.
Are you saying, Jason, that this isn’t a single serving? Shoot!
@Marc
I’d hate to endorse overeating or obesity, so the Bacon Explosion pictured above is offically listed as 1.25 servings.
No Cheese?
Fail.
I’m pitching a tent ;^)
I can’t believe I ate the whole thing.
That’s a spicy a meat a ball
I’m going to the jewelry store and buying myself a whole lot of something!
Then I’m going to stop at the grocery store then head home to make one of these.
I’ll hand hubby the jewelry bill. Then I’ll lead him to the kitchen and give him a fork and a plate. (sorry, too early for a knife – the baconator may not distract him just yet!).
Wives the world over, rejoice!!!!
Ooops, might want to check up on his life insurance!!!
This log-o-pork was worth the years it took off my life. great recipe!
I plan to build a copy of this masterpiece but I think I will replace or add to the center layer some pulled pork dipped in hot wing sauce. Or shrimp.
@Lora – You are banned from talking with my wife.
@Melissa – Glad you enjoyed the Explosion and survived the Fallout!!!!
You, sir, are what every growing child and struggling man should strive to become.
I believe that everyone needs to breed with your family exclusively as the entire world population must make sure your that culinary genius never dies off … BRAVO, good sir, BRAVO !
the only thing (besides cheese) that would make this better….bacon flavored sausage! I found such a thing at a local grocery store and it is WONDERFUL!!!!! Bring on the coronary!
And give me one good reason why this hasn’t been battered and deep fried…..Shame on you….
Dear Someone,
My comments were not a Nazi inspired ploy to force someone to eat food they don’t want to..it is directed to those that come to a site called bbqaddicts and read about a bacon masterpiece..and begin to preach and bitch. Eat whatever you like, just save the preaching for someone interested in your same tastes.
It makes no sense to go to a “fan” site of anything…to talk about how stupid or wrong it is for them to be fans.
I am so sick of people who find it necessary to direct others on diet and morality..or a combination of both.
I happen to like Bacon, meat in general, my very hot young wife, boating, and football..I have now added this fine meal right between meat in general and my hot young wife…that being said…if you don’t like the idea, don’t eat it, and preach to someone that agrees with you. The bitching I have seen here has inspired me to make sure that all my carnivorous friends will not only see this recipe, but taste it frequently, and I am quite certain you won’t be joining us.
Perhaps the whole baby thing excited you?
seriously. as much as i am open to other peoples opinions, i can not fucking tolerate people who judge me for eating meat. I AM THE SKINNY HOTT WIFE, and i would make this for my man any fucking day. if you dont like meat, WHY THE FUCK WOULD YOU FREQUENT B_B_Q_A_D_D_I_C_T_S??? its easy to judge people when you are on a site dedicated to roasting, seasoning, killing and eating dead things. you want to criticize someone for eating meat, go bitch at some “vegetarians” who eat fish. if its dead, i will eat it. when i die, make MEEEE a fucking bacon explosion…a big fatty fat MELISSA BACON EXPLOSION. i WILL clog the arteries of people who dont know they are eatting me!!! bwahahahaha! WEAVE ME INTO A BASKET OF GREASY FATTY DEAD GOODNESS…AFTER THAT…if you are a vegetarian, maybe, just maybe, i wont judge you for being a doucher. i….am drunk. and FULL OF BACON. ahahahahahahaahahahahhaahahahhahahahaaaaaaaaaaa
PS….
you cant smoke cheese. you can…but it probably wouldnt be so good. if you want cheese, find a recipe that doesn’t cook for almost 3 hours….unless its cheeese log. which log-o-pork and log-o-cheese….oh god. you’re right. im not worthy….
Yummy!!
LOL…awesome Melissa! You sound hot…another thing..its a known fact that vegetarians suck in bed! No wonder you are all so cranky