Food and Drink Bacon Explosion - Page 14

**Fire Me Boy!** · 01-11-2009, 11:38 AM

Special thanks to Bugeater at Fatchatter.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

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…

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque 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 weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbeque seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub.

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 barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque 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 complte the constuction 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 barbeque 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 your Thermapen gives an internal temperature reading 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 barbecue 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. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

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 is no time flat!

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

**Buck** · 02-04-2011, 07:05 PM

How is this thread not in the HOC yet?

philfree · 02-04-2011, 07:12 PM

Quote:

Originally Posted by Over-Head

Yes Sir!, loading it with my secret home made BBQ sauce

I've never done one but I'm thinking 'bout it. I guess my smoker will heat up just fine even though it'll be freezing out. I was thinking I could add some cheese and diced jalapenos to it.

PhilFree

philfree · 01-31-2012, 09:39 AM

Quote:

Originally Posted by philfree

I've never done one but I'm thinking 'bout it. I guess my smoker will heat up just fine even though it'll be freezing out. I was thinking I could add some cheese and diced jalapenos to it.

PhilFree

I made an "Explosion" last year and it was good. Think I'll do it again this year. Here's the thread if anybody else was thinking about it.

**Buck** · 01-31-2012, 09:43 AM

Here's my breakfast from this morning.

DJ's left nut · 01-31-2012, 09:46 AM

Quote:

Originally Posted by DJ's left nut

My attempt at the beast.

Added chedder and minced jalapenos. Dialed down a little on the BBQ sauce.

I smoked it with chunks of hickory with applewood chips thrown in intermittently. It was spectacular.

I just feel I should quote this...

Man these things are great.

philfree · 01-31-2012, 09:48 AM

Quote:

Originally Posted by Buck

Here's my breakfast from this morning.

You make one of these once a week and keep it in the fridge?

Simply Red · 01-31-2012, 09:49 AM

the fennel seed in the sausage in OP is disgusting and is a total deal-breaker for me, on this.

**Buck** · 01-31-2012, 09:50 AM

Quote:

Originally Posted by philfree

You make one of these once a week and keep it in the fridge?

Nope, my bro made it last night and I found it in the fridge this morning and was like AWWWWWWWWWW YEEEEEEEEAH!

**Buck** · 01-31-2012, 09:50 AM

*Note, it's not nearly as complicated as the original Bacon Explosion, but it still tasted awesome.

KCUnited · 01-31-2012, 09:51 AM

In addition to The Bacon Explosion, these are fun to play around with. I'll make pizza ones with pepperoni and marinara, Greek ones with olives, feta, spinach, and a breakfast one with eggs cheese. I'll play around with the sausage as well, I've used chorizo, Italian, breakfast sausage.

philfree · 01-31-2012, 09:54 AM

Quote:

Originally Posted by Buck

Nope, my bro made it last night and I found it in the fridge this morning and was like AWWWWWWWWWW YEEEEEEEEAH!

Well in this case it's Bro's over Ho's then!

**gblowfish** · 02-23-2012, 10:34 AM

"Starry Starry Night" done all in bacon.

"The Squeal":

01-11-2009, 11:38 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Bacon Explosion Special thanks to Bugeater at Fatchatter. Bacon Explosion: The BBQ Sausage Recipe of all Recipes 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… 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of your favorite barbeque sauce 1 jar of your favorite barbeque 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 weave is tight and that you end up with a nice square shape to work with. The next step is to add some barbeque seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub. 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 barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque 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 complte the constuction 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 barbeque 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 your Thermapen gives an internal temperature reading 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 barbecue 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. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect. 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 is no time flat! http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Posts: 35,253

02-04-2011, 07:05 PM	#196
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8229900	How is this thread not in the HOC yet?
Posts: 44,564

01-31-2012, 09:43 AM	#199
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8229900	Here's my breakfast from this morning.
Posts: 44,564

01-31-2012, 09:49 AM	#202
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	the fennel seed in the sausage in OP is disgusting and is a total deal-breaker for me, on this.
Posts: 71,691

01-31-2012, 09:50 AM	#204
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8229900	*Note, it's not nearly as complicated as the original Bacon Explosion, but it still tasted awesome.
Posts: 44,564

01-31-2012, 09:51 AM	#205
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $1898244	In addition to The Bacon Explosion, these are fun to play around with. I'll make pizza ones with pepperoni and marinara, Greek ones with olives, feta, spinach, and a breakfast one with eggs cheese. I'll play around with the sausage as well, I've used chorizo, Italian, breakfast sausage.
Posts: 34,143

02-23-2012, 10:34 AM	#207
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17596178 VARSITY	"Starry Starry Night" done all in bacon. "The Squeal":
Posts: 40,843