Food and Drink Bacon Explosion - Page 4

**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/

**mikeyis4dcats.** · 01-12-2009, 09:45 AM

from a nutritional calculator online (calculated for the entire log):

Nutrition Facts User Entered Recipe
1 Serving

Amount Per Serving

Calories		4,965.9

Total Fat		417.3 g

	Saturated Fat	147.5 g

	Polyunsaturated Fat	54.6 g

	Monounsaturated Fat	193.7 g

Cholesterol		902.9 mg

Sodium		14,737.1 mg

Potassium		4,391.6 mg

Total Carbohydrate		71.4 g

	Dietary Fiber	6.0 g

	Sugars	41.6 g

Protein		215.2 g

**Rausch** · 01-12-2009, 09:49 AM

Quote:

Originally Posted by mikeyis4dcats.

from a nutritional calculator online (calculated for the entire log):

Nutrition Facts User Entered Recipe
1 Serving

Amount Per Serving

Calories		4,965.9

Total Fat		417.3 g

	Saturated Fat	147.5 g

	Polyunsaturated Fat	54.6 g

	Monounsaturated Fat	193.7 g

Cholesterol		902.9 mg

Sodium		14,737.1 mg

Potassium		4,391.6 mg

Total Carbohydrate		71.4 g

	Dietary Fiber	6.0 g

	Sugars	41.6 g

Protein		215.2 g

That must be a high carb BBQ sauce...

**mikeyis4dcats.** · 01-12-2009, 09:50 AM

so, if you assume the log is about 12" long based on the 13" sheet pan it's being made on, then cut into 1" slices, each serving would have:

Nutrition Facts User Entered Recipe
12 Servings

Amount Per Serving

Calories		413.8

Total Fat		34.8 g

	Saturated Fat	12.3 g

	Polyunsaturated Fat	4.5 g

	Monounsaturated Fat	16.1 g

Cholesterol		75.2 mg

Sodium		1,228.1 mg

Potassium		366.0 mg

Total Carbohydrate		5.9 g

	Dietary Fiber	0.5 g

	Sugars	3.5 g

Protein		17.9 g

To compare, this is equal to the fat in about 3 McDonald's cheeseburgers, but only about the calories and cholesterol of 1.5 cheeseburgers.

**Dave Lane** · 01-12-2009, 10:42 AM

Quote:

Originally Posted by Claythan

Hummus is delicious. I don't eat wheat grass.

Wheat grass rocks though I drink mine

**HemiEd** · 01-12-2009, 10:59 AM

Quote:

Originally Posted by KCUnited

Smothered with cheese.

I am printing this thread for my cardioligest to review.

Anyone catch Kevin James on David Letterman the other night?

He was commenting about how dry his new "Forman" grill made the meat. But he loved the little dipping tray in front, it made it better.

**Buck** · 01-12-2009, 12:32 PM

Holy shit.

Thats the most delicious looking think I've ever seen.

I don't think that I'll ever man up and make it though.

Nzoner may want to consider this for the next Bash.

Delano · 01-12-2009, 01:55 PM

Slice this thing super thin and put it on an extra cheesy pizza.

Taco John · 01-12-2009, 02:04 PM

Dude, I am prepping this for my May 15th backpacking trip... We'll roll into camp, set up our tents, and I'll bust this son of a gun out wrapped in tin foil and throw it in the fire. I'll be a ****ing hero!

Thanks for the recipe!

Hog's Gone Fishin · 01-12-2009, 05:24 PM

Pig meat DOES NOT contain fat or cholesterol. It's all heresay.

That's an amazing dish ! Rep!

mikey23545 · 01-12-2009, 05:55 PM

I may have to call my doctor, as I believe this bacon erection may last longer than 4 hours...

**Buck** · 01-12-2009, 05:57 PM

How the hell do you think that the inventor of this came up with this idea?

**alanm** · 01-12-2009, 10:49 PM

Quote:

Originally Posted by BigVE

Mmmm, bacon.

I wouldn't advocate eating this for a meal once a week.
But at a BBQ or a tailgate once or twice a year it's perfect!.

Johnny Vegas · 01-13-2009, 12:42 AM

Quote:

Originally Posted by mikey23545

I may have to call my doctor, as I believe this bacon erection may last longer than 4 hours...

you're supposed to call Viagra if any erection last longer than 4 hours.

Fish · 01-13-2009, 06:49 PM

Would you like some bacon with your Chiefsplanet?

http://bacolicio.us/http://www.chiefsplanet.com/

**Buehler445** · 01-13-2009, 07:05 PM

I'm getting this thing off the smoker as we speak. I'll give you guys a report.

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

01-12-2009, 12:32 PM	#51
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8229900	Holy shit. Thats the most delicious looking think I've ever seen. I don't think that I'll ever man up and make it though. Nzoner may want to consider this for the next Bash.
Posts: 44,564

01-12-2009, 01:55 PM	#52
Delano [b]Supporter[/b] Join Date: Jan 2003 Location: A Hypnagogic Landscape Casino cash: $9015015	Slice this thing super thin and put it on an extra cheesy pizza. __________________ A million CPilgrims face Mecca. Think of the power behind that fact. All logging in now. And bending. And praying. ChiefsPlanet is the angle at which realities meet. - Don DeLillo
Posts: 12,344

01-12-2009, 02:04 PM	#53
Taco John Sapere Aude Join Date: Jun 2001 Casino cash: $3267937	Dude, I am prepping this for my May 15th backpacking trip... We'll roll into camp, set up our tents, and I'll bust this son of a gun out wrapped in tin foil and throw it in the fire. I'll be a ****ing hero! Thanks for the recipe!
Posts: 78,121

01-12-2009, 05:24 PM	#54
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $1330477	Pig meat DOES NOT contain fat or cholesterol. It's all heresay. That's an amazing dish ! Rep!
Posts: 40,439

01-12-2009, 05:55 PM	#55
mikey23545 MVP Join Date: Aug 2000 Casino cash: $10015321	I may have to call my doctor, as I believe this bacon erection may last longer than 4 hours...
Posts: 12,314

01-12-2009, 05:57 PM	#56
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8229900	How the hell do you think that the inventor of this came up with this idea?
Posts: 44,564

01-13-2009, 06:49 PM	#59
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $1888919	Would you like some bacon with your Chiefsplanet? http://bacolicio.us/http://www.chiefsplanet.com/ __________________
Posts: 47,706

01-13-2009, 07:05 PM	#60
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $1924734	I'm getting this thing off the smoker as we speak. I'll give you guys a report.
Posts: 56,959