I'd cook one as is first. I'm not really sure how the onion would cook in there. It is kind of a unique taste. But you should definitely throw one of these bad boys on the fire.

Jesus loves bacon:
http://monkeybacon.net/blog/2008/06/bacon-history/

needs onions and peppers.

Why mess up a slab of meat rolled in meat with vegetables?

Damn...If only I had a smoker.

No wait, I'm losing weight, must resist!!!

your a baker now.

so the brownies didn't effect snack consumption. >>>> :):D

thorw it up, problem solved

blasphemer. onions,peppers,garlic & celery make everything better.

Binge and Purge. Helping models keep below 100 since 1981

high school wrestlers too

Taking the smoker I finished yesterday on it's maiden voyage with this today. Just put it on. Had a fire going since noon, coated everything with Olive oil then so the grill should be good and seasoned.

Here's a couple of pics of the smoker (It's little compared to the Church's smokers).

Can a person be charged with
recipe homocide

Hummus is damn good!

It can't be as bad as a home-made pizza. I usually use a pound of the sausage, pepperoni and a ton of cheese.



I just made my 30 min check and spray-down. It's looking really good. Cooking with a mix of fruitwood and fairly green Hickory.

I want to make this too, but I have no smoker

very nice smoker. put it on some wheels and I might be interested in taking it off your hands. :)

Where u get your hickory? Currently I have to buy it from Ace Hardware :( expensive.

slice it thinly
and put on a block of cheese
top with sour cream and make out a will

would love to try that

Thanks.

Got the hickory from dad - he cut it himself in NE MO. Made a smoker just before Christmas I traded him for the hickory. I have about a rick right now and am trying to talk him into bringing more when he comes out this spring.

The has wheels. Still, if you're planning on taking it, you'd better bring 6-8 friends with you. I can't believe how heavy the thing turned out to be. It is made out of 1/4 inch thick 20' pipe -cooking chamber is 42" long, firebox is 20 inches long. I used bathroom scales on dads and came up with about 300 - 350 pounds (made it out of a 18 inch diameter propane tank and 16" pipe for the firebox) . I wouldn't be surprised if this one is close to double the wieght. It was all I wanted rolling it from the garage to the back patio - and I was on concrete most of the way.

I figure I have a little over $200 bucks in this smoker. The only thing I bought for dad's was 2 cans of paint, the rest I was able to scrounge up from my scrap metal and a few other sources.

It's a stinkin' shame that I had to get full before my tastebuds could enjoy a third helping.

Awesome!



I did a few things different. After looking at Buehler's pic, I decided to try making the sausage patty to the side of the bacon weave on foil and extended it to twice as long as the bacon square. This allowed for more thin rolls of sausage so everything wasn't so clumped. Then I added a light mixture of cheddar and colby/jack cheese on top of the sausage patty/bacon bits mix before rolling the sausage. Instead of basting with BBQ sauce towards the end, I sprayed apple cider on it every 30 minutes which made a nice glaze.

I served the slices on bakery style hamburger buns (not from the bread isle, the really good ones from the bakery), topped with a bit of shredded cheddar cheese.


I can't wait until I'm hungry enough for leftovers!



*Several have commented on the grease. Mine wasn't all that bad - no where near as greasy as some of the ribs I've had.

Nice. Did you use italian sausage or regular?

Any survivors?

Itallian. Local grocery store has J.C. Potter brand has italian sausage in 1lb rolls. I'd been using it in homemade pizzas for the last 6 months.

Believe it or not, I hear someone rattling paper in the kitchen as I type.

Outstanding work on the smoker, Pastor. Looks sweet. :thumb:

Dang I was trying to be quite

Thank you.

It's a bit tough to keep the temp down. With the firebox and stack vents closed the thermometers were only going down to about 250. 'Course they are located towards the top. I'm not sure what my bottom rack temps are running yet, couldn't find the oven rack thermometer to stick in.

If you'd been here I'll bet you'd be sitting in the chair next to me just as miserable as I am.

:spock:

In other words, you would have gorged yourself just as I did.

:shake:

take an asprin before going to bed
is thins the blood

Nice work Pastor. I like the upgrades. Particularly the cheese.

I had a couple of guys over tonight. Cut off a half inch slice from last nights leftovers and zapped in in the microwave for a minute then handed it to them. They were amazed and awed at what they tasted.

Dang, this is completely off my diet, but I'm drooling. Might have to fix this bad boy up once smoking season starts again. If I slice it into 1/2" slabs and freeze 'em, I think this could be a once an every 2 week treat.

Just think, if you went with the Atkins diet THIS could be what you eat for your diet.

:thumb:

I really don't need to lose much weight. Right now I'm 6'-0", 175 lbs. I was around 167 this summer, which is a better weight for me. But more than weight, my blood chemistry could use some help, so I try limit saturated fats and cholesterol. Atkins is just the opposite of what I need.

The images above fit nicely in the photography thread.

FOR a nation seeking unity, a recipe has swept the Internet that seems to unite conservatives and liberals, gun owners and foodies, carnivores and ... well, not vegetarians and health fanatics.

Skip to next paragraph
Multimedia
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Pig, Pig and More Pig
Related
Recipe: Bacon Explosion (January 28, 2009)

Don Ipock for The New York Times
Woven bacon has sausage on top, then some cooked bacon. More Photos »
Certainly not the vegetarians and health fanatics.

This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse collection of well over 16,000 Web sites have linked to the recipe, celebrating, or sometimes scolding, its excessiveness. A fresh audience could be ready to discover it on Super Bowl Sunday.

Where once homegrown recipes were disseminated in Ann Landers columns or Junior League cookbooks, new media have changed — and greatly accelerated — the path to popularity. Few recipes have cruised down this path as fast or as far as the Bacon Explosion, and this turns out to be no accident. One of its inventors works as an Internet marketer, and had a sophisticated understanding of how the latest tools of promotion could be applied to a four-pound roll of pork.

The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service: What could the barbecuers do with bacon?

At the same time, Mr. Chronister wanted to get attention for their Web site, BBQAddicts.com. More traffic would bring in more advertising income, which they needed to fund a hobby that can cost thousands of dollars.

Mr. Day, a systems administrator who has been barbecuing since college, suggested doing something with a pile of sausage. “It’s a variation of what’s called a fattie in the barbecue community,” Mr. Day said. “But we took it to the extreme.”

He bought about $20 worth of bacon and Italian sausage from a local meat market. As it lay on the counter, he thought of weaving strips of raw bacon into a mat. The two spackled the bacon mat with a layer of sausage, covered that with a crunchy layer of cooked bacon, and rolled it up tight.

They then stuck the roll — containing at least 5,000 calories and 500 grams of fat — in the Good-One Open Range backyard smoker that they use for practice. (In competitions, they use a custom-built smoker designed by the third member of the team, Bryant Gish, who was not present at the creation of the Bacon Explosion.)

Mr. Day said his wife laughed the whole time. “She’s very supportive of my hobby,” he said.

The two men posted their adventure on their Web site two days before Christmas. On Christmas Day, traffic on the site spiked to more than 27,000 visitors.

Mr. Chronister explained that the Bacon Explosion “got so much traction on the Web because it seems so over the top.” But Mr. Chronister, an Internet marketer from Kansas City, Mo., did what he could to help it along. He first used Twitter to send short text messages about the recipe to his 1,200 Twitter followers, many of them fellow Internet marketers with extensive social networks. He also posted links on social networking sites. “I used a lot of my connections to get it out there and to push it,” he said.

The Bacon Explosion posting has since been viewed about 390,000 times. It first found a following among barbecue fans, but quickly spread to sites run by outdoor enthusiasts, off-roaders and hunters. (Several proposed venison-sausage versions.) It also got mentions on the Web site of Air America, the liberal radio network, and National Review, the conservative magazine. Jonah Goldberg at NationalReview.com wrote, “There must be a reason one reader after another sends me this every couple hours.” Conservatives4palin.com linked, too.

So did regular people. A man from Wooster, Ohio, wrote that friends had served it at a bon voyage party before his 10-day trip to Israel, where he expected bacon to be in short supply. “It wasn’t planned as a send-off for me to Israel, but with all of the pork involved it sure seemed like it,” he wrote.

About 30 people sent in pictures of their Explosions. One sent a video of the log catching fire on a grill.

Mr. Day said that whether it is cooked in an oven or in a smoker, the rendered fat from the bacon keeps the sausage juicy. But in the smoker, he said, the smoke heightens the flavor of the meats.

Nick Pummell, a barbecue hobbyist in Las Vegas, learned of the recipe from Mr. Chronister’s Twittering. He made his first Explosion on Christmas Day, when he and a group of friends also had a more traditional turkey. “This was kind of the dessert part,” he said. “You need to call 911 after you are done. It was awesome.”

Mr. Chronister said the main propellant behind the Bacon Explosion’s spread was a Web service called StumbleUpon, which steers Web users toward content they are likely to find interesting. Readers tell the service about their professional interests or hobbies, and it serves up sites to match them. More than 7 million people worldwide use the service in an attempt to duplicate serendipity, the company says.

Mr. Chronister intended to send the post to StumbleUpon, but one of his readers beat him to it. It appeared on the front page of StumbleUpon for three days, which further increased traffic.

Mr. Chronister also littered his site with icons for Digg, Del.icio.us and other sites in which readers vote on posts or Web pages they like, helping to spread the word. “Alright this is going on Digg,” a commenter wrote minutes after the Explosion was posted. “Already there,” someone else answered.

Some have claimed that the Bacon Explosion is derivative. A writer known as the Headless Blogger posted a similar roll of sausage and bacon in mid-December. Mr. Chronister and Mr. Day do not claim to have invented the concept.

But they do vigorously defend their method. When one commenter dared to suggest that the two hours in the smoker could be slashed to a mere 30 minutes if the roll was first cooked in a microwave oven, Mr. Chronister snapped back. “Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor,” he responded on his site. “This requires patience and some attention. It’s not McDonald’s.”

Bacon belly bomb is a big hit

By TIM ENGLE

The Kansas City Star


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DON IPOCK
The Bacon Explosion is great served on a biscuit, says co-creator Jason Day.
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• Video | Bacon Explosion gone bad (not cooked in a smoker as recommended)<!-- End: /pubsys/production/story/assets/external_link.comp --><!-- Start: /pubsys/production/story/assets/external_link.comp -->
• Photo gallery | Bacon Explosion<!-- End: /pubsys/production/story/assets/external_link.comp --><!-- Start: /pubsys/production/story/assets/external_link.comp -->
• Forum | Give us your craziest bacon recipe<!-- End: /pubsys/production/story/assets/external_link.comp -->

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Never underestimate the power of bacon — or the Internet.

Two local barbecue-lovin’ guys have found themselves the toast of the bacon world thanks to a recipe calling for just two main ingredients: bacon (two pounds of it) and Italian sausage (two pounds of that). The sausage is wrapped in a basket-weaved blanket of bacon, and for good measure there’s even more bacon inside. Sweet KC-style sauce, too.

Then you smoke it. In a backyard smoker.
Aaron Chronister and Jason Day, who compete in barbecue circles as Burnt Finger BBQ, call this meat missile “Bacon Explosion.” And explode it has: first online (it helps that Chronister is an Internet marketer), then Wednesday on the cover of The New York Times’ food section (headline: “Take Bacon. Add Sausage. Blog”), then online some more.

Anyone doubt that Kansas City is the barbecue capital of the world?

All told, Chronister and Day say the Bacon Explosion recipe on their site, www.bbqaddicts.com., has attracted 510,000 page views since it was posted just before Christmas; 90,000 alone on Wednesday.
Now, thanks to the Times story, the bacon buds are bound for New York, where they’ll smoke their sausage Friday morning in Times Square. That’ll be on Fox News Channel’s “Fox & Friends” show. Then they’ll head south to Tampa, Fla., to do some Super Bowl tailgating Sunday on another Fox channel. Two book publishers e-mailed Wednesday and want to talk.

This whole thing started when a Web site called Bacon Today asked Chronister and Day if they had any bacon barbecue recipes. “The longer I thought about it,” Day wrote on bbqaddicts.com, “the more I wanted to step it up a notch and clog a few arteries for those guys.”
Chronister, 32, of Kansas City, and Day, 27, of Roeland Park, admit they’re not the first foodies to combine the two pork products in a barbecue recipe. But you have to give ’em credit for a catchy name.

More than that, you have to give them credit for knowing how to exploit the Internet. Chronister’s brilliant move was posting on Twitter, a site that sends out short Web-based text messages. His 1,200 Twitter “followers” — mostly other Internet marketers and “social network influencers” — took it from there.

Some of them thumbs-upped the Bacon Explosion post on a site called StumbleUpon, which suggests Web pages based on a user’s interests. The recipe became so hot there it went to the site’s front page.

Other sites, such as Digg and Del.icio.us, also helped the recipe go viral. There’s a Bacon Explosion fan page on Facebook. On YouTube, you can watch gas grills catching on fire when the Bacon Explosion log almost literally explodes. (Hint: Cooking in a smoker, with indirect heat, is the recommended method. Dripping bacon grease and an open flame are a dangerous combination.)
Chronister and Day do not claim, by the way, that Bacon Explosion is health food. Just one little sandwich — a couple of 1/4 -inch to 1/2 -inch rounds of meat on a buttermilk biscuit — “sits heavy,” Day says. The entire meat log contains something like 5,000 calories and 500 grams of fat.

One of the first comments posted in response to the recipe: “They should make drive-through angioplasty. It would make this much easier.”

Amy Winn of the Kansas City Barbeque Society hadn’t heard of the Bacon Explosion until The Star called her, but she’d like to try it.

“They’re good marketers,” Winn says of Chronister and Day. “Doesn’t necessarily mean they’re good cooks at this point.”
Still, considering that they and third team member Bryant Gish competed for the first time last fall, they’re doing well: Their brisket finished fifth at the American Royal. They’re looking forward to a contest with an “other” category to enter the Bacon Explosion in.
“No one else is as good at making it,” Chronister says. “There’s kind of a technique to doing it right without it falling apart.”
Chronister and Day have decided to get a sign made up for when they’re cooking in contests: CREATORS OF BACON EXPLOSION. And they’re planning to build up their Web site — it’s mostly recipes and a blog now — and maybe get some advertisers. A product called Bacon Salt just contacted them.

“We struck a chord with bacon,” Day says modestly
.
<hr class="infobox-hr-separator"> Creating a ‘Bacon Explosion’
You need 2 pounds of thick-cut sliced bacon, 2 pounds of Italian sausage, 3 tablespoons barbecue rub and 3/4 cup barbecue sauce. Day and Chronister use their barbecue team’s homemade rub and sauce.First, build a latticework of 10 slices of bacon, like on top of a pie. The strips should be tightly woven. Cook remaining bacon until crisp.
Sprinkle bacon weave with 1 tablespoon of rub.
Spread sausage on top of the bacon lattice, pressing to outer edges.
Crumble fried bacon on top of the sausage. Drizzle with 1/2 cup sauce and sprinkle with tablespoon of the rub.
Separate front edge of sausage layer from the bacon weave and roll away from you. Press sausage roll to remove air pockets and pinch together seams and ends.
Roll the sausage toward you, this time with the bacon weave, until completely wrapped. Turn it seam-side down. The roll should be 2-3 inches thick. Sprinkle with remaining rub.

Cook in a smoker at 225 degrees for about 2 1/2 hours, or until internal temperature reaches 165 degrees. Glaze with more sauce when done. Day and Chronister don’t recommend cooking this in an oven because, unless the meat is lifted out of the pan, it will get very greasy.
For step-by-step photos, go to www.bbqaddicts.com.
<hr>To reach Tim Engle, call 816-234-4779 or send e-mail to [email protected].

My roommate and I have been thinking about making this thing. But I want to ask somebody who has eaten it, how long after consumption do I need to expect a colon explosion?

:shrug:


Like I mentioned earlier, mine wasn't really greasy. Nor did I have any problems with indigestion the night we cooked it or the night I had the leftovers. Been watching my weight, trying to knock off a few pounds and though I hadn't dropped any significant weight during the time that I had this, I didn't gain either.

I would imagin the mexican buffet I had for lunch today was more for ruining the diet and indigestion issues that the Bacon Explosion did.


FWIW, I added up the calories in the ingredients I used (obtaining calorie counts from packages were possible, estimates from the net on others - I also used cheese which is added in), came to an estimated total of about 4,200 calories for the entire log, about 3,000 total fat calories per log. My sausage role was approximately 10 inches long after cooking. Cut into 1 inch slices (10 servings) each 1 inch slice would be 420 calories with 300 calories from fat. A 1/2 inch slice would be 210 calories with 150 calories from fat.

'Course keep in mind that this was cooked on a smoker, not fried in a pan of grease, so I would assume that some of the fat had to of dripped off.

Going to try this reciepe this weekend for the Super Bowl. Going to add in some cheese and take some of Pastor's ideas too.

I'm making it as well. Adding onions and red peppers. No cheese.

I would like to try this but I dont think theres anywhere close I can find bacon that "wide".

widebacon.com

I just went into the local grocery store, looked through their packages of thick sliced bacon and got two of the widest cut 1.5 lb packages they had.

I showed this to a guy at my work around Xmas and then on my Bday on 1/21 he brought one in.

It was pretty shitty. It was like 1/4 of the size the recipe said and he fried it. Then brought it to work the next day, nuked it and then doused it w/ BBQ sauce.

It tasted like Bacon w/ BBQ sauce on it.

I wouldn't mind trying a slice of the real thing.

Not cool man. Try the real thing.

Looks like it made KMBC channel 9s telecast
just did a promo for it

No kidding.

This thing's WORTH buying a smoker for!:thumb:

:)

Looks good, but bet i'd die of a heart attack before I could consume it all.

I was at a party the other night, and it was really loud, and I have trouble hearing in the midst of loud crowds. Some server came around with hors d'ouvres (sp?) and it was this little oval thing that had a bunch of gooey looking red sauce on it, and I had no idea what it was. I asked her and she said something, but I couldn't hear a word of it, so I took one and popped it in my mouth.

It was absolutely delicious, but I still couldn't identify what it was. It was bacon-wrapped, but that was all I could discern. Whatever was wrapped had a unique flavor and was slightly juicy, and the sauce was a delicious flavor reminiscent of Chinese food.

Later, when the noise died down, someone mentioned the great hors d'ouvres (sp?) and I described what I ate and asked about it. Apparently it was bacon-wrapped fig in some sort of ginger barbecue sauce.

Man, that was good. If I had known what it was, I probably wouldn't have even tried it since I typically don't like fig.

Tried a very small one last week in the broiler.
Went perfct :thumb:

Getting the things for a jumbo sized one this weekend.

Congrats to the creators getting into the paper! The KCBS lady didn't give them much credit, but that doesn't matter.

There was a recipe in WebMD about that hors d'ouvre.

No it didn't. Not unless you threw some hickory chips in your oven.

You could always boil it first...

That's how quality ribs are done, don'cha know?

[/sarcasm]

Saw it on KMBC 9 news this morning...couldnt help but laugh. The wife was like whats so funny and I just pointed to the TV and said I read about this thing on chiefsplanet like a month ago I had no idea that it had such a following.

I didn't read everyone's suggestions or additions but a buddy at work made this last night and added some Jalapeño peppers chopped and diced into the Italian sausage.

That was the BOMB. Gave it a nice zing and very tasty.

Thanks FiremeBoy for the recipe. :thumb:

Um...you ate one of your coworker's turds.

WebMD? Was it a warning or a recommendation?

Yall!

I just saw this recipe featured on Headline News earlier today

This is on the menu for Sunday. Im going ditch the Italian sausage and use 1lb of regular sausage and 1lb of chorizo. I will report back.

I've had two meatloaves on since 2:30pm. Currently we are at 141 degrees. Upon smelling, the oldest daughter opted to stay home and wait on dinner instead of going over to her boyfriend's.

Well this didn't make it to the Sunday menu...we cooked it yesterday. It turned out very good. I did modify a few things for our taste though. I used one lb of pork sausage and mixed it with one lb of chorizo. And all the rubs I had were really high in salt content so I used a generous coating of Mrs. Dash for seasonings. Part 2 of the modification was that I had to cook it in the oven instead of on the grill. It turned out quite good and didn't last long. At first I was wishing I would have made two of them but one was really plenty because it's "heavy" and rich. I will add one note though...2lbs of sausage really didn't fit inside of the weave, but that could just be due to differing lengths of bacon pcs. I guess. This was a hit in my house for sure. Next time I will do it on the grill.

I also made one but I did it different. I did maple breakfast sausage. Smoked it for 2.5 hours with oak and cherry wood. After it was done I sliced it, put it on an english muffin, some home made bbq sauce on it, and then a poached egg on top. Probably the best thing ever!

I noticed that on mine at first but was able to stretch the bacon enough to get it all the way around. AFTER I got it stretched around and the log was on the grill, I noticed on the website they say you might need some extra bacon put in the weave to keep it tight.

I'll have to give this a try!

My attempt at the beast.

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

http://img.photobucket.com/albums/v7...PICT1590-1.jpg

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

This utterly disgusting blog of fattening food is amazing!

http://thisiswhyyourefat.com/

Three bacon-stuffed grilled cheese sandwichs for buns, cheese, bacon and two four-ounce beefs patties.

http://12.media.tumblr.com/i2dw5nf19...L5Syo1_500.jpg

HELL yeah. Who wants a bacon donut?

http://baconbaconbacon.tumblr.com/po...ty-bacon-donut

http://22.media.tumblr.com/Ni5izETPw...liuwo1_500.jpg

Oh Jesus. This is the height of American culture.

http://6.media.tumblr.com/i2dw5nf19j...klZoo1_500.jpg

God damn that looks good. :drool:

Any of these foods named "Imminent Death"?

good night
the way y'all go on
do you eat 'em or **** 'em

http://img22.imageshack.us/img22/844...31d7j5pgr6.jpg

Ha ha....

Destroy america.

http://www.porktopia.com/2009/03/porkgasm.html

The Porkgasm
Bacon strips, bacon sausage, ham sausage, ham slices, smoked pork sausage and roasted pork belly surrounded by ground sausage shaped into a pig, wrapped in bacon and roasted. Garnished with chili ears and tail.


http://www.porktopia.com/2009/03/10/...mb-600x450.jpg

http://www.porktopia.com/2009/03/10/...mb-600x450.jpg