Bacon Explosion
 

Special thanks to Bugeater at Fatchatter.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

http://www.bbqaddicts.com/blog/images/bacon-1.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-2.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-3.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-4.jpg

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.)
http://<a href="http://www.bbqaddict...acon-5.jpg</a>

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.

http://www.bbqaddicts.com/blog/images/bacon-6.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-7.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-8.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-9.jpg

http://www.bbqaddicts.com/blog/images/bacon-10.jpg

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.

http://www.bbqaddicts.com/blog/images/bacon-11.jpg

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/images/bacon-12.jpg


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

Mmmm, bacon.

More like the Aorta Explosion.

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My heart just stopped looking at the pictures, can't imagine actually eating it...

That would kill me...but at least I'd die a happy man.

I think you finally found something that makes me sicker than the ending of the Fly with Geena Davis.

This

Eh, stick with your hummus and wheat grass and cran water and all that stuff. THAT is what you call nasty.

Don't thank me, I stole that from Jetnation. :D

Dear Lord......that looks good. I'm sure I'd die shortly after eating it, but man that would be good.

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

ROFL i think my arteries hardened some just by reading this thread.

I have bacon boner.

I'd be sweating grease for a week if I ate that.

should be covered in chocolate as the final step

ewwwwwwwwwww :doh!:



ROFL

Or battered and fried.

In pure lard.

And served with a side of cream gravy!

Smothered with cheese.

don't forget the butter! PBJ


http://a3.vox.com/6a00ccff855d15985d...a43b0005-320pi

bacon covered with chocolate is all the rage

http://www.nydailynews.com/news/us_w..._on_in_ca.html

So, who's going to man up and make this?

I don't have a smoker, but I'm definitely going to try it on the grill once the weather warms up.

Cut out the BBQ sauce and it's low carb!

PBJ

I oughtta merge this with the weight loss challenge thread.

I put this in that thread, too. It was actually someone else who suggested it deserved its own thread.

:D

DaFace, it did, however, have a NSFF (not safe for fatties) warning, and I wrapped it in spoiler tags.

Holy crap is all I can say about that. Do you wash it down with Diet Coke?

So, has anyone done the math as per what serving(slice?) would add up to as far as calories and fat?

I'm thinking if you go so far as to cook that bad boy CALORIE counting is not an issue. ;)

It's like buying a yacht. If you have to ask what it costs you probably can't afford it.

I'd estimate that for a 1" piece, you'd have the equivalent of 3 pieces of bacon, and maybe an ounce or two of sausage, so in relaity, it's less than a bacon cheeseburger

I'd think putting a slice in a grilled kaiser roll with a slice of onion and some good cheese would be awesome. Great, now I'm hungry.

winner winner bacon dinner

Built a patio-sized smoker just before Christmas, but dad claimed it last week for a pickup load of Hickory wood. As soon as I get the next one built, I gotta try this!

That looks really good.

Do you happen to know how many mg of cholesterol a 3 oz. serving contains?

It'll make a turd.. :D

DT

The wife and I bought the ingredients for this today. Hopefully we can find time to get it made this weekend.

Ive already had a heart attack so I'll keep this in case I want to kill myself and have the wife collect the insurance
money.Let them prove I "meant" to kill myself.
But if I was 26 again I would eat the whole ****ing thing with a big ass sub roll wrapped around it.

Wow, that is... something else. Something delicious.

NEVER fry bacon in the nude. trust me on this one.

3 billion

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

<table width="255" border="0" cellpadding="0" cellspacing="0"><tbody> <tr> <td colspan="3"> </td></tr> <tr> <td colspan="3"> 1 Serving

</td></tr> <tr height="5"> <td colspan="3" bgcolor="black" height="5" nowrap="nowrap">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="30"> <td colspan="3" height="30" nowrap="nowrap"> </td></tr> <tr bgcolor="#faffdc" height="3"> <td colspan="3" bgcolor="black" height="3" nowrap="nowrap">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Calories</td> <td width="56" height="35">4,965.9</td></tr> <tr> <td colspan="3" bgcolor="#d7d7f9">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Total Fat</td> <td width="56" height="35">417.3 g</td></tr> <tr> <td colspan="3" bgcolor="#d7d7f9">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Saturated Fat</td> <td width="56" height="35">147.5 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Polyunsaturated Fat</td> <td width="56" height="35">54.6 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Monounsaturated Fat</td> <td width="56" height="35">193.7 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Cholesterol</td> <td width="56" height="35">902.9 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Sodium</td> <td width="56" height="35">14,737.1 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Potassium</td> <td width="56" height="35">4,391.6 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Total Carbohydrate</td> <td width="56" height="35">71.4 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Dietary Fiber</td> <td width="56" height="35">6.0 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Sugars</td> <td width="56" height="35">41.6 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Protein</td> <td width="56" height="35">215.2 g</td></tr></tbody></table>

That must be a high carb BBQ sauce...

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:

<table width="255" border="0" cellpadding="0" cellspacing="0"><tbody> <tr> <td colspan="3"> </td></tr> <tr> <td colspan="3"> 12 Servings

</td></tr> <tr height="5"> <td colspan="3" bgcolor="black" height="5" nowrap="nowrap">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="30"> <td colspan="3" height="30" nowrap="nowrap"> </td></tr> <tr bgcolor="#faffdc" height="3"> <td colspan="3" bgcolor="black" height="3" nowrap="nowrap">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Calories</td> <td width="56" height="35">413.8</td></tr> <tr> <td colspan="3" bgcolor="#d7d7f9">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Total Fat</td> <td width="56" height="35">34.8 g</td></tr> <tr> <td colspan="3" bgcolor="#d7d7f9">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Saturated Fat</td> <td width="56" height="35">12.3 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Polyunsaturated Fat</td> <td width="56" height="35">4.5 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Monounsaturated Fat</td> <td width="56" height="35">16.1 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Cholesterol</td> <td width="56" height="35">75.2 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Sodium</td> <td width="56" height="35">1,228.1 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Potassium</td> <td width="56" height="35">366.0 mg</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Total Carbohydrate</td> <td width="56" height="35">5.9 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Dietary Fiber</td> <td width="56" height="35">0.5 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td width="16" height="35"> </td> <td height="35" nowrap="nowrap"> Sugars</td> <td width="56" height="35">3.5 g</td></tr> <tr height="1"> <td colspan="3" bgcolor="#d7d7f9" height="1">http://assets.sparkrecipes.com/spacer.gif</td></tr> <tr height="35"> <td colspan="2" height="35" nowrap="nowrap"> Protein</td> <td width="56" height="35">17.9 g</td></tr> <tr> <td colspan="3" bgcolor="#d7d7f9">http://assets.sparkrecipes.com/spacer.gif</td></tr></tbody></table>

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.

Wheat grass rocks though I drink mine :)

ROFL 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.

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.

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

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!

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

That's an amazing dish ! Rep!

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

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

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!.

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

Would you like some bacon with your Chiefsplanet?

http://bacolicio.us/http://www.chiefsplanet.com/
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I'm getting this thing off the smoker as we speak. I'll give you guys a report.

Pics, or you are lying.

Ya, we want pics!

OMG This is freaking amazing!!!!

The smoke really came through nicely. If you guys do it, I'd reccommend putting a lot of rub on. I thought I was putting too much on, but it could have actually used a little more.

It is very filling though. The wife and I are miserable and only killed like 1/3 of it. In other news, I might die tomorrow. I believe my heart will stop.

Goddamn you guys. Let me get my camera.

:clap:

I told you on the phone that your fat ass was going to die!

no, silly - melted butter and warm milk, of course.....

http://www.chiefsplanet.com/BB/pictu...&pictureid=306

For the ****ing bitches don't believe I made it.

I gotta get to the gym tomorrow....

How greasy was it. Judging by the pick, you were swimming in it.

I have the in-laws driving out from KC this weekend and am smoking a bacon wrapped pork loin. Found the recipe on a site called Men With Aprons or something like that.

Figure I will double up on my cholesterol meds for a couple of days:)

It wasn't bad. I thought it was going to be awful, but it wasn't bad. It certainly wasn't light and fluffy, but it wasn't too greasy. What you are probably seeing is the bbq sauce I freaking drowned the thing in.

The bacon in the middle is cooked, so it doesn't put off much, and a lot of the rest dripped out. It is actually a lot less greasy than like a pizza. But like I said it is really REALLY filling.

Good luck getting through the door...LMAO

Fat's plyable. I can cram it through the doorway.

I believed you I just wanted to see the pics.

ROFL...

How long did it take to cook? You smoked it right? Any tips now that you've made it?

And it looks even tastier than the end pic in the starter... :drool:

I did smoke it. It took about 3.5 hours. I have a cheater smoker so I was able to do it over lunch.

I followed the directions in the OP for the most part. The rub I used was some leftover from ribs I made. Honestly, I can't remember what all is in it, but here are a few things:

Brown Sugar
Paprika
Season Salt
Pepper
Cayenne
Kosher Salt

I did carmelize some BBQ sauce on it for about 30 minutes. I used mild Italian sausage. I used a crapload of wood. I'd reccomend it. The smoke added a tremendous amount to the piece. I was thinking it might be doable in the oven, if you put it on a rack and then put a pan to catch the drippings, but I don't think it would be even close to as good without the smoke.

I'd recommend it. It certainly isnt traditional Q, but it is a solid changeup.

Thanks for the ****en warning!
I just smoked one, :bong: and now i'm sitting here drooling all over the keyboard. Asshole!:D:cuss::D
Hole shit I got the munchies now

:clap: Nice work, Bueller!

Awesome. Thanks for the tips. I'm thinking of throwing in some mushrooms and maybe a little onion. Gotta make one soon...