Food and Drink Bacon Explosion - Page 6

**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/

Fish · 01-13-2009, 09:12 PM

Quote:

Originally Posted by Buehler445

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.

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...

**Buehler445** · 01-13-2009, 09:20 PM

Quote:

Originally Posted by KC Fish

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...

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.

Over-Head · 01-13-2009, 09:21 PM

Thanks for the ****en warning!
I just smoked one,

and now i'm sitting here drooling all over the keyboard. Asshole!

Hole shit I got the munchies now

**Bugeater** · 01-13-2009, 10:28 PM

Nice work, Bueller!

Fish · 01-13-2009, 10:50 PM

Quote:

Originally Posted by Buehler445

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.

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

**Buehler445** · 01-13-2009, 11:20 PM

Quote:

Originally Posted by KC Fish

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

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.

**gblowfish** · 01-14-2009, 09:56 AM

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

MOhillbilly · 01-14-2009, 10:17 AM

needs onions and peppers.

**Fire Me Boy!** · 01-14-2009, 10:26 AM

Quote:

Originally Posted by MOhillbilly

needs onions and peppers.

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

**Buck** · 01-14-2009, 10:29 AM

Damn...If only I had a smoker.

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

StcChief · 01-14-2009, 10:35 AM

Quote:

Originally Posted by BuckinKaeding

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. >>>>

Demonpenz · 01-14-2009, 10:36 AM

Quote:

Originally Posted by BuckinKaeding

Damn...If only I had a smoker.

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

thorw it up, problem solved

MOhillbilly · 01-14-2009, 10:39 AM

Quote:

Originally Posted by Fire Me Boy!

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

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

Kerberos · 01-14-2009, 10:47 AM

Quote:

Originally Posted by Demonpenz

thorw it up, problem solved

Binge and Purge. Helping models keep below 100 since 1981

Demonpenz · 01-14-2009, 10:49 AM

Quote:

Originally Posted by Kerberos

Binge and Purge. Helping models keep below 100 since 1981

high school wrestlers too

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

01-13-2009, 09:21 PM	#78
Over-Head Boom, Boom , Crash Join Date: Sep 2000 Location: In my shed Casino cash: $9995760	Thanks for the ****en warning! I just smoked one, and now i'm sitting here drooling all over the keyboard. Asshole! Hole shit I got the munchies now __________________ ...Illegitimus non Carborundum est...
Posts: 12,040

01-13-2009, 10:28 PM	#79
Bugeater The Maintenance Guy Join Date: Sep 2005 Location: Renovated Bugeater Estate Casino cash: $3992680	Nice work, Bueller!
Posts: 70,546

01-14-2009, 09:56 AM	#82
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $16886178 VARSITY	Jesus loves bacon: http://monkeybacon.net/blog/2008/06/bacon-history/
Posts: 41,016

01-14-2009, 10:17 AM	#83
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	needs onions and peppers. __________________ True Son of Liberty
Posts: 23,371

01-14-2009, 10:29 AM	#85
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $5990295	Damn...If only I had a smoker. No wait, I'm losing weight, must resist!!!
Posts: 44,606