brazoseagle Posted October 4, 2011 Share Posted October 4, 2011 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 bacon weave is tight and that you end up with a nice square shape to work with. The next step is to add some barbecue 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 Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices. 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 in no time flat! Link to comment Share on other sites More sharing options...
FrankBlack87 Posted October 4, 2011 Share Posted October 4, 2011 does this come with a side of massive coronary? lol Link to comment Share on other sites More sharing options...
brazoseagle Posted October 4, 2011 Author Share Posted October 4, 2011 does this come with a side of massive coronary? lol No , but it comes with a Mayonaise Martini!!! Link to comment Share on other sites More sharing options...
Fuzz Posted October 4, 2011 Share Posted October 4, 2011 Dang! My arteries are hardening up just looking at that monster! Somebody pass me my Lipitor!! Link to comment Share on other sites More sharing options...
tmac77 Posted October 4, 2011 Share Posted October 4, 2011 I am definatley making one of these bacon beauties!!! Link to comment Share on other sites More sharing options...
Ginseng Posted October 4, 2011 Share Posted October 4, 2011 Oh my lord! Throw in some jowl meat and that'll darn near be perfect. Wilkey Link to comment Share on other sites More sharing options...
dochowl Posted October 4, 2011 Share Posted October 4, 2011 I cooked up one of these last year for father's day... holy @#!@# it was good. See here for more: http://www.friendsofhabanos.com/forum/index.php?showtopic=101543 Link to comment Share on other sites More sharing options...
cckandb24 Posted October 5, 2011 Share Posted October 5, 2011 now I really believe your blanket on your bed is made of weaved chocolate covered bacon. Your insane but hilarious Link to comment Share on other sites More sharing options...
kmagurk Posted October 5, 2011 Share Posted October 5, 2011 bacon is the best and that looks great ! I have wrapped meatloaf in bacon ,but that pales in presence of that monster. Link to comment Share on other sites More sharing options...
kmagurk Posted February 18, 2012 Share Posted February 18, 2012 brazoseagle , I finally got around to making your masterpiece. It came out great ! can't wait for summer BBQ's ! Thanks for a great recipe Link to comment Share on other sites More sharing options...
brazoseagle Posted February 19, 2012 Author Share Posted February 19, 2012 I'm honored! Link to comment Share on other sites More sharing options...
Lotusguy Posted February 19, 2012 Share Posted February 19, 2012 Paging Simon (Strada) Link to comment Share on other sites More sharing options...
Puros Y Vino Posted February 19, 2012 Share Posted February 19, 2012 David I just flatlined looking at that beautiful monstrosity. What is the ring gauge on that sucker? Link to comment Share on other sites More sharing options...
canadianbeaver Posted February 19, 2012 Share Posted February 19, 2012 That is a work of art. Congrats! Link to comment Share on other sites More sharing options...
capnshazam Posted February 29, 2012 Share Posted February 29, 2012 Someone has been watching too much epicmealtime on youtube...but god that looks good Link to comment Share on other sites More sharing options...
brazoseagle Posted February 29, 2012 Author Share Posted February 29, 2012 Someone has been watching too much epicmealtime on youtube...but god that looks good Yeah, it's all over the internet nowadays, I've been making this for over 10 years. Link to comment Share on other sites More sharing options...
capnshazam Posted February 29, 2012 Share Posted February 29, 2012 Yeah, it's all over the internet nowadays, I've been making this for over 10 years. You should sue for intellectual property rights on pure bacon goodness Link to comment Share on other sites More sharing options...
brazoseagle Posted February 29, 2012 Author Share Posted February 29, 2012 You should sue for intellectual property rights on pure bacon goodness Na, there are tons of different variations floating around, and after all, "Bacon is for the people, Bacon is for the world!" I also have a "Surf N'Turf" Explosion recipe that is nuts!!! Link to comment Share on other sites More sharing options...
Strada Posted February 29, 2012 Share Posted February 29, 2012 Paging Simon (Strada) Thanks Claus ........... I wish there was a barf emoticon Link to comment Share on other sites More sharing options...
Hypersomniac Posted March 1, 2012 Share Posted March 1, 2012 Should have had a picture with a slice taken off, I want to see the inside of that beauty. Link to comment Share on other sites More sharing options...
brazoseagle Posted March 1, 2012 Author Share Posted March 1, 2012 Should have had a picture with a slice taken off, I want to see the inside of that beauty. Link to comment Share on other sites More sharing options...
Hypersomniac Posted March 1, 2012 Share Posted March 1, 2012 My stomach is saying, "yes please," but my brain is saying, "that is a bad idea." Link to comment Share on other sites More sharing options...
CanuckSARTech Posted March 2, 2012 Share Posted March 2, 2012 My stomach is saying, "yes please," but my brain is saying, "that is a bad idea." + 1!!! Especially after seeing the above picture. I couldn't quite comprehend it at first - was that delicious table-fare, or a gruesome road-kill picture???? Link to comment Share on other sites More sharing options...
MrFriday Posted March 5, 2012 Share Posted March 5, 2012 Fantastic! Love me some bacon Link to comment Share on other sites More sharing options...
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