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…
Bacon Explosion Ingredients
- 2 pounds thick cut bacon
- 2 pounds Italian sausage
- 1 bottle of Burnt Finger BBQ sauce
- 1 shaker of Burnt Finger BBQ 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 seasoning on top of your bacon weave. I used our Burnt Finger BBQ Smokey Kansas City seasoning (the label artwork has changed since this photo was taken), but many rubs will work. Here are some of my favorites that are available on Amazon.
The key here is to use a seasoning that is more sweet than salty. The bacon is already bringing a good amount of salt to party, so you want to avoid getting your Bacon Explosion over salted.
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 BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. I use our Burnt Finger BBQ Smokey Kansas City sauce, but any BBQ sauce that you like will work. Here are some of my favorites that are available on Amazon.
Once you’ve sauced the bacon, sprinkle on some more of the Smokey Kansas City Barbecue 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 complete the construction 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 more Smokey Kansas City Barbecue 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 the meat reaches an internal temperature 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 Burnt Finger BBQ 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.
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!
I would recommend checking into the hospital, climbing into a hospital bed and having an IV already started BEFORE eating this.
Mmmmm maybe I’ll give this a drive!! Moving this week and will be having BBQ capability!
We made this last night for the end of summer bash. In our version, though we used pretty hefty bacon slices, the 2 lbs of sausage was just too much and completely overwhelmed the the bacon flavor. We’ll use less next time. And since this was a huge hit, it will be made again. Serve the sliced piece in between toasted hamburger buns, better than hamburgers any day!
OHHHHHHHHHH…….ohhhhhhhhhhhhh
I am making this next weekend ohhhhhh Ilike the idea of making it in a hamburger bun mmmmmmmmmmmmmmmmmmmm…
Thank The Lord For Bacon
yes but is it kosher?
BACONNNNNNNNNNNNNN That just looks incredible, just sign me up and get my hospital room ready.
This preparation is strictly reserved for a tailgate party in the parking lot at the cardiology wing of THE MAYO CLINIC!!! MMMMMM — GOOOD!!!!!!
Am I in Eden?? this seems heavenly!! oh man so much Bacon…..
I will be making my first Bacon Explosion tomorrow. I have noticed that mostly women and effeminate men do not think that they would like this. That’s fine. Let them eat their salads and quiches. We may die before them, but at least we will die happy.
This is the bomb! Incredible!
Where have you been all my life?
Oh god.
I just got my tongue pierced the other day and for the next couple weeks can’t really eat any solid foods. I plan on making this THE SECOND I am okay with eating solids again! Yummmm.
I don’t have a smoker … what’s the best way to cook this on a gas grill? I’m assuming indirect heat until internal temp is over 150. Can’t wait to make this for a Labor Day bbq! bacon …. yummmmmmmm
Hi Beth. You can cook it on the grill. Keep the temp low until it hits 160 internal. Make sure it’s indirect heat and I would advise putting a pan to catch the grease drippings or you might end up with an explosion on fire!
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The thing about bacon is that it just makes you thirsty……….for more bacon.
My girlfriend told me she was going to leave me if I made this. I’m gonna miss her….
I say wrap it in a tortilla with some lettuce, sour cream, and cheese and chow down… maybe some chipotle tabasco.
I heard you guys on the Johnny Dare show and I think he summed it up the best…Bacon the porn of meat.
Whoa!
Sinful! Very sinful!
But very, very delicious!
Ah sweet goodness.. I WILL be ordering a full log on 9/11 quite literally. I WILL make sure I have a Lipitor IV going before I start eating this.. If I must die, I will die happy. I can’t help but tear up in anticipation.. 🙂
Replace one pound of the sausage with a pound of shredded cheddar cheese..oh sweet Lord.. 🙂
I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.
How many people died from eating that?
I think my mind just blew its load. I bookmarked this bacon madness so I can show off this delicious morsel during football season. My smoker is already licking its chops. Well done Jason, I can’t wait for your next concoction.
Finally the perfect breakfast cereal!!!!!
HAHAHA that is the coolest thing EVER
Mike September 8, 2009
I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.
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Mike, what kind of blue cheese did you use, what brand and with or without blue cheese chunks? I might have to do that with my next one. 🙂
I added Red Yeast Rice to the rub. Cuts cholesterol as you eat. 🙂
compose more!
Seems to cry out for some sort of maple syrup coating…
Overheard conversation between two young Jewish ladies:
Lady #1: You know, it’s not hard to stay away from pork, except for bacon.
Lady #2: Is it as good as it smells?
Lady #1: OMG, it’s better!
Homer: Wait a minute, wait a minute, wait a minute. Lisa, honey, are you saying you’re never going to eat any animal again? What about bacon?
Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops?
Lisa: Dad! Those all come from the same animal!
Homer: [Chuckles] Yeah, right Lisa. A wonderful, magical animal.
Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.
Do you think it’d be ok to crush up a few lipitors and sprinkle them on the inside? Ouch! I believe I just felt a little bit of a chest pain coming on. But that’s ok because there ain’t no round trips and I haven’t lived yet until I try one of these bad boys on my smoker. Great that the NFL just started the new season. Thanx!
I made this for my hubby who is a meat and meat kinda man, I used a pork tenderloin, then added the sausage and bacon OMG was it good, I don’t care for bacon but I have to tell you I went back for seconds and starved myself for the rest of the week due to the calorie in take 🙂
this is evil, i like!
You have won…we will pack up and go home