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!
Despite the fact that my wife will kill me, I will be trying this.
Why make one when you can make two? Will be making a few of these bad boys for a men’s gathering in a few weeks. Gonna try the suggestion of cheese in one….thinking a good smoked cheddar or similar. Can’t wait. And for all of you that think this is pathetic…..once you’re done hugging that tree, go back to your plate of tofu 😉
The ambulance is here, they wont let me take the leftovers with me….THEY’LL HAVE TO WAIT !!!
Oh Boy you’re going to love this!
I replaced the Bacon with Turkey Bacon – the second layer is Tofurkey and I layered a mixture of spinach/sea weed into a mash and let it dry to a sheet so I could slid it in…..
I am Just Messing with you, LOL I would not eat that Crap.
I just got a message that you should make two at a time. Hell yeah you should make two , hell make 4 … It’s like car pooling for goodness sakes. Think of all the saved heat and smoke you’re saving when you do big batches.
I am all for the pablano in between the sausage and the crunchy cooked bacon pieces But I would like to let you guys know that any sort of veggie added makes this more perishable.
I have a Habanero answer for this recipe, but It has been reduced to literal DUST. Making it not perishable and maximizing the heat.
As far as cheese goes , You guys that have been adding cheese directly in the roll before its cooked – I am sure you have had some problems with that. I mean when heat the food to proper levels your cheese will bleed through , grease up , leave pockets and what have you.
what i decided to do was to use a dehydrated cheese powder that i found in my grocery store bulk section. and really work it into the sausage. what this does is rehydrate while cooking but only with the meat juice that would have run right out. in short – it’s amaze.
Then if for some reason that’s not enough cheesy in you’re meat you should probably just slice that roll and lay the slices on the side and put a big ass slab a cheese on there ya greedy bastard. LOL pop them in the oven and broil the cheese.
Hey that’s not too bad of a idea come to think of it.
It looks like a TURD!!
A BIG, TASTY TURD!!!
I’d love to make this badboy with some scotch bonnet in there.
See if I can kill anyone.. 😛 lol.
I’m actually wondering if anyone could be charged for man-slaughter if this monster sausage ever caused a heart-attack ?_?
Just finished making this…wow…Iam in Bacon Nirvana!!!
Ouch! My Aorta!
Made one of these jewels last weekend. Learned a lot from it:
1) Weave needs to be bigger. 2# of sausage makes a THICK patty.
2) Meat needs to be @ room temp when putting on the grill – Cook time was 4 hrs, 10 min.
3) Gonna try pepper bacon on the next attempt.
4) The act of cooking this bad boy promotes the consumption of WAY too much alcohol.
5) Cardiologist phone number is now on speed-dial.
6) Briquettes are my friend.
7) So ‘king good!!!!!
For breakfast, lay a fried egg on top of a thick slice of this bad boy. Excellent!
Cat – I would love to see a picture of you laying fried eggs.
even a regular ole uncooked one would be cool but a fried one – now that’s special.
BACON BACON…FTW!!!!!!!!
Anybody have any suggestions on how to cook this in an oven? I don’t have access to a smoker or a grill. I’ve been drooling over this way too long. Please help.
@Jesse
Here is the oven recipe: http://blog.bbqaddicts.com/recipes/bacon-explosion-oven-recipe/
Or you can buy a fully smoked one, which you can heat up in your oven in about 40 minutes.
I just wrapped it in aluminum and put it in a raster on a rack like i do when i make salami.
170 for 1 hour – turn it – then 170 for 2 more hours.
take the aluminum off and put back in for 30 minuts turning at 15.
worked excellently for slicing. or you can food saver it and toss it in the fridge. it will get hard like hard salami in three days.
awesome sandwich stuff!
A year ago I tried the oven when the winter weather here in Buffalo basically ruled out my smoker. I cooked similar to link above but only at 225 until it got to 160. Then pulled it out and cranked the oven to 450. While out I basted with home made BBQ sauce and then put back in until 170. Actually not that bad.
I eat this on a daily basis. Tasty and not that unhealthy. I work out alot which helps. BACON IS GOOD FOR ME !
I don’t eat pork but that doesn’t stop me from admiring this and smelling the aroma in my mind. Looks great.
MEAT IS MURDER!!!! Tasty, tasty murder.
What the Hell were you thinking!!!
There is no limit to what you can stuff inside, I have used jalapenos with cheddar cheese with the bacon bits and I have even done buffalo chicken with blue cheese. Who ever came up with this is a culinary god.
Brilliant idea… If you sub lean beef, turkey, or bison for the sausage and get really lean bacon it might almost not kill you. Needs good wild mushrooms inside too.
can you buy this in germany somewhere???
Sorry BaconFan, we’re only allowed to ship in the US at this time. You’ll have to make one on your own!
Pig, pig and more pig. Why would you want to RUIN it with lean beef, turkey, bison or VEGETABLES?! Another reason why those of a certain gender should be banned from BBQ… They just don’t get it.
Sorry Val, you’re probably a very, very nice woman indeed…
I’ve decided.. anyone who refuses to eat bacon, pork or any other pig-derived meat should be charged with the High Crime of Heresy against the Lard.
you got to try this with diced onion , garlic , a little chilli and cheese in the middle with the diced bacon . this now is the sunday roast.
1 – Attempt to wake diner/guest/foolish person. If the victim does not wake, call 911 and proceed…
2 – Begin rescue breathing.
3 – Begin chest compressions.
4 – Repeat rescue breaths.
5 – Perform 30 more chest compressions.
6 – Stop compressions and recheck victim for breathing.
7 – Keep going until Emeril Lagasie arrives.
(Don’t confuse the above with actual CPR instructions, Emeril will NOT show up if you call 911!)
Looks good but I can hear my arteries clogging just by looking at it.
I’ve tried the original version and was wondering if you guys have done any variations on it. I thought it was a little dry inside and needed more barbecue sauce, which is easy enough to fix. What about other filling additions such as a little grated pepper jack cheese or maybe chopped smoked jalapenos? Just wondering if anyone has expperimented
I came across this recipe just in time for a weekend with the guys. I’m thinking…breakfast Saturday…
so you guys made a fatty and gave it a fancy name? what exactly did you invent that you are coppywriting? the fatty has been made for a long time befor this and people have used bacon for a stuffing befor.
but nice pictures of the process.
Steve,
Yes, but since it’s so difficult to understand, we have our own sausage, our own sauce, and our own rub used exclusively in the recipe. Clearly the fatty has been around a long time, and we didn’t say we invented it. We did, however, invent this particular recipe (sausage, sauce, rub) and the name Bacon Explosion is Trademarked. We’re copyright the content on this blog (you can’t copyright a product).
So all the haters in smoking meat forums can reference this comment since my response over there went unanswered.
@Kevin,
There are endless possibilities for breakfast ideas. They’re great on a biscuit with a bit of honey, or in a casserole!
Bob,
We’ve made countless variations, some with pretty crazy concoctions in them. That’s the fun part!
Since I found this recipe, we have made this several times, when we get together with friends. It is fantastic.
My husband will be giving this recipe a “try” – right on time for Sunday’s Big Game! (notice the emphasis on the word try)
Happy grilling everyone!
Sabrina
Coleman RoadTrip Grill
I’m gonna try a variation for the SuperBowl. 1/2 breakfast sausage 1/2 italian sausage, smoked red onion minced up, smoked jalapeno minced up and some grated pepper jack cheese. Plus I think I needed more barbecue sauce than I used the first time. You see, the original recipe just wasn’t quite fattening enough 🙂
Bob, Cheese is tricky when slow cooking. Try some high melt cheese. Hi Mountain has some good blends. Grated cheese will disappear. I’ve tried the cheese thing on a few of these bad boys with grated and other cheeses, but they never survive on my Traeger. The high melt cheese is key. Any other thoughts from fatty or PETA need not apply. BE peeps, let me know what you think.
I’m gonna do this with a meatloaf filling/w chopped onions and lather to top on the last turn with ketchup. Slice it and serve on white bread w/mayo!
Win… I’d cheat on my wife with this thing
French canadians reporting for duty.
Epic Bacon Explosion for the Superbowl is Epic. We’re doomed now, we absolutely HAVE to do variations on that. Maybe a poutine/Bacon Explosion ?
We are making this for a super bowl party today. I grew up eating bacon onion rolls, so we thought we would add onions. We put the onions in with the fried bacon. I will let you know how it turns out.
Your doing a good thing at this Website.
Thank You!
Would that thing help with a hangover?
I usually eat egg & bacon rolls for hangovers so I’m just wondering, either way I’m still gonna make one just for the hell of it since I’m aussie and the Superbowl isn’t that big of a deal over here.
A carnivore’s paradise!!!!