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 can’t wait for Spring; I’m going to invite everyone over, fire up the grill, and share a Bacon Explosion!
WARNING WARNING WARNING, Do Not, I repeat Do Not try to grill this on a gas grill. You will blow up your grill from the drippings. Also do not put directly over coals, same result, KABOOM.
Otherwise it is awesome and terrific conversation piece.
If you like pineapple put some slices or chunks in the middle before wrapping. Very tasty.
The BACONATOR
Yes, bacon grease tends to be a little flammable.
you’ve got to be kidding….you tried that? 1-800-darwin-awards….enter yourself lol.
I didn’t realize that men blogged until now.
I actually saw some guy on you tube try to grill it. Needless to say not pretty. DARWIN AWARD NOMINEE
Carrie Ann Walk away from the light! Yup bacon and grills do not mix! Grab your fire extinguisher!
Added it to breakafeweggs.com for voting!
Wow, I know everything is better with bacon, but this recipe is crazy! And that’s crazy in a good way, it sounds delicious.
I just created one of these but I decided to do my own version based on what I had in the fridge. I made a 8 by 6 rectangle, some leftover taco meat which I mixed in with some bbq sauce, mozzarella and cheddar jack cheese, and of course 2 strips of bacon which i crumbled on the inside. I have it on the counter and I’m about to bake and broil it. I sure hope this comes out good! Thanks for the inspiration!
I made this and it is AMAZING! It looked just like the pictures and tasted better!
I lost my BBQ Bacon Explosion virginity last weekend while watching the NCAA regional finals. Tweaked the recipe by using hot Italian sausage, onions, green peppers, red peppers and pepperjack cheese. It was AWESOME!! Word spread quickly and I’ve had a half dozen requests to make it again.
For those cooking on a gas grill, use a broiler pan to cath the drippings – no chance of flare up (or appearing on Darwin Awards).
Well. I never see so many bacon…
This was as cool as BBQ’ing a whole pig! This was a very simple process that was fun as hell. Lots of room for variation. I had 2 slices then went to bed. I wanted to wake up and have some for breakfast but my son and all of his buddies ate the rest! O’well, I’ll make another today but will add the cheese, onions/peppers! Off to the butcher I go!
The inventor of this needs an award of some sort, hell I’d vote him for president!
RM
If god did not want us to eat meat, she wouldn’t have invented bacon.
If your first attempt at this recipe does not go as planned, you can always scoop the mixture into bacon cups.
see: http://www.notmartha.org/archives/2008/02/27/bacon-cups/
It also mentions the “bacon placemat” which is essentially the “bacon weave” of this dish. I may just have to buy one of these mail order if I’m unable to handcraft it myself.
Mmmmm…bacon….AAaaaarrrrrggggghhhh
LanceThruster <– If God was a Girl, There would be no bacon.
Mike – I’m of the belief that any number of worthwhile things originate with women; why should a Goddess be any exception?
That being said, I’ll just thank the gods or goddesses for making me an atheist and leave it at that.
Regards,
LT
My masterpiece http://bit.ly/cUTtFk
When do we get to see some European Bacon, preferably D-A-N-I-S-H
Wow, I know everything is better with bacon, but this recipe is crazy! And that’s crazy in a good way, it sounds delicious.
This is a really good post and something I never thought about, but I do recall a few eatery charges on my credit card that seemed to be much higher than I recalled spending. Well I think I will make an effort to bring enuf cash for tipping from now on if possible!
SSSSSoooooooooo………yea, ahhhhh, apparently my wife will pretty much have to make this for me now…….soooooooo…..yep, let’s just go ahead and ahhhhh, pretty much go eat the shit out of this thing
Heart attack in every bite, love it! hehe. Seriously thought, looks irresistible Jason!
I thought a bacoturducken was GREAT! This recipe was sent to me last week and will be on the BBQ VERY Soon. OMG I am looking forward to this and the many variations available!
Holy crap a black hole just opened outside my house. something is officailly more awesome than Chuck Norris!
Your recipe is awesome! I translated it in French and posted it on my blog so all the French BBQ Fans will also be able to eat pork! o/
Here’s the link: http://didoune.fr/blog/2010/04/14/sommet-de-la-gastronomie-americaine-the-bacon-explosion/
My husband found this recipe and emailed it to our kids, so they could have this cardio-catastrophe waiting on the table for me as my birthday meal last night. Oh. My. Goodness. It was fantastic! They used a regular pork rub on it, and we tried 2 different BBQ sauces before deciding that maple syrup was the best bet for this behemoth. DELISH!
ewwww WTF is wrong with people…
Wow, that’s impressive!
Made two of these (each double the recommended size) for a guys diaper party on Saturday night….I think I saw tears on the faces of a few of the men that queued up for a slice
It tasted fantastic
You’re a fucking GOD. I love you, forever.
I have made these using a variety of ground meats, the best one I made used ground venison mixed 50-50 with some spicy pork sausage.
Holy shit, there is NOTHING better than bacon!!
guess I’ll get a propane grill just for making this, my charcoal smoker won’t hold a steady 225 degrees, And being a maple fan will use maple smokin chips instead of hickory smoke
This reminds me of some old National Lampoon magazine features on Yule Logs and Carmelized Mellon Fudge Packs. At first you say yuck, and then you realize the true genius of it all
looks amazing!!
As if there isn’t enough flavor happening for you with this recipe try putting some fresh pineapple slices on the side and see what happens. I think you’ll like it. Yeaaaaaaaah.