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!
Eh. Made two yesterday. They’re good, but nothing special. Grill some Italian sausage, wrap in bacon, dip in BBQ sauce, there’s your flavors.
Its awesome if you dont use the bbq sauce. Sprinkle some mozz, and chilli’s on the sausage before rolling. Delightful.
How many points would a 3oz. serving be? I’m on Weight Watchers and oh so tempted.
Oh crap! I am making this for NFL opening Sunday! It will be awesome!
I think I might add a bit of local, Cincinnati flavor to it. Instead of sausage, I am thinking about using goetta. For sauce, I will definitely use Montgomery Inn BBQ sauce. This will be great! Of course, if I do it Cincy style, I will have to also try the original recipe at some point.
I make one of these every few months… One on the smoker right now actually… I have broiled one when in an apartment when my smoker was in storage… I have used spicy sausage… Tried different bacons, different sauces… And no matter what… It still tastes amazing… My friends are always surprised how not greasy it is… The fat just melts off and leaves it juicy.
I tried this today but on a scaled down size. After 20 minutes on the grill it looked great as I rolled it over. At 40 minutes on the grill I lifted the lid to discover that the bacon was on fire. Black strips of carbon with 3 inch flames coming from all over. I picked it up with a spatula and carried it into the kitchen where I placed it on a plate. Then I used the metal spatula to beat out the flames.
I gave a piece of the carbonized bacon to the dog. He spit it out on the floor.
I think that I may have had the grill turned up to high.
looks good… i’ll try to make one this weekend.
I don’t even eat pork, and GOD, that looks good. Why the hell am I even at a bacon website….It’s gotta be the booze!
what about about instead of sausage use scallops?
and instead of bbq sauce use butter!
Give it a shot with Bratwurst instead of Italian……
Trust me, it doesn’t suck. 😉
I make my own rub and sauce, so who knows, maybe I’ll see y’all at the never-yet-done first annual Bacon Explosion competition, blues festival and motorcycle rally.
Hey, that’s a good idea…… I’ll find a venue.
itsssss BACON!!!!!!!!!!!!!!!!!!!!!!
this looks sooo tasty. will try it this weekend. thanks a lot for the great recipe.
I made a half version as I am by myself. I used a pound of bacon, a pound of sausage, some nice garlic pepper rub, baby ray’s hot bbq sauce, some shredded chedder and pepperjack cheese and some serrano peppers. it took about 3 hours in the oven at 225 and it was, how can i put this, an orgasm in my mouth. I ate half of the loaf. That was last night. This morning, I’ve been on the can twice so far and as I type this, I’m clinching my butt. But was it worth it? Hell yeah!
Just got this recipe today from my brother whom I THOUGHT loved me! I told him to book the entire Coronary Care Unit at his local hospital if he serves this to his family!!
Instead of italian sausage I use a good Basque Chorizo and jalapenos … just awesome!!
Here is a twist you might try everybody if you have not already, Weave the bacon, 1.5 to 2lbs Turkey Tenderloin pounded flat between plastic. Put that on the bacon weave and season it with whatever. Next put chopped spinached leaves on the Turkey. This will enhance the bacon flavor in the turkey. Last thinly slice a block of cream cheese and layer over the spinach, turkey and bacon. Now roll this sum of a gun up and get some toothpicks and will look like a football. Toothpicks will help hold together. Now smoke it, (Good Luck Getting it Lit…. Just kidding) for about 3 to 3.5 hours or until to temperature. Let stand 20 minutes and slice. Hmmmmm Hmmmmm
Is developing a slight chub while reading this the correct response? If not, I don’t want to be right
I would eat that shit like it was viet-NOM
Holy Lord Jesus, I am all over this one…
Wow! what a fantastic recipe will definelty be trying this some time soon. Live in the UK so the weather is getting colder every day as we move towards autumn/winter, may have a fine afternoon to try this out other wise I’m going to try this in the oven, after a brown in a pan.
Thanks
Kim
Saw this recipe quite a while ago, but haven’t had the chance to make it, yet. However, I do hope to get together with some friends to try this out. Seems like it should go perfect with potato cakes covered with some sharp cheddar!
WHAT ????? NO butter ????
This must be the Diet Version !!!!!
If you couple bacon with anything, you have a winning combo.
Time to rationalize: When this is grilled, It’ll render out most of the fat. The rest can be neutralized with a nice Jethro Boden salad drowned in vinegrette dressing (to cut the fat). Follow that with a hefty dose of heart pills, a gallon of water, a marathon, and all should be OK…
I’ll let you know how things turn out (if I capable)…
The Bacon Explosion, honestly, turns out great! I received this link from a good (and now highly respected) friend who said this is “quite possibly what they serve for lunch in heaven”!!!! I’m cookin’ another for him and a few friends this weekend….I’m Ready!!
Thank You BBQ Addicts!!!!!
The Shrimp Boil is also great!!!
After trying these 2 recipes, I ordered your book through Amazon, and cannot wait to get it….THANKS!!!!!!!
Got 3 explosions sitting in the fridge right now getting ready to be cooked.
1) Pepper Bacon – Spicy Sausage – Devil’s spit BBQ and Pepperjack cheese
2) regular bacon – regular sausage – Sweet Baby Rays sweet and spicy bbq
3) Regular bacon – sweet sausage – Rudolphs BBQ and co jack cheese
in two weeks – making turtle burgers.
That sounds and looks o yummy, pictures are just plain evil, always makes me hungry.
That thing looks amazing!!! I plan to kick it up a knotch and roll up some bleu cheese or pepperjack logs. That should be almost orgasmic!!!
My boyfriend had one of these at a LAN. He said he’s not eaten bacon since and it was years ago.