Bacon Explosion: The BBQ Sausage Recipe of all Recipes

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

Bacon Explosion Ingredients

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.

Bacon Explosion Bacon Weave

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.

Bacon Explosion Seasoned Bacon Weave

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.

Bacon Explosion Sausage Layer

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.)

Bacon Explosion Fried Bacon Crumbles

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.

"Smokey                   

Once you’ve sauced the bacon, sprinkle on some more of the Smokey Kansas City Barbecue Seasoning you used on the bacon weave.

Bacon Explosion BBQ Sauce

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.

Bacon Explosion Sausage Roll

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.

Bacon Explosion Bacon Wrapped

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.

Bacon Explosion on the Grill

Bacon Explosion Fully Cooked

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.

Bacon Explosion Glazed

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!

Bacon Explosion Sliced

1,993 comments on “Bacon Explosion: The BBQ Sausage Recipe of all Recipes

  1. ” r October 6, 2010

    My boyfriend had one of these at a LAN. He said he’s not eaten bacon since and it was years ago.”

    Did he tell you why he doesn’t eat Tuna anymore?

    Bajajajajaaaa!

  2. Ah Americans, always inventing ways to get fatter and more heart disease and diabetes

    Hopefully this contributes to ‘thinning your population’

  3. EM:

    WOW! Your a real piece of work. Wishing people dead. Who made you God? Why not state where your from so we can pick your culture apart as well…People here having fun and then you come along…NICE!!!

  4. I think there is a clause in the health care bill banning this!! Seriously, I’m going to make a couple of these this weekend!!

  5. Coming up to making my fifth Bacon Health Roll next Australia Day. I wish I could try an original straight from the source. But I don’t think Australian Customs would let it pass their canteen. All the same thankyou for this, the most excellent BBQ centre piece. Goes well with iced prawns.

  6. I haven’t seen anything like this! I think it’d be great to try it at the Barbecue Cookoff this year in Houston Texas at the Rodeo. My dad is on a team and I’m totally going to suggest something like this! YUM! (And holy heart attack!)

    -Sarah

  7. Wow! A friend found this on your website on Thursday before a Bears-Vikings game in Chicago & I salivated over it for 4 days. Used 1lb of mild & 1lb of hot sausage & 2lbs of hickory smoked bacon. Made the “sausage/pig meatloaf” (I’ve dubbed it the Baconator) on Saturday in preparation for Sunday’s game. I was a little concerned about the cooking time since we typically get to the lot ~9ish before the 12 noon games…and I don’t have a smoker just a gas grill. So, I improvised by cooking in a crockpot (4hr timer) for ~90 minutes before headin to game. Once there, another 90 minutes on the grill with a little Hickory & Brown Sugar Sweet Baby Rays and it was Go Time! Absolutely sinful & delicious! The only thin that spared us from having heart attacks (besides the Bears win!) was that we split it between 6-8 people. Can only imagine that the smoker would have added another level of enjoyment.

  8. Thanks for that. We’re having a little potluck party next week, for Christmas I guess and I’ve been trying to find something unique.. found some awesome ideas at this potluck recipe site. You know, someone should invent a website where you can write what you’ll be taking, and it would make sure no one is bringing the same thing!

  9. I also do not have a smoker, would mixing some liquid smoke with the italian sausage possibly work to add the “smokey flavor”? Please let me know if anyone has tried that. I will definitely make this with hickory smoked bacon and hope for the best…

  10. Hey, i am doing a demonstration speech for one of my High school classes and was wondering if i would be making a good choice by making this and explaining how to make it? (Since it is very simple and my grilling skills are superb)

  11. My buddy and I are going to try this tomorrow as a little post thanksgiving topperoffer. Should be a pretty glorious experience. Ill be sure to post a picture and an update.

  12. Pingback: Love of Bacon

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