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’m on my 4th version of the Bacon Explosion. I’ve tried simple variations, everything from basil, to cherry tomatoes. This time I added an extra 3 to 4 ounces of bacon inside. I like to cook some of the bacon and actually mix it in with the pork before spreading the goodness out, then top with more bacon.
This time, I also added a couple of pieces of thinly sliced prosciutto inside to top the sausage.
Made one a couple of days ago, it was great. I went ahead and added cheese. It worked out fine. Only thing was I don’t have a smoker, so cooked in the oven. At 225 it wasn’t crisping up on the outside. Ended up doing it at 375 for the last half hour. It was great!
This is looking amazing, It’s perfect to make it for holidays dinners. Actually I’ll give it a try for the Christmas dinner so I’ll surprise my family with something new.
OMG I cant believe this. Holly smokes. Oh smoke it first mmmm. I am inviting all my friends over for this one. My Face Book is going nutts since I posted this. Can I get on a email letter, SOme sort of mailing list for bacon? I have never asked this before lol. brian_wilfred@hotmail.com
Bri Guy
I’ve made this several times. I use shredded cheese, as well, but I also put in onion and jalapeños. I don’t season the inside anymore. Last weekend, I went Hawaiian style and skipped the cooked bacon in the middle. Instead, we went with thinly sliced ham, pineapple, onions and cheese. Think it’s time to take this baby up a notch and go with chorizo and habañeros!
I felt sick just reading through the instructions. What a vile concoction, who on earth in their right mind would eat that? No wonder you yanks are all bloated, obese lardy lumps of mouthy uselessness. How many pigs are slaughtered in your country just to feed your fat, greasy faces with vomit-inducing meat rolls like this. It’s a wonder you lot haven’t become so utterly carnivorous that you’ve started eating each other. Mind you, the world benefits when you do start eating each other. Gluttonous, spoilt race of fat, arrogant flag-waving non-thinkers. May your grease-induced heart attacks bring you peace – it will the rest of us.
Bob,
Who died and anointed you the deity of all things? Your probably just a blogger buried in your mom’s basement wearing 3 week old dirty undies and packing your pie hole with cheetos. If your going to judge something, man up and tell us where your from so we know whether to take you seriously (and comment on your countries faults)…
I agree completely with Al. I think Bob is just a drunk Brit who can’t get over the fact that we kicked England’s ass. Consider the source and don’t waste any more energy on him.
Ha!
Bob You troll – Happy Freaking 4th Of July. Check the Longevity for your country and this one Holmes. And get some dental help for god’s sakes.
Chorizo and Habaneros are excellent. NO CHEESE when you do this cause it is just a mistake – I grow my own habaneros and dehydrate them, powder them in the food processor seeds included, with garlic. then just dust the layers with that.
you would not believe the heat this provides!
The lower and slower you can cook these at the better, really makes a difference in the final product, chill it down and you will be able to slice this like summer sausage – the slices are incredible pizza toppings, and flaming hot cracker toppings with a nice square of chipotle Jack. No Kidding – at Thanks giving everyone screamed it was way too hot But that didn’t stop them from eating every bit of the tray that was set out. ( Green Olives are wicked with that as well by the way. – i got the Giant bad boys stuffed with jalapeno and garlic rather than pimentos!)
Made it, ate it, worshiped it, LOVED IT
WOW! This looked simply amazing!
I can see a heart attack coming just for looking at it! haha 😀
I have made this twice with the same delicious results. the only down side is that my roll comes out to be around 4 inches. Therefore takes 4 hours to cook.
@Sawyer – Try using longer bacon, or scaling back the amount of sausage. If need be, you can always make two smaller ones to feed the same amount of people.
This is making me sooooo hungry. Too bad i’m in another part of the world
I’m sure you could make one no matter where you live!!
He may live in a place were pork is not allowed! Or in a place were the UN gave away “green computers” but no food.
So Deux Lai, if ever in CA stop by and I will make one for you.
My friend just sent this to me, right before his Heart Attack.
I am on my way to the store to make one myself…
Wow…I need a towel…….
i bought one for my sister for Christmas. she said she’s going to make it within the next couple of days. i figure if it doesnt kill her, i’ll buy a couple of em !!!!
Hi everyone:I´m from Córdoba Argentina,and just ran into this recepy while looking for sausage recepis.It sounds really good and will cook it as soon as posible,then I´ll let you guys Know.Greetings to all of you. Federico.
I love you
Made 2 of these bad boys for New Years breakfast. Grilled it on the Weber indirectly for 3 hours. Used spicy Italian sausage for the middle. It was beyond awesome.
WOW. We had 2 x 4# bacon explosions for the Rose Bowl game and there was not a single crumb of bacon left.
If you have dogs be sure you clean the ash catcher on your weber grill. I went to let my pooch in and she was feasting on the sweet meat drippings. lol. ! Lucky Dog!
I AM MAKING THIS TODAY!!! FINALLY I HAVE THE BACON, CURRING THE SMOKER AS WE SPEAK MMM MM MMMMMM!!!!!! I can t WAIT!
I like to dice jalapenos and mix it in with the cheese, gives the roll a little kick! Delicious!
This had been done before them,, but differently. It was originally a breakfast based Oven food. Start off with the weave, and inside the weave you place onions, cheese, potatoes, mushrooms, green peppers, etc. So it’s sort of a skillet or omelet(Minus the egg…or with it, if you prefer) wrapped in bacon. Most delicious coronary EVER.
Thats interesting REECE, would you have any reference or a little more details about that? Country? any thing, I would like to research that, sounds awesome.
I want to cut this bacon pinwheel into slices, fill my car cushions with them, and live cook and sleep in my car in order to be with them every hour and devote all my time to them, my lovely slices.
My plan is to cook this for my bulemic wife so she is so occupied that I can watch the superbowl in peace.LOL
My. Oh. My.
I have never seen anything like this. I must make one!
Already I have some Cajun changes I would like to incorporate…perhaps use deer sausage and some cheese…onions…bell pepper…maybe some jalepenos…and serve it with lots and lots of beer…
Super Bowl Sunday will never be the same again…
WOW!
I made this for the last Super Bowl the Steelers were in and won. Now that we are back again I have received requests for it again. It went so fast last time I’m going to go for it and order several just due to the amount of people I will need to feed and how great this was! THANK you from Pork loving Pittsburgh, & GO Stillers!
My name is Rebecca and I’m a Casting Producer for the TLC show Freaky Eaters. We are launching into our second season and we’re looking for ADULTS who are FOOD FANATICS or struggle with a FOOD ADDICTION for the show.
For more info, send an email to pickyeaterscasting@gmail.com with your name, age, number, and brief description of your eating habits.
Thanks so much and have a great day!
Needs cheese. Otherwise perfect.