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!
This is what Jason Straham was given in “Crank”.
For Thanksgiving I’m doing a few BE’s but one is trying turkey bacon with turkey sausage and crushed pine nuts added to the sausage just for fun. I can’t believe all the friends that were so anti-bacon when they saw how much pork I used for the last few I’ve done. Glad pigs are taking over the world. We need more bacon!
Please no hatred here because I’m not using pork for all my bacon explosions. The most important one is mine and is all pork!
Wanted to share a bonus way of enjoying this piece of art. Slice the bacon explosion in 1/4 to 1/2 inch slices. Add a slice to an English muffin or biscuit, top with a poached egg then cover with gravy. TO DIE FOR!
I made it the way the recipe calls and it was delicious. I’m now trying it with regular breakfast sausage and I’m using maple syrup instead of BBQ sauce. I’m hoping to make it taste more like a breakfast dish this time. Wish me luck.
yummy! bacon with cheese perfect breakfast.
For those of you who haven’t tried this I highly recommend it as an appetizer. A log to yourself would surely kill you but a slice amongst friends is great. My friend also added cheese the second time he made one. Fantastic. 🙂
How about using one of these to stuff a Turducken?
And when you get thirsty…
http://img1.ranker.com/user_node_img/5903/1000032935/full/u1.jpg
My family is planning on making one for Christmas, and we are going to have a taste off between my Nonna’s sausage, and your Original Bacon Explosion. (I’m betting on the bacon 😉
Add Jalepenos to it and you then have the perfect meal…I tried with Habeneros but the heat going in equaled the heat coming out …
i love bacon!!!!!!
Hi there , I am in love with this BIG BOY..gonna try it for sure…BUT and NOW…just to get things straight as one from nz down under where things are a little different….you say smoke this roll..is that is a specilized smoker or is it normal BBQ with a lid and the smoked wood under it…just checking here..not sure we can get hickory but we have a lovely manuka wood here….and the lovely spices you talk about ..I am thinking if I use a local type it would be all good or could you give me a good mix I could make up my own…I am good at doing that sort of thing…Cant wait to try this…Christmas baconary cheers JAY LOL
OH MY FUCKING GOD.
My mouth just had this orgasm,
and I died.
This is why socialized medicine will never come to pass in this country
I noticed how the recipe and the pictures of the pan didn’t match. This concerns me. Judging by the 5×5 weave of your bacon, you wouldn’t even use 1 pound for this. I noticed each of your pounds had 12 slices, so 2 pounds of sausage would be WAY too much. Let’s say 1 pound of bacon and 1 pound of sausage with 18 slices of your favorite cheese? 6 slices to cover the bacon, 6 more on the sausage and another layer in the middle. To all you people who think you will have a heart attack…think about slicing this and sharing with your family. Sharing = what you learned about in Kindergarten. 1 slice out of this loaf is NOT going to kill you, thanks for caring. Oh, and yes…this WOULD be perfect for a sandwich.
I made this last year and it was great. I added onions to the center and of course cheese. Great stuff.
I can’t wait to try this! I just got a smoker for this very reason. Thanks for sharing. 🙂
At this weekend i’m going to serve this for my friends, it’s just an awesome recipe. Love it!
Just made one of these bad boys getting ready to put on the smoker now.. That for the how to
Why do you need to roll up the sausage first and then the bacon?? why can’t you roll the whole thing bacon and all at the same time?
@Brian – You don’t want the raw bacon weave to be rolled inside the sausage because it won’t crisp up. That’s why we fry the inside bacon. The bacon on the outside should on be wrapped around the exterior of the sausage.
I just put my first one in the oven. I cannot wait. Now I wish I would have added some cheese. I just read a few entries that mention cheese. Oh well, I guess I’ll just have to make another one next weekend!!!
Help!
“Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees.”
Please can someone tell me if the above refers to Celcius or Farenheit please?
Ta, muchly.
@Paul – Fahrenheit
Thanks Jason
greetings from germany. love your site and your recipes. this one looks very tasty, we have to test it soon. thanks.
AWESOME, ME AND MY “GRILLFRIEND” (YES, I’M FAT) LOVES THIS!!11
Bacon never looked so yummy! How about the cleanup?
With all the bad news we have heard over the years about bacon, just the picture alone can cause a heart attack. If you do decide to follow through, and create this, and eat it, have 911 on speed dial. You will need it.
Bacon Explosion = Instant death, unless the ambulance can get there fast enough.
I’ve been wanting to try this since its big “explosion” back in 08. Today is the day. I can’t wait.
That is amazing, I guess you could put vegatables in there and they would be flavored by the meat juices, delicious!
I make this every year for the Superbowl. Small additions… after flattening the sausage, add some chunks of pepperjack and a couple sliced jalepenos. At completions, throw the sliced roll on a piece of white bread and top with coleslaw. Spicy, sweet and delicious!
Soon, my pretty, soon.
Ordered the bacon explosion for my husband’s birthday and it was awesome!! In fact, it was sinful!!! The flavors rolled altogether hit the spot! Will order again and in the near future!
do you have to use a smoker? iv never used one or do i have one but i have a gas grill. will it work or do I need to buy a smoker and if so whats an easy one to use and how do i use it?
thanks
once cut, that looks delicious … prior to being cut, it just looks like a big poo … LOL
HOMEMADE GIANT SAUSAGE!!!
Perfectly written content, appreciate it for selective information. “The bravest thing you can do when you are not brave is to profess courage and act accordingly.” by Corra Harris.
Yep. This artery-cloggin’ lump of porkmeat is makin’ its way to my smoker now. I can’t believe I didn’t think of it first, but but I eat so much bacon my head is so clogged with pork fat that I can’t see clearly, and my doctor says I’ve got such high cholesterol that my blood will be turning solid soon. This baby will put me right over the top, fer sure. Move over Heart Attack Grill, Bacon Explosion is comin’ in fast.
Uhm. You should build a cake or something.