baconfinale

Bacon Explosion

The Bacon explosion came to be in 2008 on a BBQ blog.  It quickly gained world wide notoriety receiving more than 500,000 hits and 16,000 links to the blog.  It is at its core Primal and at its grandest, a finely tuned carnivorous Masterpiece.  My friend Scott Cowley @scottcowley first got me interested in it with his passion for Bacon.  I wanted to do it but was kind of nervous…. Who would eat it?  Who would enjoy what I was doing and smoking this manly piece of Heaven?  Well I found 2 buddies and we did it for New Years Eve 2010.

I started by buying thick cut Bacon and Italian sausage. I read up on what needed to be done and how to prepare it.  It quickly amazed me how well the lattice looked on the web and then  I realized that this was the hardest thing for me to master.  I had to constantly adjust the spacing and still could not get it right! After the lattice of bacon; I sliced bacon into small pieces and cooked them.  Getting the sausage spread over the lattice I had created, was the easy part.  After the bacon was done I was ready.  I put some Rub on the sausage and some incredible sauce and got it rolled.  I found it was easier to just roll the whole thing together.

I then went to the smoker and put it on after the friends had come over, I smoked it for about 3 ½ hours (it took that long because it was 5 degrees outside) I put my meat thermometer into it and set it to 160 degrees.  At 150 I put this on it (Brian’s BBQ Sauce) and let it glaze for the last 10 degrees.

I took it out and we laughed and smirked at what we were about to partake.  I cut into it and was amazed at the incredible aroma that sneaked up on me!  I took about a ¾ inch slice and dove in….. Guys (and gals) this was amazing.  It blew me away that there was such depth in flavor.  I had used an Italian sausage with a little bit of kick.  And the bacon I cooked for the inside I did until really brown so I could have the charred flavor…  It was absolutely outta this world… More than I had anticipated.  Everyone loved it (except for my wife, she doesn’t do spicy) It was a great way to taste the different layers and the rolled aspect of it only magnified the profiles.

My grade for myself on this project B- (I just couldn’t get the lattice right)

My grade for the Bacon Explosion…. SCRUMDIDDLYUMPTOUS!!!!!

by TheBBQDude

The Original Bacon Explosion

Serves 5
Prep time 20 minutes
Cook time 3 hours
Total time 3 hours, 20 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Barbecue, Casual Party
Website BBQ Addicts

Ingredients

  • 2 Lbs bacon (thick cut)
  • 2 Lbs italian sausage ((I used 1 lb spicy and 1 lb sweet))
  • 1 jar bbq sauce (your favorite)
  • 1 jar bbq rub (your favorite)
  • 1/4 cup parmesan cheese (grated)

Note

This recipe originally came via the theBBQdude.  The original recipe that we give credit to comes from the BBQ Addicts that are mentioned in the recipe details.  The pictures are courtesy of TheBBQDude.

Directions

Step 1
Depending on your width of bacon, you will need to create a 5x5 bacon weave. Just make sure your bacon weave is as tight as you can, so that at the end of your cooking time, it looks nice.
Step 2
Then, lightly dust your bacon with your bbq rub mixture.
Step 3
In a small mixing bowl, combine your sweet and spicy italian sausage so that it creates a blend. Then lay this out on your bacon wear to mask the exact side and shape.
Step 4
Cook 5-6 strips of bacon, and cover your patch of sausage. And then sprinkle with parmesan cheese.
Step 5
Roll tightly your sausage mixture to form a loaf, leaving the bacon lattice on your work surface. Lightly dust your sausage and bacon again with the bbq rub.
Step 6
At this point you can start to see the final shape of the Bacon Explosion. Then start from the opposite end (sausage loaf end) and roll the bacon on top of the sausage until the entire loaf is covered with bacon.
Step 7
Sprinkle some bbq rub seasoning on the outside of the bacon weave. Now you are ready for your smoker. Cook the Bacon Explosion at 225 degrees in a consistent smoke cloud until it reaches 165 degrees F. This will take about 1 hour for every inch your loaf is thick. This usually takes 2 to 2.5 hours depending on how many times you open the smoker to look at it.
Step 8
Once your Bacon Explosion is fully cook, here are some finishing touches. BBQ sauce the outside with a silicone brush, and lightly glaze it. Coat the entire surface. We recommend leaving the bbq sauce on the out side until the very end as these tend to be full of sugar and will burn.
Step 9
Slice the Bacon explosion into 1/4 to 1/2 inch rounds to serve. If you have a good roll, you will see a nice pin weal pattern through the sausage. If you would like to make this into a sandwich, use a nice soft pillowy potato roll. This will soon become one of your favorite meat treats.

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