EricM9104 Posted January 12, 2009 Report Share Posted January 12, 2009 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… 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of your favorite barbeque sauce 1 jar of your favorite barbeque 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 weave is tight and that you end up with a nice square shape to work with. The next step is to add some barbeque seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub. 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 barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque 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 complte the constuction 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 barbeque 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 your Thermapen gives an internal temperature reading 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 barbecue 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. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect. 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 is no time flat! Be sure to send us stories and photos of your Bacon Explosion experience. Who knows, you may see your ugly mug on BBQ Addicts!!! Original site: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ 2015 Honda Civic LX 4dr | 24k miles Stock H/U and mids/highs Power Acoustik GW3-12" D2 Sub HiFonics BXX1200.1D @ 1ohm Random 2.5^3' dual ported box NVX LOC Stinger wiring throughout 1977 Chevy SWB Cammed 350 Dual exhaust Cheap Wish stereo Link to comment Share on other sites More sharing options...
Stephen Posted January 12, 2009 Report Share Posted January 12, 2009 saw somethinglike it on ca.com except it had eggs cheese and ham added you can cook bacon shirtless if you're not a pussy...lol not hatin, but am i wrong here it looks as if the amp is not grounded its hooked directly to the battery. it that the way it should be. DC POWER Link to comment Share on other sites More sharing options...
uhoh_45 Posted January 12, 2009 Report Share Posted January 12, 2009 ah add some cheese to that and you could die a happy man hahahaha R.I.P! (Nov-29-2009) 92 explorer - 4 Atomic Apxx 15s duel .7s - 4rth order bandpass wall -4 powerbass XA-3000D's - 16 8volt batts wired to 16 volts - (9+/9-) runs 0gauge - 152.3 Db @ 29hz BUILD LOG current build 97 chevy lumina4 - 1 Atomic Apx 18 - 6 cube slot port trunk sealed off - 1 powerbass XA-3000D - 2 optima G31s in spare tire18 1 run 1/0 lumina build log Link to comment Share on other sites More sharing options...
DHFHades Posted January 12, 2009 Report Share Posted January 12, 2009 I think I just had a heartattack just looking at that...lol...looks daaaamn tasty though 1990 Jeep Cherokee 4X4 Pioneer DEH-P2900MP, Big 3 done in 1/0, 1 run 1/0 ran to amp DAT HF1000.1 #007 powering a DC lvl4 15 DAT HR 4085 prototype powering 2 Selenium 6s and 2 no name tweeters running active 1st place in AS3 @ Surf City Sound Off, 140.8 @ 45hz @ the headrest. rebuild coming soon to get a better score "I regard the brain as a computer which will stop working when its components fail. There is no heaven of afterlife for broken down computers; that is a fairy story for people who are afraid of the dark." Link to comment Share on other sites More sharing options...
loganberry Posted January 12, 2009 Report Share Posted January 12, 2009 cost to make-20 dollars time to make-45 minutes callories-3600 heart attack-priceless but seriously it looks fucking delicious My F-150 Build GET ON THE BANDWAGON what if they tried messing with the amps when the subs werent louder hahah jk Link to comment Share on other sites More sharing options...
Applejack Posted January 12, 2009 Report Share Posted January 12, 2009 be a little more than 20 bucks bud lol, but yeah it looks like a huge delicious turd. perhaps ill buy a smoker this season Midwest Car Audio is on facebook! http://www.facebook.com/pages/Midwest-Car-Audio-Association/101253286585630 Link to comment Share on other sites More sharing options...
loganberry Posted January 12, 2009 Report Share Posted January 12, 2009 be a little more than 20 bucks bud lol, but yeah it looks like a huge delicious turd. perhaps ill buy a smoker this season at my butcher all that meat would be around 20 bucks, there low price but high quality My F-150 Build GET ON THE BANDWAGON what if they tried messing with the amps when the subs werent louder hahah jk Link to comment Share on other sites More sharing options...
Applejack Posted January 12, 2009 Report Share Posted January 12, 2009 shit hook me up with that butcher, makin some maple bacon as we speak! Midwest Car Audio is on facebook! http://www.facebook.com/pages/Midwest-Car-Audio-Association/101253286585630 Link to comment Share on other sites More sharing options...
loganberry Posted January 12, 2009 Report Share Posted January 12, 2009 shit hook me up with that butcher, makin some maple bacon as we speak! sounds hella good!!! maple and brown sugar bacon/sausage FTW! My F-150 Build GET ON THE BANDWAGON what if they tried messing with the amps when the subs werent louder hahah jk Link to comment Share on other sites More sharing options...
Godsmack Posted January 12, 2009 Report Share Posted January 12, 2009 I seriously felt my stomach growl as i read about that..........I wont do it though as smoking fucks my arteries hard enough "No poor dumb bastard ever won a war by dying for his country. He did it by making the other poor dumb bastard for his country." George Patton Link to comment Share on other sites More sharing options...
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