Bacon Explosion: The BBQ Sausage Recipe of all Recipes
     Posted at http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
     by Jason on December 23, 2008
     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 in no time flat!

OMG!!!!!!!!

I went to the blog an looked at the photos too..

I am speechless...  I want some to at least taste.....

OMG  OMG  

You can count me in on trying this one, great stuff.
Thanks Duncan.
Muzz

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Already pasted into my "Camp oven cook book" with photos...MMmmmmmm! will be trying that one!

Thx Dunc

Mick.

A haiku to celebrate..... courtesy of http://www.geekologie.com/

Bacon Explosion
I want you in me badly
Call an ambulance

That looks fantastic mate.
Thanks for the post Duncan..

Aart

My arteries are quivering but I'd love a slice to try.

regards skip

That would have to be tasty, I like. Thanks for the link. gunna have to try it.

Jono

from another site, apologies for the linking of the photos

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photo 3

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and again

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last

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and the finished article

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Hey hotshins,

That one is different in the respects of ingredients and assembly. But it still looks like a good one.

As for everyone else, your welcome.

Best,
Duncan

Iv'e been thinking about that first one you put up Dunc, & reckon it might go even better with minced chicken thighs in stead of the Pork mince......Chicken & Bacon...a match made in heaven!!!

Mick.

They look and sound good. Bacon and cheese yummy.

BillyBushCook wrote on Feb 20^th, 2009 at 9:11am:

Iv'e been thinking about that first one you put up Dunc, & reckon it might go even better with minced chicken thighs in stead of the Pork mince......Chicken & Bacon...a match made in heaven!!! Mick.

On the website where I found this (link in with recipe below) some people commenting were making their own variations. One suggestion was to dip it in a beer batter and deep fry it. Others added cheese. I say go for it.

Best,
Duncan

Duncan MacDuff wrote on Feb 21^st, 2009 at 2:24am:

One suggestion was to dip it in a beer batter and deep fry it. Others added cheese. I say go for it.

Please have doctor on stand by as arteries will clog up rather fast.
Muzz

Woh! Cholesterol Heaven! I imagine it would be extremely rich and that a little would go a long way!

VicStar wrote on Feb 22^nd, 2009 at 12:47pm:

Woh! Cholesterol Heaven! I imagine it would be extremely rich and that a little would go a long way!

I think that was the idea, on both counts. My thought would be to add some cheese and bell peppers in the center. Or just pepper jack cheese. [smiley=innocent.gif]

Looks Like a winner to me the reb USA

OOOOOOOOH, OOOOOOOOOOOH, OOOOOOOOOOOOH drooling here.

Why the yanks are so large....

Grrr!!! :o

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and some more....

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and some more..

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and some more...

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and again - sorry...

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and again...phew...

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Crazy Dog wrote on Feb 26^th, 2009 at 7:39pm:

and again...phew...

Thanks Sooty
You have offended my senses.

I was becoming ill looking at that array of tucker.

Where was the maple or corn syrup.

Aart

DEREK! HELP! This thread has degenerated into an ugly case of BACON PORN!

;D [smiley=spam.gif]  ;D

TBF wrote on Feb 26^th, 2009 at 10:49pm:

Thanks Sooty You have offended my senses. I was becoming ill looking at that array of tucker. Where was the maple or corn syrup. Aart

How does Sooty fit in Aart?

Grrr!!! ;)

Crazy Dog wrote on Feb 27^th, 2009 at 4:17pm:

TBF wrote on Feb 26th, 2009 at 10:49pm: Thanks Sooty You have offended my senses. I was becoming ill looking at that array of tucker. Where was the maple or corn syrup. Aart   How does Sooty fit in Aart? Grrr!!! ;)

CD

I must have been on the drink when posting mate.   :-[
You understand don't ya mate... ;)

Aart

Ohhh, we had bangers and mash tonight - I still feel full and after looking at these photos I feel .... sorry be right back .............

Well I had a little fun last night in the kitchen and made up a bacon explosion.

I used a dry cured bacon for the weave and jimmy dean sage sausage. As far as spices I added granulated garlic, black pepper, and Italian seasoning spice blend. Then I gave it a layer of a mustard vinegar sauce that a friend makes before rolling it up and baking it for 2-1/2 hours. It was excellent!

Yes, medical persons were standing by.

Best,
Duncan

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Great Stuff Duncan
Did you get a photo off the cut bacon loaf?
I am interested to see what it looked like inside.
Muzz

Cactus wrote on Mar 26^th, 2009 at 3:47am:

Great Stuff Duncan Did you get a photo off the cut bacon loaf? I am interested to see what it looked like inside. Muzz

Sorry I did not. I had a bucket of liquid grease spill in the kitchen and I did not get to it. If I remember to do so I will try before my friends eat it up tonight.

Best,
Duncan

Duncan,my man,that looks great.
hope all your mates enjoyed it.
cheers George ;)

Well here is the insides for the bacon explosion I made.

The comments that I received were:
"O my god! I am so not having any." and she didn't.
"Wow, that is so rich! I can barely eat one slice."
"I'm on a diet and my husband would kill me."
"Oooo! Bacon!!"
"Might be better with some peppers."

Anyway, few of my friends had more than one slice and about half of it came home with me. :-/

I did add a slice to my scrambled eggs this morning and it was just right. :)

Best,
Duncan

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Hmmmm the concept of reheated over a grill to crisp up the sliced side and a liberal dose of lightly scrambled eggs sounds divine!!

The arteries

I'd love to have a go at that. I reckon with a bit of HP sauce would be the grouse.

Skip :)

Thanks for the photo Duncan
I will give this a run soon.
Muzz