Ingredients
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2
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2
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3/4
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3
-
-
-
-
-
-
-
-
-
-
-
Directions
Bacon Explosion!, My husband sent me this recipe with a note reading, “You know I HAVE to make this.” It is quickly making the internet and tv rounds and I saw it the next day on Good Morning America. It is from the BBQ Addicts website. You can see photos of the process at I posted for your Superbowl eating pleasure but you may not want to see the calorie count., Look at all the photos, by SharleneW Shows each step , Thanks for this Piggy Roast Demonstration!, Can you make this on a regular grill?
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Steps
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1
Done
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To Kick Off the Construction of This Pork Medley Youll Need to Create a 5x5 Bacon Weave. If the Strips Youre Using Arent Wide Enough to Span 5x5 Inches, 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. |
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2
Done
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the Next Step Is to Add Some Barbecue Seasoning on Top of Your Bacon Weave. Bbq Addict Recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub. |
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3
Done
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Now That Your Pork Is Well Seasoned, Its 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. |
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4
Done
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Next Up Is Bacon Layer Number Two. Take the Remaining Bacon Slices and Fry Them Up the Same Way You Would For Breakfast. If You Like Soft Bacon, Make It Soft. If You Like Crunchy Bacon, Make It Crunchy. |
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5
Done
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Since This Is a Barbecue Recipe, We Need to Add Another Layer of Barbecue Flavor. Take Your Favorite Sauce and Drizzle It All Over the Top of the Bacon Pieces. Bbq Addict Recommends Burnt Finger Bbqs Homemade Competition Sauce. Once Youve Sauced the Bacon, Sprinkle on Some More of the Barbecue Seasoning You Used on the Bacon Weave. |
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6
Done
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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. |
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7
Done
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at This Point We Can Start to See the Final Shape of Our Bacon Explosion, but Were 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. |
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8
Done
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Sprinkle Some Barbecue Seasoning on the Outside of the Bacon Weave, and Now It Is Ready For the Smoker. Cook Your Bacon Explosion at 225f in a Constant Cloud of Hickory Smoke Until Your Meat Thermometer Gives an Internal Temperature Reading of 165f 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. Bbq Addict Recommends 2.5 Hours, For a Roll 2.5 Inches in Diameter. |
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9
Done
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Now That the Bacon Explosion Is Fully Cooked, You Need to Add Some Finishing Flavors. Remember That Barbecue Sauce You Used For Inner Flavor? You'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 Theyll Give Your Fatty a Nice Glossy Finish. Spicy and Vinegar Based Sauces Dont Contain as Much, So They Wont Set Up as Well. If Youre Dead Set on Using Those Sauces, Just Cut Them With a Bit of Honey and Youll Get the Same Effect. |
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10
Done
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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. |
