| Author | Message | ||
     Elf |
...for a Super Bowl snack! Mother of God Nirvana.  ...or Coronary! (unfortunately, I see that the link's not working. I guess the site's getting tons of hits. Google "Bacon Explosion") Here's the recipe: 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. 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. 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.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 meat thermometer 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. (Message edited by elf on January 29, 2009) | ||
| No_rice |
i saw that earlier and thought the same thing. YUMMMMY! heres a link to what i read http://www.nytimes.com/2009/01/28/dining/28bacon.h tml?no_interstitial | ||
| Buellinachinashop |
Wow.....put that on a bun with cheese and fried onions then book a triple bypass. | ||
| Elf |
But what a way to go! Myself, I'd put it on the biscuits, then smother with gravy... (Message edited by elf on January 29, 2009) | ||
| Sleez |
go to the video, very funny | ||
| Texastechx1 |
I'm going to the meat market in town later today... | ||
| Sleez |
i'm already making my killer chili, maybe a side of "Bacon Explosion" would be nice!!! | ||
| Buellinachinashop |
There's 5lbs of the shittiest meat you can put into your body in that thing....pass the BBQ sauce please. I'm making HeibChos.....full blown nachos with Buffalo chicken strips mixed in. | ||
| Well_ridden |
I am such a hog - I'm drooling. Not this weekend, but that looks like a keeper. Go Steelers! | ||
| 86129squids |
This must be the anti- GETTIN IT ON thread. I love decadent, plug yer arteries recipes. BChina- don' be puttin down no pork. Hoity toity chicken wang nachos don't match the beauty of the above monstrosity. Been watching too many cooking shows I guess... GIMME SOME GREASE YOUN'S (Message edited by 86129squids on January 29, 2009) | ||
| Buellinachinashop |
Oooooh I'm not putting it down. I'm jealous I didn't come up with it! | ||
| Cityxslicker |
bacon surrounded by sausage, wrapped in bacon... can you put it in the deep fryer and soak it in lard..... | ||
| Buellinachinashop |
Butter and cheese need to be worked in somehow. | ||
| Bikerjim99 |
Be sure to drink Diet Coke with it, then you can stay on your diet. | ||
| Cruisin |
I'm game...might have to make this sometime this weekend...  | ||
| 86129squids |
Mebbe some good gorgonzola. Mebbe some goat cheese. One of the blessings of my faith is that it's NOT one of them that prohibits this stuff. Sux for them folks... My GF and I recently cooked up some tasty tamales. Way too much work, but good! The best thing about the whole dam thing was the pork roast. She nailed it, and we had Dominican pulled pork for DAYS. Used in many subsequent dishes. Not to hijak, but youn's should watch the Hell's Kitchen premiere tonite. I gotta go find sumpin to fix fer dinner. | ||
| Svh |
Don't use turkey bacon though that stuff will kill you. It is actually worse for you than regular bacon. Sure sounds tasty | ||
| Kyrocket |
Try this for desert...Karmel Puff Corn 2 sticks butter/margarine - melted add 1 cup brown sugar and 1/2 cup Karo syrup bring to a boil add 1/2 tablespoon baking soda pour mixture over puff corn (Mike Sells or Grippos) bake at 250 for 45 min. - stir occasionally. Good stuff, the butter just oozes out when you eat it. | ||
| 86129squids |
KYrocket- that would probably kill me. I'm diabetic dammit!!! How about some kind of meat dessert. Bueller? | ||
| 86129squids |
Sugar, salt and grease have a way of working with each other and creating many different inputs to the taste buds. Anyone besides me like to dip their french fries in their Frosty when at Wendy's? Sorry bout the way that sounds. BUT IZ GUUUUUDDD!!! | ||
| 2008xb12scg |
^Hell yeah! Not just at wendys, but in my milkshakes to. | ||
| Sleez |
did that back in high school, french fries in the milkshakes!! | ||
| Cruisin |
My wife looks at me funny when I do the chocolate shake and french fries... No worse that her dad's favorite treat - chocolate covered potato chips... Chocolate covered pretzels aren't bad either... | ||
| 2008xb12scg |
I had to go to wendys last night. | ||
| Wolfridgerider |
Its on CNN this morning... | ||
| Etennuly |
I want that big BACON/sausage/pepperoni slab greased up and cream puffs and chocolate covered glazed doughnuts for desert!  (with lite beer of course!). Used to have an old Italian customer for oil changes in my shop. When in for an oil change and inspection, he always said: "Greas'umuptoo!"  | ||
| Babired |
I just saw the bacon sausage wrap on TV! K | ||
| Babired |
Here is something you guys would like from southern living. I make this when I have guests and they love it. 1 pound of shrimp, boiled. shelled, and deviened. ( I use the frozen bagged shrimp 25-30 count) 1 cup chopped onion 1 cup of chopped green pepper 1 cup of chopped celery 2 tablespoons of bacon drippings ( about 4 bacon strips) 1 tablespoon of Worcestershire sauce Few dashes of hot sauce 1 teaspoon of salt 1/2 teaspoon of pepper 1 quart of chopped fresh tomatoes ( if you don't have fresh get a 28oz can of whole tomatoes and slice them up in the pan) preheat oven to 450 Fry your bacon and remove strips , give them to your dog I'm sure it will make his tail wag  If you are using the frozen prepared shrimp you have to thaw them out, fastest way is to run cold water over them in a drainer. I use the shrimp with the tail still attached I leave the tails on, makes the dish look more interesting. Cook the shrimp in bacon drippings with onion, green pepper, and celery. Pour into a baking dish add the rest of the ingrediants mix everything together. Bake at 450 for about 15 minutes. And you have just made Southern Shrimp Creole. I usually serve with white rice. | ||
| Cityxslicker |
Web MD is already predicting a rash of heartattacks from consumption and 'WARNING' that if you have heart issues, diabetes, or chronically obese not to eat it. Now how are you supposed to get to enjoy being chronically obese if they are going put warnings on foods that we all enjoy? ;P I cant find the clip of Homer Simpson drooling on himself mumbling BACON.... | ||
| Bandm |
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