Wed, 29 Jun 2011


Mood: smiling

Here's a true sick heart-attack recipe, but we ate it an no one here died (laugh)

===Bacon Explosian===

Ouch... my grandson asked me to make this since he knew his Mom would puke before making it

2 lbs bulk sausage
2 lbs bacon, thick cut
Barbecue sauce
Barbecue seasoning (I used Frontier barbecue Frontier Organic Ground Chipotle Chili Peppers)

Create a 5X5 bacon weave with about a pound and half of bacon slices.. keep the weave tight. Fry the rest and reserve.

Sprinkle the bacon generously with barbecue rub type ingedients (that's where I used the frontier seasonings)

Spread the sausage (I used mild Italian sausage) over the bacon, and make sure you spread it over to the edges of the bacon.

Add the crispy bacon pieces you fried. Spread them across the sausage.

Add Barbecue sauce to cover the sausage, but don't over do the barbecue sauce since it will just leak out the roll you will create later.

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.

Next, 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, cover it with more BBQ sauce, 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.

You can roast the roll in the oven with a reheated oven of 225F...

Bacon Explosian

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.

posted at: 01:21 | path: /cooking | permanent link to this entry | 0 comments | "