Best Bacon Explosion Recipes

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BACON EXPLOSION!



Bacon Explosion! image

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 http://www.bbqaddicts.com/bacon-explosion.html I posted for your Superbowl eating pleasure (but you may not want to see the calorie count).

Provided by SharleneW

Categories     Pork

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 4

2 lbs thick cut bacon
2 lbs Italian sausage
3/4 cup barbecue sauce (your favorite)
3 tablespoons barbecue seasoning (your favorite rub, recommended Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen)

Steps:

  • To kick off the construction of this pork medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't 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.
  • 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).
  • Now that your 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.
  • 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.
  • 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 BBQ's homemade competition sauce). Once you've sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
  • 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 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.
  • Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F 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.
  • 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 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, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury's Grands Biscuit.

BACON EXPLOSION



Bacon Explosion image

This is my version of the Bacon Explosion. There are many versions on the web whether it's called a pork fatty, bacon bomb, etc...No matter how you slice it, it's an insane barbecue flavor in an artery-clogging roll. If you have a smoker, you have to try this one. Remember, moderation is the key when eating a bacon explosion. Enjoy.

Provided by gumby101

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 3h

Yield 10

Number Of Ingredients 7

2 pounds thick-cut bacon, divided
1 tablespoon barbeque spice rub, divided
2 pounds bulk pork sausage
1 cup finely shredded Cheddar cheese
2 green onions, thinly sliced
4 cloves garlic, minced
1 (18 ounce) bottle barbeque sauce

Steps:

  • Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  • Reserve about 1/2 pound bacon for cooking. Lay 2 strips of the remaining bacon on a clean surface in an X. Alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. Sprinkle woven bacon with 1 teaspoon barbeque rub.
  • Arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
  • Place sausage in a large resealable plastic bag; do not close bag. Roll sausage out, still in the bag, to a square the same size as the woven bacon. Cut bag off the sausage and arrange sausage over bacon; discard bag. Sprinkle crumbled bacon, Cheddar cheese, green onions, and garlic over sausage. Pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.
  • Roll woven bacon tightly around sausage into a loaf.
  • Cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. Brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow loaf to rest for 30 minutes before slicing.

Nutrition Facts : Calories 507 calories, Carbohydrate 20 g, Cholesterol 96.2 mg, Fat 36.4 g, Fiber 0.4 g, Protein 23.9 g, SaturatedFat 13.5 g, Sodium 2238.7 mg, Sugar 13.3 g

THE INFAMOUS BACON EXPLOSION!



The Infamous BACON EXPLOSION! image

Unfortunatly...I cannot take credit for this recipe. This one goes to www.BBQAddicts.com Who created this amazing little loaf of bacony goodness. I'm pinching this because I have a feeling not many of you know about this...And you all need to!!! It's obviously something you don't wanna eat weekly, (This is only my second time...

Provided by Anthony Nicometi Jr

Categories     Pork

Time 1h20m

Number Of Ingredients 3

2 lb bacon (thick cut is best)
2 lb pork sausage
bbq sauce (i used sweet baby rays. my favorite!)

Steps:

  • 1. Take 1 1/2 pounds of that sliced bacon, and proceed to make a "Bacon Weave" or "Bacon Lattice" of it, flat on the pan. Exactly you would a lattice pie crust.
  • 2. Smush (Technical term) that pork sausage evenly across the bacon weave (Helps to smush in your hands to get it even first)
  • 3. Once spread evenly. Spread a thin layer of BBQ sauce on the sausage layer. Then, Cook the other 1/2 lb of bacon till crisp, crumble, and evenly distribute the bacon over the sausage layer.
  • 4. Roll this bad boy up! I find it easier to roll the sausage layer up first. And yes, it separates from the bacon easily. If you to that, Roll the sausage into a log, then pick it up and make sure the seam side is down. then proceed to roll the rest of the weave over the sausage.
  • 5. Give it a light basting with BBQ sauce. and put into a 350 degree oven for 1 hour (Every 15 mins you're gonna baste lightly with more bbq sauce) Until an internal temp of 165 is reached
  • 6. Allow to rest. Cut, serve, and enjoy this artery clogging marvel! :)

BACON EXPLOSION



Bacon Explosion image

This is the recipe that has taken the internet by storm. Kiss Kiss posted the link for this recipe on 1/29/09 on the Request A Recipe Forum. The recipe did not mention what type of Italian Sausage so I would use the one you like. Here is the link. I thought I would post the recipe ingredients and directions in a recipe form to make it easier to read. Thank you so much Kiss Kiss...............Debbie Click http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial for a demo on how to make this.

Provided by Mainely Debbie

Categories     Pork

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 4

2 lbs bacon, thick sliced
2 lbs Italian sausage, casings removed
3 tablespoons barbecue seasoning, rub
3/4 cup barbecue sauce

Steps:

  • Using 10 slices of bacon, weave a square lattice like that on top of a pie, laying 5 strips of bacon side by side touching each other on a large sheet of aluminum foil vertically, then weave the other 5 bacon strips horizontily through the vertical strips making sure they are tightly woven together.
  • Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
  • While oven is preheating fry the remaining bacon in fry pan until crisp.
  • Sprinkle bacon weave with 1 tablespoon barbecue rub.
  • Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
  • Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
  • Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
  • Very carefully seperate front edge of sausage layer from bacon weave and begin rolling sausage away from you (like rolling a jelly roll). Bacon weave should stay flat on the foil. Press sausage roll to remove any air pockets and pinch together seams and ends.
  • Roll sausage toward you this time with the bacon weave until it is completely wrapped.
  • Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
  • Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
  • Place baking sheet in the oven or the smoker.
  • Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
  • When done, glaze the roll with more sauce.
  • To serve, slice into 1/4 o 1/2 inch rounds.

BACON EXPLOSION



Bacon Explosion image

This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it "the BBQ Sausage Recipe of all Recipes." It contains at least 5,000 calories and 500 grams of fat, but you don't have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart - instead, consider it a delicious challenge to your abilities at the grill.

Provided by The New York Times

Categories     appetizer

Time 3h

Yield 10 or more servings

Number Of Ingredients 4

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce

Steps:

  • Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
  • Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
  • Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
  • Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
  • Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
  • Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

BACON EXPLOSION



Bacon Explosion image

When I first saw this recipe I had to try it!

Provided by Leslie Campbell

Categories     Pork

Time 2h

Number Of Ingredients 4

2 lb thick cut bacon
2 lb bulk italian sausage sweet or hot or both
1 jar(s) bar b que sauce
1 jar(s) dry bar b que rub

Steps:

  • 1. Create a 5"×5" bacon weave. Make sure your bacon weave is tight and that you end up with a nice square shape to work with.
  • 2. Add some barbecue seasoning on top of the bacon weave.
  • 3. 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.
  • 4. Take the remaining bacon slices and fry them up the same way you would for breakfast. Crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.
  • 5. Take Bar B Que sauce and drizzle it all over the top of the bacon pieces.
  • 6. Once you've sauced the bacon, sprinkle on some more of the Bar Be Que seasoning you used on the bacon weave.
  • 7. 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.
  • 8. 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.
  • 9. Sprinkle some Bar B Que seasoning on the outside of the bacon weave.
  • 10. Place a thermometer into the thickest part of the meat. Bake on a rack inside of a roasting pan, to allow the grease to drip. Bake at 375 degrees for one hour or until the internal temperature reads 165 degrees.
  • 11. Glaze with Bar B Que sauce, slice and serve.

BACON EXPLOSION



BACON EXPLOSION image

Categories     Pork

Number Of Ingredients 4

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce

Steps:

  • 1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven. 2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges. 3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub. 4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends. 5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub. 6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

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