The Bacon Explosion – A Simple Recipe To True Bacony Enjoyment!

June 20, 2010 5:00 am Published by 3 Comments

The “Bacon Explosion” may very well have been the most massive, media managed, longest lasting “bacon oriented news item” of the past 2 years, all up to the Bacon Explosion’s creators, Jason Day and Aaron Chronister’s release of their “explosion included” first cookbook, “BBQ Makes Everything Better” which is being published by media magnates, Simon & Schuster.

The term “Media Frenzy” would be a definite understatement, as everyone from NBC to the New York Times and from The Kansas City Star to the Today Show is covering explosive bacon story, including the Big Cheeses of Barbecue News, the BBQ Brethren and the BBQ Addicts.

So for all of you Bacon Freaks out there, swimming through the trough of hype and hyperbole, wondering if blue ribbon winning, top quality bacon layered with premium country sausage and then slathered in a rich, fresh gourmet barbecue sauce is actually really worth all of the extensive media coverage it’s getting

Now, finally, here’s your chance to finally finds out for yourself and allow your own taste buds to decide if this truly is big news or yet another big yawn blown completely out of proportion.

Helpful Hint … if there really wasn’t anything special about the Bacon Explosion, would we really waste our time and yours writing to you about it? 😉

The Bacon Explosion

(Serves 12)

Ingredients:

2 lbs. Boss Hog Style Bacon – Hickory Smoked Brown Sugar Cured

2 tablespoons Coastal Vineyards Gourmet BBQ Rub

2 lbs Sausage Freak Fresh Pork – Garlic Sausage

1 cup Gourmet Food Club’s BBQ Sauce

Directions:

First tightly weave a simple 5 strip × 5 strip square of bacon into a net tight enough that the ground sausage won’t be able to fall through/ Rub some of the BBQ rub on top of the bacon weave.

If your sausage came in patties or links, be sure to mash or grind the sausage so that it is malleable.

Take your malleable garlic sausage and layer it directly on top of your bacon weave be sure to press the sausage all the way out to the outer edges of your bacon weave; creating a patty that is the same thickness all the way across.

Now take the remaining bacon slices and fry or bake them up to your chosen crispiness.

Crumble or chop the cooked strips into bite size pieces and place them on top of the sausage layer.

Now begin to generously sprinkle the BBQ sauce all over the top of the bacon pieces.

Go ahead and sprinkle some additional BBQ rub over the bacon bits.

Now very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. Be sure to include all layers, “except” the bacon weave in your roll. Keep the sausage rolled as tightly as possible and be sure avoid air pockets.

When the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

Roll the sausage forward, completely wrapping it in the bacon weave, with the seam facing `downward” to help keep it sealed.

Carefully place the now completed Bacon Explosion onto the grill of your barbecue at approximately 225 degrees and BBQ in a constant cloud of hickory smoke until the “thermometer / thermapen” gives an internal temperature reading of 165 degrees.

You should be looking at about 1 hour of barbecuing time for each inch of thickness, thought this can vary a bit, depending on how well you maintain your fire and how many times you open the smoker to take a look or smell, but on average, we’re talking about 2 ½ hours total cooking time.

Just as it appears to be fully cooked, go ahead and use some of the BBQ sauce to “glaze” your bacon weave and cook it for the final 5 to 10 minutes.

Once cooked, be sure to allow it to cool to a safe temperature before serving and then slice the Bacon Explosion in even, half inch rounds.

Enjoy!


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This post was written by bacontodayadmin

3 Comments

  • Mike Decker says:

    BBQ Addicts don’t like to send you the things that you order from them. I.E. the bacon explosion. I’ve been waiting since april for my bacon deliciousness only to find out it was delivered to the wrong address. A problem to be dealt with by UPS and BBQ Addicts not the starving bacon lover. Please dont indulge BBQ addicts by giving them any credit for anything.

  • Jason "Cajun Baconologist" Sanner says:

    Jason Sanner’s Cajun Bacon Explosion

    There are several Bacon Explosion recipes floating around out there, but I always felt like they were missing something. So I decided to use a little Cajun ingenuity and do what we do best. Below is the result of a summer’s worth of trial and error.
    A word of advice, make sure you have At Least 10 HUNGRY adults and a Cardiologist on hand once this thing is cooked. Trust me, you’re gonna need em.
    Good luck…

    (*Note* All measurements in this recipe are approximate and should be adjusted to your personal taste and cooking style. This recipe is from South Louisiana Cajun country and we don’t use measuring cups down here. We “season to taste”.)

    ~ Ingredients:
    • 6-8 hush puppy sized pieces of Alligator Meat. (Available frozen in finer markets)
    • One 3 link package of Richard’s smoked Boudin (For the uninitiated, Boudin is basically a pork based rice dressing in a sausage skin)
    • At least 4-5 lbs of 85/15 Fresh Ground Meat.
    • 1 package of original Jimmy Dean Breakfast Sausage .
    • 2-3 lbs of thin sliced Smoked Bacon.
    • 2 lbs of cooked, peeled Louisiana Crawfish Tails with all associated juices and fat. (Do Not Use The Crap From China!!!)
    • 1 1/2 lbs peeled, raw 40/50 count Louisiana Shrimp.
    • 2 med-large Sweet Vidalia Onions. (minced)
    • 1 bunch of Green Onions. (minced)
    • 4 tablespoons of Garlic. (minced)
    • 1 container of Chef Nino’s Adrenaline Seasoning. (Available at http://www.friendsofitaly.com if you don’t live in South La. It’s much less salty than other blends and more flavorful)
    • Tabasco Chipotle Hot Sauce.
    • 1 22oz bottle of Abita SOS Pilsner beer. (If this is not available in your area, you may substitute a 22oz bottle of 8% abv Abita Andygator Helles Doppelbock Beer)
    • 5+ lbs thick cut Butcher’s Bacon.
    —————————————
    • 1 Long Wooden Skewer.
    • 1 box of Tooth Picks .
    • A Food Thermometer.

    -Initially you’ll need to prepare your “Meat Mix”. This is the Ground Meat, the Jimmy Dean sausage, 1-1 1/2 lbs of the thin cut smoked Bacon cooked so crispy that it literally crumbles when you touch it, Crawfish tails, shrimp, minced Vidalia and green onions, minced garlic, and a generous amt of Adrenaline Seasoning. Combine all ingredients together thoroughly.

    – Next, I skewer the alligator meat which I’d marinated for 2 days in the fridge. Wrap the skewered meat in par cooked smoked bacon.
    (Alligator marinade ingredients: One 22oz bottle of 7% abv Abita SOS Pilsner, 1 Tbsp fresh minced garlic, finely minced sweet Vidalia onions, minced green onions, a little bit of Tabasco sauce, and a generous helping of Chef Nino’s Adrenaline Seasoning )

    – Now, wrap 3 links of SMOKED Boudin in par cooked bacon. (Note, the smoked Boudin doesn’t bust open as badly during cooking. Richard’s makes a good smoked Boudin available in better grocery stores)

    – At this point, you’ll need to position the boudin links beside and on top of the skewered alligator so as to form a long pyramid. example… O
    OOO

    – Then you Completely encase the Boudin links and Alligator skewer in your meat mix, leaving the end of the wooden skewer exposed. Once done, the whole thing should look like a monstrous meat loaf. After the loaf is made, pull the wooden skewer out of the Alligator.

    – Once you’ve safely encased your bacon wrapped goodies in the meat mix, you wrap the entire thing in basket woven, thick cut butcher’s bacon. The kind I use is freshly cut and has the pig skin still on the edges so that it makes thin crackling strips all over the surface of the Bacon Explosion when cooked. (Yeah, I know!) Keep a box of toothpicks handy when wrapping the loaf in the bacon. You’ll need em.

    – Cooking methods will vary depending on your preference. I use the BBQ pit, but an oven will do the job just fine.
    – If cooking on a pit I suggest initially putting the Bacon Explosion on the grill uncovered on a flat pan of some sort, preferably with holes in it, and sprayed with Pam Grill Spray. You need to cook the bacon on the outside first and get it a little crisp. After this, I place the Bacon Explosion in a large turkey roasting pan and completely seal it with aluminum foil. place the pan back on the grill but NOT directly over the fire. This here concoction is gonna take several hours (at least 4-5) to cook.
    Check the Bacon Explosion @ every 35-40 min, adjusting as necessary to ensure even cooking.

    – Once the Bacon Explosion is thoroughly cooked, I prefer to put it back on the flat pan over the hottest part of the fire for a bit to get the Bacon nice and crispy again. (It’s a good idea to add a few Pecan wood smoking chips on the fire at this point. It adds some great smoked flavor to the exterior bacon!)

    (*Note* Oven preparation is the same as on the pit, but use only the turkey roasting pan. Cover and uncover as needed to achieve desired external crispiness. Oven temp should be maintained at 375 degrees.)

    Now you’re ready to enjoy the ultimate meat lover’s blissful experience! To serve your Bacon Explosion, I suggest slicing it like a loaf of bread. The slices look fantastic in cross section this way.

    And since we’re all friends, you’re all going to make sure to credit me with this Cajun creation Right???? Remember that this came from Houma, La. … Land of Hurricanes, Oil Spills, and Mardi Gras!!!

    Jason Sanner
    Cajun Baconologist

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