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
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
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.
Categorized in: Bacon Recipes