"Take Bacon. Add Sausage. Blog."

Courtesy of today's New York Times (free registration may be required):

The most amazing recipe, complete with excellent instructional photographs. In a nutshell, you weave two pounds of bacon into a mat, cover with two pounds of sausage, sprinkle liberally with more cooked bacon. Roll into a heart-stopping log (circa 5,000 calories, 500 grams of fat), smoke for two hours. (The originators say you can grill it but that smoking marries and brings out the flavor better.) Oh, and don't forget the barbecue sauce.

This does look amazing. I wonder what they season it with? I was thinking of doing some smoked ribs for superbowl, maybe I can throw this log on as long as I've got the smoker fired up.

I have to assume someone will bring this to the next LTH picnic.

I have to try this - though for some reason I'm thinking a mix of Andouille and something else instead of italian sausage.

I think my cholesterol went up just reading about this!

Here's an amazing story/construction guide for a bacon and sausage bbq treat that could *only* come from my fellow crazies in Kansas City.

One wonders what sorts of variations might be done vis à vis bacon type, sausage type, etc. The idea about using venison sounds good—the bacon would most certainly lubricate it a bit!

Geo

The bacon explosion represents all that is good and possible in this world.

The GP wrote:I think my cholesterol went up just reading about this!

Even i am thinking the same.

Someone is going to Heaven for coming up with this beauty.

Give it a healthy dose of GWiv Rub and we'll have to call it a Dinosaur Turd.

If you make one, please post the details -- what types of bacon and sausage, what rub, what sauce, cooking times and temps, smoker or oven, etc. Thanx.

I saw something today on tv and I'm not sure where it comes from...too early in the am to catch everything but essentially its a bunch of bacon wrapped around sausage and cooked or bbqued.

They showed how to make it. Take bacon strips and weave them flat in a lattice like a pie crust on a large piece of wax paper. I image it was five or six strips of bacon each way.

Get some bulk raw sausage meat like the Jimmy Dean kind and place a layer of it on top of the bacon. Flatten it out so its like a jelly roll and press down so its flat. Add smoke/season salt dry rub and sprinkle on the sausage. Squirt some BBQ sauce of your choice. Then roll up the thing into a log. You should now have a log of seasoned sausage about 2or 3 in. in diameter that is encased in woven bacon.

Then put in a smoker or a charcoal grill and roast like you would do for ribs.

Slice and serve in pieces.

Would it be this? http://www.nytimes.com/2009/01/28/dining/28bacon.html

I am still in awe, lol!

That's basically it. A little different variation on a theme...I like this one better because it also has bacon inside. Never too much bacon. It does look good. I actually don't see what is wrong with eating a slice of this....it would be equivalent to eating a few slices of bacon and some sausage.

Thanks for looking this up. Maybe I'll try to make it when it thaws out and I fire up the old Weber.

P.S. This version calls for Italian sausage and putting the thing in a smoker. It could catch on fire if it was just put on a weber. Maybe indirect method would work.

My husband was just talking about something similar called a bacon weave. It was the woven bacon that you cooked, but instead of sausage, you put cheese in it and then rolled it up and sliced it. YUM.

You may also want to check out this thread.

JeanneBean wrote:My husband was just talking about something similar called a bacon weave. It was the woven bacon that you cooked, but instead of sausage, you put cheese in it and then rolled it up and sliced it. YUM.

Perhaps you're thinking of the Bacon Cheese Yule Log that was featured on Bacon Today (you do subscribe to Bacon Today, don't you?)

The whole woven bacon mat has been taking the blogosphere (err... bacosphere?) by storm, it would seem. Between the Bacon Explosion, the above-mentioned Bacon Cheese Yule Log, and "Bacos" (the taco made with a woven bacon mat taco shell), people just can't get enough bacon.

I must admit that I haven't personally been keeping up on my bacon consumption, though I did have some as breakfast this morning (yes, "as", not "with"... I was standing over the stove eating hot bacon when I realized that I had neglected to scramble eggs or toast bread...)

-Dan

I guess this has been on everyone's radar screen but mine. I just saw it on TV. I wonder what kind of bacon is the best to use with this. A thick cut or regular. Its sort of like a bacon loaded meat loaf.

toria wrote:I guess this has been on everyone's radar screen but mine. I just saw it on TV. I wonder what kind of bacon is the best to use with this. A thick cut or regular. Its sort of like a bacon loaded meat loaf.

I'm getting ready to make this and I opted for thick bacon. I don't think the thin stuff would stand up as well to the long smoking time.

This would be another version of this

http://www.bbqaddicts.com/bacon-explosion.html

Mind-boggling, as well as gut-busting.

MikeLM--that's the original KC bbq blog-post, the one that started all this wonderful madness.

Geo

A few more links for this thing

http://www.bbqaddicts.com/bacon-explosion.html

http://www.kansascity.com/105/story/1006454.html

http://www.youtube.com/watch?v=vaQHZxZ4cvU

and not what to do!

http://www.youtube.com/watch?v=kYNcuGo3 ... re=related As expected the direct flame really isn't a good combo

All links came from this thread

http://tvwbb.infopop.cc/eve/forums/a/tp ... 7830012295

I made this on Sunday. I used my own home cured bacon, flicked on some GWiv dust, used Italian sausage and smoked for two hours. It turned out great! I'll post pics ASAP!

Moderator note
Merged the two Bacon Explosion threads.

Maybe I'm missing something - but isn't this just a bacon fatty? It looks like a decent recipe, but these have been around for years.

The Making of a Bacon Explosion

Q. How could I resist?
A. I couldn't

I made a couple of Bacon Explosions for a small gathering I had at my house. One was made exactly to the published recipe, but for the other one, I subbed out the BBQ sauce for some sliced apples rolled up in the middle. The apple one was a big hit, but both had their charms, and there was very little left of either one at the end of the night.

Mies en Place ala Bridgestone


First, make a bacon mat.

Making the Bacon Mat




Meanwhile, cook 2.25 more lbs. of bacon until crisp.

Bacon Crisping in Oven


Cover bacon mat with 1.5 lbs. of Nottoli's Spicy Italian Sausage and sprinkle with a little over 1 lb. of crumbled crispy bacon. Top with a drizzle of homemade BBQ sauce (or one sliced apple).

Mat with Filling


Carefully roll into a giant torpedo of porky love.

Rolled Bacon Explosion


Take finished explosion(s) to the smoker.

Finished Bacon Explosions Ready for the Smoker


Go do something else for the next 2.5 hours until they look like this.

Bacon Explosions Ready to be Pulled from the Smoker

Photo Courtesy of G Wiv

Bacon Explosion Money Shot


Bacon Explosion Interior (Apple Version)


The Bacon Explosion is something which every self-respecting BBQ man/woman should make at least once. It's a real conversation piece at parties, and it actually tastes pretty good, too. The explosions turned out to be better than I expected them to be. I was impressed. Quite tasty!

Really wonderful illustrations. I particularly like the apple variation. Made my mouth water. Thanks, stevez!

John McLure, a family friend in Louisiana, made the B.E. last weekend, with a slight variation/addition: a layer of wilted trinity vegetables ("because that's what we do down here", he explains). He also used a homemade venison/pork sausage. Looks tasty. I think his wife might be angry at me for sending him the link to the recipe.

I love the photo just above, where you can clearly see the smoke ring.

stevez wrote:The explosions turned out to be better than I expected them to be. I was impressed. Quite tasty!

For something named Bacon Explosion, and made with bacon, sausage and more bacon, I found the B.E. surprisingly restrained in both flavor and grease factor. I expected a gut bomb of a greasy dripping mess, salty smokey one note one bite, tums time. Steve's B.E., and it may be due to Steve's skill with a smoker, hit the fine line of rendering out excess fat/grease yet still retaining a nice moist interior. The Apple B.E. worked particularly well, I might try fig or prune on my upcoming B.E. adventure.

Enjoy,
Gary

G Wiv wrote:I might try fig or prune on my upcoming B.E. adventure.

Those both sound like they could be winners. Another in the same vein that crosssed my mind was a date/walnut combo.

G Wiv wrote:I might try fig or prune on my upcoming B.E. adventure.

Why don't you put a skirt on it, while you're at it?