As I read this thread, I find myself having the very same expression as the guy standing on the left in this picture!

Stagger wrote:As I read this thread, I find myself having the very same expression as the guy standing on the left in this picture!

What is he looking at? It doesn't appear to be the Bacon Explosions.

OK...long learning curve here for me to post these photos! Here goes.

I started with my own home cured porkbelly bacon.

First I did a simple weave with the bacon



Next I dusted the weave with some of GWiv's magic dust



I then took Italian sausage (mild for me) and smooshed it down evenly over the mat of bacon



Next a liberal sprinkle down the center of the Italian sausage with cooked bacon pieces.



Then I rolled up the Italian sausage and shaped it like a log



And finally I rolled the weave of bacon around the sausage log


It turned out much neater than I expected.

After a few hours in the smoker it looked like this:

And upon dissection, it looked like this (note the smoke ring)


It really was very good. The meat was firm enough that I could have cut thinner slices.

So lets hear it for us female smokers!

Yeesh, this photo entry stuff was a trip!

Nice job, razbry! I'll ask you what I asked my friend who made this...was it tastiest enough to make again, or is this one of those one-shot curiosities?

I would most definitely do this again. It would make a great appetizer while waiting for slower smoking meats. This is really rich stuff...that's why the suggestion to slice it thin. Thanks for the pat on the back...we all can use one of those once in a while!

Wow! Score one for the BBQ Mamas! Nice job, razbury! (and nice work, stevez, I'm not ignoring yours, it is a thing of beauty.)

crrush wrote:Nice job, razbry! I'll ask you what I asked my friend who made this...was it tastiest enough to make again, or is this one of those one-shot curiosities?

Definitely a one hit wonder for me (except upon special request, I suppose).

Someone did point out to me that this would be a great treat for anyone on one of those all protein diets!

For those of you who enjoy contemplating the deeper meaning of food, consider the musings of Daniel Born, editor of The Common Review (published by Chicago's own Great Books Foundation):

The deeper semiotics of the Bacon Explosion are not complicated. This is Depression food at its most glorious. This is grade-A Spam, lard and crackling sandwiches, headcheese for the masses, the essential illusion of plenty that we desperately need as the season of want begins to descend. I’m thinking the Bacon Explosion should cost me about $10 if I do my usual thrifty shopping at Aldi and the Latino bodega over on Lawrence Avenue near Kedzie.

It's always fun when the words semiotics and bacon appear in the same sentence.

At long last, Squeez Bacon!. Should make life much easier for the "bacon on every sandwich" crowd.

It figures that the Swedes would be the ones to develop this. Check it out for us, Bridgestone.

Ann Fisher wrote:At long last, Squeez Bacon!. Should make life much easier for the "bacon on every sandwich" crowd.

It figures that the Swedes would be the ones to develop this. Check it out for us, Bridgestone.

This is absolutely brilliant:



The squeeze bacon on the real bacon just might cause the universe to implode. It's sure making my head hurt.

April Fool, methinks! Take a looky here.

Sigh. Too bad.

Geo

I so wanted the Tautaun sleeping bag that I clicked through just in case ...but, seriously, if we can have shelf-stable bacon, canned bacon, bacon bits and squeeze-tube anchovy paste and pesto - how hard is bacon paste?

I think that sleeping bad is soooo Sparkie, Mhays! Did you send them an e-mail about it (on the right side of the second page)?

Probably what started me thinking about the bacon paste was the claim that it was shelf-stable for 12 years, with no preservatives. Yikes! *I'M* not shelf stable that long w/o preservatives.

Geo

Came across this on Thisiswhyyourefat.com, and thought it was an interesting cousin of the bacon explosion. One for our vegetarian friends, perhaps
(picture from http://baconjew.blogspot.com/2009/02/baconcado.html)


That's an avocado stuffed with goat cheese and diced bacon, wrapped in bacon.

skess wrote:That's an avocado stuffed with goat cheese and diced bacon, wrapped in bacon.

I predict Jimswside does one of these within 48-hours.

G Wiv wrote:

skess wrote:That's an avocado stuffed with goat cheese and diced bacon, wrapped in bacon.

I predict Jimswside does one of these within 48-hours.

And smoked!

skess wrote:Came across this on Thisiswhyyourefat.com, and thought it was an interesting cousin of the bacon explosion. One for our vegetarian friends, perhaps
(picture from http://baconjew.blogspot.com/2009/02/baconcado.html)


That's an avocado stuffed with goat cheese and diced bacon, wrapped in bacon.

that is brilliant!

I may have to try that.

Clock in when you get the job done, jimswside. Gary has a bet riding on it!

Geo

Geo wrote:Clock in when you get the job done, jimswside. Gary has a bet riding on it!

Geo

it wouldnt be until the weekend at the earliest, but that looks like a great snack, I tell you what...

jimswside wrote:it wouldnt be until the weekend at the earliest, but that looks like a great snack, I tell you what...

I look forward to the pre-weekend trial/test (I have a side-bet running that involves stuffing the avocado with a cream cheese and/or smoked salmon filled habanero)

sazerac wrote:involves stuffing the avocado with a cream cheese and/or smoked salmon filled habanero)

Oh oh oh oh... what a *killer* thought! I just so happen to have a small chunk of Gaspé smoked salmon that I brought down with me last week. Dang! in a hab + cream cheese, and all of it, IN AN AVOCADO!!

That is soooo wrong....

Geo

if Caputos has some nice looking avacados I may try this for Sunday, I think some of the ideas for the avocado filling sound really good.

skess wrote:Came across this on Thisiswhyyourefat.com, and thought it was an interesting cousin of the bacon explosion. One for our vegetarian friends, perhaps

Not bacon, but another cool blog post with a twist on stuffed avocadoes:

http://www.luxirare.com/2009/06/imitati ... ature.html

The fashion/food combo on this blog (based on a couple posts that have been rec'd to me) is simply mind-boggling. In fact, it deserves its own thread.

Aaron Deacon wrote:

skess wrote:Came across this on Thisiswhyyourefat.com, and thought it was an interesting cousin of the bacon explosion. One for our vegetarian friends, perhaps

Not bacon, but another cool blog post with a twist on stuffed avocadoes:

http://www.luxirare.com/2009/06/imitati ... ature.html

The fashion/food combo on this blog (based on a couple posts that have been rec'd to me) is simply mind-boggling. In fact, it deserves its own thread.

That avocado mold is friggin' amazing.

Geo wrote:That is soooo wrong....

It's the Turducken of appetizers.

stevez wrote:It's the Turducken of appetizers.

Now that's a tag line!

got (3) avocados,

I am going to split them, take out the pit, and then fill the pit area with a piece of fresh mozz, and either mortadella, or capicola. Maybe one of each.

I will do these on Sunday with a smoked meatloaf.

my attempt. Avocado stuffed with sauteed capicola, and fresh mozz, wrapped in store bought bacon:





on the smoker now.

avocados turned out terrible. Ill stick to wrapping other things in bacon before smoking. avocado was sour tasting.