Behold, BACON EXPLOSION!!! (NBR)

Discussion in 'The Pub' started by Kid A, Dec 30, 2008.

  1. Kid A

    Kid A now with 40% more bacon

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    Came across this and sharing for my bacon lovin' compadre's. Real men read on...posers step aside. can STR have an official food? if its not beer and fish tacos...this gets my vote!!!! just to confirm found this recipe on the interwebby thingy. recipe nor pics are mine :( but a guy can dream

    Here’s what you’ll need…

    2 pounds thick cut bacon
    2 pounds Italian sausage
    1 jar of your favorite barbeque sauce
    1 jar of your favorite barbeque rub

    To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. 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 barbeque seasoning on top of your bacon weave.

    Now that you’re 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.

    Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way.

    Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces.

    Now comes the fun part. 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 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.

    Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness,

    Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’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.

    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, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!
     

    Attached Files:

  2. Soul_Control

    Soul_Control New Member

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    You forgot one:












    A Cardiologist. lol

    That looks pretty good.
     
  3. Chewyeti

    Chewyeti Circus Bear

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    I'll take 2 please
     
  4. Danimal

    Danimal Gary the Cat

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    Uh, don't know what to say...
    :eek:


















    I think I'm going to be sick....
     
  5. chupacabra

    chupacabra New Member

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    My youngest says it looks like someone went to the bathroom. Dig in.
     
  6. CalEpic

    CalEpic member

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    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
     
  7. project_d

    project_d Steve Peat Wannabe

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    I wasn't sure what to expect, but I'm making one of these this holiday weekend! Thank you so incredibly much!!!!!!!!!
     
  8. jeffj

    jeffj Bloated Mountain B'hiker

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    I would be a lying sack of dookie if I tried to deny wanting try a slice of that :?:
     
  9. Vandit

    Vandit I like to ride

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    Call it the Heart Attack
     
  10. No Brakes

    No Brakes New Member

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    HOT DANG!!!

    Where you be at?!?!? You better bolt the doors and lock the windows 'cause I'm on my way to raid your kitchen for that sucka!!!
     
  11. Sprockethead

    Sprockethead S.T.U.P.I.D.A.S.S. Member

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    :::showin' BaconSpokes:::
     
  12. ArrrKelly

    ArrrKelly New Member

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    Wow! Some cheddar or monterey jack in there would be good.
     
  13. Bryguy17

    Bryguy17 A little Shaggy

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    wow...that is, well, AMAZING! and I thought the Baconator from wendy's was a good start.

    if there's ever a potluck for STR in the future, somebody is going to have to bring one of these...
     
  14. gooseaholic

    gooseaholic Active Member

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    avacado and tomato would help as well.
     
  15. Albacore

    Albacore 34x18

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    1,000,000 thanks to you. I nominate this as the greatest post of 2008.
     
  16. OTHRIDER

    OTHRIDER Active Member

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    Maybe it's my feminine side (I REALLY like to cook), but in the last few months either Food & Wine or maybe Bon Appetite had recipes for bacon cake and bacon ice cream.:clap:

    Maybe it's the next trend......mmmmmm BACON :bang:
     
  17. davidB

    davidB Active Member

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    I really see myself making this New Year's morning to start the year off great. :-k
     
  18. Bryguy17

    Bryguy17 A little Shaggy

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    now you're just making a club sandwich though. cheese would be about as far as I'd push it
     
  19. jasonmason

    jasonmason inebriate savant

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    If there is a better use for bacon, i can't imagine what it could be...never mind, there could be no possibly better use for bacon...

    That is a jaw-dropping, cholesterol skyrocketing, artery busting, gozer-the-gozarian-source-of-all-evil-summoning example of everything that is right when it comes to conspicuous consumption of bacon. I never would have even though of a bacon weave...it's like pigs in a blanket of more pigs!

    Adam, my hat is off to you.
     
  20. Big Guy

    Big Guy New Member

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    This would be even better if you replaced 1/2 pound of the sausage with 1/2 pound of grated cheese.

    Now it's time to get on a diet...
     

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