Monday, July 19, 2010

Oh Man, This Sounds GOOD!

I really don't eat much meat. I'm not vegetarian. I don't do it for health or moral reasons. I just don't really like meat. But when something like this comes up, I will have NO issues eating it. Delicious meaty goodness. Mmmm. Check out the Bacon Explosion. Does this not look like the most amazing thing you've seen?

I can' wait to try this at a bbq. Here's how to make your very own Bacon Explosion.

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

1.) You need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

2.) The next step is to add some barbecue seasoning on top of your bacon weave. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, you could try Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices.

3.) 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. Most grocery stores carry loose sausage, so just pick out one you like.

4.) Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Next, crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.

5.) Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

6.) 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.

7.) 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.

8.) Sprinkle some barbeque seasoning on the outside of the bacon weave. Now this bad boy is ready for the smoker! Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until the internal temperature reaches 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. It should take around 2.5 hours.

9.) 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. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

10.) Slice the Bacon Explosion into quarter to half inch rounds to serve.


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