Leave it to two young BBQ loving men to come up with a 5,000 calorie, 500 grams of fat …. bacon and sausage recipe! Releasing this recipe a week before the Super Bowl is sheer genius! Here is the bacon explosion recipe.
Everyone knows those two favorite meats are not just breakfast food anymore! We can all thank Aaron Chronister and Jason Day for creating this fabulous, delicious heart attack on a plate!!!
Below is the recipe for the Bacon Explosion, aka Bacon Belly Bomb.
Bacon Explosion Recipe
You will need the following:
- 2 pounds thick cut bacon
- 2 pounds Italian sausage
- 1 jar of your favorite barbeque sauce
- 1 jar of your favorite barbeque rub
Smoker, thermometer (i.e. Thermapen) and patience.
Photos: click on the photos to enlarge
You need to create a 5×5 bacon weave basket. Be sure to set aside some bacon for frying. See photos at the link above … it’s not that daunting! Make sure your weave is tight and that you end up with a nice square shape to work with. Use extra pieces of bacon to tighten weave if need be. Sprinkle the weave with BBQ rub.
Take your 2 pounds of Italian sausage (sweet, spicy, your favorite) and press onto the square weave … making sure the sausage reaches all the outer edges.
Fry remaining bacon the way you prefer … crispy, burnt, fatty … your choice. Drain, taste the bacon (as often as you wish), as long as you have enough left to chop into bite size pieces, remembering to keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.
Take your favorite BBQ sauce and drizzle over bacon, then add more of the BBQ rub.
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.
To finish the construction process, roll the sausage forward completely wrapping it in the bacon weave. Be sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle liberally with BBQ seasonings, find your patience and you’re ready to go ! Put in the smoker, in a cloud of hickory smoke and cook at 225 degrees for about 2 and 1/2 hours. It’s done when an internal temperature reads 165 degrees. Next, though, you need a glaze. Use a basting brush and coat your roll in BBQ sauce. A sweet based sauce looks and works best as a glaze, if that is important to you.
Slice into half inch rounds and serve. This really does go well on a biscuit but it also goes fast! The upside to this recipe is it is wonderful … the downside of course is …. the clean-up. I think I would negotiate that part!