Follow me on the web
Powered by Squarespace
Search this site

Subscribe to email updates:

Delivered by FeedBurner

Entries in Bacon Explosion (4)


How to: The Bacon Explosion

The buzz around the Bacon Explosion has died down a bit since it first became a thing a couple of years ago.  I haven't done one of these in awhile, but with the Daytona 500 coming up I thought I'd dust off this recipe and put it on the menu.

Just as a refresher, here is the process for building your very own Bacon Explosion.

First, create a weave of bacon strips.  For this attempt, mine is 5x5.

I brushed lightly with sauce and rub before adding a layer of pork sausage.

In the middle, I snipped some pre-cooked bacon into pieces and added a little BBQ sauce.

Then roll the sausage into a log.

And, roll the weave around around sausage.

I cooked this one indirect at ~275* and hit with a little sauce to finish.  Sliced it up and served it hot of the smoker!

I've seen variations on this recipe.  Drop me a note and let me know how you've tweaked this to your liking.





Bacon Explosion at the Blue Ribbon Bacon Festival

This winter a creation called the Bacon Explosion swept the interwebs. The boys over at BBQAddicts made quite a splash with this creation.  It's been covered by national media outlets and has even led to a cookbook deal for those guys.  Most of the BBQ'ers I know have tried it, including yours truly (Recipe: Bacon Explosion)

They were recently invited to share the Bacon Explosion with the crowds that gather for the Blue Ribbon Bacon Festival and posted this video on their blog.  Since few of us will ever experience making and serving ~30 Bacon Explosions at a single event I thought it was worth sharing, so enjoy!



Superbowl Eats

Like most guys who wield a BBQ pit for fun, Super Sunday is a day that I cook. This year I was headed over to a neighbor's for the game and there was to be plenty of food, so I focused on finger foods and appetizers.

With all the buzz about the Bacon Explosion this week, I decided I'd put one of those together. I also did one of my favorites and put together a batch of ABT's. Then for something new, I did a batch of "Moinkballs". That' a cross between "moo" & "oink" (moo + oink = moink). They're very easy to do . Just wrap a half a slice of bacon around a meatball, smoke, brush with BBQ sauce, and serve.

Here are some shots of my Superbowl Eats:

Bacon Explosion ready to cook:


Fresh off the cooker:


ABT's and Moinkballs

img_0962 img_0960

And a few of each as they came off of the cooker:


So what did you cook on Sunday?  Drop me a line and let me know.



Recipe: Bacon Explosion

I've seen this recipe from BBQAddicts floating around the interwebs over the past couple of weeks and hadn't gotten around to trying it out yet.  However, some friends of mine over at Phydeaux-Deauxmayne gave it whirl and sent me a nice write up and some pics.

Bacon Explosion

After seeing a recipe for the "Bacon Explosion," We figured we had to try it. How can you avoid something that contains two pounds of sausage and nearly two pounds of bacon?

Basically, we followed the recipe. We wove a pound of bacon into a placemat-like square weave. Since the bacon is cut with a waviness to it, we wove the bacon by inverting every other piece. This created a tighter weave. We spread a little Plochman's on the weave as "glue", and seasoned it with Butt Rub. Then we spread two pounds of sausage over the bacon, covering edge to edge. We fried up a half-pound of bacon and crumbled it on top of the sausage, and dappled the innards with Sweet Baby Ray's original barbecue sauce. We rolled up the sausage, and then rolled the sausage roll in the bacon weave. It's like a bacon coat! Then we added a coat of Butt Rub on the bacon coat.

It's supposed to cook at 250, but the grill temperature was all over the place. However, we tried to stay around 250 as best we could. We cooked the roll to 165 degrees, and pulled it off the grill. We coated the roll in a mixture of Sweet Baby Ray's and brown sugar, heavy on the brown sugar, and then cooked it for another 15 minutes.

So how'd it taste? Well, it's definitely an explosion of flavors. Every time your taste buds think they have it figured out, some new flavor pops up.

And now for the improvements.

The recipe calls for two pounds of sausage. For mine, it seems like a pound and a half would've been a better quantity of sausage. It really makes a lot of food, so less sausage would probably help.

Next time, we'll use thick bacon. The regular sliced bacon worked well, but thicker would've been better.

Also, we would've rolled the sausage tighter. When we cut into the roll, it kinda fell apart.

In all, this was probably the most unique thing we've tried on the Egg. The flavor was great, and was really tasty on a biscuit -- it beat the stuffings out of fatties. Of course fatties don't have stuffings, so that's probably not too hard.