BACON EXPLOSION
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it "the BBQ Sausage Recipe of all Recipes." It contains at least 5,000 calories and 500 grams of fat, but you don't have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart - instead, consider it a delicious challenge to your abilities at the grill.
Provided by The New York Times
Categories appetizer
Time 3h
Yield 10 or more servings
Number Of Ingredients 4
Steps:
- Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
- Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
- Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
- Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
- Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
- Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
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Prince KOssy
prince@yahoo.comI'm definitely going to try this recipe! It looks amazing.
Rose Bhatti
rb84@yahoo.comThis recipe is a bit too salty for my taste.
Alison Jack
j.a58@hotmail.comI'm not a big fan of bacon, but this recipe changed my mind. It's so good!
Thulas Ndebele
ndebele.t@gmail.comThis is the best bacon explosion recipe I've ever tried! The flavors are incredible and the bacon is cooked to perfection.
Justin McLean
j@hotmail.comI'm allergic to pork. Is there a way to make this recipe without bacon?
Deji John
d_j36@yahoo.comThis looks way too complicated for me. I'm not much of a cook.
Dajay Walters
waltersdajay@hotmail.comI'm always looking for new and exciting recipes to try, and this one definitely fits the bill. It's unique, delicious, and sure to impress my friends and family.
Daniel Lien
d56@gmail.comThis recipe is a game-changer! I've never had anything like it before. It's so flavorful and juicy.
Rathna Akther
akther@hotmail.frMeh.
mostafa NA
nam@hotmail.comThis was a disaster! The bacon didn't cook evenly and the whole thing fell apart when I tried to slice it.
ila minto
mintoila47@aol.comI've made this several times and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth it.
TheLightning Shoe
ts@yahoo.comThis looks amazing! I can't wait to try it.
Patricia Romero
r.p81@gmail.comI made this for my family and they all loved it. It was easy to make and tasted delicious.
banex
banex69@aol.comThis was the hit of my 4th of July party! Everyone raved about it and asked for the recipe. It's definitely a keeper.