Friday, September 6, 2013

Foodie Friday: Bacon Explosion

This pretty much sums up how I feel about today's recipe...

...and I'm not even ashamed to admit that I am one-with-dogs in regard to bacon. I actually posted a link to this recipe many moons ago, when I first discovered it at (I think) Computer Colonics when she discovered it from BBQ Addicts. Regardless of its origins, I'll happily repeat myself in claiming that this creation transcends all bacon love. Here goes...

Bacon Explosion

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of barbeque sauce
1 jar of barbeque seasoning

First, create a 5×5 bacon weave. Make sure the bacon weave is tight and square, and then add some barbecue seasoning on top. Next, take two pounds of Italian sausage and layer it directly on top of the 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. Fry the remaining bacon slices, crumble or chop into bite size pieces, and place on top of the sausage layer. Drizzle barbeque sauce all over the top of the bacon pieces and then sprinkle with more barbeque seasoning.

Here's the hard part: Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. Roll all layers EXCEPT the bacon weave and keep the sausage as tight as possible. Once the sausage is fully rolled up, pinch together the seams and ends to seal in all of the bacon deliciousness. It should look like this:

Kinda hard, but a little easier: Roll the sausage forward, completely wrapping it in the bacon weave. Make sure the seam is on the bottom so everything stays sealed inside. Now it should look like this:

Sprinkle more barbeque seasoning on the outside and then put it in the smoker. I have no idea what a smoker is, so you're on your own here. Cook at 225 degrees in a constant cloud of hickory smoke until it gets to an internal temp of 165 degrees. Supposedly this will take 1 hour for each inch of thickness, but it depends on that smoker thingee and the fire and how often you peek. Again, no clue. Just use a meat thermometer and you'll be fine, I'm sure (says the person who doesn't cook). After it's fully cooked, add more barbeque sauce for a glaze by using a basting brush to coat the entire surface. Slice and serve!

Since I "borrowed" this recipe from BBQ Addicts, of course I'm going to plug their sauces and seasonings. Oh, and btw, you can buy one fully cooked, so you just have to heat 'n eat (my favorite kind of food), plus they have different versions with jalapeños and cheese. Now my big question is, do I pre-call 911 or skip the wait and just eat it in the ER waiting room?

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