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View Full Version : My First Bacon Explosion



chadd17
03-08-2009, 08:25 PM
Decided to try a bacon explosion for raceday snacks. It wasnt too hard to put together and turned out mighty tasty, but i hope my doctor don't read about it :smack: :wow: that is a LOT of bacon! Threw on a coupke rings of bologna and a few quail wrapped in bacon and one of the pheasants done the same way. Sure was a treat. All turned out great.
http://i382.photobucket.com/albums/oo266/exeterfire/DSCN0008.jpg
http://i382.photobucket.com/albums/oo266/exeterfire/DSCN0009.jpg
http://i382.photobucket.com/albums/oo266/exeterfire/DSCN0010-1.jpg
http://i382.photobucket.com/albums/oo266/exeterfire/DSCN0011.jpg
http://i382.photobucket.com/albums/oo266/exeterfire/DSCN0012.jpg

PigCicles
03-08-2009, 08:35 PM
Looks great Chadd. You did remember to send out some samples I hope. :drooling:

BA_LoKo
03-08-2009, 08:35 PM
Bacon, it does a body "good". :msn-wink:

Good looking cook, Chad!

SmokyOkie
03-08-2009, 10:15 PM
Tell us about the Explosion construction again.

californiasmokin
03-08-2009, 10:33 PM
The Bacon crisped up nice:thumbs up:
I LOVE BACON!!!!

Nice cook.

Joneser
03-09-2009, 06:02 AM
Good Looking roll of meat you have there, Chad!
Nice Job.

Siesta Man
03-09-2009, 07:54 AM
Good lookin spread Chad. Like Tim said, how did you construct your explosion?:drooling: E.T.

BYBBQ
03-09-2009, 02:34 PM
Nice lookin' artery clogger.:drooling::roflmaoha0:

Chargrilled
03-09-2009, 02:35 PM
Vittles look exsolent Chad. Bacon wrapped goodness!!!:msn-wink:

Race wasnt too bad I guess, at least it wasnt Kyle!!:thumbs up:

chadd17
03-09-2009, 09:51 PM
Start with 2 pounds of bacon, 2 pounds of sausage. I laid 6 strips of bacon out on a piece of foil with sides touching each other. Then lay 1 strip across the top running the other way. Then fold strip 1,3, and 5 back over the top. Lay another strip across and fold 1,3,and 5 back to original position. Repeat this process until you have a nice square lattice like a pie crust top. Sprinkle on your favorite rub, then take 2 pounds of sausage and press out flat covering the bacon you just assembled. Sprinkle on more rub. then fry whatever bacon you have left and crumble on top of sausage. I added a little more rub and a light amount of bbq sauce. Then carefully roll the sausage away from you seperating it from the bacon weave until you basicly have a rolled fatty. Then roll it back toward you with the bacon weave until it surounds the sausage roll. tuck in the ends, sprinkle more rub on outside of bacon and into the smoker it goes. I smoked this 1 at 225 until inside was 165. It sounds like a lot of work but it doesnt take long at all. Well worth it. :eating:

peculiarmike
03-09-2009, 10:06 PM
:wow: Lord Chadd! What a load-O-grub! :1987_food:
I've been meaning to do the explosion since they had it in the KC Star a while back but have not gotten around to it yet.
Yeah, it's supposed to have rub and BBQ sauce on the Italian sausage before it gets rolled.
How was the pheasant?

peculiarmike
03-09-2009, 10:08 PM
Start with 2 pounds of bacon, 2 pounds of sausage. I laid 6 strips of bacon out on a piece of foil with sides touching each other. Then lay 1 strip across the top running the other way. Then fold strip 1,3, and 5 back over the top. Lay another strip across and fold 1,3,and 5 back to original position. Repeat this process until you have a nice square lattice like a pie crust top. Sprinkle on your favorite rub, then take 2 pounds of sausage and press out flat covering the bacon you just assembled. Sprinkle on more rub. then fry whatever bacon you have left and crumble on top of sausage. I added a little more rub and a light amount of bbq sauce. Then carefully roll the sausage away from you seperating it from the bacon weave until you basicly have a rolled fatty. Then roll it back toward you with the bacon weave until it surounds the sausage roll. tuck in the ends, sprinkle more rub on outside of bacon and into the smoker it goes. I smoked this 1 at 225 until inside was 165. It sounds like a lot of work but it doesnt take long at all. Well worth it. :eating:

The recipe in the KC Star called for Italian sausage, hot I think. But sweet would work fine also I'd say.