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Ärende: Bacon Explosion
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon Explosion: The BBQ Sausage Recipe of all Recipes
 Categories: Meat, Unhealthy
      Yield: 1 Log

MMMMM-------------------HERES WHAT YOULL NEED------------------------
      2 lb Thick cut bacon
      2 lb Italian sausage
      1    Jar of your favorite
           -barbeque sauce
      1    Jar of your favorite
           -barbeque rub

  The other day the guys from BaconToday.com contacted me in search for
  some barbecue bacon recipes. Of course I have plenty of great uses
  for bacon in a barbecue pit, but the longer I thought about it, the
  more I wanted to step it up a notch and clog a few arteries for those
  guys. Behold, BACON EXPLOSION!!!

  To kick off the construction of this pork medley youll need to create
  a 5×5 bacon weave. If the strips youre using arent as wide as the
  ones pictured, then you may need to use a few extra slices to fill
  out the pattern. Just make sure your weave is tight and that you end
  up with a nice square shape to work with.

  The next step is to add some barbeque seasoning on top of your bacon
  weave. Being the barbeque addict that I am, I whipped up a batch of
  Burnt Finger BBQs competition pork rub for this special occasion.
  Seeing as not everyone has the time, or the expertise, to create a
  tasty rub of their own, I would recommend trying Bad Byron?s Butt
  Rub, Rendezvous Famous Seasoning, or Steven Raichlen?s All-Purpose
  Rub.

  Now that youre pork is well seasoned, its time to add more pork. Take
  two pounds of Italian sausage and layer it directly on top of your
  bacon 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.
  Most grocery stores carry loose sausage, so just pick out one you
  like. I chose to go with a mild sausage, but spicy would work just
  the same. If you really want to get crazy, take a stab at making your
  own homemade sausage.

  Next up is bacon layer number two. Take the remaining bacon slices
  and fry them up the same way you would for breakfast (or lunch, or
  dinner, or a midnight snack). If you like soft bacon, make it soft.
  If you like crunchy bacon, make it crunchy. If you like your bacon
  burnt to hell so the smoke detectors go off, then burn it to hell so
  the smoke detectors go off. These pieces are going to be a major part
  of the inner flavor of our sausage fatty, so cook them your favorite
  way. Personally, I like my bacon right at the point when it starts to
  get crispy, but hasnt quite lost all of the softness yet. Regardless
  of how well done you like yours, youll need to crumble or chop the
  cooked strips into bite size pieces and place on top of the sausage
  layer. (Note-Its okay, and encouraged, to snack on these pieces while
  your chopping/crumbling. But keep in mind that once those bacon
  morsels touch the raw sausage, youll need to resist all temptations
  to nibble. This can and will be difficult, but hospital trips are no
  fun, so stay strong.)

  Since this is a barbeque recipe, we need to add another layer of
  barbeque flavor. Take your favorite sauce and drizzle it all over the
  top of the bacon pieces. Personally, I prefer to use Burnt Finger
  BBQs home made competition sauce, but if youre torn on what brand to
  use I recommend Cowtown, Blues Hog, and Fiorellas Jack Stack. Once
  youve sauced the bacon, sprinkle on some more of the barbeque
  seasoning you used on the bacon weave.

  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 all of the bacon
  goodness inside.

  At this point we can start to see the final shape of our Bacon
  Explosion, but were missing one key item. To complte the constuction
  process, roll the sausage forward completely wrapping it in the bacon
  weave. Make sure it sits with the seam facing downward to help keep
  it all sealed up.

  Sprinkle some barbeque seasoning on the outside of the bacon weave,
  and now this bad boy is ready for the smoker. Cook your Bacon
  Explosion at 225 degrees in a constant cloud of hickory smoke until
  your Thermapen gives an internal temperature reading of 165 degrees.
  Normally this will take about 1 hour for each inch of thickness, but
  that could vary depending on how well you maintain your fire and also
  how many times you open the smoker to take a peek. Mine took about
  2.5 hours, which was right on target with its
      2.5    inch diameter.

  Now that our Bacon Explosion is fully cooked, we need to add some
  finishing flavors. Remember that barbecue sauce we used for inner
  flavor? Well be using that same sauce to glaze the cooked bacon
  weave. Using a basting brush, coat the entire surface with a thin
  layer of sauce. Sweet sauces are loaded with sugars, so theyll give
  your fatty a nice glossy finish. Spicy and vinegar based sauces dont
  contain as much, so they wont set up as well. If youre dead set on
  using those sauces, just cut them with a bit of honey and youll get
  the same effect.

  Slice the Bacon Explosion into quarter to half inch rounds to serve.
  If your roll was good and tight, you should now see a nice bacon
  pinwheel pattern throughout the sausage. Obviously pork is best
  served by itself, but if you feel the need to make this meat monster
  into a sandwich, try placing a couple Bacon Explosion slices on a
  warm Pillsburys Grands Biscuit. Youll reach pork Nirvana is no time
  flat!

  Be sure to send us stories and photos of your Bacon Explosion
  experience. Who knows, you may see your ugly mug on BBQ Addicts!!!

  Originally posted at http://www.bbqaddicts.com/ by Jason on December
  23, 2008

MMMMM

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