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> Just Had To Post This!, My kinda food- not heart healthy!
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Shadows 
Posted: 30-Jan-2009, 10:49 AM
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Here is a link to some good eating, not for wimps!

http://www.bbqaddicts.com/blog/recipes/bac...acon-explosion/

It is perfect food, only changes I would make is the addition of 2 chopped hot peppers of choice and some diced mushrooms added to the sausage mixture!

Let me know if tyou try it, I am going to! thumbs_up.gif smile.gif


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valpal59 
Posted: 30-Jan-2009, 11:18 AM
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Couldn't get to the site, but will keep trying.

Val


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Shadows 
Posted: 30-Jan-2009, 11:40 AM
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The web site might be over run right now... this is making the rounds on the web real quick!
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Shadows 
Posted: 30-Jan-2009, 12:53 PM
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Hope this works, Seems the site is to popular:

Tuesday, December 23, 2008, 2:04:39 AM | Jason


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!!! Here’s what you’ll need…
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t 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 BBQ’s 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 you’re pork is well seasoned, it’s 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 hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s 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, you’ll 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 BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog , and Fiorella’s Jack Stack. Once you’ve 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 we’re 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? We’ll 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 they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll 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 Pillsbury’s Grands Biscuit. You’ll 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!!!

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Post from: BBQ Addicts
Bacon Explosion: The BBQ Sausage Recipe of all Recipes

Photos might not post but the good stuff should!
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valpal59 
Posted: 30-Jan-2009, 02:50 PM
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That sounds really good. I wonder if that is what they were showing on Good Morning America this morning.

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Shadows 
Posted: 30-Jan-2009, 03:04 PM
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QUOTE (valpal59 @ 30-Jan-2009, 02:50 PM)
That sounds really good. I wonder if that is what they were showing on Good Morning America this morning.

Val

Could be! I found it on another site I visit and the link was to the New York Times...
No matter where it came from I am making it, Have to support my heart doctor you know!

The above link seems to be working now!

Looks like when I posted it here the site became over run.

To bad other things posted here don't get the same attention...
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valpal59 
Posted: 30-Jan-2009, 03:16 PM
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The link worked. That looks like what they were showing this morning. Will have to try this one.

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Shadows 
Posted: 30-Jan-2009, 03:57 PM
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I will wave to you from ICU, we both will be there LOL!!!!!
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Dogshirt 
Posted: 30-Jan-2009, 11:24 PM
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A cholesterol count like mine requires CONSTANT maintainance!!!! biggrin.gif


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valpal59 
Posted: 31-Jan-2009, 10:05 AM
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Sometimes I hate living in a small town in the middle of nowhere. I am going to have to wait until next weekend, when I go to Borger to buy the monthly groceries, to make this. Went to our store yesterday when I got off of work and they didn't have the Italian Sausage.

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Shadows 
Posted: 31-Jan-2009, 10:35 AM
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I think any good quality sausage would work for this , the hotter the better! LOL!!!!
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jbarron 
Posted: 04-Feb-2009, 12:30 PM
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QUOTE (Shadows @ 30-Jan-2009, 01:57 PM)
I will wave to you from ICU, we both will be there LOL!!!!!

Before you go, could you give us all the recipe for Burnt Finger BBQ’s competition pork rub ? ;-)

That sounds really good!
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stoirmeil 
Posted: 29-May-2009, 07:09 PM
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QUOTE (valpal59 @ 31-Jan-2009, 10:05 AM)
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Sometimes I hate living in a small town in the middle of nowhere. I am going to have to wait until next weekend, when I go to Borger to buy the monthly groceries, to make this. Went to our store yesterday when I got off of work and they didn't have the Italian Sausage.

Val

This is a little late, and nobody wants to make this sausage with summer coming on, I guess . . . but Penzey's spice company has a whole line of sausage spice mixes, including a beautiful simple Italian one, that you could add to any ordinary mild sausage if you gently take it out of the casing to mix it up and then stuff it back in again, and let it sit a few days to take up the flavor. Italian sausage flavor is mostly fennel seed -- and then a little sugar in the mix if it's sweet, red pepper to taste if it's spicy.

I love their stuff. Not expensive really, since it's strong and fresh, and most of their spices and mixes go a long way.

http://www.penzeys.com/cgi-bin/penzeys/p-p...seasonings.html

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Patch 
Posted: 29-May-2009, 08:21 PM
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I believe my son uses this brand when making summer sausage (if they get deer which is consistent of late) and in pork sausage. The summer sausage it first rate but he seasons the rest too much for my taste. The seasonings and the mix are great. I would use about half what he does. Each to his/her own taste.

Slàinte,   

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stoirmeil 
Posted: 31-May-2009, 10:14 AM
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Could be he's not really so fond of the game taste, and he's trying to cover it up some with the spice. Nutmeg, not so much the coriander, will cover a lot of other things -- when there's nutmeg in a mix it can really take over. He could just try to approximate the blend with separately bought spices and change the proportions.
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