Recipes

Re: REC & PIC: Bacon Explosion

GFEZ6 — Sun, 05 Jul 2009 01:05:51 GMT

Thanks Kathy, I will definitely make this one soon, with a couple of sides. Thanks again Gail

Re: REC & PIC: Bacon Explosion Step By Step Photos

rosiewny — Mon, 29 Jun 2009 14:54:31 GMT

Great pics. and recipe.Thank you for sharing.

Rosie

Re: REC & PIC: Bacon Explosion Step By Step Photos

lattedeb — Mon, 29 Jun 2009 14:48:28 GMT

WOW!! I see that Montgomery Inn BBQ sauce. Love that sauce. I have to show this to my son. Anything bacon

Deb

Re: REC & PIC: Bacon Explosion

twinkle30 — Mon, 29 Jun 2009 10:37:16 GMT

What a clever idea! Thank you for sharing and especially with the pictures. Cheers Twinkle

Re: REC & PIC: Bacon Explosion

Appy_Girl — Mon, 29 Jun 2009 10:21:04 GMT

Love the step by step pictures. Makes it very easy to visualize. Great shots and the finished dish looks wonderful ~ Served on a bun perfect ~ Thanks for sharing the R & P ~ Janie ~

Very interesting

Re: REC & PIC: Bacon Explosion

onesassy — Mon, 29 Jun 2009 02:05:48 GMT

Gail, I served this as the main meal and served it with creamy cole slaw! The sides with this dish would be endless! I read somewhere that it was served on buttered biscuits by someone who tried this!

Kathy

Re: REC & PIC: Bacon Explosion

GFEZ6 — Mon, 29 Jun 2009 00:30:26 GMT

This sounds really good, and I am dying to make this. What are you serving it with? Are you turning this into a sandwich or having this as a main meal and serving with sides. I am just curious. Thanks Gail

Re: REC & PIC: Bacon Explosion

onesassy — Sun, 28 Jun 2009 14:01:13 GMT

Pegg, I hope someone does make it and you get to try it! Delicious!

Redawna, we thought about making this too for several months! It was very easy once you got the first weave of the bacon started! My hubby wants to now make this instead of burgers!

Kathy

Re: REC & PIC: Bacon Explosion

Pegg_KS — Sat, 27 Jun 2009 18:39:58 GMT

My son fixed this at his home in CO and said it was great! I'm sure he did it on his grill and plans to make it again for another holiday. Would love to try it but I'll never make it just for myself so hope I get to try it when someone makes it for me!!

pegg

Re: REC & PIC: Bacon Explosion

kaly_ab — Sat, 27 Jun 2009 18:09:16 GMT

Looks great! I have been contemplating on making this for a while now.....perhpas one of these days!

REC & PIC: Bacon Explosion Step By Step Photos

onesassy — Sat, 27 Jun 2009 18:06:39 GMT

Bacon Explosion

Recipe from BBQ Addicts

Photos by me

Cooking Time: 2-3 hours depending on type of grill

This was really easy to assemble! We used our grill to make this which I think would be the best way but the directions say you can use the oven.

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed (I used the sausage already ground and not links)
3 tablespoons barbecue rub
3/4 cup barbecue sauce (We used more on the outside once it was done)

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.

Yield: 10 or more servings.

Kathy