The Bacon Explosion: As awesome as it sounds

First, a layer of bacon.

First, a layer of bacon.

Years ago, I came across something called the Bacon Explosion on the Internet. It was one of those things that sounded so completely over the top, it had to be wonderful: A layer of bacon and a layer of sausage topped with — naturally — more bacon. Roll it up, smoke it for a few hours, then feel your arteries start to harden.

Interlaced to make a tight weave.

Interlaced to make a tight weave.

Every once in a while, I’d talk about actually making it, but I didn’t think it would ever happen. But this weekend, a friend was coming into town to help with drywall, and we started talking about actually making one.

We decided it to do it.

Sprinkled with spices.

Sprinkled with spices.

I bought two pounds of thick-cut bacon and two pounds of spicy sausage from Fresh Market, along with a bag of hickory chips.

The night he got in, I laid out five strips of the bacon, then weaved more strips to create the first layer. The recipe called for a barbecue rub, but I didn’t have one. We improvised and sprinkled cayenne, paprika and chipotle powder over the bacon.

Then, a layer of sausage.

Then, a layer of sausage.

The sausage went on top of that, along with more spices. My wife fried up the rest of the bacon. When it was good and crunchy, we crumbled it up and layered that on top of the sausage. I mixed up a spicy barbecue sauce with some Wild Turkey barbecue sauce, and poured that over the top.

Sprinkled with spices and crispy bacon.

Add spices and crispy bacon.

Then, I separated the sausage from the bacon weave and rolled it up tightly.

Next, I rolled the sausage back, pulling the weave up around it.

Roll up the sausage.

Roll up the sausage.

More spices went on the completed roll, and we wrapped it up in foil and put it in the refrigerator for the next day.

Roll up the weave.

Roll up the weave.

The next day, we fired up one burner on the grill. My friend divied up the hickory chips, which we’d soaked early, into foil packets. We put those over the burner and waited for them to start smoking. When they did, we put the Bacon Explosion on, and went back to the drywalling.

Make sure the weave is tight.

Make sure the weave is tight.

A couple hours later, we checked on it. It was cooking slow. I checked the internal temperature, and it wasn’t even up to body temperature yet. I turned the burner up a bit, and we went back to the basement.

Smoke for three hours or so.

Smoke for three hours or so.

An hour or so later, we were done drywalling for the day. The Bacon Explosion was just up to body temperature, and it was closing in on dinner time. We turned on another burner and put the Bacon Explosion in the warming rack so the bottom wouldn’t burn. But fat was dripping, and when I looked out a few minutes later, flames were shooting out the grill.

Glaze with barbecue sauce and honey.

Glaze with barbecue sauce and honey.

“Water,” I said to my wife. “I need water.” She brought me a pan full of water, and I got the flames extinguished. We kept a very close eye on it from there on out, and put some foil under the roll to keep the drippings from catching fire again. In the meantime, we put some biscuits in the oven.

Cut into half-inch rounds.

Cut into half-inch rounds.

Finally, the Bacon Explosion was up to a safe 165 degrees. We took it off the grill and glazed it with the rest of the spicy sauce, mixed with some honey. We packed everything up and went over to my brother- and sister-in-law’s new house.

Serve on a biscuit, with some salad to make you feel like you're eating healthy.

Serve on a biscuit, with some salad to make you feel like you’re eating healthy.

We cut half-inch rounds and put them on the biscuits to make a sandwich. My wife had made a couple of different salads to give us a small illusion of healthy eating.

So, how was it? It was every bit as good as I imagined it would be. It was salty and spicy and delicious.

I’ll probably never make one again. But it was a food experience I’m glad I had at least once.

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