Bacon, bacon, and more bacon … kaboom!

baconexplosion1web

I recently caved into curiosity and cooked “Bacon Explosion” on the barbecue, after a friend sent me this video link.

We weren’t disappointed, but I have some tweaking to do on this tasty number.
Creating this dish is very easy. But in the future, I’m going to get a larger roll of tin foil, as the traditional size was too small to contain the original recipe.

That recipe called for two pounds of bacon and two pounds of sausage meat. I tried to follow it, but, aside from my heart almost stopping at the sight of all that meat, I had to make a few adjustments.

We cooked a full pound of bacon in advance. That’s the “stuffing.”

As I had the Big Green Egg barbecue heating up for a slow, indirect cook, I prepped the rest of the meat. It involves weaving a pound of bacon together. I went about seven strips long and at least six wide, but ran out of foil space. I didn’t use an entire pound of bacon here. The weave was full in both directions too, so to add to it would have been difficult, but something on which I will have to experiment.

baconweaveOnto the weave went a sprinkling of seasonings. You don’t need to add anything with salt in it, as the bacon and sausage meat have more than enough for this dish.

On top of that went the sausage. But after cutting open one tube of the stuff and flattening it out, I could not justify adding a second pound of it. That would have been extreme meat overload. As I had to add the crumbled bacon to the middle, there just wasn’t room for the extra sausage meat. No way the weave would have folded up.

As it was, when I added the cooked bacon and a little barbecue sauce to the middle, it was hard enough to close this sucker up. I used the tin foil to help with the rolling process, and there was no way to close off where one side met the other. Maybe next time I’d use some butcher’s string.
I left the weave in the tin foil and placed it on the grill, with a drip pan underneath.

The problem was the pan wasn’t as wide as the bacon/sausage log, so I slid it over to catch the drippings on one side. The other dripped out onto the indirect cooking plate and sizzled away as it cooked.

We were stuck outside sitting near the barbecue, smelling such succulence as it cooked for more than two hours at between 250 F and 300 F (it started hotter, as I’d stoked up the coals too much).

This is where some people thing charcoal cooking is too time consuming. They think it takes forever to heat up the barbecue and too long to cook. But we had the barbecue actually too hot in no time, the problem being my inattentiveness as I was sitting right there, but scrolling through social media on my cell phone. Oops.

As for the cooking time, it’s really just like using a crockpot, except outdoors. Plus, much of the fat from the meat drips off.

We four adults spent a nice time chatting and laughing away the afternoon, nibbling on some shrimp that was heated up on the barbecue right beside the main dish.

When the internal temperature topped 165 F, I pulled the bacon explosion off the heat. We sliced it vertically and put it on buns. We didn’t even add condiments.
It was delicious! But heavy! That’s a lot of meat.
As good as it was, I will tweak things next time around.
For the record, we did have salad too, but had to save that for a little later.
I must say, the bacon explosion shouldn’t be an every-week kind of meal, considering the fat content that’s in this sucker. But every once in a while, why not treat yourself and friends to a little (OK, a lot) of bacon explosion?

For the recipe, click here.