Bacon explosion


Bacon explosion
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. bacon
  • 1-2lbs. pork sausage (I just used 1 pound)
  • Fighting Cock Barbecue Sauce (or your favourite barbecue sauce)
  • Dizzy Dust seasoning (or your favourite rub/seasoning, keeping in mind you don’t need any extra salt)
  • Optional: 4 ounces of your favourite cheese
  1. Cook one pound of bacon, set aside and let cool.
  2. Crumble or cut up this bacon and keep it handy for later use.
  3. Preheat barbecue to 250 F, setting for indirect heat. Place drip pan underneath cooking area.
  4. Place one piece of tinfoil on a flat surface. It should be only slightly longer than it is wide.
  5. Lay strips of bacon down on the tinfoil, all facing the same direction. You can probably get between five and seven pieces side by side. An odd number works the best.
  6. Weave a like amount of bacon at right angles to what you have in place. Start by folding every second piece of bacon on top of itself and placing a piece of bacon at the end you just pulled the bacon from. Replace the folded bacon. Now flip back the pieces on the bottom you didn’t flip last time, only from the opposite end. Add next piece of right-angled bacon. Finish weave by flipping alternating pieces until you are done.
  7. Sprinkle on some of your favourite seasoning.
  8. Grab sausage meat and shape to about the size of your bacon weave.
  9. Place it on top and spread it out.
  10. Put the crumbled up cooked bacon on top of the sausage meat.
  11. Drizzle with barbecue sauce.
  12. Add shredded cheese, if you so desire.
  13. Gently grab one end of the bacon weave and slowly start rolling it up, much like sushi. Be sure to keep it as tight as you can.
  14. When sausage meat is rolled up, pinch off the joined ends to minimize leakage from the middle of the explosion.
  15. Finish rolling the weave. The tinfoil can be a help here, as you will wrap your creation in it for transporting it to the grill anyway.
  16. Place bacon explosion on the grill, removing from the tinfoil.
  17. Cook at 250-275 F until internal temperature reaches 165 F.
  18. Remove from grill, wait five minutes to let it set, then slice it and serve, either on a bun like a burger, or as a slice of meatloaf with your favourite side dishes.
  19. Relax and slip into a meat coma.

bacon wrapped sausage