for the superbowl, i made a bacon explosion. this was an experience i felt like i should share with POG. Warning: this is not for vegetarians or those who get squeamish about high fat foods.
Saturday: I go to the grocery store and grab 2 pounds of thick cut bacon and 2 of sausage. I went with a sweet italian sausage hoping that would cut against the overwhelming saltiness of this monster. There was another guy there grabbing the same thing. I asked him, "Bacon explosion?" he nodded and agreed. I think we shared a moment.
Sunday morning, time to start this monster.
First step is to take your bacon and lay out a nice lattice. The recipes say 5x5, but the bacon I had layed out at 6x6 so I went with it.
Next, you rub this with a bbq rub. I got a bit more here than I wanted, but there are like 5 other parts where you are supposed to add a bbq rub, so I just figured I'd cut back at one of those.
The next step is to lay down the sausage meat in a nice even layer going to all the edges.
I seem to have forgotten to take pictures of the next step. In this one you take all your remaining bacon and cook it to whatever consistency you like it. Then you crumble it all across the sausage. This should cover the whole thing. You then drizzle on your bbq sauce and add more of your bbq rub. I regret not having a picture, but such is life. You can see some cooked bacon at the back of the sausage picture.
After that, you start at an edge and roll up your sausage, but not the bacon lattice. Get as tight a roll as possible and squeeze out all air pockets. Once its done, seal up the seam and both ends to lock in all your bacon-y goodness.
Aftr this, you wrap your lattice around the sausage and place it on your baking tray with the seam on the underside. The wax paper here was because I was transporting this to another location for the superbowl. Also, you can add more bbq rub. I went pretty light.
Ideally you can put this into a smoker, which will give you some nice color. Lacking one, I had to cook mine in an oven. You want to cook it at 225 degrees, until the internal temperature is 165. This translates to about 1 hour per inch of thickness. It should come out looking like this:
When it comes out, take a pastry brush and paint it with a sugar based bbq sauce. You can use the same one as before but if its a vinegar based one it won't work here. It will create a nice, sweet glaze on your bacon explosion while you let it stand for a couple of minutes.
And it doesn't show up well in the last image, but if you got your rolling of the sausage right, you should get a nice swirl of crispy bacon through the middle as in this shot.
This beast pretty much put my entire superbowl party into a meat coma. It went from rowdy to dead in about 15 minutes after we started serving this. It is just as delicous as it looks and sounds.
In total it took about an hour of prep time and 2.5 hours of cook time.
I'm not sure my arteries can take eating another of these, but everyone has to try one at least once.