Bacon has its place in a barbecue pit, I just discovered.
A PR person mentioned this in a press release and I had to check it out. It’s called “Bacon explosion” and from the looks of it, has to taste awesome. If you have the patience to try this, let me know. See photos and details at www.bbqaddicts.com/blog/recipes/bacon-explosion.
Here’s the recipe.
2 pounds thick cut bacon, wide slices
2 pounds Italian sausage
1 jar of your favorite barbecue sauce
1 jar of your favorite barbecue rub
First, you’ll need to create a 5-by-5 bacon weave. If the strips you’re using aren’t very wide, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue seasoning on top of your bacon weave.
Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage.
Next up is bacon layer number two. Fry the remaining bacon slices and crumble into bite size pieces.
Take your favorite barbecue sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning.
Now, very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the cooked bacon inside.
Now, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward.
Sprinkle more barbecue seasoning on the outside of the bacon weave. Cook the “Bacon explosion” at 225 degrees in a constant cloud of hickory smoke until your meat thermometer reads 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. (About 2 1/2 hours.)
When fully cooked, glaze the meat. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your meat a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the “Bacon explosion” into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.