Somebody has perfected the Bacon and Cheese roll by adding a BBQ twist! This beautiful baby is the Bacon Explosion, perhaps the most fantastic creation this side of bacon. Hit the jump for how it’s made.
Similar to the Bacon and Cheese roll, weave your bacon blanket; however this time you’ll be adding your favorite BBQ rub to the bacon, followed by a layer of sausage. Finally you’ll be adding even more bacon (crumbled), and then finally BBQ sauce before rolling your log.
Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 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. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
That thing looks amazing. It’s my new must have food of ’09.