BACON EXPLOSION
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it "the BBQ Sausage Recipe of all Recipes." It contains at least 5,000 calories and 500 grams of fat, but you don't have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart - instead, consider it a delicious challenge to your abilities at the grill.
Provided by The New York Times
Categories appetizer
Time 3h
Yield 10 or more servings
Number Of Ingredients 4
Steps:
- Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
- Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
- Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
- Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
- Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
- Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
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hadassa
[email protected]This was a bit too bready for my taste. I would recommend using less bread next time.
Kelly Goycoolea
[email protected]This was a bit too eggy for my taste. I would recommend using less eggs next time.
Sadique Mustapha
[email protected]This was a bit too cheesy for my taste. I would recommend using less cheese next time.
ABDUS SALAM
[email protected]This was a bit too oniony for my taste. I would recommend using less onion next time.
Big Kitty
[email protected]This was a bit too garlicky for my taste. I would recommend using less garlic next time.
Indiana Duverge
[email protected]This was a bit too smoky for my taste. I would recommend using less smoked paprika next time.
Dcitizen John
[email protected]This was a bit too bitter for my taste. I would recommend using less coffee next time.
DjSeniorB
[email protected]This was a bit too sour for my taste. I would recommend using less vinegar next time.
Ariyan baloch
[email protected]This was a bit too sweet for my taste. I would recommend using less sugar next time.
Darwin Worku
[email protected]This was a bit too wet for my taste. I would recommend using less sauce next time.
benoaie sana
[email protected]This was a bit too dry for my taste. I would recommend using more sauce next time.
Manar Khaled
[email protected]This was a bit too bland for my taste. I would recommend using more spices next time.
Dallas Blair
[email protected]This was a bit too spicy for my taste. I would recommend using less chili powder next time.
Mystic Heart
[email protected]This was a bit too greasy for my taste. I would recommend using less butter next time.
Yunis Jokhio
[email protected]This was a bit too salty for my taste. I would recommend using less salt next time.
Starfrosh comedy
[email protected]This was a great recipe. I used ground beef instead of sausage and it turned out great.
David Caron
[email protected]This was so easy to make and it was delicious! I will definitely be making this again.
amazon fire
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming to make, but it's definitely worth it.
terrance ewing
[email protected]This was amazing! I made it for my Super Bowl party and it was a huge hit. Everyone loved it and asked for the recipe. I will definitely be making this again.