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The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes.  Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys.  Behold, BACON EXPLOSION!!!  Here’s what you’ll need…

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite BBQ Sauce
1 jar of your favorite BBQ Rub

The Original Bacon Explosion

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave.  If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern.  Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

Bacon Weave

The next step is to add some BBQ Seasoning on top of your bacon weave.  Being the BBQ Addict that I am, I whipped up a batch of our Burnt Finger BBQ pork rub for this special occasion.  Seeing as not everyone has the time, nor the expertise, to create a tasty rub of their own, I would recommend trying Plowboys Yardbird, Cowtown Sweet Spot, Three Little Pigs Touch of Cherry, or Smokin’ Guns Sweet Heat.

Seasoned Bacon Weave

Now that you’re 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, so just pick out one you like.  I chose to go with a mild sausage, but spicy would work just the same.  If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two.  Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack).  If you like soft bacon, make it soft.  If you like crunchy bacon, make it crunchy.  If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off.  These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way.  Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet.  Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.  (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling.  But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble.  This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a BBQ recipe, we need to add another layer of BBQ flavor.  Take your favorite sauce and drizzle it all over the top of the bacon pieces.  Personally, I prefer to use our own Burnt Finger BBQ Smokey Kansas City sauce, but if you’re torn on what brand to use I recommend EAT Barbecue’s The Next Big Thing, Three Little Pigs Competition Sauce, or Plowboys Sweet 180.  Once you’ve sauced the bacon, sprinkle on some more of the BBQ Seasoning you used on the bacon weave.

Now comes the fun part.  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 bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item.  To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave.  Make sure it sits with the seam facing downward to help keep it all sealed up.

Rolled Bacon Weave

Sprinkle some BBQ Rub 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 the meat reaches an internal temperature 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.


Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors.  Remember that barbecue sauce we used for inner flavor?  We’ll be using that same sauce to glaze the cooked bacon weave.  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 fatty 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.  Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.  You’ll reach pork Nirvana in no time flat!

Be sure to send us stories and photos of your Bacon Explosion experience.  Who knows, you may see your ugly mug on BBQ Addicts!!!

For a Print version: Print with pictures or Print plain text

The Original Bacon Explosion

Click Here To Buy!

If you are a restaurant and want to serve the Bacon Explosion, let us know! (The Bacon Explosion is trademarked – If you want to sell it, you must contact us first!) Contact Us

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Discussion

  1. My heart skipped a beat (mostly in anticipation of the impending angioplasty).

  2. Aaron says:

    They should make drive-through angioplasty, it would make this much easier :)

  3. IFChris says:

    This is what heaven looks like, isn’t it?

  4. Jason says:

    Alright this is going on Digg.

  5. Todd Mintz says:

    How much Crestor do you take each day :.)

  6. Aaron says:

    @Jason

    Already there

    Digg Link

  7. Scott Orth says:

    Uh, wow! That. Is. Incredible! Can’t wait to try this out.

  8. Jason says:

    @Scott – Just a warning….the first Bacon Exlposion leads to many more!!!! Let us know how it turns out.

  9. Jason says:

    @Bloggeries – …from love or blockage?

  10. Pam says:

    Is it legal to marry food?

  11. Aaron says:

    Marriages to any bacon or pork product is legal in at least all states that don’t end in “ZZ”, even California ;)

  12. Jessie says:

    Whoa! You deserve some kind of medal or royal commendation for this. Well done!!

    +Jessie
    a.k.a. The Hungry Mouse

  13. JP says:

    That actually goes so much over the top as to become unappealing.

  14. Aaron says:

    @JP

    Blasphemy! It was actually very tasty. You’re an Anti-Baconite aren’t you?

  15. Hart A Tack says:

    I am fucking discusted that you didn’t add extra bacon to the sausage meat, WTF!!
    Everybody knows bacon make thing better, the more the better!

  16. Father Mike says:

    HO, HO, HO pappy needs a stocking stuffed with pork.

  17. bbqology says:

    Now that is a lesson of love. I am going to have to give that a try.

  18. John says:

    That’s amazing! My mouth is watering.

  19. Violator99 says:

    The only things missing from this masterpiece is shredded cheeze in the middle and ranch dressing for dipping purposes. Other than that it’s perfect.

  20. [...] http://blog.bbqaddicts.com/recipes/bacon-explosion/ Before the flames addthis_url = ‘http%3A%2F%2Fwww.johnarroyo.com%2F20081223%2Fthe-bacon-explosion-erupts%2F+’; addthis_title = ‘The+Bacon+Explosion+Erupts’; addthis_pub = ‘djfingers’; Tags: bacon, bbq, food, goodness You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. [...]

  21. BJR says:

    Bacon should be its own food group.

  22. HC says:

    *drool* Perfect for X-MAS Dinner! *drool*

  23. MCH says:

    did I say I’d start my diet after Christmas? I meant after New Years! (That gives me this weekend to coat my arteries with this)!

  24. Terrible Tom says:

    Very nice. I will have to try this myself. So long as I eat a small portion along with a pound of salad I should be OK.

  25. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ BlogDouble up on the lipitor and have a bite. [...]

  26. armorer243 says:

    I had some trouble with the 2lbs of sausage on a 5×5 square. Seems to be too much on a small space and I couldn’t get it rolled up. I made 2 versions that works equally well. First was the 5×5 but I only used .5lbs of sausage. Worked great. Second version was 2lbs bacon, 2 lbs sausage on a 10×10 square. Worked good too. Not quite as bacon-y as the smaller version, but still good. Also, on the second version I added 1lb of shredded sharp cheddar cheese. Excellent improvement!

    Great recipe!!!!!

  27. Obbop says:

    I am so gonna’ cook up a few dozen of those things and take to the box-social at the mosque this coming Saturday afternoon.

    I’m courtin’ Betty-Lou and I just know I’ll earn big-time points with her and the congregation.

    http://obbop.wordpress.com/

  28. Jason says:

    @armorer243 The size of the square depends on the width of your bacon. I was using some pretty hefty slices, so they may have covered more surface area than yours. Glad to hear the recipe treated you well!

    PS. Cheese makes anything better!!!

  29. Phil E. Drifter says:

    Wow. Just…wow.

  30. Foodaholic says:

    That looks amazingly fulfilling, but I would definitely not be brave enough to eat it without bread. =)

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  32. snobbychef says:

    wow yeah, over the top.
    it’s kind of like having a plate full of frosting and no cake. the frosting is the best part, who needs cake? or how about a bowl full of melted cheese? a warm glass of hollandaise sauce? or why don’t you just gnaw on a stick of butter? that’s rich too. yummy!
    obviously butter is best served by itself. but I guess if you have to you could put it on a biscuit or something.

  33. Hey would you be able to do this in a traditional oven? I’m sure it wouldn’t be quite as tasty, but with that much deliciousness I’ll live. Let me know, thanks.

  34. kk says:

    wow, wrapped heart attack

  35. Kham Tran says:

    It’ll probably take 10 years off my life but I love it.

  36. Tony says:

    Looks amazing, but I think I would have to spend the next week living on Oatmeal and drinking water to try and flush the salt and fat out of my system.

  37. bryon shaffer says:

    loveit

  38. Marc says:

    You sir, are going to Hell! This is the most pork-tacular creation I have ever witnessed. My wife is going to be furious when I make this. Thanks!

  39. han says:

    can this be baked at 225 (250?) degrees instead of barbecued? (my grilling skills aren’t accurate enough to measure fire at 225)

  40. Jason says:

    @han Yes, this can be cooked in an oven. Just make sure it cooks to an internal temp of 165. You will loose all of the delicious smokey flavor that truely makes this dish complete, but then again…it’s still bacon and sausage, so you can’t go wrong!!!

  41. Jeff says:

    You could then slice it into patties and place it between two grilled cheese sandwiches, each having yet another layer of bacon within the cheese – sort of like a fatty melt.

  42. Uncle B says:

    This much meat can supply flavor to a lot of rice, corn, oatmeal, or potatoes.You are not even saving the drippings for cookies! In the post – (GRD) great republican depression times, when all foods are scarce, and gall bladder operations are priced out of reach by the Uber-Class, Ultra rich, who, by the way, don’t eat cheap greasy foods, we will look back on recipes like these and see the wrongness of our ways! we will be as thin as the Asian hoards of workers who drove us to this poverty, but we will be thin and healthy! In the mean time, as the clouds of darkness gather overhead and the dark curtain of un and under employment closes over us, – Chow Down !

  43. Joshua D says:

    Four day weekend + Bacon Explosion = Bliss. The house will be smelling of swine for days; no need for that pine-scented potpourri junk now!

  44. Headless Blogger says:

    How about some credit to the source of your inspiration?

  45. Gordon Wagner says:

    You guys need help. Seriously.

  46. Zen says:

    I am in love with the pork!

  47. boot32pas says:

    Doug Larson
    Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

    from:http://quotescollection.org/quote.php?aid=8294

  48. Disc Jockey says:

    Send one piece to Macedonia, please! ;)

  49. mastercoder ferrari says:

    I printed it out and put it up on my shrine. Everytime I walk by I get this ginormous boner.

  50. Jim says:

    I’m thinking just slice a loaf of French bread like a hot dog roll, and stick the whole bacon/sausage roll in as-is. Add cheese and condom mints, and you’re good to go!

  51. Jason says:

    @Jim I like the way you think, but I’m not sure “condom mints” will make anything taste better!!!

  52. [...] last bacon post for the day. A bbq bacon sausage. You just have to click the link to understand how it all works. It’s glorious. And [...]

  53. [...] Via Neatorama I ended up viewing this recipe: [...]

  54. ac says:

    This is glorious. This is disgusting.

  55. Sam says:

    Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!

  56. Jazzy says:

    OMG, that looks so freakin good.

  57. Aaron says:

    @Headless Blogger

    Actually didn’t see that, came up with it pretty much independently. Like the poblano chile idea though, would add a bit extra flavor. Gotta say it was some good eatin though.

  58. Headless Blogger says:

    Aaron – Just messing with you.

    Great minds!

    HB

  59. Andrew says:

    Tremendous… I think I’ll have to make up a few of these for our Superbowl party.

  60. Drooling Baconier says:

    Maybe you could concoct a miniature version. Perfect for a hoagie bun.

  61. thelegendary1 says:

    Someone give whoever invented this a Nobel Prize lol

  62. bacon forever says:

    i saw this bacon weave a couple weeks ago and did my own version.

    baked the bacon weave then filled with scrambled eggs and cheese and rolled it up. It was awesome.

    the addition of sausage sounds awesome, it takes manhood to a whole new level.

  63. Jason A. says:

    if its served in a reasonable portion, 2 x 2-4 mm slices, i assume that it would not be much worse than a side of sausage alone…if you make a burger out of it you’ll be in trouble soon enough!

  64. Nate DiNiro says:

    Wow, just… Wow! Now I think I know what I might make for Master Bacon. I’m actually a big believer in “Bacon Textiles” as I’ve taken to call it. This was made with a simple striping, but I’ll try a bacon textile next time!

  65. Garry Jenkins says:

    Velveeta or CheezWiz in the middle – OM NOM NOM NOM.

  66. New says:

    This is actually the only food that looks nastier on the way in than on the way out.

  67. PorkLover says:

    Dude,
    I couldnt stop laughing about “burning the bacon to hell until the smoke detectors go off.”
    I thought that everybody ate their bacon burnt to shit until the smoke detectors went off.
    I am so making this with the whole thing burnt to ash until the fire department shows up for some of this good pork tastiness.
    -Porky

  68. gotta love moderation says:

    wow.

    Wow.

    that thing is the epitome of gluttony. maybe try a salad wrap next time, your fingers won’t smell like total slob afterwards.

  69. Romeo says:

    Looks like good eating to me and the perfect dinner idea!

  70. Jason says:

    @Nate DiNiro

    How about we one up you and be the honorary guests of Master Bacon!!!!

  71. Nate DiNiro says:

    You’d be very welcome at Master Bacon, especially if you were to bring enough “Bacon Explosion” to feed everyone… ;)

    If you are serious, RSVP Here, make the trip and bring the Bacon! Lord knows that I’ve been to KC on several occasions, and my favorite part of the trip is digging into some Oklahoma Joe’s BBQ! Looks like I’ll have to try your now too… ;)

    Cheers,
    @Unclenate

  72. amandrnorange says:

    holy heart attack batman!

  73. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes from BBQ Addicts – BBQ Blog (tags: food recipes 2008-12 bbq bacon) [...]

  74. Burnie says:

    Since I don’t like Italian sausage I’ll try it it with Jimmy Dean spicy sausage. Oh, and some fresh sweet corn to cleanse the palate!!! This thing will make Justin Wilson sit up in his grave…

  75. Kari says:

    *Drools*

  76. Lou says:

    This makes me feel constipated.

  77. Maury says:

    You must really like bacon. Lol.

  78. Nepjuno says:

    The god I worship, Sonny ‘Cool Breeze’ Romero, is pleased. I was contacted quite a while ago with very important information. The worlds for best things. Breasts, cheese, ninjas and BACON. You have served the world great with creation. The perfect combination of all before mention things is what is kept in the Arc of the Covenant. Until I find the daft arc, this saintly fare will do. Bravo.

  79. Postal says:

    Finally. The weapons of mass destruction have been found!

  80. Jim Whatley says:

    Bacon is, as bacon does

  81. Denise says:

    I’m a vegetarian & I stumbled upon this site & while I’ll never eat this, I can truly appreciate the concept. I wonder if I can find a tofu or protein equivalent…

  82. Aaron says:

    @Denise

    Well, we’re probably not too good cooking things that don’t have meat in them, but maybe we’ll try and figure something out for you!

  83. Michael Hoffman says:

    That is some great technique there. How does the bacon take to the second smoking? Looks really crunchy on the outside. Impressive.

    Also: What, no cheese?

    To see what I’ve been up to with my own (homemade) bacon, check out CONSUMED(I,THIS). I definitely can’t live up to your shock-and-awe approach to The Bacon Life, but I feel that we may be kindred spirits nonetheless.

  84. rrdj71 says:

    Can somebody say HEART ATTACK?!! Boy, that is a skinny persons WORST nightmare!! :)

  85. fizzo says:

    how about right after the grill, dip in a thin batter, then deep fry it!! i love fat !! afterall fat is flavor!!

  86. Jason says:

    @Michael Hoffman

    This was an homage to pork, so cheese was left out of the equation. The second smoke on the bacon worked out great. It yields a stronger flavor than standard bacon, but that’s what us BBQ Addicts love!!!

    You’re homemade bacon looks fantastic. I’d love to give it a try!!!

  87. moi says:

    bacon explosion, why you hurt so gud?

  88. cowbell says:

    It needs a little more bacon salt.

  89. gerty says:

    holy crap

  90. Michael says:

    I’m high as shit and this sounds fucking good..i just came

  91. Sam says:

    You baconed you sausage but you didn’t butter you bacon!

  92. JoAnna says:

    eep… my arteries

  93. raydal says:

    oh look! its an insta-heart attack on a plate… how appetizing!

  94. Laura says:

    I happened to stumble across this website- I definitely was not seeking it out.
    This completely disgusts me…wish you could see what I see. That was once a living being- now it’s a heart attack on a plate. Bon Appetite.

  95. Rachello says:

    Since I’m not allowed to eat foods like this anymore, I just keep visiting this recipe over and over again while chewing on some carrots and cradling myself in the fetal position.

  96. Rebecca says:

    yummy…you ARE the Bacon Master! * off to dream about sausage wrapped in bacon*

  97. Brandon says:

    A very Germanic creation. Ser gut! I anticipate the satisfaction of those decadent beasts strewn together in such a fashion! Yum!

  98. branka says:

    You surely don’t live one healthy life.

  99. Aaron says:

    @branka

    We don’t eat an entire sausage bacon roll every day.

  100. I NEED a smoker, just to make this recipe. Thank you thank you thank you

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  102. RaiderFrank says:

    For decades my favorite meal has required waking up drunk at a Marriott property and stumbling down stairs for their all you can eat breakfast. I routinely eat 3 to 5 pounds of bacon and spend the next 40 minutes reading USA Today back on my toilet (its how I roll). My friends marvel at the fact I’m not dead and still under 250 pounds. Not much under but I’m in the clubhouse at about half a stone under par (the British system tends to not make you sound so much like a/o – beast). I obviously appreciate (heavy stress on “ATE” part of that last word) any recipe that involves 2 pounds of bacon but I would like to add that in many butcher shops the thick bacon actually comes from Hog Jowls. I would invite the true bacon lovers to not overlook the possibility of buying hog Jowls (available at many grocery stores in the smoked meat area) and slicing it very thick. Let’s say 3/4 of an inch to make the wrapping of this feast much easier and the package much more sturdy. Using 3/4 inch cut hog jowls strips you could also turn this into an indoor oven backed feast. Not everyone can BBQ in the winter or at work in the breakroom for lunch. The only drawback to using bacon this thick is our public health requirement to avoid a neighborhood wide outbreak of Tricanosis. Because after all we all want live to eat more pork. I make a mean Hog Jowl casserole. It’s nothing more than hog jowls sliced and rolled up with 2 pounds of shredded cheese and sliced pepperoni inside. It great its like Pizza without all that pastry crap in the way. And baking lets a lot of the grease flow out not that its a health consideration but it does saves you from having to change your shirt after a good meal.

  103. RaiderFrank, you are a gentleman, a scholar, and a poet.

    Long live guanciale!

  104. y says:

    Sort of ironic that the bacon explosion resembles a burnt finger.

  105. Just-Hospitalized says:

    Is this site sponsored by the American Association of Heart Surgeons or something? Maybe they should let caskets.com in on the advertising for this recipe. I can’t WAIT to make this!

  106. johnny says:

    deJaDy Thanks for good post

  107. DCQTpi says:

    Dammit why can’t u master bacon and KC people live in DC for pete’s sake??? I don’t think people on a plane (or in my vehicle for that matter) would appreciate me haulin all that piggy wiggy around to portland!!! mmmm…. ok, have to go drool at my desk while staring at porky pictures now. THANKS for the awesome idea!

  108. VBCRAVEN says:

    Wow! I stumbled upon this and instantly was mesmerized…the possibilities!
    I shall make slight changes, but what a beautiful concept! (thinking the cheddar cheese option)
    For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
    I will never understand a life eating horrible food, just to make it last longer?
    Perhaps this is what was meant by heaven on Earth?

  109. [...] Bacon Explosion (an awesome variation on the above) [...]

  110. senglam says:

    wow i didn’t know bacon can look that yummmyyy drooling…

  111. Yes and no says:

    [...] Yes and No. [...]

  112. Ryan G says:

    Great. I’ll give some of these a try next summer. Thanks.

  113. Great recipes! Thanks for sharing.

  114. Cher says:

    Wow! If pork didn’t rule before, it sure does now! Great job!

  115. Scrappy says:

    The only thing it’s missing is CHEESE! :)

  116. [...] I know it’s been a long time, but I’ve been busy.  There is one thing that could have woken me from my retail season slumber, forwarded by my friend Dylan: the bacon explosion.  This work of pure genius must be seen to be appreciated in all of its artery-hardening, salivation-inducing glory.  Check it out at BBQAddicts.com. [...]

  117. sarabee says:

    I’m pretty much thoroughly disgusted right now! but I can’t look away…

  118. Harpster says:

    Now that’s an artery clogger if i ever saw one, then add cheese and you have a colostomy
    Bar-B-Que.

  119. themadaxemurderer says:

    I’ve gotta try this. I should probably visit my attorney and have my will drawn up first.

  120. [...] However, it’s very hard to accomplish that when there is a recipe for something called the Bacon Explosion on the internet.  The pictures of this glorious meat-roll are worth the click alone with the last [...]

  121. Tob says:

    Q manero… eu como isso com pão e umas fatias de queijo.

  122. PartyTime! says:

    Nice!!
    I don’t see why you need to cook it to 165 internally, that’s just ultra-well done and unnecessary. An internal temperature of 145-155 is perfectly safe! I mean I personally enjoy it a little pink especially if your using super fresh pork.

  123. Jason says:

    @PartyTime

    Feel free to cook your pork to whatever temp you prefer. 165 might be a bit high for chops or loin, but it’s plenty good for sausage. There’s more than enough fat to keep the pork moist and delicious. In fact, I’ve taken fatties much high without any problems.

  124. @UncleNate says:

    In case you’re interested, here’s a publication put out by the National Pork Board, a pork producers organization, that has some of the facts about cooking temperatures for pork. They advocate 155 F but their basic message is “140 F is safe”.

    The U.S. Code of Federal Regulations for processed pork products reflects experimental data,and requires pork to be cooked for 2 hours at 52.2 C (126 F), for 15 minutes at 55.6 C (132 F), and for 1 minute at 60 C (140 F).

    Either way, I’m sure the Bacon Explosion is delicious at whatever temperature you choose so cook it!

    Cheers,
    @UncleNate

  125. Jason says:

    @UncleNate

    Thanks for the great info!!! But I would like to point out that there is a difference between “safe” pork and properly cooked pork. Many BBQ meats (especially pork) are cooked well beyond the “safe” zone. Pork butt can be taken as high as 210 degrees and will still be quite moist. It’s just a matter of how much fat you choose to render out of the meat. The low and slow cooking process is very conducive to retaining moisture while breaking down the tough connective tissue. This is the whole reason that BBQ is so tender and delicious. Ultimately though, it all boils down a matter of personal opinion. There is no right or wrong when it comes to BBQ, and as you said before, the Bacon Explosion is delicious no matter temperature you choose. So do what best suits your taste while staying safe.

  126. Marpo says:

    i just made this and… and… and i….

    oh yes.

  127. Declan says:

    You cant beat the bacon butty i just had… real farmers bacon from the Ribble Valley in the North West of England.. itss goooooodddddd eeeeaaatttiiiiiiinnnnnnnnn.

  128. Alex says:

    It made my fat meter go BONG! But I can not look at a thing like this without thinking of what to add to make it just a little better. Grilled chopped onion & jalapeños; Diced leftover baked potatoes & shredded cheddar cheese as a last layer inside. That should make a complete clog.

  129. Speaking of additions, what about a whole pork tenderloin in the middle?

  130. Alex says:

    Wouldn’t it change the cooking time too much unless you did the loin first?

  131. Perhaps it would, slightly, but I don’t see that as an impediment, especially because you’d probably want to sear the tenderloin first. Plus, the tenderloin can stand to be cooked to a lower temp than the sausage.

  132. [...] want to try the second one but I promised myself I was going on a hard diet starting tomorrow Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]

  133. Jason "The French Grill Master" Boudreau says:

    Haven’t made this bacony blob yet but plan to very soon. I’m thinking about some fresh cilantro, halved cherry tomatoes and sharp cheddar cheese in the center mixed with the bacon to add some freshness. Bu either way, great recipe!

  134. Susan says:

    Oh my gosh, that is so much meat!!

  135. Threepwood says:

    You, sir, are a god!

  136. Kurt says:

    Looks like someone has been looking at The Smoking Meat Forum and using recipes from that site, we have been making “Fatties” (that is what we call them on the forum) for a couple years now

  137. Aaron says:

    @Kurt

    Yea, sorry I forgot you invented sausage and bacon. And fatties.

    Frankly we’ve been accused of “stealing” this recipe several times and I don’t get it. It’s just sausage wrapped in bacon, and we did it well. You and the other fourteen people that have claimed to invented it can take credit, we just take credit for making this one :)

  138. Dan says:

    “but the longer I thought about it, the more I wanted to step it up a notch”

    Nothing new here. Just looks like a regualar ole bacon fatty. Somewhat like re-inventing the wheel.
    The folks here seem to enjoy the pics though.

  139. Maravilhoso!!!!! Deve ser uma delícia… mesmo sendo uma bomba calórica e um poço de colesterol, eu como sem preconceitos!!!!
    Vou até postar essa delícia no meu blog!!

    Grande abraço!!!!!!!!!

  140. Aaron says:

    @Dan

    Yes, we’re making something that’s probably been made before, we just do it well :)

    And Jason has a wife that’s good at taking pictures!

  141. Aaron says:

    @Francesconi

    My Portuguese is a bit rusty, but I think you said something about a calorie and cholesterol bomb..? And you’re right, just don’t eat it all at once! It’s good as leftovers and we ate it for about a week. great for breakfast!

  142. ethical says:

    by eating these horrifically raised factory farmed pigs you’re filling your bodies up with cancer causing heavy metals, hormones and antibiotics and destroying the efficacy of the antibiotics your children will need to survive by creating super bugs and ruining the planet they need to survive.. have you read about the waste that a pig CAFO creates? .. You’re all disgusting and karma will get you in the end for having such a lack of ethics.

  143. Aaron says:

    @ethical

    Sorry for ending the world. I’d rather eat some tasty food before Armageddon :)

  144. Ethical,

    I generally agree with your point of view—that’s why I almost never eat factory-farmed animals—but what I don’t agree with is your preachy fun-killing rudeness. You must know from experience that no one will listen to you when you take that tone. How about you go eat some organically raised soy products and leave the rest of us to our good time?

  145. Chris says:

    Wow! Fucking Wow! I wanna sink my teeth into that fucking juicy roll of a whatyoumaycallit.

  146. Cavan says:

    The most difficult part seems to be the sausage roll. My suggestion is take a tip from sushi makers and create a rolling sheet from wax paper, butcher paper or plastic wrap. Cut a sheet that is the same size as the bacon layer. Do not cover the entire bacon layer offset the wrapping material an inch or two and then layer the sausage on top. Now you can easily pull the entire sausage layer at once and wrap it (obviously leaving the wrapping material out of the rolled sausage).

  147. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need… [...]

  148. Shawn Brown says:

    A friend sent me this link and I just knew I had to give it a try for New Years Eve. Unbelievable, Mine did not turn out as pretty as yours but the taste was amazing. We ate the leftovers w/biscuits New Years morning. Keep these great ideas coming.

  149. Mr-Sleeper-34 says:

    My heart :(

  150. Jason says:

    @Kurt @Dan

    We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it. We too have been making fatties for years and definitely acknowledge that they are commonplace within the BBQ community. In fact, I even called the Bacon Explosion a fatty a few times during the write up. I personally have never seen a bacon stuffed, bacon wrapped fatty though, so I thought it would be a fun way to pay homage to pork. I had a blast making it, documenting the process, and serving it to my family and friends. Isn’t that what BBQ is all about?

  151. Jason says:

    @Cavan

    Nice suggestion for improving the wrapping technique!!! I’ll definitely be trying that out.

  152. Jason says:

    @Shawn Brown

    I’m glad to hear that BBQ Addicts helped you ring in the New Year!!! We’d love to see pics of you guys chowing down.

  153. Aaron, você entendeu certo!
    Nada que uma salada de folhas verdes para acompanhar não ajude!!
    E uma Caipirinha de cachaça para ajudar a queimar o colesterol…
    kkkkk!!!!

  154. @R.francesconi

    I adore the idea that cachaça burns off bad cholesterol.

  155. Megan says:

    It Looks good but looks like it needs more like onions and cheese….

  156. Sick. says:

    I think I just threw up a little.

  157. Niki says:

    Any idea what the daily sodium intake on a 1/4 slice of that bad boy is?

  158. Cat says:

    i am a bacon whore…this makes me so happy!
    the bacony goodness, not so much the sausage,maybe shredded bbq chicken.
    definitely some cheese,with some horror movies , beer and good friends
    love it
    making it
    om nom nom nom

  159. [...] Re: Dinner Well this will be dinner tomorrow night: Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]

  160. Heavy G says:

    And the best thing of all, it’s KOSHER!

  161. [...] Artery cloggers Oh wow! Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]

  162. Doug Hess says:

    W O W ! This is awesome I didn’t know that such a world existed; I feel like I was raised in a convent or something (protective environment). Thanks for sharring.

  163. neptsunny says:

    Hey everyone!

    My name is Bobby and I’m new around here :) . So far this is an awesome source for information and I’ve spent a ton of time reading and browsing around. Look forward to hearing from you!

  164. Brian says:

    i may quit being a vegitarian for this

  165. Xylene2301 says:

    I like to eat this with deep fat fried, thick sliced, pure cholesterol that I get in a roll (it sort of looks like polenta). The only thing is, it makes me gassy and the farts are highly explosive!

  166. Janice says:

    This is a sure try for our next bbq adventure! Have you tried it with maple sausage? I can’t eat the italian due to some spice allergies. Also any recomendations on rubs that are peppercorn (black pepper, ect.) free?

  167. Sid says:

    Sir, you are my hero. I just…I can’t begin to-

    Will you e-marry me?

    Or at least be my bacon and bbq mentor?

  168. [...] 4, 2009 · No Comments There’s a porkstravaganza over at the BBQ Addicts blog: barbecued bacon bits wrapped in pork sausage and basket-woven bacon, [...]

  169. Aaron says:

    @Janice

    I bet Jason can come up with something allergenic free…Jason the fans need help!

  170. Annie Bimala says:

    i thnk, it is healthy or not?

  171. Euchrid the Mute says:

    Love reading comment pages. All the petty bickering and snipeing..; sure does make me grin! Can’t wait to try this thing! kinda scared though. Like the chicken idea. Maybe some pulled pork butt?

  172. Jason says:

    @Sid – I accept your bacon wrapped ring and tip a glass of 18 year single malt in your honor!!!

    @Janice – If you’re a fan of sweets, which it sounds like you might be, you should try using brown sugar and cayenne pepper (or red pepper flake) on the outside. It will melt down and form a nice crust around the Bacon Explosion. You can adjust the heat levels by the amount of pepper you add. Also, I have an uncle who is allergic to black pepper, but is able to eat white pepper without any problems. If that is the case with you, then you can make this simple substitution in just about any rub recipe.

  173. [...] 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 [...]

  174. Rocko says:

    Good thing I’m a member of Club Lipitor, because I can see devouring that bacon-wrapped sausage-bacon goodness.

    The rest of you might also want to join the Club…

  175. Heart Attack wrapped in AWESOMENESS. I am in awe, I am in love, I am in the presence of a great mind!

    To you I bow down ;-)

    Oh, and the weave was pretty too :-)

  176. [...] could kill me , but I’m gonna try it Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog __________________ art is not a [...]

  177. Janice says:

    @Jason
    Thanks I’ll try it like that. Yes, I’m a fan of the sweets! And camelized onions in the bacon fat, my addition to the bacon explosion. Unfortunately all peppercorns are out of the picture for me.
    Motto: Eat what you can and can (or freeze) what you can’t. Author unknown
    If anyone’s still having problems rolling the sausage, keep the width and try making a longer thiner piece to roll up. I recomend using wax paper underneath.

  178. [...] The bacon wrapped bbq sausage. Mmmmmmm [...]

  179. Grabmale says:

    Boom! That’s an Bacon Explosion.
    I don’t dare to make it on my BBQ next weekend. I’m bot a specialist.

  180. [...] + BBQ = Love Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog __________________ Conduct determines outcome, ignorance is vulnerability, denial is [...]

  181. This sucker is definitely on my to-do list! Thanks guys.

  182. Ben says:

    I usually roll fatties in brown sugar to add additional sweetness. May be something to try with this behemoth. Maybe put a stick of butter in the middle just to be sure I die instantly upon intake.

  183. mmm says:

    This would go well with some chocolate dipped bacon.

  184. gina's weight watcher recipes says:

    Holy Heart Attack!

  185. [...] BBQ Addicts: Bacon Explosion: The BBQ Sausage Recipe of All Recipes Serious Eats: Bacon Explosion: The Barbecue Sausage Be-All and End-All [...]

  186. Tea says:

    This would be acceptable on Atkins, right?

  187. Jason says:

    @Tea

    Aside from the sauce and rub, this bad boy is purely pork parts. I’d say it’s an Atkins dream!!!

  188. val says:

    does Emeril know about this pork fat fest????

  189. Jim says:

    just call this thing ‘the crusader’ … and send it to Palestine. :)

  190. [...] Recipe Be-All and End-All Posted by Adam Kuban, January 6, 2009 at 11:45 AM The Bacon Explosion. Photographs from BBQ Addicts The cross section above is from something the BBQ Addicts blog calls The Bacon Explosion. This [...]

  191. [...] What a week. First I start off the week with four different kinds of pig in the porktastic Magical Animal sandwich. And today, I find out what I live in a world where “Bacon Explosion” can and should exist. Check out this article for a full explanation of exactly what Bacon Explosion is and why you should … [...]

  192. Yardboy says:

    “CLEAR!”
    kachunk
    “Increasing to 300″
    “CLEAR!”
    kachunk

  193. Ryan says:

    This just looks like a heart attack waiting to happen….

  194. Eddy Cole says:

    bacon porn, FTW! now excuse me while i go light up a smoke…

  195. Michael says:

    Because I’m a half-glass-full kind of person, I choose to assume that all of the nutrition-related comments are meant as compliments to the creator of this earthly hog miracle. If I could replace my healthy, still-beating heart with a bacon explosion, I would do so.

  196. Chris G says:

    Does this come with a coupon for coronary bypass surgery?

  197. ulikabbq says:

    great twist on a fattie. I am going to try this soon.

  198. [...] Ladies and Gentlemen, I present to you the Bacon Explosion! [...]

  199. jos says:

    looks like a big turd! djeezes

  200. Rich says:

    Dayum! Just dayuuuum!

  201. Misty says:

    I don’t like sausage, so I wonder how this would work with ground beef. And cheese. It would be like a BBQ cheeseburger roll. Oh that thought excites me way too much.

  202. Mad Dog says:

    Je t’aime, faire du bruit comme le porc.

    (I love you, make the noise like the PIG.)

  203. John says:

    @ Misty

    Try using the Jimmy Dean breakfast sausage that comes in the “tube”. It is not as intense as Italian sausage but it will roll just as well (who doen’t like breakfast sausage?). I usually spread a nice layer of the stuff over a personal size frozen cheese pizza and bake it. The sausage paste spreads on nice & even and browns up beautifully.

  204. Aaron says:

    Nice tip John!

  205. [...] Baconey Can you tell I am hungry today?? Bacon Explosion: The BBQ Sausage Recipe of all Recipes Doc __________________ http://www.springtailsolutions.com Specializing in Quality Rear Cargo [...]

  206. Jason says:

    @Misty

    Ground beef would work great! In fact, with the added cheese it’s a bacon cheeseburger fatty. My only advisory is that beef dries out easier than pork. Just keep a close eye on your internal temp and you’ll be just fine.

    @John – Nice mod to the frozen pizza!!! I’ll be trying that one.

  207. yacman says:

    Do you have a vegeterian version? Vegan, maybe? Is it kosher?

    Just wondering.

  208. [...] days searching through the intertubes to find the perfect bacon receipe, we’ve stumbled upon: Bacon Wrapped With Sausage, that’s Wrapped in Bacon… then BBQ’ed.  Now all you’ll need to find is a bowl of ranch dressing & a [...]

  209. Someone says:

    In reply to:
    **********
    “For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
    I will never understand a life eating horrible food, just to make it last longer?
    Perhaps this is what was meant by heaven on Earth?”
    ***********
    Some people, believe it or not, don’t like bacon at all.

    I’m a vegetarian, who was sent the link to this recipe by a non-vegetarian friend for discussion purposes.
    I was raised in a poor southern family who cooked all the normal things, including lots of fried meats. I never liked them. The smell makes me sick.

    I am not a vegetarian for health reasons and almost never eat any soy product or tofu. I think my food tastes great as I generally make my own food at home from scratch.

    Why are you the slightest bit concerned with whether anyone else does or does not like bacon? If you like it, then eat it…but not everyone else is going to think it’s all that great.

    - Someone

  210. sid says:

    Oh yay! Could you perhaps weave me a bacon blanket as part of my trousseau? Wait, I have to provide the trousseau, don’t I? Drat.

    I have to stay away from this blog. Seriously, every time I so much as look, I crave pork products. Eesh.

  211. [...] have GOT to try this. Meet America’s answer to turostyusza.  I mean, serious Eat What You Want and Die Like a Man-type [...]

  212. Aaron says:

    @”Someone”

    My sentiments exactly…if you don’t like it, don’t eat it. However, it doesn’t make it bad. Unhealthy…? Probably. So is 90% of the food everyone eats. Might as well make it taste good.

  213. Wildcat says:

    ‘I think, therefore I don’t eat this shit.’ -anonymous

    If this isn’t attempted/assisted suicide than bleach is the new salt for your barbeque sauce. ;) I could only expect such greatness from our Southern lying states for coming up with better ways to enjoy a beer, your cousins close company, and a new way to increase obesity. Get em’ while it’s hot cowboys.(if Brokeback Mountain is your thing)

  214. Bahoosky says:

    WTF! no cheese. maybe a cheese dipping sauce

  215. bungslap says:

    Is there a light version for muslims?

  216. Jason says:

    @Wildcat

    Eating Bacon Explosion in moderation is no different than having a sausage patty and a couple slices of bacon at breakfast. Eating the whole thing in one sitting…well that’s a different story.

  217. Marc says:

    Are you saying, Jason, that this isn’t a single serving? Shoot!

  218. Jason says:

    @Marc

    I’d hate to endorse overeating or obesity, so the Bacon Explosion pictured above is offically listed as 1.25 servings.

  219. You're kidding says:

    No Cheese?

    Fail.

  220. [...] the lord!!! I’m just sayin’…. Bacon Explosion __________________ [...]

  221. YardBoy says:

    I’m pitching a tent ;^)

  222. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes "I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!!" Oh sweet jesus. (tags: bacon recipes bbq coronary ) [...]

  223. Muhammed K. says:

    I can’t believe I ate the whole thing.

  224. [...] We need to make one of these for that big meet Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  225. F Puppy says:

    That’s a spicy a meat a ball

  226. [...] Father Spoon from “Should I Drink That” recently sent me a link that I know you will enjoy. It’s about the ultimate bacon barbeque recipe called The Bacon Explosion. [...]

  227. Lora says:

    I’m going to the jewelry store and buying myself a whole lot of something!

    Then I’m going to stop at the grocery store then head home to make one of these.

    I’ll hand hubby the jewelry bill. Then I’ll lead him to the kitchen and give him a fork and a plate. (sorry, too early for a knife – the baconator may not distract him just yet!).

    Wives the world over, rejoice!!!!

    Ooops, might want to check up on his life insurance!!!

  228. Melissa says:

    This log-o-pork was worth the years it took off my life. great recipe!

  229. jbolty says:

    I plan to build a copy of this masterpiece but I think I will replace or add to the center layer some pulled pork dipped in hot wing sauce. Or shrimp.

  230. Jason says:

    @Lora – You are banned from talking with my wife.

    @Melissa – Glad you enjoyed the Explosion and survived the Fallout!!!!

  231. BillyPickle says:

    You, sir, are what every growing child and struggling man should strive to become.

    I believe that everyone needs to breed with your family exclusively as the entire world population must make sure your that culinary genius never dies off … BRAVO, good sir, BRAVO !

  232. Moma says:

    the only thing (besides cheese) that would make this better….bacon flavored sausage! I found such a thing at a local grocery store and it is WONDERFUL!!!!! Bring on the coronary!

  233. El Chucko says:

    And give me one good reason why this hasn’t been battered and deep fried…..Shame on you….

  234. VBCRAVEN says:

    Dear Someone,
    My comments were not a Nazi inspired ploy to force someone to eat food they don’t want to..it is directed to those that come to a site called bbqaddicts and read about a bacon masterpiece..and begin to preach and bitch. Eat whatever you like, just save the preaching for someone interested in your same tastes.
    It makes no sense to go to a “fan” site of anything…to talk about how stupid or wrong it is for them to be fans.
    I am so sick of people who find it necessary to direct others on diet and morality..or a combination of both.
    I happen to like Bacon, meat in general, my very hot young wife, boating, and football..I have now added this fine meal right between meat in general and my hot young wife…that being said…if you don’t like the idea, don’t eat it, and preach to someone that agrees with you. The bitching I have seen here has inspired me to make sure that all my carnivorous friends will not only see this recipe, but taste it frequently, and I am quite certain you won’t be joining us.
    Perhaps the whole baby thing excited you?

  235. Melissa says:

    seriously. as much as i am open to other peoples opinions, i can not fucking tolerate people who judge me for eating meat. I AM THE SKINNY HOTT WIFE, and i would make this for my man any fucking day. if you dont like meat, WHY THE FUCK WOULD YOU FREQUENT B_B_Q_A_D_D_I_C_T_S??? its easy to judge people when you are on a site dedicated to roasting, seasoning, killing and eating dead things. you want to criticize someone for eating meat, go bitch at some “vegetarians” who eat fish. if its dead, i will eat it. when i die, make MEEEE a fucking bacon explosion…a big fatty fat MELISSA BACON EXPLOSION. i WILL clog the arteries of people who dont know they are eatting me!!! bwahahahaha! WEAVE ME INTO A BASKET OF GREASY FATTY DEAD GOODNESS…AFTER THAT…if you are a vegetarian, maybe, just maybe, i wont judge you for being a doucher. i….am drunk. and FULL OF BACON. ahahahahahahaahahahahhaahahahhahahahaaaaaaaaaaa

  236. Melissa says:

    PS….
    you cant smoke cheese. you can…but it probably wouldnt be so good. if you want cheese, find a recipe that doesn’t cook for almost 3 hours….unless its cheeese log. which log-o-pork and log-o-cheese….oh god. you’re right. im not worthy….

  237. [...] Bacon explosion. They had me with the words “bacon weave.” [...]

  238. [...] Bacon goodness! Following on from the bacon weave is the BBQ Bacon Finger! Bacon Explosion: The BBQ Sausage Recipe of all Recipes Check out the full post, it has some good pictures of the design and cooking process. [...]

  239. Tracy says:

    Yummy!!

  240. [...] to drool Jan 10th, 2009 by Blaney’s Blarney. Get ready for the Bacon Explosion – the Barbecue Sausage Recipe of all [...]

  241. VBCRAVEN says:

    LOL…awesome Melissa! You sound hot…another thing..its a known fact that vegetarians suck in bed! No wonder you are all so cranky

  242. Jordan says:

    We decided to give this a shot ourselves. Here’s pictures from the event last night: http://www.flickr.com/photos/jhofker/sets/72157612382514350/

  243. Aaron says:

    @Jordan

    Nice work! Was it as tasty as anticipated? Glad to see some others trying it. Nice pics!

  244. Marc says:

    @ Jordan

    Love the photo of the grease!

  245. Jason says:

    @Jordan

    Fantastic recreation of Bacon Explosion!!! I hope you guys enjoyed the meats of your labor.

  246. Someone says:

    VBCRAVEN:

    For one, I am not as half as cranky as you seem to be about this. I happened to run into this site because a friend showed it to me. Said friend likes bacon but thought that this recipe was amusing in a decadent way and wanted to show it to me.

    I said nothing about Nazi’s…or your wife for that matter.

    To be fair, even for those who like bacon…that does not automatically mean they will like this recipe.

    Calmly and peacefully,

    Someone

  247. Dave says:

    You magnificent bastard.

    I read this while drinking a V8 as I’m on day 7 of my ‘Eat Better, Stupid!’(tm) diet. Honestly, you made my teeth hurt with hunger. This looks incredible. It does scream for jalapenos and onions, tho. And beer. Lots, and lots of beer. When I get down under 200lbs, I’m going to celebrate with one of these. And then, I’m going to have to get under 200lbs again.

  248. Coop says:

    Holy. Freaking. Crap. This is amazing. I have found heaven on earth, and it involves bacon! I am so buying a smoker JUST so I can make one of these. And I’m going to use Nueske’s bacon! Excuse me, I need to go collapse now from the sheer joy of the thought of this.

  249. @Dave – great idea! I think jalapenos and onions would be good.

    @Coop – Don’t get one of those dinky electric smokers. Go for the Weber Smokey Mountain.
    You won’t be sorry. I got mine from drugstore.com for $199 plus shipping. It’s tight and maintains temp well. Nueske’s bacon… yum!

  250. Seth Tompkins says:

    My friend and I made this last night and it is truly something thought of by a mad genius. I had a brainstorm to make it EVEN BETTER!!! After the Bacon Explosion is complete, cut your slabs a little thicker. Then insert a chopstick into each slab before dipping in cornmeal batter and deepfrying!!! Serve with a side of sausage gravy! Enjoy.

  251. JDM says:

    Needs butter.

  252. Dirkasaurus says:

    We made this without the BBQ sauce, and the seasonings. It was still delicious! We sliced it up, and took half the slices and lined the bottom of a 13×9 pyrex dish. Covered the whole thing with eggs, and cheese, rebaked it. It is the best breakfast casserole dish!

  253. BFS (BIG FAT SO...) says:

    i ate it all and i suffered cardiac arrest.

    the doctor told me that the big bacon explosion had nearly exploded me! HAHAHAHAHA

  254. [...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes Talk about a heart attack, but oh so good. BaconDance_small.gif __________________ [...]

  255. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes.  Of course I have plenty o… [...]

  256. [...] if the Bacon Explosion doesn’t kill you, it will only make you [...]

  257. Jeff Hoogland says:

    I’m a big eater, and it doesn’t get any bigger than this…. I think I’m going to eat my monitor!

  258. [...] New Recipe for Doophus The Bacon Explosion! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  259. Heath Joplin says:

    I made this for rone, and he said it was too much pork.

  260. MB says:

    We are going to do this camping. Some small changes planned: we will add Jalepenos and Shredded Sharp Cheese to the mix and use a deepfryer. If we survive the night, breakfast the next day will be leftover bacon explosion sitting on top of hashbrowns with a fried egg on top.

  261. Michael J says:

    Angioplasty waiting to happen!! OK so I made it this weekend and I tried to be somewhat careful of the fat content so I used Jimmy Dean lo-fat pork sausage. It turned out to be slightly dry! Long live PORK FAT!!!

  262. [...] here is another addition to my love of all things [...]

  263. Jason says:

    @Dirkasaurus – Bacon Explosion can now be eaten for every meal of the day!!!

    @MD – Jalapenos and cheese go great in a fatty! If you want to kick the heat up even more, try using spicy Italian sausage. Are you planning on beer battering it before frying?

    @Michael J – The fat is what keeps Bacon Explosion moist. Next time try cooking to a lower internal temp. That should keep the fat from rendering out of the meat (unless that’s what you want).

  264. Aaron says:

    I’m liking all the variations people are coming up with here, especially some of the breakfast things. I’d like to try out some bacon explosion fried egg casserole!

  265. leni says:

    What a creation, this will be the hit at the superbowl party and tailgates next summer.
    How about eating it like sushi and dipping it in melted garlic butter?

  266. [...] the chicken is dead <Stingray> Oh, and since Breda wasn’t here for this link earlier: http://blog.bbqaddicts.com/recipes/bacon-explosion/ <JayG> She KILLED it! <TD> chicken necro-rape <pdb> that doesn’t mean [...]

  267. Gadgetrain says:

    Can Somebody Get The EMTs Please? Bacon Explosion Will Steamroll Your Heart Into Oblivion…

    Just by looking at those pictures will give you massive artery failure. But who cares? What’s life without this?Or this?……

  268. TestECull says:

    OM NOM NOM

  269. DumbBastid says:

    This was the main dish for our tailgate party in Pittsburgh for the Divisional Playoff game yesterday. BTW – the Steelers were triumphant and my wager was paid off with a bottle of Johnny Walker Green label – but I degress…)
    I loved this recipe but I opted for bit of a twist – 4 lbs. of bacon and 4lbs. of pork/venison sausage.
    In case you are concerned that my arteries were deprived – I decided to smoke Camel non-filters for the 3.5 hours while this heavenly beast was smoldering in the smoker.
    I must say, the Burnt Finger BBQ sauce was one of the best sauces that I had ever tasted – the rub I used was my own – and included a combination of homegrown scotch bonnet peppers and crushed red pepper. The sweet smoky flavor of the sauce and honey really complimented this arterial cork and with nearly 2 lbs. of leftovers, I plan on trying the deep-fried suggestion described earlier and perhaps I will use a hush puppy/beer batter… Kudos to the visionary who, like myself, obviously looks forward to our next coronary.

  270. DumbBastid says:

    Forgot to add – I had a bit of trouble rolling this 4 pound monster so for an extra tight roll, I used a commercial sushi roll mat (bamboo weaved with string) lined with a couple of layers of plastic wrap to avoid cross contamination…

  271. Fexie says:

    So… what was that about an obesity epidemic?

  272. Jason says:

    @DumbBastid – I hold Bacon Explosion soley responsible for the Steeler victory. I also expect you to be at Arrowhead Stadium next year if your team comes to town. The game might not be good, but the tailgate will be LEGENDARY!!!!

  273. LarryG says:

    My buddy Danny made 2 for the Giant Eagle playoff game. …..he used his own brand of rub and his home made bacon apple onion BBQ sauce.

    He also renamed it ” The Bacon Love Monster”

    see photos

  274. [...] an incredible heart-attack inducing BBQ bacon recipe that Lee over at Digital Nicotine linked to. It’s a step by step recipe with photos included. [...]

  275. [...] Click Here for the “Bacon Explosion Sausage” recipe. [...]

  276. PorkGasmo says:

    Bacon Explosion?

    It should be “Bacon SEXplosion”…

    I just had a Porkgasm.

  277. Jason says:

    @LarryG – Nice work. I just ate lunch, but now I’m hungry again!!!

  278. ishy says:

    that’s a whole lotta piggy

  279. Michael J says:

    Jason – Thanks for the tip on the use of sausage with the pork fat. I used the ” Big Green Egg ” BBQ/smoker. It does have a tendency to cook slightly hot. I cried when my Chargers lost to the Steelers and maybe I wasn’t paying enough attention to this creation. I think I will make this next time Southern California style and roll the center with a prosciutto/asparagus/jalepeno combo. Lots of good ideas from the people on this site. Gotta try ‘em all!!

  280. [...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  281. Jason says:

    @Michael J – Big Green Eggs are very versatile cookers. You get a smoker, grill, and outdoor oven all in one package. But in order to use it to it’s full potential, you’ll want to have good control of your fire. In my experience, even a millimeters difference in the vent openings can make a big difference with the Egg. Next time you fire that bad boy up, pay close attention to your settings and how it effects your temp. You may even try measuring the openings and keeping a log of your results for future reference. Once you get your temps under control, you’ll notice a sizable difference in the quality of meat you produce.

  282. amanda says:

    the cross-section view is what your arteries look like after eating this

  283. J.R. says:

    A buddy told me about this at a new years party and he remembered to send me the link when he sobered up a few days later. I started a thread about this here…
    http://www.forabodiesonly.com/mopar/showthread.php?t=51088

    …and one of the guys made it and posted some pics on page 3. I have been waiting for the snow to melt and the weather to clear up around here before I dive in!

  284. [...] Although, I hear now that this is when your metabolism starts to slow down and the unhealthy effects of food can hit you.  This means  that I am no longer invincible to what happens when I would eat something like this. [...]

  285. Donovan says:

    Great recipe but what a waste of time and smoke. to make the recipe simpler and better, make the sausage roll separatly on a sheet of plastic wrap and roll very tight (like a sushi roll) and then wrap in the bacon weave. Microwave for about 3 minutes per pound to an internal temp of 140F before smoking. finish as directed but only smoke for about 30 minutes or until browned.

  286. Aaron says:

    Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor. That generally defeats the purpose.

    This requires patience and some attention. It’s not McDonald’s.

  287. Jason says:

    @JR An open face Bacon Explosion!!! No matter what it looks like, it’s still delicious.

    @Donovan Microwave + Meat = FAIL

  288. JD Cowles says:

    Wow, looks amazing! Now just add a little hot sauce . . .

  289. That is truly amazing! Pork lovers unite! Now is the time!

  290. That right there is all man, only real men can eat that. But really and truly, it is a heart attack in a plate. Only the brave should even attempt to try and eat this.

  291. David says:

    just had a heart attack watching it

  292. peter says:

    Halleluja! Halleluja!Halleeeelllluuujaaaa!

  293. Gunner réh says:

    Skals betaband salutes the mighty heart attack!!

  294. Heywood Jablowme says:

    i don’t know whether to eat it or smear it around inside my aorta. i could see whipping one up with, say, a bratwurst stuffed inside and feeding it to a large crowd of carnivores. It would make for a real steatoganza.

  295. I think I’m in love!

  296. leslie says:

    Atkins would approve! lol!!

  297. Bob says:

    . . . and then add jalapenos and shredded sharp cheddar before you roll up the sausage . . .

  298. [...] sorry, but this looks delicious: Bacon Explosion: The BBQ Sausage Recipe of all Recipes I’ve got to try [...]

  299. MiniChef says:

    Holy Shit! I need to go and take a cold shower

  300. Snapped Shot says:

    Where’s My Tums….?…

    As I am one who is in the know, and I have certain contacts within the military industrial complex….

    I present you with the latest weapon on the war against Islamic Terror.

    If we can mass produce these and carpet bomb them en-mass from B-2′s…

  301. Alexis says:

    I think i’ll kill myself with that! I think i’ll record a video of everything i did to make that suicide Roll. I’ll let you know when it’s over. It may take a while cause it’s winter and we never use our charcoil in winter. But anyways i’ll try to convince my father to buy every ingredients and i’ll try to make it in the oven, even though i don’t know how to see internal temperature… see ya!

  302. Spongebobross says:

    I wish I could quit you, bacon.

    Somebody should send a couple of these to Randy Taylor and his family.

    http://consumerist.com/consumer/audio/devoted-customer-upset-jimmy-dean-downsized-sausage-16oz-to-12oz-but-charges-same-price-322223.php

  303. [...] for the bacon lovers Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 9 out of 10 voices in my head say I should have stayed home and cleaned my guns [...]

  304. [...] Here’s a recipe for bacon wrapped sausage roll thing.  Just typing this I think  that I’m going to have to go to they gym or take some digitalis or something. [...]

  305. [...] But OH MY GOD does this look and sound incredible If any tries this, please post a report! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Did I say that [...]

  306. butch81385 says:

    I made a Fiery Explosion which included hot sausage, Stubbs spicy bbq sauce, and some mozzarella cheese…. It was/is incredible….

  307. Lela says:

    Today (1-19-09) I made the Bacon Explosion. WOW! First of all, the Italian sausage available here (South Texas mid-coast area) was so bland. I used half hot and half regular. It was fun to make but the taste was missing. My guess is, it was the Italian sausage. Next time I’ll use Owens Hot sausage. Makes an impressive presentation though.

  308. PAT says:

    Perfect for the Aikin Diet (no carbs if not in rub or sauce). Since I’m now on that diet, there’s a BARBECUE EXPLOSION in the making as I write !

  309. fortheloveofbacon says:

    Oh man. It’s so much pork, it has come full circle. It is now a vegetable.

  310. [...] tonight is inspired by two things.  The first is the bacon roll found here.  The second is the bacon roll found here.  Now, I’m not cheap (just ask my wife), but we had ground beef and some spices, so I made [...]

  311. Ben says:

    Now all it needs is to be dipped in batter and deep fried.

  312. [...] I did make a bacon blanket once, it hurt to eat. and how to make the super bacon log. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  313. LiberalsSUCK says:

    I would force Muslims to eat this as a form of torture. Too bad they would enjoy it and Convert! PS, SCREW OBAMA

  314. Aaron says:

    LOL. Not exactly a political statement, but glad you liked it nonetheless!

  315. Christine says:

    Ok.. did it was a little tricky to roll but i also did add a bag of shredded cheddar and then slice up two jalepanos and mixed that in the meat. So dont know how the spiral will be but as for the sausage i used hot sausage too! Amazing!!!

  316. John McLearran says:

    I tried your recipe over the weekend and it is AWESOME!

  317. Aaron says:

    @John Great! if you took pics, send them over, we’re doing a follow up post on everyone else soon.

  318. [...]    Tweak and Geek 020 – 20090121 – Powerpoint and Scifi [47:00m]: Play Now | Play in Popup | Download The Bacon Explosion [...]

  319. [...] Addicts – The Bacon Explosion recipe page sports illustrated directions, resplendent with pictures of bacon in slabs and woven sheets. Not [...]

  320. KellleyD says:

    Instead of BBQ rub, I used Baconsalt (baconsalt.com) and it was DIVINE. Now, if you will excuse me, The ambulance is here to take me to the hospital to clear out my arteries ;-)

  321. [...] seen this recipe from BBQAddicts floating around the interwebs over the past couple of weeks and hadn’t gotten around to [...]

  322. Jason says:

    @kellleyD – The grocery store near my house just started carrying Bacon Salt. I picked up a bottle of it the other day, but haven’t had a chance to use it yet. Next time I whip up a couple Bacon Explosions I’ll put it to good use!

  323. Ali says:

    I can’t wait to make this!!! We are going to make it for Super Bowl. I have taken the Monday off work just in case I don’t make it. If I do make through the night and the next day I will be talking about it on my morning show, everyone on our show loves bacon as well, they will be so jealous.
    Thank you sooooooo much for this! Again, I can’t wait to make it!!

  324. Aaron says:

    @Ali Great! Let us know how it turns out!

  325. Jason says:

    @Ali – Can’t wait to hear your thoughts! I’m sure your listeners will thank you as well. :)

  326. jeffrey says:

    After reading all these statements and testimonials I am truly in awe! I believe god made bacon as a sign that he loves us and that it should be wrapped around everything that is edible. I am a member of a motley crew known of as “camp Sausage” We go to bluegrass festivals and eat sausage with every meal (along with most other pork products) I’ve gotten the technique for wrapping bacon around marshmallows down tight… I cannot wait to throw a few of these slabs into the smoke chamber, burn a few fatties, and pass the whiskey ’round!!! The Amish make some wicked bacon and sausage down here in south eastern Pa. I hope they will profit greatly from my efforts to spread the gospel!!!

  327. Dave says:

    My arm went numb reading that.

    Gonna make at least one of these for Super Bowl

  328. Dear says:

    To Laura who commented 12/28/3008 at 8:25 pm. A plant is a living thing, a bacteria is a living thing, a virus is a living thing. You are an idiot.

  329. Dear says:

    I am going to make mine with venison sausage just as soon as I can dig my smoker out of the snow. If I have a heart attack after eathing this, so be it. Who wants to live forever? At least I will die with a great big greasy smile on my face.

  330. [...] ATTN: Bacon Lovers Someone needs to try this. You need a grill which is something my apartment complex won’t let us have. I could use my buddys grill but then he would want some of the delectable treat. Here is the link to the recipe http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  331. Michael says:

    Ugh..that definitely looks like….. something lol

  332. [...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes Talk about a heart attack, but oh so good. BaconDance_small.gif [...]

  333. [...] Bacon Explosion This has to be the top Stumble of the century. Get ready to throw that New Year’s resolution [...]

  334. [...] Next time, I’m convening a group to try this: Bacon Explosion. [...]

  335. [...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  336. L says:

    Only in America. wow.

  337. [...] between pork and beef. In an effort to persuade you towards pork, I wanted to divert your eyes to THIS little [...]

  338. PJ says:

    Wow. My lowcarb is usually a lot more boring than this. My eyeballs nearly fell out of my head. And don’t start me on how it’s a phallic object to boot. Some foods are frighteningly perfect.

    I’m seriously wondering about 101 variants on this. Like small-cubed pork with chili verde sauce in the middle. Or shredded bbq pork in the middle (both could be partly-cooked first). Or actually, three thin layers: bacon, canadian bacon, and pepperoni, maybe partly-cooked first so they were each more crispy, THEN something in the middle. Or, if you gotta make a meatloaf, why not make it like this? Or . . . my god. My house is going to smell like bacon for weeks but I’ve gotta try it!

  339. Jason says:

    PJ – I don’t consider a house smelling like bacon to be a bad thing. Good luck on your fatty experiments!!! Sounds like you’ve got enough ideas to keep you busy for awhile. :)

  340. Shaun says:

    This is going to be the masterpiece of my Superbowl Sunday. I cannot wait to prepare, cook, and eat this!!

  341. [...] Your Pig: The All-Meat Burrito of Destiny BBQ Addicts brings you the Bacon Explosion, a creation that makes Chipotle look like a haven for vegans and children. [...]

  342. [...] I gotta try a bacon explosion the next time my arteries unclog a bit.  Picture this: bacon wrapped in sausage wrapped in bacon [...]

  343. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes (tags: via:dunrie bacon baconbaconbacon recipe admirable-excess) [...]

  344. BA, you had me after the bacon weave. You are the first to be added to my blogroll…Very inspiring on many levels. From one addict to another, Push On Chef! theculinaryaddict

  345. Christian says:

    Shaun (2 posts above me), make sure to have 911 on speed dial at your SuperBowl party, bud.

  346. [...] for your Super Bowl party needs, check out the BBQ Addicts’ ridiculously awesome Bacon Explosion. If you are a bacon fan, it is an absolute must. I mean, any dish that calls for a 5×5 bacon [...]

  347. wolfy says:

    DO U deliver? :}~ rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr where’s my BIB?

  348. TomS says:

    I’m going to become vegan 28 days a month so I can have one of these — the whole thing — every other Sunday …

  349. Theo says:

    Congrats on the NYT article, guys! You’ve made a lot of us Baconites pretty happy. And a lot of pigs very, very sad.

  350. Jason says:

    @Theo – Thanks for the support!!! Bacon Explosion now has a Facebook fan page as well. Now you can publicly declare your love for pork to all your friends and family. http://zi.ma/083c09

  351. Howard says:

    True genius! I can’t wait to try this recipe. If you have to die, you might as well die happy.

  352. Eric says:

    Unfortunately, I currently live on a heavily guarded compound in Baghdad. It’s just a tad difficult to get bacon and pork sausage here. I’ll be back stateside around Easter and this will be the first thing I will smoke. What a way to get back into pork, the missing ingredient in this current life….

  353. Aaron says:

    @Eric

    The Bacon Explosion awaits your safe return!

  354. [...] Re: The GF Recipe Thread i’m torn between introducing this with a reference to homer simpson or to ‘pulp fiction’. either way, it looks like porcine goodness…. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  355. [...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  356. Jon says:

    I don’t have a smoker.. how do you think I should cook this bit of luciousness on a Weber gas grill? Any suggestions would be great.

  357. Jason says:

    @Jon – Indirect heat is the key to grilling this bad boy. Turn off at least half the burners and set it above those. You may even want to use a drip pan so catch the bacon grease. It that grease hits the flames, then you’ll get flare ups and catch the whole thing on fire. Very unsafe, plus an extreme waste of good pork!!!!

  358. Here’s the link to our ‘attempt’!

    Bacon Explosion – A Love Story

    Thank you BBQ Addicts – GREAT RECIPE!!

    http://tinyurl.com/85hrsj

  359. chris says:

    should this be put in an oven at 225 or 250? approx time to get to necessary internal temp of 165F?

  360. Jason says:

    @ Chris – Smoking it at 250 took about 2 1/2 hours. Same temp should work just fine in an oven. ADVICE – place the Bacon Explosion on a rack to lift it out of the grease pool that will form. Enjoy!

  361. [...] the NYT.com This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

  362. marinade says:

    Add a slather of peanut butter between the cooked bacon and the sausage. Elvis woud be proud.

  363. Joey Beans says:

    that is way more legal and tasty than taking recreational hydro. I actually bookmarked this.

  364. marinade says:

    I have the perfect Maple Bourbon glaze to finish this porker off:
    Maple Bourbon Glaze

    1/2 cup pure maple syrup
    1/2 cup bourbon or sour mash whiskey
    1/2 cup cider vinegar
    Grated peel and juice of 2 juice oranges (about 1/2 cup)
    1 tablespoon dark brown sugar
    1/4 cup brown or Creole mustard
    1/4 cup low sodium soy sauce
    1 tablespoon coarse grain or sea salt

    In a heavy nonreactive pot, add the maple syrup, whiskey, vinegar, orange juice and peel, brown sugar, mustard, and soy. Bring to a simmer and reduce the mixture to 1 cup. If grilling or roasting meat or poultry turn and baste with the glaze during the last 10 minutes of cooking. If grilling or roasting seafood, turn and baste with the glaze during the last 5 minutes of cooking.

    Yield: 1 cup

  365. Ed Wolpin says:

    Its yummy!

  366. Sir Porkalot says:

    As a representative of Swine Nation, I came here originally to protest the indiscriminate and reckless use of pork.

    However, after viewing the photos, I cannot.

    Well played, sir,well played.

  367. [...] get out to the market and get the ingredients needed.  But I do offer up the link to the website, BBQAddicts.com,  which has many lovely pictures on how this simple simple meat roll is made and cooked.   I [...]

  368. [...] Here is a link to an insane, in a good way, bacon creation. Would somebody make this over the weekend and send a report with pictures? Thank you. (And PK.) Leave a Reply [...]

  369. WLD TEXAS says:

    I own “BUCKAROO PIT BBQ WEST TEXAS COOKING” and the Bacon/Sausage Combo sounds good however, I have many Workin’ Ranch Hands that like the fat off the top of my Smoked Briskets and placed between two sticks of bread. That would exceed the fat content of the Sausage/Bacon Combo!!!!!!!!!. But they love it!!!!

  370. Blake says:

    Once you finish this you could then the obvious next step would be to roll up a “cigarette” in a Bacon Flavored rolling paper :-)

  371. Spliff McGee says:

    @Blake
    Actually, the obvious *first* step would be to roll up a “cigarette” in Bacon Flavored rolling paper.

  372. [...] like excess, ladies and gentlemen, I present the Bacon Explosion: … This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

  373. Laura says:

    As an American living in Egypt – a nation where pork is legal, but of poor quality – I am unhappily pork starved. Just browsing the pics and recipe instructions on this site has me smiling and drooling all over the place!!!!!! :),,,, Love it! Love it! Love it!

  374. Ray says:

    If cooked in an oven, what temperature would you suggest to cook it at and for how long?

  375. Julia says:

    Ewwww.

  376. Aaron says:

    @Ray – Although we recommend the smoker, you can cook it in the oven at 250 for around 2 1/2 hours (just make sure the internal temp reaches 165). After baking, you’ll need to crisp up the bacon either in a fry pan or in the broiler.

  377. Karen says:

    You are truly gods among men.

  378. Jim says:

    Extraordinary creation!

  379. Nick says:

    The Bacon Explosion: Each bite brings you closer to your maker!

  380. [...] Bacon Loin I will be surprised if this hasn’t been posted yet, but this could very well be what kills me. Crubled bacon and sausage inside a casing of bacon. Recipe: Bacon Explosion [...]

  381. spyguy says:

    Instead of serving it on a biscuit or roll, could you split a glazed donut in half and serve it in a sandwich like that?

  382. Blake says:

    @Spliff McGee
    You have a valid point there. This way you wouldn’t feel the heart attack

  383. [...] http://blog.bbqaddicts.com/recipes/bacon-explosion/ This is quite possibly the most amazing feat of bacon culinary skill I have ever seen. Note to self, buy a defibrulator and make this on Sunday for Super Bowl party. Share and Enjoy: [...]

  384. spyguy: Why split a donut when you could just use two?

  385. Somewhere in a barn in Maine, a spider named Charlotte weeps.

  386. Andy says:

    You could, of course, finish off the meal with some Bacon Mints, as well…

  387. sleeper says:

    I CAN’T WAIT TO MAKE THIS – GOING TO USE MY OWN BBQ RUB OF COURSE

    ORIGINAL:
    slightly HOT, slightly SWEET,
    a GREAT way to TREAT YOUR MEAT!

    thanks for sharing your recipe and congrats on all the publicity!

    z

  388. [...] game isn’t until 7 or so. ConsummateHost: I’m serving this as an hors d’oeuvre: Bacon Explosion ConsummateHost: hmmm hmmmm my good man? Superfan: that looks incredible, I think my arteries just [...]

  389. chascates says:

    God bless you for this fantastic work.
    We live in a wonderful country, porcine-wise!

  390. frank says:

    This is SOOOO getting made for tomorrow night’s poker game.

  391. [...] with NATIONAL MEAT WEEK? God is so, so, so cruel. More on this soon.Valhalla, I’m coming.bbqaddicts.com- I can’t even begin to count how many people have sent me a link to the Bacon Explosion [...]

  392. Lelabelle says:

    I must pass on this hilarious true story to all you Bacon Explosion lovers. I printed a picture of the Bacon Explosion…the very last one where it is cut in half. Had it on my kitchen counter and a friend came over and looked at the picture and asked “whose guts are these???” I laughed so damn hard I could barely talk, but asked her “do you think that’s some kind of picture from a colonoscopy???” LMAO still!!!

  393. Tony K. says:

    Finally, PORN you can actually eat.

  394. ana says:

    I am going to try it!
    Vou experimentar!

  395. Brad says:

    Insane. There is also a derivation you should check out. coronary.com. Wow, my heart is exploding just thinking about it.

  396. Chaos Motor says:

    Jason,

    This is the only post of yours I’ve read, but I can tell you’re from KC (or have excellent taste) due to your reference to Cowtown and Fiorella’s. If you’re in the area, you owe it to yourself to go to Danny Edward’s on SW Blvd for their brisket, the best in town, and to Snead’s at 171st and Holmes for their hot bbq sauce, also the best in town.

  397. [...] of the experiment are available on the BBQ Addicts website. Jason Day has provided all the information you need to create your own Bacon Explosion, [...]

  398. chris peluso says:

    if you inject with it barbecue sauce you can make love to it and then eat it :)

  399. charles says:

    When I die and they place me in the coffin, please also put the Bacon Explosion on my side so that I can take it with me!!!!!

  400. professorX says:

    dude… the finished product looks like how my arteries would look after eating it! pure EVIL…

  401. [...] Tags: bacon, charcuterie, sausage Okay, for one thing, I do not know how I missed this. Maybe it happened during the Christmas brain melt. But it was brought to my attention by none [...]

  402. Kerry says:

    I DO want to make this in my FE100, but wonder if laying the sausage and other layers down on top of the bacon and then trying to separate the two isn’t overcomplicating things. Why not make the roll separately, seal it and lay it onto the weave for the first time as a log? Or why not just mix all ingredients, make a log and wrap it in the weave? I know the ‘pinwheel’ effect will be lost but how important is that? Won’t change the taste, as I see it. What do you think?

  403. -dan says:

    they should have sent a poet

  404. Homer says:

    Mmmmmmm….. pork fat.

  405. [...] too bad I don’t have access to a smoker … http://www.bbqaddicts.com [...]

  406. Eric says:

    Okay…for those of usthat live in cities…how about OVEN directions??

    Thanks!

  407. itwasmyideafirst says:

    Shut your pie hole Sam…this was my idea ten years ago! :)

    “Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!”

  408. Kerry says:

    Eric: Oven directions were already given, above.

  409. Heather says:

    Where can I find the video of the guy’s that catches on fire?

  410. [...] if you happen to LOVE bacon and want to get a heart attack sooner rather than later, feel free to follow the recipe here and start making your own Bacon Explosion at home. Ugh, [...]

  411. eric says:

    Kerry….you mean the 225deg in a smoker??

    Surely there’s a different temp for an indoor oven that’s not producing hickory smoke…

  412. [...] The fact that this was invented and furthermore that it got New York Times coverage just goes to show how trendy bacon is. Get the step-by-step from the creator here. [...]

  413. Jason says:

    @Eric – Cooking in the oven is not a recommend method. I would suggest using a stovetop smoker if you don’t have access to a patio style smoker. You’ll be missing out on so much flavor if you cook it in the oven.

  414. Kerry says:

    Jason: any comment on my rolling the sausage question a few comments up?

  415. Kerry says:

    eric: check out Aaron’s comment, above. I didn’t count, but it’s not very far up. Maybe a couple dozen posts.

  416. Jabari madden says:

    I’m in love, I found my true love. Bacon has officaly been stepped up a noch…how is that even possible? It’s baccon therefore, perfect.

  417. [...] BBQ Addict’s Bacon Explosion [...]

  418. Jason says:

    @Kerry – I like to lay the sausage over the bacon because it helps with the sizing. I suggest doing whatever works best for you. While the pinwheel look good, is also creates little cavities that hold the sauce you drizzle over the top of the chopped bacon. If you mash all the ingredients together, then you’ll be missing out on that portion.

  419. Great site!! These recipes sound delicious. I will have to check back here right before game day. I found this on reddit.com. I’m gonna go ahead and give this one a bump up.

  420. Whisky6 says:

    That’s too much pork for just one Spork!!!

  421. VegasDude says:

    HOLY SPAWN OF SATAN !!!! Mmmmmm …. SINful….. =)

    Took me years to “break down”, and just buy my deep fryer..
    NOW, I MUST go buy a smoker !!!!!!……
    BONUS – Now I got the deep fryer to batter a few slices up !!!!

    INTENSIVE CARE…. HERE I COME !!!!!!!!!!!!!!!!! WOO HOOOOOOO

  422. jim says:

    solve the age old question sausage or bacon sauscon or bacage

  423. [...] Be prepared to have your mind blown by the Bacon Explosion. [...]

  424. [...] has got to be some the of the best porn I’ve read in a long time.  If it weren’t for the weather, I’d be inviting myself [...]

  425. Matt says:

    Great site! Now I am ready for a BBQ.

  426. [...] absolutely must stop whatever you are doing right now and check out the Bacon Explosion. [...]

  427. [...] This has been spreading like wildfire amongst the foodies and BBQ aficionados on the Internet. [...]

  428. [...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

  429. [...] Bacon Explosion This looks so good but it’ll probably kill you on the spot!! Bacon Explosion: The BBQ Sausage Recipe of all Recipes – To Reply, Join Diesel Bombers Now Its FREE And Instant ! Johnny Cetane’s Sig:2005 Chev [...]

  430. [...] me this article from today’s NY Times…about an artery-clogging meat invention called The Bacon Explosion It’s woven bacon, wrapped around sausage, wrapped around cooked bacon…and then all [...]

  431. DFord says:

    This is the king of all bacon foods. I can’t imagine how you would even begin to top this beyond adding more layers.

  432. Massif Givswanathan says:

    Is there a halal version?

  433. [...] yet to arrive (and it will), I find it amusing that the NYTimes food department today featured the Bacon Explosion, a similar concoction which uses sausage filling instead of melted cheese. I think I’ll [...]

  434. Allison says:

    Would this work in an oven?

  435. Andrea Finefrock says:

    Hey, if you just can’t get enough recipes and you want to ‘see’ bacon on all of your websites just add this handy item to the beginning of all of your websites to superimpose a big fat juicy piece of bacon to remind you of your first love! http://bacolicio.us/http://blog.bbqaddicts.com (sans the health issues) Enjoy!

  436. Mike says:

    my goodness I think my heart just skipped a beat. . . or is it trying to tell me something should I try to eat this?!

    So what would you recommend for a side dish?

  437. [...] my heart attack now please. Dedicated to the "Fitness people, need your help thread." Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 2003 Red 10.5mm Wires, MP STS, MP Rice Plate Stage 1 AEM Intake 230HP [...]

  438. Jason says:

    @Mike – One bite of the Bacon Explosion and you won’t be looking for side dishes!!!

  439. [...] Explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes So who’s organising the next [...]

  440. 1902 says:

    Oink Oink….boom…… Oink Oink….Boom

  441. [...] the meantime I’ll let a Bacon Explosion soothe my injuries! January 29, 2009 | In Muay Thai, Thailand [...]

  442. [...] It is not until the third paragraph that Darlin finally reveals his topic of choice: the notorious Bacon Explosion that has generated so much buzz in the foodie blogosphere as of [...]

  443. [...] in common with social networking?  Well, the New York Times reports of the growing popularity of The Bacon Explosion, a mouth watering treat not for the culinary faint-of-heart. The article outlines how the recipe [...]

  444. [...] die Website der “New York Times” bin ich auf das Rezept für ein Gericht namens Bacon Explosion gestoßen. In den USA bereits ein Web-Phänomen. Hierzulande habe ich noch nichts darüber gelesen. [...]

  445. Martin says:

    That is Bacon-tastic. Will have to try it.

  446. [...] WOW! This makes me so hungry! I am going to have to make myself one of this as soon as I get the cholesterol clearance from my doctor. Check out the full recipe over at BBQ Addicts [...]

  447. Larryo says:

    Ummmm…What if I use TURKEY BACON w/TURKEY ITALIAN SAUSAGE and make it a traditional holiday treat?

  448. GAQT466 says:

    I have to try this! I don’t have the money for a smoker right now but I shall make do with the oven method for a month or two.

    I’m thinking this would be great for Fat Tuesday or even a chic Sunday Brunch. I invision this pork delight atop a Belgiam waffle and served with maple syrup or perhaps a scoop or two of David Leibovitz’s Candied Bacon Ice cream. http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html

  449. Hackett says:

    This sounds amazing (although possibly fatal)! Does anyone have any tips for cooking it in something other than a smoker? All I have is a charcoal grill, a gas grill, and a convection oven, but would LOVE to give this recipe a shot. Any help would be much appreciated!

  450. [...] hlutir eigi jafn vel saman og Motta og karlmennska. Hann brá sér á veraldarvefinn og fann þessa glæsilegu bacon uppskrift sem ég held að sé skylda að við prófum næsta sumar. Held að ef við tökum þetta með okkur [...]

  451. [...] Sjekk denne her sier jeg bare jeg altså: bacon- explosion [...]

  452. [...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

  453. Adam Weil says:

    No cheese?!?! Is it for girls?

  454. @Hackett – There’s no reason you can’t smoke this in a Weber Kettle charcoal grill.
    Simply build the fire (low-med) off to one side of the kettle. Shoot for 225 degrees or so.
    Don’t forget some hickory wood on the fire.
    Place a drip pan on the other side, and place the bacon monster over that pan. Get the internal temp to 165 after a few hours and you’re good. Jason’s took 2.5 hours.

    Good luck!

  455. vern says:

    what…no cheese?

  456. Hey Guys

    Thanks for the Cowtown Barbecue Sauce mention.

    Good luck on the show!

    Cowtownbbq.com

  457. Jeff says:

    I have to try this. Just have to get approved for a loan first.

  458. Anonymous says:

    [...] you like meat you should probably click HERE! « [...]

  459. Sam says:

    Can you suggest an alternative way to make this if you don’t have a smoker? Can I alter it and do it on a BBQ over low heat, or, can I do it in the oven? Any suggestions on time and temperature?

  460. proffate says:

    It’s just too bad that I had already planned my Super Bowl munchies (ribs, potato skins, stuffed jalapenos and nachos) before I read about this. I’ll definitely give it a try, probably with a pepper jack and grilled onion filling.

    I have trouble keeping my smoker (a big ol’ boxy Brinkman) at a steady temperature. It tend to cool off to 180 degrees or so after an hour. Finishing it in the oven might be necesary.

  461. Adam Wagner says:

    I have a torpedo smoker from Cabela’s. Would I need to use my water pan with this or just smoke it like I would jerky? I cannot wait to try this!!

  462. Barry Wise says:

    I look forward to seeing it on the Superbowl Tailgate show and trying to make it on my own!

  463. [...] mencionados, o Dining & Wine do New York Times e o Paladar do Estadão. O NYT fala sobre o Bacon Explosion, uma receita do blog BBQ Addicts  que virou mania nos outros blogs e sites de culinária. A [...]

  464. Jaimo says:

    Looks great….Why isn’t there a print icon so I can print the recipe?….Come on guys work with me. Not everyone needs to ‘Dig It”, “Stumble on it”….I just want to print it.

  465. [...] 5,000 calories and 500 grams of fat that is known as the Bacon Explosion become an Internet phenomenon before Christmas and has now crossed into the main stream with its [...]

  466. Marc - Austin says:

    I just came in my pants after reading this recipe.

  467. JIm says:

    Have we not learned anything from our U.K. brethren. Try one like a Scotch Egg, run some hard boiled egg down the center then when your done building it, dip it in egg, roll it in breading and DEEP FRY! Of course they may have to be smaller to fry right. Doesnt really harmonize with the BBQ theme but what the hell. :) Put your Cardiologist on speed dial!

  468. [...] “This recipe is the Bacon Explosion, modestly called by its inventors ‘the BBQ Sausage Recipe of all Recipes.’” [...]

  469. Rick says:

    I am an animal rights person by nature, and I hate the killing of animals in the pursuit of glutiny like this recipe. However, I must admit I can be a hypocrite. Whenever I am at a friend’s house for a BBQ, the smell of meat cooking can drive me crazy. When I hear the meet sizzling, sometimes I go crazy and have to PIG OUT.

  470. Mel C. says:

    Hey you awsome BBQ men of my dreams!!!
    I made this for my nephew’s b-day party. One of my in-laws is JEWISH, so I made a change for them (my lovely cousin has made a culinary conversion for her jewish hubby) since they can not eat pork. I made the yummy yummy porky one for the rest of the family, but for them I exchanged the reg. italian sausage with italian TURKEY sausage, and the bacon for TURKEY bacon. I must say it turned out just as fingers biting good!!!!! It also cut down on some Cals, for those who count theirs… anyway…love you guys, keep up the AWSOME work!!!!!!

  471. Jeremy says:

    omg i’m having a heartattack from just looking at this!

    anyway, would it be possible to go one step further with this and batter it in corndog batter and deep fry? it seems like it would fall apart easily…unless you bake/broil it halfway through, take it out to cool, batter it up, and then deep fry. :)

  472. [...] feel like I don’t even need to explain. The makers call it the BBQ Sausage Recipe of All Recipes. The New York Times calls it the Bacon Explosion. I like to call it the Calorie [...]

  473. [...] For photos and detailed cooking instruction, check out the BBQaddicts website. [...]

  474. [...] if disastrous foods are out, that certainly eliminates the Bacon Explosion. Which would probably be eliminated by my cardiologist. If I had a cardiologist. Which I [...]

  475. [...] it all together, and you get the Bacon Explosion. Oh, don’t be so health-conscious. It’s only about 5000 calories and 500 grams of [...]

  476. Jason says:

    My boy from KC will kill me for this, and frankly I might have to help him..BUT….since I left my smoker in Arizona (to him) I suggest using a little liquid smoke in the bottom of your pan if you have to use an oven. I know, I know, its almost a mortal sin, but for those of us who are awaiting the stimulus package to afford a new smoker, the imitation will have to do…as for the cheese, smoked gouda and habeneros for those brave enough…

    OUT.

  477. [...] sends me bacon related websites. Well, to Aaron and anyone else reading this post, try this bacon extravaganza on for size. This will be my contribution to the Superbowl party I am attending. This will be my [...]

  478. bacon lover says:

    i betch a chuck norris created this

  479. [...] contemplating making the Bacon Explosion for the Super Bowl. Tell me this doesn’t look [...]

  480. GAQT466 says:

    Jaimo is correct. A print icon that just prints the recipe and not the 3,000 comments that follow would be a wonderful addition. :)

  481. [...] I don’t think I can say much else, other than to direct you to the BBQ Addicts website.  I’m doing a big event on the smoker on Saturday, so this about sums it up.  I give you the Bacon Explosion. [...]

  482. [...] And the proud inventors – who have never seen so much traffic at their site – can be found at http://blog.bbqaddicts.com/recipes/bacon-explosion/. [...]

  483. JDS says:

    I can’t believe I have never seen this website before. A coworker of mine sent me this URL. I literally had a dream about the Bacosplosion and have started obsessing a little. Our deck (and grill) are covered in 3 inches of ice but I am sure they will melt off enough for Sunday and even if they don’t, screw it! I am making this thing for the super bowl!!! YEAH!

    Go Stillers!

    My wife is gonna kill me… But she’s gonna love this thing just the same. Thank you!!

  484. Dan says:

    @Kurt @Dan

    We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it.

    Yeah,,, go ahead and remove it dude.

    From the NY Times:
    The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service: What could the barbecuers do with bacon?

    what a crock! The inventor previously invented of a bacon fatty.

  485. Marc says:

    To Jaimo and GAQT :

    Copy and print, my friends. I stumbled upon this site 3 days after it’s upload and it’s lit up my inbox every day since then. I hope the site owners make some money from the tremendous traffic they have allowed. It’s a wonderful thing.

  486. [...] I’m always in the market for sticking a clothespin on my aorta, the fattier the better. So it was to my great delight to discover this Beautiful Bacon Masterpiece. I’m making it for Super Bowl Sunday, here’s the lowdown and recipe. [...]

  487. maybe you want to send some person in Hospital for high blood right?

  488. [...] mix 2 pounds of thick-cut bacon, 2 pounds of Italian sausage, and some barbecue sauce? You get the Bacon Explosion… bacon and sausage wrapped up and barbecued for an artery-clogging feast fit for a 500-pound [...]

  489. Josh says:

    ok. here’s a tip for all you poser fools who are trying to talk trash about this most delicious of the good lord’s creations.

    get off your high horse, grow a pair, and eat some freaking bacon. real men enjoy bacon, or generally any pork product, without any thought of the physical harm that eating pork may cause and without any thoughts of remorse about how many pigs had to die in order to serve the greater purpose of man. those thoughts are harbored only by weaklings.

    this recipe was designed by someone who obviously was blessed with divine influence. this might be the greatest invention of our time.

  490. I’m more impressed that someone thought-up this food mess than the fact it got so much traffic on the web.

  491. [...] BBQAddicts.com has the recipe and tutorial for this cholesterol bomb.  Two pounds of Italian sausage and two pounds of bacon, rolled up like a cinnamon roll and slow-cooked in a smoker.  It does sound tasty, and it’s not covered in French fries. [...]

  492. Brian says:

    @ Jaimo – Looks great….Why isn’t there a print icon so I can print the recipe?….Come on guys work with me. Not everyone needs to ‘Dig It”, “Stumble on it”….I just want to print it.
    “work with me”? Really? Do you run a blog? Do you know how hard it is just to get a great post like this together? Let alone having a CSS file that allows “printing”? Do you even know how much more work that is? “work with me”?? REALLY?

    @GAQT466 – ditto!

    @Kerry – why would you suggest readers go to a site that requires a login to view this recipe? (my_dot_huddle_dot_net)
    Have you people not heard of copy/paste?

    @Dan 01.29.09 at 7:52 pm – you don’t make any sense. Learn to quote and type.

    @Marc – Kudos, my friend. It’s a no brainer. Thank you!

    @ everyone else… I’m sorry, but I had to call out the guys above that just don’t get it.

    This post is one of the most popular that I’ve ever seen since blogging about food and bbq.
    Thank you Jason and Aaron!

  493. Jamaal says:

    I am crying right now at this beautiful spectacle of swine. bravo bacon explosion, bravo!!!! i say!!!!!

  494. sherifffruitfly says:

    I wants one!

  495. [...] I love to push the limits with food.  With that, I get the opportunity to be extremely creative and channel my tastes and my passion for food into new and amazing dishes.  I also have an extreme respect for others who do the same.  Today I got sent two articles.  One was just released in the NYTimes about The Bacon Explosion.  I would link to the NY Times but I love where this article first came from.  I heard about this over month ago from BBQ Addicts.  http://blog.bbqaddicts.com/recipes/bacon-explosion/  [...]

  496. [...] despite the health concerns it raises, the Bacon Explosion might be just what the doctor [...]

  497. Paul says:

    I feel sorry for the Jews and the Moslems and the Vegetarians.

    They shall never know the true blessing of such a pork overload.

  498. Delix says:

    I think I just gained 10 pounds just looking at these pictures. What kind of sick person came up with this recipe? Whoever did needs to be arrested for all the people they killed from this horrible, horrific, sickening recipe.

  499. Kris says:

    Oh my god are you people insane! I think that I just had 3 heart attacks from looking at this picture. If you eat this you will die a horrible death, it might look tempting now, but you will never be able to get the fat and lard out of your hardend arteries, which will in turn lead to your ultimate demise.

  500. petrer says:

    sadfwdf

  501. [...] by Rob on January 29, 2009 It’s called the “Bacon Explosion” and it’s the latest meme bumping its way through the food corners of the internet. [...]

  502. Morgan Noland says:

    Jason, I’m very impressed with your creation, but I’m not suprised at all. I remember you making some good stuff on the smoker at Dad’s way in CoMO. Congrats on all the success! I can’t wait to make one of these.

  503. [...] by dwilson on Jan.29, 2009, under The Funny Web A new height in man’s accomplishment with bacon. [...]

  504. Lesssss says:

    Death row here I come!!!

  505. [...] a quick trip over to BBQ Addicts and check out the Bacon Explosion. This thing has been getting mad press coverage, too. The Kansas City Star gave this creation an [...]

  506. [...] killer in many ways… umm umm good… I’m going to try this..anyone else like to smoke and bbq? Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Take me to your leader my cat will know what to do from there. MCB Feedback. CC [...]

  507. [...] a rolling of the whole concoction that can be cooked in a smoker, on a barbecue, or in the oven.The Bacon Explosion blog has detailed photos and instructions for preparation. Check it out. Take photos if you make [...]

  508. [...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  509. [...] Bacon Explosion Is The Hottest Recipe Out There Thanks To These Guys And The New York [...]

  510. [...] How a mouth-watering (or stomach-churning?) recipe – the Bacon Explosion – and Web 2.0 brought quick fame to two Kansas City barbecue experts. [US [...]

  511. This was a great reason to buy a smoker. We had to get an indoor smoker to and the recipe works great but did not take 2.5 hours. Is that a typo? Seems like a long time unless indoor smokers do it quicker at the same temps…

    But had to test it out on some chicken and veggies and found a new love: the indoor smoker. Only 28 minutes for three huge marinated chicken breasts. I know it may be sacrilege for hardcore BBQ’ers but it’s winter, we have no backyard, and for $40 it replaced the George Foreman. Buh-bye.

  512. [...] to start out, let me talk about the Bacon Explosion. This is a new internet pheonomenon that was started by a couple of guys from a BBQ team. It has [...]

  513. I'm Comin' Lizibeth says:

    After eating this and having my heart attack, I want to be rolled in bacon and sausage (flavored to taste) and thrown in a six foot pit.

    P.S. two hours before prep. Start hickory logs so there’s a nice bed of coals.
    Upon completion, I want to be slather with my favorite barbeque sauce

  514. JDS says:

    Alrighty, so, I made it, and videographized the result. You can see that here:

    http://www.youtube.com/watch?v=LKVCi066-i0

    YUM! It was delicious. I did do a few things wrong, but that just leaves room for me to make it again:

    * Bacon I bought was delicious but VERY salty. I needed to either omit all salt from all other portions of this recipe or find a less salty bacon
    * Sausage I bought was more “country breakfast” than “zesty italian” (which I would have preferred) but it was still good.
    * I really shouldda used a sweeter BBQ sauce or cut the one I used with honey or similar.

    Minor things. Seeyalls!

    (I hope I’m allowed to post utube links here…)

  515. Andy says:

    Finally a dish worthy of the pig!

  516. [...] Bacon Bacon Bacon Bacon Bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes This is an enormous slab! TK __________________ There are three kinds of men: The ones [...]

  517. [...] stop sending me links to articles about the Bacon Explosion. It’s not like it wasn’t covered in the NY Times, for [...]

  518. [...] Explosion This recipe is the Bacon Explosion, modestly called by its inventors

  519. [...] a technology related post, I learned about the most innovative thing man has ever created, the bacon sausage roll! This is the ultimate perfect food for people. [...]

  520. The Good Wifey says:

    I made two of these beautiful beauties for my hubby to take to work on a Friday, it was a smash hit with everybody on his team save the vegan, who was disgusted. Anywhoooo, this comment goes out to all the people that needed an oven recipe…DUH! Use your heads people! Just put it in the oven at the temp stated for the smoker and cook it until the internal temp read 165 or so….then slather it with the rest of the sauce and stick it back in the oven until it’s all burned and yummy lookin….I followed the destructions as stated in the recipe and used the oven in the above mentioned fashion, and it turned out perfect!!! The bacon was wonderfully crispy crunchy and oh my yes, it was a little slice of heaven, right here in my dinky little apartment kitchen (hence I have no smoker, cuz I’m not allowed to have one on the deck, and I’ll be damned if I’m going to leave a good, nice smoker just sitting around down on the ground below my deck, so that one of my dipshit neighbors can steal it!) Thanks for the great recipe!

  521. jesse says:

    just for fun, i calculated the nutritional information base upon the labels of the ingredients i used.

    made with 2 pounds of thick sliced bacon, 2 lbs of spicy iltalian sausage, and grands butter milk biscuits. the final log was massive and cut into 1/16 thick slices for a burger patty. roughly a 1/4 lbs precooked patty. then placed on a buttermilk flakey biscuit.

    calories 477.5
    fat 30.75 (keep in mind 190 cal and 9 fat are from the biscuit)

    not as bad as you’d think. so just get 16 people together, because if you don’t, you’ll have seconds, and it gets worse from there.

  522. Aaron says:

    @Jesse – Yea, we weren’t quite sure where the NY Times came up with the calorie count, but once they printed it that’s what everyone picked up.

    Another website did an official count of some sort and came to around the same count. Besides, if you eat a whole one anyway you’ve got a lot more things to worry about!

  523. [...] of fat…Have any of you seen the Bacon Explosion? Bacon wrapped in sausage wrapped in bacon. Then barbecued. Outside of the fact that I think I have [...]

  524. Lisa says:

    Hey all. My crazy friend Billy Bob sent us a photo of his “Love Log” (ooh, that doesn’t sound good – that’s his term for the Bacon Explosion). It inspired me to create a VERY short tribute to the B.Ex. You can check it out at my Vimeo webpage: http://vimeo.com/3048659

    Hope you enjoy it!

  525. purposeinc says:

    I need to get myself a decent BBQ so I can make one of these dam things.

    You have to be a genius to figure out how to wrap meat around meat around meat. #TWSS

    I am so thrilled that everyone is talking about this, and honestly I heard about it before I knew who made it and ever since then I have wanted one.

    Maybe you guys can ship these at Christmas instead of fruit cake? I’d buy one!

    Keep smokin!

    dk

  526. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes (tags: food bacon recipe recipes cooking bbq sausage meat) [...]

  527. [...] Weekend Project Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "If it wasn’t for [pimps, prostitutes, hustlers, gangsters, and [...]

  528. Jonny Dangerously says:

    I just downloaded in my pants

  529. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  530. [...] what is commonly referred to as “a fattie” and was christened that most holiest of name, “Bacon Explosion.” I want that listed as my cause of [...]

  531. Lando says:

    THIS WAS AMAZING… one thing I would advise is if you plan on eating more than one serving per night, be very light or make sure you don’t use a salty rub. When I made it I found that even if we removed the rub it would make it way better and over all you could eat more of it.

  532. [...] treat yourself to one of these instead: Bacon Explosion: The BBQ Sausage Recipe of all Recipes Jason __________________ See http://www.scuba-addict.co.uk/ for diving trip reports and the UK [...]

  533. [...] go to bbqaddicts.com [...]

  534. Dan says:

    You make this seem like a fetish site…

    Still intresting tho.

  535. GAQT466 says:

    What do you mean make it seem like a fetish site, Dan? Just because I have this recipe listed under Porkgasm in my recipe file doesn’t mean it’s a fetish. I prefer to thinkof my love of meat, and pork in particular as more of a predilection. :D

  536. Dan says:

    Well I didn’t know it was possible to love meat this much lol!

    But I will most certainly try this recipe one day. Preferably in summer when the snow is gone. Looking forward to it!

  537. Candace says:

    I just made this for my husband for his valentines day dinner. Yes you heard me. I am a pretty good cook so when my husband asked me to make this bacon explosion thing I was floored. However, I did what he asked and prepared it. Its a very simple recipe and I was afraid it would fall apart but it didn’t the weave kept the roll and all of its greasy goodness inside. We took pictures to of the event (for some reason he became obsessed with the bacon explosion after hearing about its popularity) and after his first bite he was in love. Not exactly the most healthy recipe i’ve tried but it did make him happy. Happy valentines day all and thanks for the great recipe.

  538. [...] Foodies, BBQ lovers, and angioplastic surgeons are among the throngs of people interested in the new recipe called “The Bacon Explosion.” Check it out at bbqaddicts.com. [...]

  539. [...] is the pic from the Bacon Explosion website.  And yes, Jim made one and I unfortunately didn’t get  a picture.  But it really [...]

  540. Brad says:

    In honor of the bicentenial of the birth of our 16th president…I give you:

    and THE EMANCIPATION PORKLAMATION!

    We’re taking this thing to the next level! We’ll be seeing Uncle Ham come this 4th of July!

  541. Brad says:

    Sorry the html weblink failed.

    The bicentennial of our 16th President gives us:

    That’s BACON-HAM LINCOLN and THE EMANCIPATION PORKLAMATION

    pictures @ bradandkarrie.blogspot.com

  542. Guy says:

    That’s nasty.

  543. Sammy says:

    I’ve just place one on my smoker. I’ll let you know what I think in about 3 hours.

  544. Chris says:

    Mine’s in the oven right now. I have to wait 3 hours to taste it. This is torture. Delicious, bacon-flavored torture. :)

  545. [...] Bowl Sunday, 2009. An explosion of bacon. Rather than using the sausage called for in the original recipe, I substituted a meatloaf mixture of ground beef. [...]

  546. Sammy says:

    It was Awesome!!!

  547. [...] the recipe here View Poll View [...]

  548. [...] someone say pork? Bacon Explosion: The BBQ Sausage Recipe of all Recipes ^^ I really want to make this one [...]

  549. [...] please… The Bacon BBQ Explosion __________________ Pasquale – KE7GVY DesertDude Films, LLC <> DesertDude Music.com [...]

  550. Kim says:

    First of all – Thank you for creating something fun and exciting.

    I’ve made 4 of these now (and shared with many, many people) and so far the favorite has been a breakfasty version:

    -Peppered Bacon
    -Jimmy Dean sausage (accept NO substitutes)
    -the addition of 1/2 pound of Velveeta Mexican Mild cheese in the middle (be sure to close up the end of the roll as much as possible to prevent the cheese from running out due the tightening of the roll). I just cut slices and layed them out along with the cooked bacon in the middle. Along with some Mary B’s Butter Flavor frozen biscuits this is pretty simple and a bit of heaven.

  551. [...] 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 http://www.bbqaddicts.com/blog/recipes/bacon-explosion. [...]

  552. [...] think i found something for next year Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Lacrosse, its like hockey, but with balls Anybody can play hockey, it takes [...]

  553. [...] hell yeah squirrel! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ DIY: bodykit foglight install [...]

  554. [...] mmm…. bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  555. [...] 18, 2009 · No Comments …I’ve had a request that the Bacon Explosion kick off this year’s bbq season (assuming there is one, I never count my London summer [...]

  556. iroccamaro9 says:

    Cooked this up with a side of baby back ribs. It was pretty good, probably would be amazing with cheddar cheese.

    Pictures/review
    http://hodgescaddy.com/?p=107

    Blog Homepage
    http://hodgescaddy.com/
    http://www.aftermarketcng.com

  557. Lexy says:

    I would be honored if you’d check out the Vegetable Explosion, inspired by your masterpiece: http://publicradiokitchen.org/2009/02/18/the-vegetable-explosion/

  558. [...] More can be read here from the New York Times, and you can get the full recipe at the official website: BBQaddicts.com. [...]

  559. [...] I’m making that this weekend. Oh mama! And when I get home I will be making this on my smoker: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "Well Andy, I think I’m gonna head on up to Monte Pilot to worship [...]

  560. e-rock says:

    Gorgeous….just gorgeous. I literally just started crying thinking about all the porky goodness…

  561. jehan says:

    for the culinarily inclined- after making the roll, pan fry it on all sides, then wrap it in puff pastry
    pop in the oven @ 350 until it’s cooked through
    ???
    profit!

  562. [...] right, it’s the taste sensation that’s been sweeping the nation! No, it’s not the Bacon Explosion or the probably deadly Bacon Cheese Pizza Burger, the likes of which have been clogging your [...]

  563. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  564. My Video Version of your excellent Bacon Explosion on Gardenfork . Its too cold out to run my smoker, so i had to use the oven, sorry.

    But watch the fun of me and the Labs enjoying bacon.

    http://tinyurl.com/af3952

    thx, eric. http://www.gardenfork. tv

  565. KitchenMaus says:

    Fantastic!

    You might enjoy this bacon post featuring the Bacon Explosion and bacon tweets:
    http://www.aldenteblog.com/2009/02/bacon-explosion-twitter.html

  566. [...] try this one out Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ just do what you [...]

  567. [...] forget death by bacon… OP-thats good, but what about this: BBQ Addicts just found [...]

  568. [...] might support the Google translator theory, because some research has turned up a website called BBQ Addicts which does feature a recipe called Bacon Explosion.  But somehow I like the idea of [...]

  569. SourBlaze says:

    Instead of the fried bacon pieces, I’d put some Fritos in instead. That and I would add some some green chile.

  570. [...] she remakes Beyoncé’s "Single Ladies (Put a Ring on It)" video, eats a "bacon explosion," or plays her college marching band trombone in San Francisco’s Union Square (I think [...]

  571. [...] it won’t be as big–it will be BIGGER. As if you really need proof of this, witness the Bacon Explosion. Not only has basically every food (or otherwise) blog now reported on this gut buster, but even [...]

  572. [...] Son found this recipe on the Internet, and he was immediately consumed with the need to make it. Right then. Luckily for [...]

  573. Tom says:

    This thing is just amazing!!!! Thanks!! Making one for Mardi Gras right now.

  574. Al says:

    Got one in the smoker right now.
    Trying it with ground venison and italian seasoning along with a little cracked pepper.
    Let you know tomorrow.

  575. [...] Re: Things that make you go hmmm… Watch your arteries clog with this one. bbq sausage bacon weave [...]

  576. [...] sweat, and as one they looked towards the south, acknowledging that it had been born. Behold – the Bacon Explosion. – A horror story to all men throughout the world, a woman gives birth to twins, twice – WHILE ON [...]

  577. [...] (maybe that goes too far – an argument perhaps) declaring why it’s okay to eat cheeseburgers or bacon may not always have pleased my father, but sometimes I would believe asking him these question was [...]

  578. Dave says:

    Made it. Make it again, maybe, maybe not.

  579. [...] Explosion Am I crazy for wanting to try this…LOL… Bacon Explosion: The BBQ Sausage Recipe of all Recipes Scott [...]

  580. Kate says:

    We were quite pleased with our Bacon Explosion! In order to lower the fat content, we combined half regular sausage and half turkey sausage. It has been our experience with turkey sausage that it’s all in the seasonings and with the Bacon Explosion our experience proved true. It was outstanding! My fiance is a master weaver and when he was finished the weave looked incredible. We can’t wait to try some of the other BBQ recipes.

  581. Gregg Schaeffer says:

    Great success with the Bacon Explosion on my very first try! I used Famous Dave’s Rib Rub, which seemed a little bland. Next time, I’ll try something spicier. I also think I used too much sausage, I wasn’t able to get the “pinwheel” effect. Not having a smoker. I put the Explosion on the gas grill, on the upper rack, at the lowest heat. After an hour, the meat thermometer read 170 degrees. Check out my pics at http://www.facebook.com/album.php?aid=66364&id=656808729&l=c15a8

  582. [...] BACON EXPLOSION!? Now these guys sure know how to cook using Roscoe’s Cooking [...]

  583. Leigh says:

    I haven’t been able to get this out of my mind. We’re having a Bacon Explosion Breakfast this Saturday to try it out – slice it up and put it on biscuits. Everyone’s been excited for weeks, as have I! Thanks for posting something that is so wrong and at the same time, so right!

  584. Danny says:

    My roommates and I just made this for our Fat Tuesday dinner, except we added cheese to it. It was absolutely delicious.

  585. We sell Pencils! says:

    We are going to make this in our parking lot at work. Actually, probably a few. We’re a bunch of fattys.

  586. Cody says:

    DEEP FRY IT!!!!!!!!!!!!!!!!

  587. [...] I have just fond the be all… and end all of pork recipes.  I was hanging out on my favorite UW Huskies Blog and noticed a thread on favorite tailgate recipes.   Enter The Bacon Explosion! [...]

  588. eat.breathe.bacon. says:

    sweet fancy moses. should be bronzed and but in a museum.

  589. [...] where credit is due dept, I saw this on another site sent to me by a friend.  They call it the Bacon Explosion, and it’s all the rage with the kids these days.  I call it the Bacon Log, or [...]

  590. [...] Sin with me: bacon cupcakes, Mike Nelson of Mystery Science Theater 3000 commits suicide by bacon, bacon explosion, get that bacon out of your teeth with bacon floss, chocolate bacon and the coup de bacon, candied [...]

  591. [...] Bacon Explosion was brought to my attention by Mike, who will be creating this little death bringer for a Superbowl [...]

  592. Mark says:

    10% less fat than a bowl of fat.

  593. Jacob says:

    Holy…this was highly worth the ten pigs and lifespan-years I had to use to devour this masterpiece.

  594. [...] bacon lingerie, and Baconnaise. But the final insidious infestation that killed bacon was the bacon explosion, an item so disgusting and vulgar that it choked out the last breath of [...]

  595. [...] Kürzlich bin ich wieder im InternetTM auf etwas im wahrsten Sinne des Wortes köstliches gestoßen: Die Bacon Explosion. [...]

  596. [...] they posted what they described as the ultimate barbecue bacon recipe, which they dubbed the Bacon Explosion. I’ll go no further than to say that it involves two pounds of bacon and two pounds of [...]

  597. Al says:

    Well, although I really like venison it just didn’t work for me.
    Must be a pork fat thing.
    Using as much pig as possible makes this recipe work better.

  598. [...] all up to you … Bacon Explosion is dam good [...]

  599. [...] and Aaron from BBQ Addicts were invited to share the Bacon Explosion with the hundreds of Bacon Festival participants.  The guys are preparing 30 Bacon Explosions so [...]

  600. I am so putting this down on 3×5 index cards and into my recipe box.

    mmmmm, bacon.

  601. [...] heart-attack inducing, yet deliciously delicious, recipe that I am going on about? Why it’s the Bacon Explosion, of course. You start with thick cut bacon, add loose pork sausage, add more bacon, roll once, then [...]

  602. [...] Courtesy of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]

  603. [...] but I’m very, very intrigued by the Bacon Explosion recipe that was originally posted on BBQAddicts.com.  I mean, here are the ingredients: 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of [...]

  604. Raul says:

    A Muslim’s nightmare!

  605. Tony Velada says:

    I first saw this on a friend’s facebook (Greg Schaeffer) and had to try it. I used ground beef instead of sausage, only because that’s what I had in the fridge. Used Rex Foods Blackening Seasoning (www.rexfoods.com) and Mama Sita’s BBQ Marinade mix. Baked it until cooked, then broiled it to crisp up the bacon. Broiled it a second time after brushing Sweet Baby Ray’s.

    Can’t wait to fire up the charcoal and try this for real!

    Tony Velada
    Chicago

  606. [...] oben gezeigte Bacon Explosion (Ein Speck-Geflecht, gefüllt mit Hackfleisch und Geschnetzeltem)  ist besonders populär, [...]

  607. Reginal Murphy says:

    Great display of technique and desire, makes me hungry looking at it.

  608. [...] The answer should be no — cheats should be reserved for truly legendary things like the bacon explosion or a turducken stuffed with [...]

  609. [...] couple of barbecue fans concoct a recipe for a bacon-wrapped, bacon-stuffed log of sausage. The media writes about it. Now, they have a book [...]

  610. Fulchalin says:

    Jason
    how about a pan with rack, covered in foil in the oven with a small amount of wood chips for flavor . you should be able to cook 2 side by side that way.

  611. Jason says:

    @Fulchalin You my friend are describing a stovetop smoker. They work great, and we even used one for our bread bowl soup recipe. Enjoy!

  612. [...] Explosion Writing a Book – Eat me daily We are a cutting edge forum, I tell ya! Cutting edge! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Support a "diversity" of opinion "in the public interest [...]

  613. [...] Originally Posted by 1upiitbdm One Twix bar is the least of your worries. I’d be more afraid of this… Meh. Light weight. 2 pounds thick cut bacon 2 pounds loose Italian sausage 1 bottle bbq sauce BBQ rub spices === BACON EXPLOSION!!!11!!!!11!1 Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  614. [...] Bacon Explosion! Bacon Explosion, described as “The BBQ Sausage Recipe of All Recipes,” by its creators at the BBQ [...]

  615. [...] other day on Eat Me Daily that Jason Day and Aaron Chronister, the masterminds behind the infamous Bacon Explosion (a “torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of [...]

  616. [...] the bacon explosion continues to reverberate across the internet—its authors recently signed a 6-figure book deal [...]

  617. dino says:

    Meatlight with BBQ lube…

  618. [...] it a Bacon Explosion in the round?  Nope.  It’s meatloaf.  When I make a meatloaf, I saute about two cups of [...]

  619. [...] NYT article that introduced the Bacon Explosion to mainstream audiences has spawn a whole new meme of gustatory excess. Here is the latest entry. I [...]

  620. [...] stuffed with something, and some get a bacon weave wrap to boot.  The most famous of these is the Bacon Explosion, which is a concoction that can harden arteries on sight alone.  For those of you interested in [...]

  621. Raventhird says:

    Who needs salad when you can add some bacon to your sausage :D? Great stuff indeed. I’m gonna try to make a smaller version of this. 4×4 or 3×3 bacon weave should be perfect.

  622. [...] the Pro-Gaming business said that if I come down and visit him in June… then we get to make THE BACON EXPLOSION!  Ticket booked brother.  I’m so [...]

  623. [...] polar opposite of the bacon explosion… the GORILLA SANDWICH! Published [...]

  624. Carolyn says:

    You can attend a webinar with the BBQ Addicts guys coming Tuesday, April 7th 2009 11:00am (PT) and learn how they did this Social Marketing phenomenon. Hosted by Marketbright ( Marketing Automation Software)

    http://www.marketbright.com/go/erik-bacon

  625. [...] Originally Posted by bluemoonlabel make them eat a baconlog Nah, they should eat this instead Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  626. Pam says:

    I’m glad I took the time to read the posts because my questions were answered. This will be the main attraction at our next office party, attended by a bunch of hungry aircraft mechanics. Think it might violate the healthy concept for our Air Force? Ah…who cares. It’s BACON!!!

  627. [...] Not sure if anyone has posted this, but… makes me hungry everytime I think of it. Must make one one day! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  628. [...] chatting to friends on IRC when Gentle Nicholas decided he’d share with us all the wonders of Bacon in all it’s glory. My wife’s immediate reaction was to forcibly close the lid of my [...]

  629. [...] hands. They did a fatty stuffed with bacon and wrapped in more bacon, and called it the “Bacon Explosion“. Explode it did, getting them thousands of hits on their site, appearances on Good Morning [...]

  630. [...] there was the Bacon and Cheese Roll. Then the Bacon Explosion swept the nation, and even the New York Times wrote about [...]

  631. Dreamland says:

    This looks like something the Butcher from Word Girl would use in an attack. I can hear him now: “Bacon exPLOsion!” and hurling about 200 of these things at Word Girl and Captain Huggy Face (the latter would eat them).

  632. Chicken says:

    I just made the bacon explosion. I don’t have a smoker so I made it in the oven… I know… blasphemy. I did, however, make my own Kansas City style bbq sauce for the center. Also, I added 5 cloves of diced jumbo garlic to my hot Italian sausage and ground pork mixture.

    I’m going to slice and vacuum seal my leftovers to use as an ingredient. The possibilities are endless– on salads, baked potatoes, pizza etc.! Today, I’m using a slice of my bacon explosion in some homemade colby-jack mac and cheese. What a nice porky-carbohydrate bomb.

  633. [...] anyone…. Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 1996 4×4 Toyota 4runner, elocked rear axle, bud built front skid, stub [...]

  634. [...] friend’s girlfriend crafted two delicious bacon explosions — bacon rolls stuffed with sausage meat and more bacon. I put thick slices of it on rolls and [...]

  635. This recipe has made it all the way to Merry old England! Although I admittedly am an American!! Seriously tho… I’ve got a hankerin’ for some PORK PRODUCTS!!

    Great Recipe!

    al

  636. heather says:

    alright, so i am a lover of not only bacon, bu anything that won’t eat me before i can eat it…. most recipes i am skeptical, if i don’t dismiss them right away, but i can’t wait to try this one out! what a good and simple combo.

  637. jtb says:

    I think I just found the official soundtrack to this recipe: http://www.weebls-stuff.com/toons/Pork/

  638. [...] Such an atrocity deserves categorization with other “end is near” signs, such as the Bacon Explosion, batteries for batteries and [...]

  639. [...] Bacon explosion [...]

  640. @jtb: nice find. Good theme/soundtrack for this recipe. BUT!… it’s about 7(8, 9, 10…) minutes too long!
    Jeeze… must be a “loop” cuz I never got to the end of it. Sheesh.

  641. Odette says:

    What a wonderful idea…Im a bacon fancier and yes it works well with Atkins but you cant have bread with it LOL
    Also I cant understand why it has to be yukkied up with cheese and/or anything else…
    its perfect just the way it IS YUMMMMM

  642. [...] Die spinnen, die Amis. Wer will denn diese Schinkenexplosion essen? [...]

  643. Meg says:

    I StumbleUpon’d this, and while I gave up red meat and haven’t eaten it in a good 5 years, I’ve got to admit that I can at least appreciate this.
    I’d love to try it with turkey alternatives, but it just wouldn’t be the same… :P

  644. Letty says:

    I would really love to try this one but I’m concerned about all that fat. Once my blood pressure’s gone down, this will be a great treat! :D

    Gotta love all that meat. Thanks for sharing!

  645. [...] you have to fill out. But wait. There’s incentive: the winner receives an already-prepared Bacon Explosion from the guys at BBQ [...]

  646. Ryan says:

    My friend and I made 2 attempts at this. The first time, we used italian sausage and doubled the recipe just to see how far we could go. It was huge and good, but the sausage was a bit overpowering.

    Last weekend, we substituted the sausage for hamburger and added sharp cheddar and american cheese inside along with the crumbled bacon. It turned out great! Each bite was like the best part of a double bacon cheeseburger.

  647. Using Humiliation to Fundraise …

    Trend or coincidence? Twice in the past week I’ve come across online fundraising campaigns in which the fundraiser promises to do something embarrassing when the goal is met. 

    Last week, Holly Ross, NTEN’s Executive Director, posted a video ap…

  648. [...] fellow BBQ-Brethren (more about them later), and previously mentioned here (most notably) for the Bacon Explosion.  You’ll find a lot of recipes, BBQ instruction, and plenty o’ bacon (seems to be a [...]

  649. OakHillSmoke says:

    Finally took the plunge and made the Bacon Bomb this past weekend. Everything went according to the directions. I did use a bit less sausage, 1 1/2 lbs., which was plenty. I am a fan of Bryons Butt Rub so I used that. I did add a thin layer of shredded cheese. I did not have any problem seperating the sausage to make the roll. I do think if you can get the size right, you don’t need to spread the sausage on the bacon and it might roll a bit easier. Other than that, the bomb went in my CookShack Smoker along with a meatloaf. Smoked for just under 3hrs to get to 165 degrees. Everyone loved it so it’s a keeper. The next morning I used a slice of it on an english muffin with a fried egg. My new version of the Egg McMuffin. Delicious.

  650. mr_melvis says:

    By the way – you can comfort your friends who need some kind of material other than meat/protein in this creation, by adding roasted Portabello mushrooms to the dish, in place of the crumbled bacon in step #4. Cut portabellos into slices, then toss lightly with olive oil, while lightly sprinkling sea salt over them. Roast the slices on a cookie sheet for 1 hour in a 350F degree oven, occasionally moving them around on the cookie sheet during the roasting. At the end of an hour (approx – based on your oven), they will look like cooked bacon pieces, and surprisingly enough – they taste almost EXACTLY like bacon…

  651. Josh says:

    Could you just cook this inside a grill?? Or do you need a smoker?

  652. Aaron says:

    @Josh – if you use a grill, turn off half the burners and keep the grease drippings away from the open flame, otherwise it will catch on fire.

    @mr_melvis – cool idea on the portabellos, hadn’t thought of that. Adding salt might give it a little too much though, depending on what rub you’re using.

    @jbt – man, that thing lasts forever…but cool

    Glad everyone likes it! Stay tuned for more bacon explosion news soon!

  653. [...] with the hopes that one day it could be turned into a book?  Just ask the people behind the BACON EXPLOSION.  They just signed a book deal worth six [...]

  654. [...] came the NY Times article on the Bacon Explosion. It was fate. We had to try our hand at a bevy of bacon dishes. The only thing standing in our way [...]

  655. [...] As the name implies, the winner of this particular group gets one of these: [...]

  656. Mike says:

    dangit, now i wish i had a smoker to make this in :( cause i want this sooo bad!!!!

  657. @Mike: you don’t need a smoker.
    Just fire up a grill, and slow cook the chub on indirect heat. Throw on some chips, and wait for the magic! Keep the kettle or lid closed for about 1 1/2 – 2 hours and you’ll be amazed at the results. Make sure you get the internal temp right. In the mean time, tell your wife/other/self, that you NEED a Weber Smokey Mountain cooker … deals for about $190 on the ‘net.

  658. [...] are normally stuffed with forcemeat, but meat stuffed with meat stuffed with more meat sounded too bacon explosion for me. Duck is good with sweet and earthy flavors, so I chose a prune and apple stuffing for [...]

  659. Jason says:

    @Mike – HotSauceDaily’s advice is spot on!!! Now start working on convincing the wife that you need the proper equipment!!!

  660. [...] Bacon Explosion [...]

  661. arielle says:

    mmmmmmm……. that looks goods

  662. Will says:

    Not quite of an explosion, more of a soup, but here is what I did with bacon and milk the other day. Turns out it tastes REALLY good!!

    http://www.sponsorthatbike.com/blog/sabotaged-bacon-gone-right.html

  663. Scott says:

    If you listen closely you can actually hear your arteries hardening.

  664. I made this up a few weeks ago with some freshly hunted venison and thick cut bacon. It was amazing. My roommates went nuts.
    Well done, sirs.

  665. Andrew K says:

    Just finished making it around 2:00AM last night. Took exactly 3 hours to cook after I put it in the oven at 225 degrees near the top rack.

    When I rolled it, I don’t think I used enough bacon bits in the middle because it wound up being mostly sausage, and the bottom was flat instead of completely round all the way.

    But hey, I can’t complain, $16 for sausage and bacon, $4 BBQ sauce/rub, and a couple bucks for the oven bill led to a dish that I sure couldn’t get in any restaurant that I know of! If you’ll excuse me, I’ve some snacking to do

  666. [...] probably remember the Bacon Explosion phenomenon that swept across the blogosphere late last year, touting the most outrageous bacon and [...]

  667. Eddie says:

    My sister and I did the following:

    For the bacon weave, we alternated regular center-cut bacon with turkey bacon. For the filling, we used chicken Italian sausage and crumbled beef bacon in the middle. Smoked/grilled it for two hours and wound up in Bacon Explosion heaven… and my co-workers have seen the pictures and can’t believe I’m still alive. It was awesome. Thank you for the inspiration!

  668. [...] is equally foodie/chef and has an even greater sense of whimsy than I do, so when he read about the Bacon Explosion, he was determined to make it.  Our meat eating, like our politics, is just right of center, and [...]

  669. [...] BRUNO, CA–(Marketwire – March 24, 2009) – Hot on the heels of the now infamous Bacon Explosion comes a Webinar to explain how the BBQ Addicts were able to create such a social media phenomenon [...]

  670. jan says:

    wow! very great recipes…

  671. [...] Recipe for The Bacon Explosion .gallery { margin: auto; } .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } .gallery img { border: 2px solid #cfcfcf; } .gallery-caption { margin-left: 0; } [...]

  672. Ratboy says:

    Here’s a Canadian take on the Bacon Explosion.

    I included Sun Dried Tomatoes, Garlic Powder, Blue Cheese but am using a slow cooker to extract the fatty goodness and maintain moisture.

    Will post the results in 8 hours.

  673. [...] doppelt, also quasi eingefleischtes Einfleischfleisch. Es ist so abartig. Ladies and Gents: die Bacon Explosion! [natürlich dem Wurstblog [...]

  674. Thanks for this great invention! I made a one-pound version a couple of times and it has been a big hit. I tweaked it by adding pepperoni slices to the middle.

    I also made a breakfast version:
    http://www.facebook.com/home.php?ref=home#/note.php?note_id=65328971923&ref=nf

  675. Mike says:

    I cooked this tonight, I substituted regular mild sausage for Italian but everything else was as the recipe – unbelievably excellent!

  676. mr_melvis says:

    Finally made my 1st one this weekend – as good as everyone says it is (great on the GRAND biscuits!). We are going to try several variations for the inside now (still with outside bacon weave wrap):

    1. Hamburger, sharp cheddar cheese, crumbled bacon
    2. Ground Turkey, sage stuffing, cranberries
    3. Hamburger, roasted garlic mashed potato layer, corn
    4. Hamburger mixed with taco seasoning, black refried beans, chopped tomatoes/onions
    5. Ground pork, prosciutto, pine nuts, Boursin herb cheese

    etc. etc. etc….

    mr_melvis

  677. Quani Morelock says:

    We have been making these on a smaller scale for a few years now. I will definitely try your version if you’d like to try mine. Fill a clean poblano pepper with cream cheese, wrap it tightly with the sausage and then the bacon weave. It adds an incredible extra layer of flavor that you won’t regret trying. For individual size “armadillo eggs” fill a pickled jalapeno with cream cheese, wrap in sausage and then the bacon. Its usually the first thing to run out at my barbeques!

  678. Jason says:

    @Quani – Sounds like a cross between buffalo turds and scotch eggs. We’ll be giving that one a try!

  679. @Quani Morelock – That variation sounds awesome! I’ve made 6 or 7 of these suckers now. My last version was with breakfast sausage. Yawn. Don’t bother. Stick with the Italian.
    Can’t wait to try the poblanos and the smaller jalapeno versions!

    Quani, do you have a website for your recipes and bbq stuff? We’d love to see it.

    Brian

  680. [...] I made a Bacon Explosion this past weekend and it was a rousing success.  It took 3lbs of applewood bacon, 2lbs of sausage, [...]

  681. [...] Bacon Explosion just wouldn’t be the same with Squeez [...]

  682. Quani Morelock says:

    @Brian
    I just made one last night using the thick sliced bacon weave and bratwurst as the sausage. I was about 2 bacon strips shy for the size so I’ll be altering the 5×5 of bacon to fit the roll next time. I tried breakfast sausage once too. It was awful and I wont do that again. My advice on the jalapeno version is to use a “cage”. The kind you use to grill med/large fish so that you can flip them. I can fit about 9 in the one that I have and it prevents the slippery suckers from ending up down in the coals! It’s big enough to not squash them too. I don’t have a site for recipes and I got here via an email from my brother. Cooking bbq is my way of conserving my light bill..LOL I dont like to have all that heat in my house in the summertime. I’m glad the weather is clearing up down here so that we can spend more time outside!

  683. [...] some guys at Barbecue Addicts in Kansas City, KS got the idea to cook themselves up a big ol’ mess of bacon. Wrapped in [...]

  684. Chefassassin says:

    I think that you sir are well on your way to Sainthood! This dish is certainly a miracle and if you die of a heart attack i would consider you a martyr… Really though this an amazing recipe,

    I am a chef and have done this recipe a few times now and fed it to the staff at my restaurant. Most recently (for the customers of the restaurant) I used a mixture of lamb shoulder, pork butt and belly that i ground coarsely and seasoned with star anise, fennel seed, cayenne etc… Spread the meat over saran wrap layered thinly sliced cured/smoked veal tongue, then a thin layer of fig port jam. Rolled that up and cooked it in a vacuum sealed bag in a thermo-circulator (hot water bath where the temperature can be controlled to the 10th of a degree). then cooled it, cold smoked it, wrapped it up in Prosciutto and then sliced it up and served it as a terrine.
    All this was inspired by by your amazing recipe! Thank you

  685. Shane says:

    After Weeks of debate we had to try this. We had to use an oven but it came out excellent. . below is the link to my pics that I posted on myspace of the process and completed project. I realized the key here is patience and LOVE. You have to love your meat!! I love mine. and DAYUM!!!! My wife was so concerned! HEHE oh well I’ll die with a pained smile on my face. Mine wound up being 4 lbs of bacon and 2 lbs of sausage. I’m waiting for the morning to dip this bad boy with syrup and eat with scrambled eggs. Damn I might be able to wait!!

    http://viewmorepics.myspace.com/index.cfm?fuseaction=user.viewPicture&friendID=59670084&albumId=2762607

  686. MiamiFoodie says:

    Bring on the lipitor! 2 thumbs up! Perfect recipe for the killer South Beach Bod!

  687. [...] bacon Bacon Explosion: The BBQ Sausage Recipe of all Recipes Whos up for a [...]

  688. D says:

    As if the thought of this wasn’t savory enough, the mention of this on warm, flaky Pillsbury Grands just sent my taste buds into orbit!! UGH!!!

  689. [...] MN Militia assembled and devoured a prototype Bacon Explosion a week ago.  Initial results were delicious and future experiments are [...]

  690. [...] Pt. II Udgivet april 6, 2009 Thomas Thorhauge 0 Kommentarer Klik her, og få forårets bedste BBQ-tip til [...]

  691. [...] provided for us. This meal had a BBQ flare. But, the highlight of the meal had got to have been the Bacon Explosion. This dish was thought up by Aaron Chronister and loved by everyone I spoke to that night. I [...]

  692. [...] recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

  693. [...] though the hotel didn’t cook the Explosion (@BBQAddicts) right, Brian Chappell (@brianchappell) still approves of its [...]

  694. JP says:

    I tried the recipe and they turned out awesome! I made two with mild Italian sausage and two with a homemade sausage recipe that has a lot of garlic, ginger, pepper and fresh herbs. Most of our guests preferred the ones with the homemade sausage. Great job and kudos to the Bacon Explosion creator(s)! I will be looking for even more opportunities to use a bacon weave…

    http://thelittledogshelterintheholler.blogspot.com/2009/04/mmmmmm-bacon.html

  695. Jason says:

    @JP – We’d love to try your sausage if you don’t mind sharing the recipe.

  696. [...] “Bacon Explosion.” Two words that should never, ever be that close to each other. [...]

  697. [...] Je vous laisse le soin d’aller voir les photos sur le site suivant pour vous faire une idée: link [...]

  698. [...] One Of These Things – They call it a “bacon explosion”. It consists of two pounds of thick-cut bacon, 2 [...]

  699. [...] for the sake of a good sammich. Though it might be beyond even her iron pallet to take on a hybrid Bacon Explosion/Great Old One. Maybe if it had more bile. Mmmmm… [...]

  700. [...] Speaking of food, SEO Sumo & Todd Malicoat were the geniuses that sponsored and made fresh Sushi on the last night of IMSB. Don’t forget the homemade Chocolate Chip cookies that Alysson Fergison (SEOAly) brought for everyone to enjoy at the conference.  Thanks to Aaron Chronister (TheMadHat) for attempting to teach the staff of the Deerfield Beach Hilton how to make a perfect Bacon Explosion. [...]

  701. JP says:

    When I make the next batch in a couple of weeks, I will take photos and post them, along with the recipe and any how to info, on my blog, and link it here. It’s the least I can do for the developer of the Bacon Explosion!!!

  702. [...] the explosives that should go with that bAKcon47: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ XD9 Service Black, XD9 Subcompact x 2 Kimber Tactical Custom II AR15 [...]

  703. [...] the explosives that should go with a bAKon47 squad Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ XD9 Service Black, XD9 Subcompact x 2 Kimber Tactical Custom II AR15 [...]

  704. [...] even bacon can be healthy but THIS can never be [...]

  705. Like bacon? says:

    [...] bacon? Commenta 12th February , 2009 Not exactly kosher… My mouth is drooling in anticipation. My coronaries are screaming in [...]

  706. [...] Explosion: The BBQ Sausage Recipe of all Recipes Bacon Explosion: The BBQ Sausage Recipe of all Recipes Source: http://www.bbqaddicts.com The other day the guys from BaconToday.com contacted me in search [...]

  707. [...] Explosion I am so doing this for one of our barbeques this year Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  708. Jed- UK says:

    I’m going to make this on the weekend… In fact, I might just walk out of the office right now, go home, fire up the BBQ and get on this RIGHT NOW!

    If only Jesus knew about this at his last supper……

  709. [...] the recession, others are going hog wild. Witness the Bacon Explosion phenomenon featured on the BBQ Addicts web site. It’s like waiting for the bomb to drop during the cold war. You can put aluminum foil over [...]

  710. [...] though the hotel didn’t cook the Bacon Explosion (@BBQAddicts) correctly, Brian Chappell (@brianchappell) still approved of its [...]

  711. a arpoadora sperry says:

    bacon is love! bacon is harmony! bacon is all things lovin the sweet beautiful life!

  712. a arpoadora sperry says:

    supreme bacon significance!

  713. a arpoadora sperry says:

    BOOKS ARE FOR PUSSIES, READ BACON!

  714. april says:

    would you like your ambulance before your meal or with your meal?

  715. Jason says:

    @April – I’ve found that it’s best to have the ambulance deliver the Bacon Explosion. Two birds, one stone!!!! :)

  716. a arpoadora sperry says:

    we don´t need water – there is bacon grease! we don´t need air – only bacon up our noses! bacon is the shining path that leaves us to the kingsom of happiness….

  717. Tabi says:

    I have requested this to be my only present and cake for my 21st birthday when I go back to the states. haha I hope I get what I want!! I can not make it myself, for I live in japan and that much smoke would make the japanese think there is a house fire! haha

  718. [...] Chronister of Bacon Explosion and BBQ Addicts fame wrote us a kick ass function to update our tweet this button to use the [...]

  719. [...] when you thought your arteries were beginning to clear from the Bacon Explosion created by our friends over at The BBQAddicts, Smoke In Da Eye over at A BBQ Nation ups the ante [...]

  720. eseibel says:

    I have dreamt of the ultimate bacon dish since childhood, but could never conceptualize the details to make it a reality.

    Finally, thanks to the BBQ Addicts, the Bacon Explosion made last night’s dinner a dream come true. I have seen Utopia, and it is good.

    Even better: Warmed up leftover BE slices for breakfast this morning. Surreal compliment to eggs over-easy and toasted french stick.

    The bar has been set for all subsequest recipies.

    Thanks guys.

  721. [...] that it’s my patriotic duty to remind us all that bacon is safe to eat.  And I do this with Bacon Explosion.  Go ahead, click the link.  I’ll wait. Behold, a pork [...]

  722. Tolles Rezept!

    Wir haben uns bereits auch eine Variation von Bacon Explosion erstellt, das Rezept kann gut Variert werden.

  723. [...] Welcome the Bacon Explosion! Check out this site that explains what this is and how to make it: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ And who knows, he might could tap me. BUT I have enough confidence in my game [...]

  724. Dave says:

    My brother, son and I made our first Bacon Explosion last Saturday for the NFL Draft. Bacon smoked BBQ heaven!!! We smoked with hickory. Never had anything like it, it’s now a tradition, thank you!

    I’d like to make a Bacon Explosion using the spicy lamb sausage a local pizzeria uses as a topping, best sausage I’ve ever had, it’d be perfect.

    Anyone have an idea for an alternative to the Johnsonville Mild Italian we used? A friend of mine thinks Mozzarella might be good as a bond to hold the spirals together on the plate. Anyone tried that?

  725. Jason says:

    @Dave – Try finding a gourmet meat shop in your town. Chances are they carry some fantastic artisan sausage. In regards to cheese, just be prepared for it leak out. If you’re having trouble keep the rolling together, try to rolling as tight as possible and squeeze out all the air bubbles. A thinner layer of sausage that’s rolled over a couple times works better than a thick that’s only rolled once. Enjoy!

  726. Dave says:

    Jason, good idea about finding a gourmet meat shop, I definitely want to make one with a spicy lamb sausage.

    The roll was very tight, maybe too tight for Johnsonville sausage. The consistency of the sausage was just a little too firm which is probably why I thought of the lamb sausage which is coarser. It rolled beautifully – I meant the spiral came apart after it was cut and served. I did however mention trying Mozzarella to my brother and he said, “Don’t change a thing you idiot!” Or something to that effect. :-)

    But definitely yes, a thinner layer of sausage which means either extra bacon weave, or cut the sausage down to 1 3/4 – 1 1/2 pounds.

    I’ll report back after I find some lamb sausage. :-) Thanks.

  727. [...] Onto other pork news. A friend reminded me today of the formerly-beloved Bacon Explosion. [...]

  728. Suwat says:

    My god that looks epic! Bacon,Sausage, and BBQ sauce. What else could you ask for? My co-workers doing restaurant menu design will definitely appreciate this. Thanks!

  729. [...] Receta traducida y reinventada a partir de lo catado en BBQAddicts [...]

  730. headjoog says:

    Might as well add mine to list….wife went away for the weekend, so in the spirit of “Mythbusters” decided to give this a try. I grabbed a bag o’ hickory chips and 4 pounds of pork and went to work. This is no myth – this thing is awesome. A total surprise – great flavor and not as greasy as you might think. She won’t let me do this when she’s around because a) it fills the whole house with smoke and b) it corrupts the children. But hey – a man’s gotta do what a man’s gotta do. Check the pictures here if you like:

    http://www.flickr.com/photos/65094370@N00/sets/72157617242970784/show/

    (Department of Child Services will likely be after me when they see my daughter giving me a hand with this.)

  731. @headjoog: I can’t see the pictures.

  732. Jason says:

    @headjoog – I’m having problems seeing the picture as well…but the motorcycle looks nice!

  733. [...] bacon explosion. Posted by aaron Filed in [...]

  734. Ken Fisher says:

    Love the Fatty…

  735. kj says:

    my friend stumbleuponed this and made it for a bbg. sooooooooo damn good!!!!!!!!!

  736. [...] time had passed until I came across the insane Bacon Explosion (which I will definitely try one fine day;), after which I was tempted to start another [...]

  737. [...] I first heard about the Bacon Explosion after reading about it on The BBQ Addicts site I knew it was a stroke of genius.  Meat sushi…how brilliant! At the [...]

  738. [...] but I’m sure that will change once sales take off.  This vodka would go really well with a “bacon explosion” sausage wrap.  Mmm….bacon. Author: Yeags Categories: Uncategorized Tags: Comments [...]

  739. [...] by Jason over at BBQ Addicts who created the Bacon Explosion ™ (no, seriously, it’s trademarked!) – I made my own [...]

  740. Ronsdrott says:

    Planning on vacation already? I punt no Mexico urban district looking for you? lol faith that Swine flu on be over straightway!

  741. platdujour says:

    a contender for

  742. [...] are going to have a BBQ and I’m going to make the Bacon Explosion.  I’m going to change it a little (I don’t like sausage, so I’m going to use a [...]

  743. [...] you go Suzie Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  744. high blood says:

    Cebu Pictures you ignorant slant . learn the fine art of speaking English . As for “going to hospital for high blood” (pressure) , if you eat the whole thing or even touch it with BP issues you deserve to go to the hospital

  745. Bacon up a storm says:

    dear god i ate two of them… am i going to die?

  746. Jason says:

    @Bacon – No, but you might need a nap!

  747. [...] Bacon explosion – a heart-warming (burning?) recipe involving 2 pounds of bacon wrapped around 2 pounds of sausage. [...]

  748. Meatasaurus Rex says:

    I recently lost my job thanks to this shitty economy, and I’ve been contemplating suicied. Thanks for providing me with the perfect means to end my time on this world ;-)

    I have my 4 pounds of meat ready to go tomorrow, and a bag of Hickory chips for the smoker. I’ve got BBQ sauce to baste. I’m also considering a couple add ins too. I thought about Cheese, but wasnt sure how a cheese filled sausage and bacon log would do on the smoker… but I AM going to use my home made dry rub, AND, for extra baconey goodness, I am going to sprinkle the insides with some tasty Bacon Salt!

    I plan on very slowly killing myself via meat overdose thanks to the Bacon Explosion, and the first item that sent me on this suicidal oddyssey, the Ham Dog. Oh yes, tomorrow will be a good day to die… errr, I mean, consume unhealthy quantities of smoked meat.

    Actually, now that I think about it, being laid 0ff has given me more time to experiement with the smoker… I think it was getting lonely… I don’t want to die! NO, I must LIVE to eat, nay, to FEAST upon bacon filled smoked meaty goodness! I will consume this food of the gods and become immortal!

    Thank you, That is all.

  749. Dave says:

    I didn’t even get to see a motorcycle picture! So in the spirit of the guy that tried to post pictures, here’s our first Bacon Explosion from NFL draft day. As previously mentioned the next BE will be with lamb sausage. I decided to make the lamb sausage myself figuring on what it needs and I’ll post that sausage recipe and how it turned out after we embark on BE2.

    Meanwhile, this is two weeks ago: http://s614.photobucket.com/albums/tt227/daveBEpics/?albumview=slideshow

  750. [...] Bob whips up a veggie omelet…Kidding!  Bob’s running late, so he grabs some left over Bacon Explosion from last nights barbecue to scarf in the car. Never leave home without [...]

  751. [...] via Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  752. aj says:

    Don’t tell me, you’ll then order a Diet Coke to ensure you dont over do it.

    Whoever eats this was probably over qualified as a contestant for the “Biggest Loser”

    This is the most offensive thing I’ve seen on a table.

  753. Hogleg says:

    We made our first one the weekend of the NFL draft with italian sausage, Neuskes bacon, italian snausage and an italian 7 cheese blend in the middle. We used Bone Suckin’ rub and BBQ sauce. Placed it in the torpedo smoker for 3 hours and, after it cooled, we threw it in the fridge. The next morning with the 8 of us a little…umm..dehydrated, we sliced her up and fried it with eggs. Needless to say, it didn’t last for more than a tenth of the time it took to prepare, but it was so worth it. Not sure what to try next, but thanks to all who posted recipies. I’ll probably just pick one and try it. Hard to go wrong with bacon.

    Hey aj, what possibly possessed you to post on this blog? I assume you’ve never had sausage and bacon for breakfast? There is no difference except that your breakfast meats are fried. I think I’ll make you one and send it to you.

  754. [...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]

  755. [...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]

  756. [...] Period.” That bit of insight is from Sony Pictures CEO Michael Lynton, who clearly has not seen the Bacon Explosion. [WWD via [...]

  757. [...] The day before Bay To Breakers,  Martin and Mary Ann had their joint birthday.  We took the “Green” theme to heart and dressed up as the Planeteers from the show Captain Planet.  I believe I was the Asian girl, power of…water! The Planeteers with the birthday boy and girl Just The Planeteers Martin’s favorite drink: The B-52 with Absinthe brought from the Czech republic (on fire of course) Unfortunately we were not able to cook Martin’s Bacon Explosion [...]

  758. [...] kettle. After all, I bought 2 Boston Butts (totaling over 10 pounds), 2 chickens and was making a Bacon Explosion as well. Luckily, when I got home from work on Friday, my amazing wife surprised me with a [...]

  759. PetePete says:

    Hey,
    First off this sounds unbelievably delicious. I can’t wait to try it out! I was wondering, could I cook this in my crockpot (slow-cooker)? I sometimes make pulled pork in the crockpot which turns out pretty well, but I wasn’t sure about this recipe. Thanks!
    -Pete

  760. [...] Bacon explosion – a heart-warming (burning?) recipe involving 2 pounds of bacon wrapped around 2 pounds of sausage. [...]

  761. Jason says:

    @PetePete – I wouldn’t recommend cooking in a crockpot because the rendered grease from the bacon will pool in the bottom and prevent the outside layer from crisping up. For now…your best best for indoor cooking is to use a stove top smoker, or bake it on a raised rack sitting on a cookie sheet.

  762. [...] Originally Posted by hmanvolfan How about a steak between two slabs of bacon, ie steak on bacon sandwich? how about the Bacon Explosion? Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  763. [...] Bacon Explosion, the brainchild of the guys over at bbqaddicts.com, is kind of like a lettuce wrap except with every single ingredient replaced with some sort of pork [...]

  764. Mark M says:

    That is what i am going to have with me when I start the first tailgate of the year. I am not only going to do this wonderful recipe I am going to post about it on Sportsroids. This is the first time i have seen this site, and I can guarantee if you keep up work like this, it won’t be my last visit. Your like a bacon prophet! I LOVE BBQ!

  765. Waltman says:

    Seeing as how it is the beginning of a long Memorial Day weekend here in the States, I hereby plan to serve one of these up w/ side of baked beans and a diet Coke to my guests! Long live the Pig- until he gets fat enough!

  766. skipro3 says:

    My wife heard me oohing and ahhhing over my computer and came out to see what it was I was looking at. When she saw this temptress, she told me she preferred if I viewed porn than this little piggy. Ha!

  767. [...] Cookin’: The Burger Explosion More than a little hat tip to the gents over at BBQ Addicts whose invention, the “Bacon Explosion,” was the creative jumping off point for this [...]

  768. [...] I’ve been fascinated by the bacon renaissance of the last couple years – the classic cured pork product has inspired new creations by gourmets and doughnut makers alike. Possibly the most awful contemporary recipe I’ve found is this so-called ‘bacon explosion.’ [...]

  769. Chris Jones says:

    In the making as we speak. Added a little cheese to the center. Ill let everyone know how it turns out!

  770. Jenny says:

    My husband wanted to tell you how awesome this turned out, but after finishing half of it we had to rush him to ER due to heart stoppage. More for me!

  771. [...] we are having a girl.  And I made the Bacon Explosion.  But I did it a little differntly from how they had it.  I did not use Sausage as the filler.  Instead I used rib meat that we pulled apart.  So I [...]

  772. [...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]

  773. [...] is totally understandable. I plan on cooking this thing sometime soon. Anyone want to join me? Bacon Explosion: The BBQ Sausage Recipe of all Recipes I’m thinking some Cream of Tums soup will probably be in order following this artery clogging [...]

  774. Justin Sanderfer says:

    WE MADE THIS. Oh my goodness, if you just follow the steps above IN THEIR ENTIRETY you will be fine and this WILL be perfect! It was so freaking good, I made two versions: one with the BBQ sauce (and I kept brushing sauce on it as it cooked too, so it was agood thick layer ont he outside caramelizing) and one without sauce, insert cheese and onion in the middle. Both were fantastic, great all by themselves or in a sandwhich. Thanks for posting this, and try it with Bakon Vodka!!

  775. terryinokc says:

    My grandad lived to be 98 and ate bacon his whole life, every day! grandma fried everything in good ole hog lard, and he would have LOVED this. I’ll make it in honor of him. thank you.

  776. Ken C. says:

    Finally, I’ve had this recipe since Dec/08. For my 50th B-day I finally did it up. OUT

  777. Charles says:

    *Tearing up* It’s the best of both worlds!

  778. [...] permalink Anyone ever try the bacon explosion??? I’m lookinig to give it a shot sometime this summer with a side of crash cart. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  779. baconite says:

    made the explosion for super bowl sunday and it was a big hit! now i get request’s to make it every party i throw!

  780. Jason says:

    @baconite – Once people have a taste of the explosion, they always come back for more!!! Glad to hear it’s made you the neighborhood hero!!! :)

  781. [...] mini bacon explosion knock off was inspired by both the original Bacon Explosion and some miniature versions that have shown up lately.   I didn’t feel like defrosting any [...]

  782. Wow I must say this really is a Bacon Explosion of the highest kind! The finished product looks small enough to eat. Pure heart attack food but SO I don’t care, that’s what I’m having for my breakfast one day! Hahahaha

  783. [...] emotions – humour, fear, lust (did you see that nude acai berry wrestling match video?) hunger (the Big Bacon Explosion phenomenon) and many others. The underlying principle of a linkbait is to provide really [...]

  784. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  785. Richard says:

    Truly inspirational, and my family thoroughly enjoyed it, next time I will add some more onion and cheese to the filling and add a slightly hotter sauce.

  786. Lilguy says:

    I JUST TOOK ONE LOOK AND MY HEART SAID, “YOU GONNA DIE, FOOL”!! I told my heart “yeah, but what a way to go”. I am drooling on my key board, how embarrassing. I gotta try this just once, and needless to say, I may not share it. ;)

  787. [...] Jump to Comments Yes, it’s true: I, along with my BBQ associate Mike, summoned The Bacon Explosion from beyond the realms of human understanding and lived to tell the entire greasy, smoky, delicious [...]

  788. Jessica says:

    Maybe it is just my pregnancy hormones, but that made me sick on my stomach looking at it…

  789. [...] Originally Posted by Gossamer skye I ask you then to join us unto Ramadan (month of fast) this year, you might like the show of togetherness which to me at least seems international — you can also sample (in pictures) how it is observed in various regions (get some good recipes too if we’re lucky).. all the best I have a great recipe here on this link, since I was asked for a recipe. Keep in mind that I know that pork is verboten–this man is using pork, but I make this with turkey bacon and turkey sausage, always bought kosher, which I understand is the same as halal. This is great stuff–again, I do not condone the eating of pork, which I refrain from not because of my religious convictions, but because the pig is a filthy animal. But this is simply decadent. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  790. gservan says:

    my goodness, I haven’t even read what this page is saying and my mouth is already watery from the pictures! man, it looks good!

  791. [...] the internet in the past year or so, you’ve heard of the cult of bacon.  There’s the bacon explosion, chicken fried bacon, bacon with chocolate in it, and even a bacon bra (you can Google that one [...]

  792. [...] article of the moment: The Gross Food Movement. A few months back the Bacon Explosion took the nation by storm, and I loved being on the early end of discovery. One friends BBQ love [...]

  793. [...] recipe: Bacon Explosion: The BBQ Sausage Recipe of all Recipes I have yet to make this one but my teens want me to. __________________ Rich Brown [...]

  794. [...] I finally made the infamous Bacon Explosion, and it was excellent. I pretty much followed the original recipe, but in the process I learned a few things that aren’t covered in the original post, and that I [...]

  795. WOW, I’ve been thinking about this recipe for several months now. Today I have the time and I’m going for it!

    I saw a couple of other posts that had cheese in the center of it and a bit of veggies, I may try that.

    anyhow, it’s cooking today and I’ll post with some pictures in about 5 hours! CYA

  796. [...] though the hotel didn’t cook the Bacon Explosion (@BBQAddicts) correctly, Brian Chappell (@brianchappell) still approved of its [...]

  797. [...] emotions – humour, fear, lust (did you see that nude acai berry wrestling match video?) hunger (the Big Bacon Explosion phenomenon) and many others. The underlying principle of a linkbait is to provide really [...]

  798. Jody says:

    So full of win and pork I’m just not sure what to do with myself….

  799. Mark Pearson says:

    Cooked this up a few weeks back in a smoker for about 4 hours on a visit to Texas. A little disappointed with the BBQ sauce addition at the end – would have been fun to have it a little crispy on the outside. Almost embarrassed to say that it was really, really, really good! A heart attack in every bite.

  800. Rachel says:

    I have to make this in advance, is there a best way to re-heat it?

  801. Jason says:

    @Rachel – I always prefer to reheat on a grill, but you could always pop in the oven until it reaches an internal temperature of 150 degrees. Just be sure to set it on a raised rack resting on a cookie sheet. That way the Bacon Explosion isn’t sitting in the extra grease that cooks out.

  802. [...] Finale gedenke ich, die Grillsaison 2010 in einer handelsüblichen Berliner Grünanlage mit der Bacon Explosion [via] zu eröffnen. Anregungen und insbesondere Einladungen für weitere Episoden werden in den [...]

  803. AG · says:

    [...] initial Bacon Explosion recipe set the standard – however as a “Wellington”, xenophobia got the better of us, [...]

  804. optimering says:

    This looks awesome :D

  805. :]ack says:

    You forgot to sprinkle the bacon bits… amateurs.

  806. Aaron says:

    @jack – I guess you missed the part that said sprinkle the crumbled bacon….

  807. [...] facade?  Is there something so gay about a couple of bros bonding over a bacon explosion? Or a pine nut crusted tomato tart, for that [...]

  808. [...] sure that you’re thinking this is some sort of over the top, profane concoction where an excessive amount of bacon is thrown into the food processor with chickpeas to form some [...]

  809. [...] Unforgiveable!!! http://blog.bbqaddicts.com/recipes/bacon-explosion/ __________________ "The strongest reason for the people to retain the right to keep and bear [...]

  810. [...] Feed him this pork-on-pork masterpiece…a beautiful barbequed brick of bacon and Italian sausage known as “Bacon Explosion”. Need we say more? [...]

  811. Tyeee says:

    Oh my gosh the drool is building up in my mouth i wish i could one day have this *drools*

  812. Ceege says:

    I did up a Bacon Explosion for Father’s Day weekend and it was a smash hit. Following the advice on the message board, I added cheese to the middle. I used a chipotle BBQ sauce, Steve Raichlen’s all-purpose BBQ rub and mild Italian sausage. Next time I will probably switch to Camp 31 BBQ sauce and hot Italian sausage for some extra zing.

    Awesome recipe! Keep up the franken-BBQing!

  813. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  814. [...] this is where the fun begins. Taking some inspiration from the infamous bacon explosion I spread out the ground beef, layered the country sausage on top, then made a bacon weave on top of [...]

  815. [...] Addicts have a huge hiton their hands. They did a fatty stuffed with bacon and called itthe “BaconExplosion“. Explode it did, getting [...]

  816. JOSH says:

    We made one of these last weekend! It turned out great! I still feel my cholesterol rising!

  817. Oh Baby! says:

    Oh…Yeah! Todd London’s gonna love this sucker on Friday June 26th!! I’ve got my defibulator on the deck and ready. It’s a byop…bring your own paddles event!

  818. Mccomb says:

    Here’s what you do. Layer pepper jack cheese down over the weave, then stuff the sausauge with jalapenos and slather some southern style hot sauce on that. For the fried bacon in the middle, combine the bacon, some BBQ sauce, seasoning, and half the bacon fat from the pan. Then roll it up as follows and drizzle the other half of the bacon fat atop the ready-to-smoke meat brick and let ‘er ride. This came out excellent.

  819. Jim says:

    Paging John Madden, paging John Madden. I believe we’ve found the missing ingredient for Turducken. Stuff this thing in the chicken and it’s a whole new game.

  820. [...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]

  821. Grey Sells says:

    This is a fav recipe of politicians; it’s loaded with pork.

  822. Bubba HoTep says:

    The link was sent to me, by a fellow bbq addict. I immediatly went to the local pork shop, Dubai has limited pig parts availble, and paid through my spinchter for the right to buy cook and eat pork in a muslim country. For what you could build and cook in the USA for about 15 to 20 dollars, I spent almost 200. But you know what? It was worth it. I of course had to buy italian sausages and de-case them, but soaking them in Gentlemen Jack for a day helped, and the healthy dose of cajun spices. The bacon roll was devoured, one hundred percent, and all the drippings were sopped up with anything edible and on hand..
    IT DONT’T GET NO BETTER…

  823. [...] Saturday was a complete wash out, since I spent the evening with a couple of friends eating Bacon Explosion and drinking beer. Sunday I redeemed myself as I rode my stationary bike 48 minutes and did a [...]

  824. [...] by meekly”]  While I’m not really a huge fan of JCT and yes, I’m over the whole bacon craze, it’s nice when any local restaurant gets national attention.  For all you homebodies, [...]

  825. mike says:

    i’m using venison sausage and i’m going to add cheddar cheese to the sausage. i hope it’s going to be as magical as my dream

  826. [...] – Bacon Explosion: The BBQ Sausage Recipe of all Recipes. [...]

  827. Bubba HoTep says:

    I have a new twist, some toasted provolone in the center… Oh My Gawd!!
    Since you cant smoke cheeses outside of a smoke house, try making a little aluminium boat and put a small wheel of provolone in it. Be careful to not burn it on the grill, just get a good brown scab cover. Then finish off your explosion with some toasty prov in the middle..

  828. [...] concoction. We waited with baited breath for hours while this thing roasted away (a bacon explosion helped pass the time), and just before we left for Christmas in July Adam and I got the first bites [...]

  829. [...] summer goal is to create the BBQ recipe that has taken the world by storm.  I first discovered the Bacon Explosion while prepping for the radio show back in March.  It was developed by a couple of BBQ enthusiasts [...]

  830. El Supremo says:

    Right now, I have three trimmed brisket flats and four racks of baby backs in the smoker. When those are done in about 2.5 more hours, I am putting in four beer can chickens… and my first bacon explosion. Instead of Italian sausage, I am using some duck, goose and feral hog sausage that was made at Fischer’s Meat Market in Muenster, Texas.

    This is going to be epic.

  831. Carmen says:

    Haha, I’m making this right now. I hope the neighbors are jealous, because the breeze is carrying the most amazing delicious smell away from the BBQ. Happy 4th!

  832. [...] super fly Kate Moss x Craig McDean snaps from the March ‘08 issue of Vogue UK, and a cot damn Bacon Explosion!  You can’t ask for much [...]

  833. Captain Cardiac says:

    wow… this is like the second coming of the aporkalypse. love it!

  834. Tiffany says:

    Thanks so much guys! Your easy to follow recipe was a hit this 4th of July! We made our own sesoning and used organic bbq sauce and it was fabulous! It is a lot better if you use sausage and bacon without MSG or nitrates or nitrites! As natural and bacony as it could get!

  835. NorthBayBill says:

    I made this today and the outside bacon weave turned out fantastic. I think the Italian Sausage overwhelmed the inner bacon though. So next time, I’m going to use breakfast sausage and use another 1/2 pound of bacon, crumble it up and mix it together like a meat loaf.

    I’m going to eating this bad boy all week. And hey, why does my left arm hurt all of a sudden?

  836. arielle says:

    My brother-in-law made it tonight…
    it made my lungs collapse.

    but seriously, it was crazy. Tasted great, but never again.

  837. Bubba HoTep says:

    I have purchased a whole tube bologna. I am going to hollow out the center 2 inches. Into this void I will put toasted provolone and cripsy smoked bacon soaken in Tennessee Whiskey BBQ sauce. Then I am going to put the magic bacon weave to it and make it squeal until it is cripsy on the outside. I have had Oklahoma style BBQ’ed bologna before and I am betting this will be a step up…

  838. crodog23 says:

    Just stumbled upon this site. I am so amazed that this was created. I can’t wait to b part of this fine fraternity. Long live the bacon prince

  839. GAQT466 says:

    Bubba HoTep Please do not desecrate the natural pork goodnesss of the Bacon Explosion by adding Bologna!!

  840. [...] das ganze von Statten geht, kann mit dieserAnleitung nachgemacht und genossen [...]

  841. R.B. Jenkins says:

    Just made this for the 4th of July celebration in Texas!!! Amazing dish; take care not to let the health department know you’re building this and keep your distance during the actual cooking process. You can actually feel your arteries clog! My next attempt will be a healthy version, I’ll add mushrooms and onopns in the middle.
    This will surely become a great weapon against muslim extremist after they finish outlawing our guns and ammo.

  842. Ed Hurley says:

    Does this come Kosher?

  843. [...] to make one of these. I wish we had a Bob Evans around here. I want to make one of these too : Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 2002 EB Z06, NCM Member, LTPWS, K&N, CAGS eliminator, CLB, DRM brake [...]

  844. [...] to make one of these. I wish we had a Bob Evans around here. I want to make one of these too : Bacon Explosion: The BBQ Sausage Recipe of all Recipes Damn, that don’t look have bad either [...]

  845. DJ says:

    Lol..this is delish…love bacon! Oddly enough, my daughter sliced some a little thinner and put it on a pizza she made…and it was YUMMY too….Thanks so much for this recipe.

  846. Kim Randall says:

    ummm this is what people eat for their last meal. It doesnt even look good

  847. Gary Otterson MSTR BBQR says:

    Wow, it’s the best. with just the right amount of bacon, we all think so anyway. We took pictures and fully documented the process, and just looking at the pics makes me hungry all over again. My mind is working on all sorts of variations using Elk, Venison, Bison, and other meats of less then normal use. Cheers to clogged arteries.

  848. Valerie says:

    Some layered onions would make this double heavenly.

  849. Mark says:

    WOW!!! Don’t look wifey, but I’m goin’ for this!!!

  850. [...] sexy beast above is the Bacon Explosion: 5000 heart attack-inducing calories of pure, unadulterated delicious.  Two pounds of bacon, two [...]

  851. Mark Stanley says:

    looks awesome, I’ll have to try it…..although it also looks like a heart attack waiting to happen

  852. Grant says:

    i feel bad for all the jews, muslums, and vegeterirans who can’t taste this beef masterpeice.

  853. Grant says:

    my tastebuds have exploded when i tasted this pork masterpiece

  854. [...] die Website der “New York Times” bin ich auf das Rezept für ein Gericht namens Bacon Explosion gestoßen. In den USA bereits ein Web’n’Grill-Phänomen. Hierzulande habe ich noch nichts [...]

  855. Sad Face says:

    Not that great. And DEFINITELY not worth the clogged arteries and crappy feeling you get after eating it.

  856. Marc says:

    “Sad Face” obviously did not make or eat this. I made one for the Fourth and it was heavenly. Served it on a Kaiser Roll with marinated, grilled peppers and onions. Better than I had imagined.

  857. chris obrien says:

    A GOD DOES EXCIST

  858. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes I still want to try that some day. __________________ – - [...]

  859. [...] fact, the current craze for bacon in all its forms, fading though it may be, reflects, in a time when demonstrating class means showing [...]

  860. [...] you’re interested in making one of those monstrosities, DIY instructions are available over at BBQAddicts. tweetmeme_url = [...]

  861. dave says:

    it is very good. made a couple for the Super Bowl. It was a sinful pleasure for all who attended. Now this weekend I return to the smoker, pork woven tight, some with jalopeno’s some with cheese. For the non pork inclined we’ll be smoking up salmon as well. keep up the good work…erp…

  862. Ryan Vanlooy says:

    Thank god for the bacon exsplosion and swine flu scare we now have to share less bacon

  863. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes Good grief… __________________ [...]

  864. [...] Is this normal, or is that just what happens when you end up owning a half-dozen bacon-related shirts, own and enjoy baconaisse or constantly subjecting your friends to internet recipes like a take on the now-infamous Bacon Explosion? [...]

  865. [...] instant heart attack: Bacon Explosion: The BBQ Sausage Recipe of all Recipes  function fbs_click() [...]

  866. Ben says:

    @Vegans

    It is a widely known fact that vegetarian is an old Native American word for “Poor Hunter”! You dumb fucking vegans, don’t you realize that humans eating meat is what helped us evolved from living in trees, to the infancy of space exploration. Why, because the fat from the meat they were eating made human brains grow bigger. Notice there were no Vegans on Star Trek, that’s because 400 years from now, us meat eaters will be exploring the galaxy, and your dumb asses will have died off, God I love evolution.

    @the greater of this recipe.

    I am going to try this soon, cuz it sounds fucking awesome. I am willing to bet the smell of this on the grill is just too much. With any luck, this is what we’ll be cooking the day humans make first contact. Till then it’ll satiate that need, that primal desire for pork. The hamburger idea sounded good too, maybe one could bast it with beef stock while it’s in the smoker, so the beef doesn’t dry out. You could use a turkey baster for this I’m willing to bet.

  867. Ben says:

    Or maybe an injector syringe to inject the beef stock into the beef.

  868. Hogleg says:

    OMG! Didn’t you know that advanced societies are all veggies? They are so evolved they don’t need protein. They also listen to michael jackson every day.

  869. [...] been going around over the last year or two. (with the possible exception of Contagion’s Bacon Explosion… damn that thing was good), and I wasn’t real sure about bacon flavored alcohol… [...]

  870. [...] you have not heard of the Bacon Explosion by now you must be on another planet. The recipe has been featured on CNN and Good Morning America [...]

  871. Juxtaposed says:

    Tube of love.

  872. [...] you have not heard of the Bacon Explosion by now you must be on another planet. The recipe has been featured on CNN and Good Morning America [...]

  873. [...] of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]

  874. [...] Tek (New York, 27, Line Cook) thinks every dish should include bacon.  I wonder if she has ever had a Bacon Explosion. [...]

  875. Michael Hopkins says:

    Hey Guy’s it’s on the grill right now. I will let you know tonight.
    Mike H.
    Kokomo, Indiana

  876. [...] If you’re a true grill master, try this out. var addthis_pub = ‘Sulley’; var addthis_language = ‘en’;var addthis_options = ‘email, favorites, digg, delicious, myspace, google, facebook, twitter, live, stumbleupon, more’; You might like these related memos:The 4889 Calorie Burger [...]

  877. [...] , Mat/Matlaging Legg igjen en kommentar Mange har kanskje hørt om The Bacon Explosion: Bacon Explosion: The BBQ Sausage Recipe of all Recipes (Man fletter sammen baconstrimler og lager et flatt “teppe”, og tar kjøttdeig/pølse [...]

  878. Diet_Man says:

    Looks like someone here earlier stated, “a wrapped in heartattack”. looks tasty but I couldn’t possibly try it.
    since I eat to little and suddenly eat that ><

  879. oldfolkie says:

    Can you get this with cheese,,,,,
    and a side order of sour cream and butter?

  880. Leon says:

    The vegans will not admit to this but: Vegetarin diets from birth produce shorter adult heights and boys with smaller penuis. Please pass the Bacon. You can share the fatty with your friends and not eat the whole thing. A little of everything is good for you. We enjoy the Bacon Explosoin for what it is, would eat it every day if we could, but lets get real this is treat food to be used at celebrations.

  881. QuestionDude says:

    Michael Hopkins July 21, 2009

    Hey Guy’s it’s on the grill right now. I will let you know tonight.
    Mike H.
    Kokomo, Indiana
    ————————————————————
    Never got answer from that guy, I suppose he suffered a heartattack after all ><

  882. [...] My favorite part is the weaving of the bacon. Now this glorious substance is a craft project. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  883. Frenchy says:

    what on earth….. all that bacon can not be physicaly good for the body…all that could clog your ateries and end up killing you…dont get me wrong bacon is good, but to much of anything is very bad….if you order that you should order for like 2-3 people with healthier food on the side. That is just a axadent waiting to happen…… Just keep that in mind.

  884. kittyOnDreams says:

    I dont think that it could be that bad for you! it looks good and might be the most delicious thing you have ever eaten. And besides if it was bad for you there would be a giant worning “DO NOT EAT FOOD, CAUSES PROBLEMS!” so i dont think we have anything to really worry about.

  885. Jason says:

    @Frenchy – A full Bacon Explosion actually contains 10-12 servings, so you can invite over a whole horde of friends to enjoy it with!!!

  886. [...] season. I think Velveeta was invented specifically for the NFL season. It gives us all a reason to eat bad foods because that’s what you do during football games. It just [...]

  887. Randomness says:

    There’s no warning sign on many food products since it’s food. I mean u can eat 20 packages of butter but I aint saying that’s a good idea. unless u want a heartattack ofc.

    That thing looks big enough for a whole family (around 4ppl).
    I mean sure something can be good for u in reasonable amounts. but that one is a ticking bomb.

  888. Randomness says:

    oh forgot to add: I’d go with what Jason just said when I think about it. better with some veggies on the side along with it than taking the risk. that’s my advice.

  889. Ben says:

    Made this, don’t think I put enough sauce in the middle, but it still tasted awesome.

  890. I’ve made this on 4 separate occasions!
    Frigin’ delicious!
    The last time I went ahead and added cheddar cheese to the center spiral.
    This little ingredient addition is also a wonderful WONDERFUL change.
    Be careful what cheese you use, as cheddar tends to sweat ALOT!

  891. David says:

    death in a roll. must be american. no wonder they have one of, if not the highest obesity rate in the world.. =.=”

  892. Bubba HoTep says:

    David, basically fuck off and die, slowly and painfully.. when this culinary delight is done right, most of the killer grease has dripped away, leaving behind the best tasting dead pig you will ever put through your pie hole.

  893. Bubba HoTep says:

    I made two new ones when I was at home in the States a week ago. While shopping in Wally Martinez (Wal-Mart) I stumbles across prepared Red Chorizo in the meat case. Replacing the Italian with Chorizo was a stroke of genius.. I always cook two, so the second experiment was mild (not the sweet) Italian stuffed with boiled and deveined shrimp coated in Tony’s.. Can you spell YUMMY?

  894. David says:

    Haha, I knew I was going to see some sort of reaction like Bubba’s one coming.. You see Bubba, I would fuck off and die, but I would have to eat that death in a roll thing in order to do so. May I ask, how big are you Bubba? As big as the artist Bubba Sparxx? Because if you are then damn, the whole world has an earthquake coming their way. Oh yeah, i can spell YUMMY. However, I’m surprised that YOU can. Anyway, everybody check this out, it shows what all that fat does to your head.. http://www.youtube.com/watch?v=fJuNgBkloFE

  895. Bubba HoTep says:

    David, are you asking my size or my weight, this depending on your slant, in either case you are still repectfully requested to FOAD. One would be stupid to eat something like this everyday. However, the equation Food=Life and Good Food = Grease still holds true.

  896. David says:

    Im just responding the same way people would respond to me, but yeah nothing personal so no disrespect. The last two sentences of your comment, I fully agree on and respect.. Its just comments from other people saying that they “will eat this bad boy all week,” which really made me say what I said the first time round. But yeah, we all good Bubba?

  897. Bubba HoTep says:

    David, I live and work in the Middle East. I would love to cook one every week, but with the price of Pork in muslim countries, and the quantity of nitrates used to preserve it, restricts the urge to smoke and eat. What I bought for 21 dollars at Wally Martinez and made two, I pay 70 US dollars for the ingredients for one here. And they have never heard of Chorizo….or Rub..or the parts to put one together..

  898. Fresch Fisch says:

    I’m making one this weekend.

    One bacon explosion is equal to smoking a carton of cigarettes.

  899. I’ve tried my own version of this. It wasn’t nearly as elegant as the article above, but it was damn fine. I encourage anybody to give this recipe a try with any number of liberal interpretations. It seems you can’t go wrong.

    Anybody who is unwilling to bring a Bacon Explosion into his or her life is robbing themselves of a sublime experience.

  900. SK_eye says:

    Hahaha this stuff is way good but its like solidified fat. Eat it and weep. We made and ate for my human bio class. My teacher figured it out and if you cut it into about ten pieces i think it was, its 10,000 calories a slice! Excellent… You do that math. What is the whole log worth?

  901. Wagtube says:

    SK, you are way off. the Explosion is 5000 calories. So cut into 10 peices you are off by 9500 calories/slice. 500 calories a slice is nothing to worry about. If you’re worried, you could put some lettuce on it, and use wheat bread. 10,000 calrories! That’s an entire meal for Michael Phelps which includes…well, a TON of food. LMAO!

  902. Aaron says:

    @SK – LOL. You need to stop paying attention to your bio teacher. It’s more like this:

    506 calories
    43.5 g fat
    15 g saturated fat
    82 mg cholesterol
    15 g protein
    13 g carbohydrate
    1263 mg sodium

    Source WebMD: http://blogs.webmd.com/healthy-recipe-doctor/2009/01/bacon-explosion-recipe-heart-attack.html

    Here is a list of things that contain more calories than 2 or 3 slices of a Bacon Explosion:

    White Castle Chocolate Shake – Large (Louisville region): 1680
    Nathan’s Fish N Chips: 1537
    Carl’s Jr. Double Six Dollar Burger: 1520
    Hardee’s Monster Thickburger: 1420
    Dairy Queen Large Choc. Chip Cookie Dough Blizzard: 1320
    Hardee’s Double Bacon Cheese Thickburger: 1300
    Dairy Queen Large Chocolate Malt: 1300
    Nathan’s Chicken Tender Platter: 1300
    Jack In The Box OREO Cookie Ice Cream Shake (24oz): 1290
    Dairy Queen Chicken Strip Basket (6 piece): 1270
    Hardee’s Double Thickburger: 1250
    Burger King Triple Whopper Sandwich With Cheese: 1230
    Jack In The Box Chocolate Ice Cream Shake (24oz): 1230
    White Castle Chocolate Shake – Large (New Jersey region): 1230
    Hardee’s Big Country Breakfast Platter – Breaded Pork Chop: 1220
    Jack In The Box Strawberry Ice Cream Shake (24oz): 1220
    Jack In The Box Egg Nog Shake (24oz): 1210
    Nathan’s French Fries (Super Size): 1188
    White Castle Vanilla Shake – Large (New Jersey region): 1180
    Del Taco Macho Beef Burrito: 1170

    Not that it’s completely healthy, but it’s an Atkins diet miracle. And live a little or something. If it’s good then it’s good for you :)

  903. Maryanne says:

    I only read about 1/2 the comments on this, so forgive me if this has already been mentioned. I am thinking that this would be a great breakfast food too. Instead of the rub & bbq sauce use a little maple syrup drizzled in the middle. Use Maple bacon and breakfast sausage. My mouth is watering just thinking about that! YUM!

  904. Wagtube says:

    Maryanne,
    If you get that to work, make sure you post your masterpiece here. It sounds amazing. Make sure you use some maple or apple wood,that is, if you smoke or grill it. I’m thinking a honey, syrup, cinnamon “BBQ” with the ingredients you mentioned would be unreal. Nice work. Has anyone tried this?
    4 timer at this writing.

  905. [...] Quickly becoming an internet sensation, you can find the recipe details and glorious photos on the creator’s website, appropriately named BBQ Addicts. We will forewarn you, this creation is not for the weak of heart. [...]

  906. Matt says:

    Polished one off with honey. Came out great. Syrup was actually mentioned as alternative in between chewing and wiping delicious grease off our chins with our forearms. Syrup would be a great opposite to the saltiness (think chocolate & pretzels).

    Didn’t have a smoker for this. Top grill rack, aluminum foil shield at 225 for 1 hour, (2) 15 minute sessions on bottom rack with basting and honey drizzle.

    Strongly suggest proper placement of the torpedo on the correct bacon seam. Otherwise, butcher string is needed as I discovered about 30 minutes in.

    Delicious. Has already been requested to become a staple at all tailgates.

  907. heart2heart says:

    Tasty and also helping to fund advanced degrees for cardiologist’s kids.

  908. GOOD_AND_BAD says:

    I think yr both right and wrong.

    it can be good for an example as breakfast as one said. since u’ll burn it off all day and wont get that hungry for long afterwards either cuz of the amount of fat. and I’m not talking about eating the whole fucking things as breakfast more like 1/5 at most. and that is if U are fucking starving.
    otherwise I wouldn’t recommend it at all. cuz it’s not the kinda food u eat a few hours b4 u go to bed really unless u wanna go up in weight or want a weaker heart. but most of u are smart enough to realize that one :D

  909. Blessings on you my child, For you have brought to this man a gift greater than untold wealth. I am a devout porkaholic. I can now die in peace with the knowledge that porkalogy has grown to great heights.

  910. Bubba HoTep says:

    Last weekend, I made some homemade pork chorizo, stuffed it with homemade beef chorizo, marinated in Jack Daniels. Woven bacon and Grub Rubbed. For the girls I made one a little less sporty, lamb mince mixed with ground pork loin and a center made of portobello shrooms sauteed in semsame oil and filled with motzorella and cheddar.

  911. Sweet William says:

    For all you real players out there this needs a healthy helping of extra sharp cheddar and then cooked on a Smoker type BBQ (I use a traeger) then and only then can you truly appreciate the caveman in yourself GROINK……

  912. Daniel says:

    Can’t wait to try it!!!! Yummmmmmyy! Must go good with Wine or beer !

  913. David says:

    Tried this a couple weeks ago, took about 2 hours and 15 minutes on medium low on the BBQ, it turned out amazing. I’ll definitely building another. I am just trying to figure out what other spices I can put in the roll now.

    Viva La Bacon!!!

  914. [...] learn more about the bacon explosion, and for tips and variations, see the BBQ Addicts site. var addthis_pub = ‘siouxcityjournal’; var addthis_brand = ‘News Notebook’;var [...]

  915. [...] (permalink) of 3 Bacon Explosion I dunno if it would cause me to be fat or dead… or both but I would sure love to find out. (I’d [...]

  916. Jon says:

    Making this for the third time this weekend… came across another recipe for this and am planning to add onions, green peppers and a bit of cheese. I will report back with the results.

  917. bobby says:

    hey,i just found this bbq-site today and i feld in love with that bacon-explosion.i will starting to make one very,very soon.but:
    question 1:do i putt the coat of sauce on the entire surface before i putt it on the bbq or when it come off and still hot as hell?
    question 2:is honey a good idea for a coating or is this over the top?
    p.s.:nice looking site,great foto’s,well done 10/10
    greetings from Belgium,Europe.

  918. Jason says:

    @bobby – Glaze the Bacon Explosion with sauce after you take it off the grill, or during the last 5-10 minutes of cooking. Honey works great as well, especially if you’re serving on warm biscuits!!!

  919. bobby says:

    @jason-thank you for the quick respons & tip!!
    bless you :)

  920. Charlie says:

    Mine is on the grill as I write this. Am taking it to work to test on the crew.

  921. Monet' says:

    These are awesome.. I have made a few.. I also made one with scrambeled eggs and cheese in the middle.. and one with a meatlof mixture.. you could even make a taco meat and taco stuffings inside.. :)..

    Have fun with them.. !

  922. Margaret says:

    Now, with banner sausage for breakfast…there you might have something.

  923. Janice says:

    I would recommend checking into the hospital, climbing into a hospital bed and having an IV already started BEFORE eating this.

  924. [...] pis le Ramadan a débuté hier. J’vais en profiter pour faire ça pour souper ce soir en pensant au chauffeur de tapis volant de mon école et tous les autres [...]

  925. Mike Grant says:

    Mmmmm maybe I’ll give this a drive!! Moving this week and will be having BBQ capability!

  926. Karen says:

    We made this last night for the end of summer bash. In our version, though we used pretty hefty bacon slices, the 2 lbs of sausage was just too much and completely overwhelmed the the bacon flavor. We’ll use less next time. And since this was a huge hit, it will be made again. Serve the sliced piece in between toasted hamburger buns, better than hamburgers any day!

  927. [...] Glamis…*The Official RZRForums.net MEET*!!! Bacon Explosion: The BBQ Sausage Recipe of all Recipes Whos [...]

  928. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  929. Donna aka MOM says:

    OHHHHHHHHHH…….ohhhhhhhhhhhhh
    I am making this next weekend ohhhhhh Ilike the idea of making it in a hamburger bun mmmmmmmmmmmmmmmmmmmm…
    Thank The Lord For Bacon

  930. [...] that involves 2 pounds of bacon, a grill, and BBQ sauce can’t be bad. Head on over to the Recipe at BBQ Addicts to learn how to make your own bacon explosion. Tags: [...]

  931. alan says:

    yes but is it kosher?

  932. Curt says:

    BACONNNNNNNNNNNNNN That just looks incredible, just sign me up and get my hospital room ready.

  933. dannyjames_1 says:

    This preparation is strictly reserved for a tailgate party in the parking lot at the cardiology wing of THE MAYO CLINIC!!! MMMMMM — GOOOD!!!!!!

  934. [...] for a going away surprise, a couple of us guys at work decided to make the famed Bacon Explosion, but with pulled pork inside rather than the bacon.  Jesse smoked up some pork tenderloin for 6 [...]

  935. Leonk says:

    Am I in Eden?? this seems heavenly!! oh man so much Bacon…..

  936. Jacob Cloer says:

    I will be making my first Bacon Explosion tomorrow. I have noticed that mostly women and effeminate men do not think that they would like this. That’s fine. Let them eat their salads and quiches. We may die before them, but at least we will die happy.

  937. This is the bomb! Incredible!

  938. [...] then there was the Bacon Explosion. Our friends Laura Ann and Dan assembled this masterpiece in our kitchen, and it is as crazy as it [...]

  939. [...] Ahhh…guns and bacon. My two loves. Bacon Explosion? Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  940. In Love says:

    Where have you been all my life?

  941. Erin says:

    Oh god.

    I just got my tongue pierced the other day and for the next couple weeks can’t really eat any solid foods. I plan on making this THE SECOND I am okay with eating solids again! Yummmm.

  942. [...] Glamis…*The Official RZRForums.net MEET*!!! Quote: Originally Posted by 1slomofo Bacon Explosion: The BBQ Sausage Recipe of all Recipes Whos in?!? Quote: Originally Posted by friedman72 Who was the member that was posting [...]

  943. Beth says:

    I don’t have a smoker … what’s the best way to cook this on a gas grill? I’m assuming indirect heat until internal temp is over 150. Can’t wait to make this for a Labor Day bbq! bacon …. yummmmmmmm

  944. Aaron says:

    Hi Beth. You can cook it on the grill. Keep the temp low until it hits 160 internal. Make sure it’s indirect heat and I would advise putting a pan to catch the grease drippings or you might end up with an explosion on fire!

  945. [...] 2 pounds Italian sausage 1 jar of your favorite barbeque sauce 1 jar of your favorite barbeque rub Bacon Explosion: The BBQ Sausage Recipe of all Recipes Attached [...]

  946. Calsascerne says:

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  947. Eric says:

    The thing about bacon is that it just makes you thirsty……….for more bacon.

  948. Bill says:

    My girlfriend told me she was going to leave me if I made this. I’m gonna miss her….

  949. [...] i want one of those if you guys dont know what that is then you guys need read this Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  950. BBurton says:

    I say wrap it in a tortilla with some lettuce, sour cream, and cheese and chow down… maybe some chipotle tabasco.

  951. Brian says:

    I heard you guys on the Johnny Dare show and I think he summed it up the best…Bacon the porn of meat.

  952. Rico says:

    Whoa!
    Sinful! Very sinful!
    But very, very delicious!

  953. Turnabout is Fair Play says:

    Ah sweet goodness.. I WILL be ordering a full log on 9/11 quite literally. I WILL make sure I have a Lipitor IV going before I start eating this.. If I must die, I will die happy. I can’t help but tear up in anticipation.. :-)

  954. Turnabout is Fair Play says:

    Replace one pound of the sausage with a pound of shredded cheddar cheese..oh sweet Lord.. :-)

  955. Mike says:

    I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.

  956. [...] and man oh man its a heart attack waiting to happen with 8000 calories… but its worth it… Bacon Explosion: The BBQ Sausage Recipe of all Recipes i bring to you the bacon explosion… 2 lbs of bacon 2lbs of sausage what could be better!? if [...]

  957. [...] was the first Gameday Saturday for College Football, we were smoking up the Bacon Explosion and watching some football.  It was time for a beer, I slowly opened the fridge and checked out a [...]

  958. Sundark says:

    How many people died from eating that?

  959. Gabe says:

    I think my mind just blew its load. I bookmarked this bacon madness so I can show off this delicious morsel during football season. My smoker is already licking its chops. Well done Jason, I can’t wait for your next concoction.

  960. Louise Scofield says:

    Finally the perfect breakfast cereal!!!!!

  961. lolwut says:

    HAHAHA that is the coolest thing EVER

  962. Turnabout is Fair Play says:

    Mike September 8, 2009
    I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.
    ——————————————

    Mike, what kind of blue cheese did you use, what brand and with or without blue cheese chunks? I might have to do that with my next one. :-)

  963. FermatsEnigma says:

    I added Red Yeast Rice to the rub. Cuts cholesterol as you eat. :)

  964. Cowcharge says:

    Seems to cry out for some sort of maple syrup coating…

    Overheard conversation between two young Jewish ladies:
    Lady #1: You know, it’s not hard to stay away from pork, except for bacon.
    Lady #2: Is it as good as it smells?
    Lady #1: OMG, it’s better!

    Homer: Wait a minute, wait a minute, wait a minute. Lisa, honey, are you saying you’re never going to eat any animal again? What about bacon?
    Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops?
    Lisa: Dad! Those all come from the same animal!
    Homer: [Chuckles] Yeah, right Lisa. A wonderful, magical animal.

  965. Cyberman says:

    Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.

  966. manyote says:

    Do you think it’d be ok to crush up a few lipitors and sprinkle them on the inside? Ouch! I believe I just felt a little bit of a chest pain coming on. But that’s ok because there ain’t no round trips and I haven’t lived yet until I try one of these bad boys on my smoker. Great that the NFL just started the new season. Thanx!

  967. alwayscookin says:

    I made this for my hubby who is a meat and meat kinda man, I used a pork tenderloin, then added the sausage and bacon OMG was it good, I don’t care for bacon but I have to tell you I went back for seconds and starved myself for the rest of the week due to the calorie in take :)

  968. ramon says:

    this is evil, i like!

  969. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes Thread successfully derailed. The above is a link to a recipe of a bacon sausage loaf. Try it…it may make your heart stop…but what a way to go. [...]

  970. PETA says:

    You have won…we will pack up and go home

  971. Peanut says:

    this bacon rap thing has got to have like…..20,000
    calories in it :( but it looks so good and maybe 1,000
    cals. per serving. Am i right

  972. peeter says:

    i no im on a diet & want 2 eat it so bad
    :(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(:(

  973. Aaron says:

    More like 400 per serving. It’s not as bad as half the stuff on any fast food menu

  974. the south says:

    I deep fry mine

  975. Of course the danger here is why stop at sausage and bacon. Why not throw in some pepperoni? Or how about a bit of swiss cheese? Or go a little Elvis and instead of pork sausage, use ground beef, then add a layer of spiced peanut butter to the beef before rolling it up. The possibilities are endless!

  976. perry says:

    The bacon explosion looks absolutely wonderful. Sad thing is my wife put me on a diet and now I may never know.

  977. Houston says:

    Has anyone tried stringing the BE with butcher string and deep frying like a fried turkey?

  978. Tanya says:

    I made this over the weekend for Football Sunday. The guys loved it. I agree with previous comment on the sausage overwhelming the bacon flavor. Maybe 1.5 lbs of sausage next time and some nice cheese in with the crumbled bacon. Id say TRY IT if only to discover the beauty of the “bacon weave” for other recipes…maybe pork tenderloin wrapped in the weave. YUMMY!!

  979. Jim CT says:

    I am testing my variation on this recipe, code-named the “Ahmadinejad”. Replacing crisp bacon inside with crisp thin sliced beef and adding smoked cheddar to melt and smother. It makes it the second-least kosher thing on the planet, under Iran’s dope of a leader.

  980. JR says:

    I made one of these, hollowed out the middle. It’s now my new girlfriend. SOOOOOO yummy.

  981. JR says:

    Erin,
    If your tongue has healed from the piercing, respond to me with your number. You can be my new girlfriend and we can share the bacon explosion together ;-)
    -jr

  982. Tdawg says:

    Theres only 1 thing that can make this nearly perfect meal better………CHEEEEEEEEEEEEEESSSSSSSSSSSEEEEEEEE!!!!!!!! And lots of it.

  983. BaconMan says:

    There is far too much complaining about the quantity of sausage used…Come on people! I made one and minced up some garlic and fresh green onions and put it in the sausage roll along with some sharp cheddar! Delicious all the way to the end! Enjoy fellow Bacon-ites!

  984. paul says:

    can not be sold or consumed in minnesota

  985. Mick says:

    I just saw a TV programme about the bacon explosion and I had too google it. OMG! This is meat eater’s paradise! ;)

  986. sof says:

    yummy! at first, i thought: “hmmm… bit greasy isn’t it?” but then i realized it’s grilled, so that a lot of fat goes away while cooking… now i realised that, i just hate the fact i’m living in a small appartement without BBQ… :S life’s hard :D i’d love to try it!

  987. I think I’m now 3/4 dead guy.

  988. Juli says:

    Tried to put hubby where he belongs with this recipe, but didn’t work. and I still love him. Still the end product was FANTISTIC. It has become a twice monthly fix. Thank you

  989. frank says:

    I have made at least 10 of these on the smoker for our football Sunday parties. I use my own rubs and sauce mixes. We like our food spicy so these mixes do add another dimension to the recipe. The key is in the rolling. Have used both hot and mild sausage meat. I remember the first time we had these at our Sunday party, made two and were gone in less than an hour.

  990. ShyGuy says:

    I really like how crusty the bacon looks after cooking on the grill. Someday I will make one of these for myself.

  991. bajakelly says:

    Waiting for the defibrillater to come in the mail before I try this. But going to try it nonetheless. Me like piggy. mmm

  992. SLW4REW says:

    OMG!!! i am going to have to give birth to one of those monsters very soon i thinks.

  993. Jocko says:

    What a marvelous piece of meat. Looked like a rubic’s’ cube, but tasty nonetheless. However, the meal was not complete until I topped it off with a piece of chocolate coconut cream cheesecake – with sprinkles of grated lipitor.

  994. SassaFrass88 says:

    You all need to do your homework on animal fat. It does not clog arteries. This is an old ‘wives-tale’ generated in the late 70′s, early 80′s. One that the USDA is not willing to spend money on properly researching and applying to changing their beloved food pyramid.

    Eat animal fat. It’s the sugar that calcifies the plaque in your arteries!

    Eat bacon and all the red meat you want! Down with the low-fat craze!

  995. Mike Greer says:

    This is an amazing treat. You think it will taste really, really good -and it actually tastes even better than you imagine. My buddies and I have nicknamed it “A Synergy of Pork.”

  996. Michael says:

    Three slices later I feel like a million bucks!!!!

  997. Streaks says:

    This looks great! Get me some beer and I’m good to go. Tho, please don’t disgrace this wonderment with stinky cheese!!

  998. Oliver says:

    i bite my monitor x.x

  999. Alfred says:

    Cooked one for a bachelor party last month. Had to buy a coal-water smoker. Never owned/operated a smoker before and I overdid the research and overthought all the complications that could arise. Ultimately I went to Home Depot bought the cheapest smoker they had, the Brinkmann smoke and grill free standing R2D2 looking thing. Bought hickory chunks and kingsford coals. You can pour a little marinade into the water tray that sits above the coals for a little extra kick to the explosion. This project had an added difficulty rating because the bachelor party began in the morning, and I had a midnight Moby concert the night before. I actually did not light the smoker until 3AM. So I drank and smoked, tended the coals and water dish, read neomarxist texts, and drank and continued to smoke, from 3 to 6:30 AM. I had to go a little longer because you have to really fight to keep the heat up on a Brinkmann, but it is worth the results… when done right you get the product as pictured or better.

  1000. Rick says:

    Friend turned me onto this (Ryan). Keeps asking when I’m going to make it. Well today I made it and now I’m not sure if I can share it Too damn good!!

  1001. Wagtube says:

    I’m thinking using ground beef mixed with habaneros and a good mexican cheese mix served with sour cream and salsa. I’ve made 4 of the original recipie, and I’d like something new. Don’t get me wrong, the 4 that I’ve made have been devoured with extreme prejudice, but deer camp is coming up, so I’d like to try a second flavor. Any advice?

  1002. Andre says:

    Wagtube, you’re right on track. Was at TX-OU game and this guy took this but stuffed it with cheese, onions, and jalapenos. After slicing it, he corn tortillas on one rack of the smoker and would put a slice on the tortilla along with a dab of sour cream and salsa. I quit at 5 because I didn’t want to appear a hog! Ridiculous how good it was for breakfast!

  1003. Emilie says:

    It’s on the BBQ! I’m so excited! I’m using Memphis Blue’s BBQ (Vancouver/Kelowna BC) rub and sauce so it’ll be more Canadian but I also used double smoked boar bacon and Spolumbo’s sausage so fingers crossed because it’s like twice as expensive as regular explosion. I’ll let you all know how it is in about two hours!

  1004. Emilie says:

    IT WAS SO AWESOME! use good shit when you make this! it’s worth the time and expense to gather the ingredients! I’m a chick who lives with 4 guys and we had 16 ppl for dinner. everyone who had some said it was awesome. I’m so proud of myself!

  1005. Vic says:

    Why is there NO CHEESE in this thing? WTF???!!!

  1006. [...] The Bacon Explosion 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of your favorite barbeque sauce 1 jar of your favorite barbeque rub The pics say it all. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  1007. Alex K says:

    For grins… I did a weight watchers add of points to this. The total (varies with what you use somewhat) was 240 points. That is a huge amount of calories. But… say server 20 pieces of it… only 12 points or 40 pieces… 6 points.

    I went the extreme and plan to try a version of this using turkey bacon and Boca sasuage. That brings it down to 109 points total. 20 pieces = 5 points!

    It would be an interesting taste test to do one of each and perhaps one made with 1 pound of each.

    Awesome guys… I will grill/roast it sometime!

  1008. Mike says:

    WOW- might shove turkey in this and serv it for Thanksgiving

  1009. Am I Evil BCN says:

    This should be force fed to the Guantanamo detainees………..

  1010. V says:

    Forget turkey stuffing, this is what I’m stuffing inside that bird.

  1011. MIKE says:

    This is AWESOME!

    I Cannot wait to try this – However, i have already begun to change this up a bit. This needs heat!

    This Needs Peppers. Explosion? oh yes. How about a layer of blanched peeld pablano peppers in between the cooked bacon and the italain sausage layer and then on top of the cooked broken back thin sliced jalapeno’s ( I have dried seasoned habanero dust that I make that I could put on mine.

    This BBQ chef has seen the light and your awesome recipie has given me great ideas.

    If I wore a hat I’d take it off for you sir!!!

  1012. Marc says:

    Mike, you might share the recipe for seasoned habanero dust. That sounds like it has my name written on it.

  1013. tailgater says:

    I’m gonna make this for a tailgate party tomorrow. Good thing I work in a cardiac cath lab so I’ll know right where to go for my angioplasty. i think one of the cardiologists is stopping by so i’m all set. Cant wait!!!

  1014. Deana says:

    Heaven on earth. I could NEVER have a pig as a pet.

  1015. [...] for the holidays.. bacon recipies bacon explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes turbacducken Turbaconducken (Turducken Wrapped in Bacon)|Bacon [...]

  1016. Zetti says:

    As a licensed Food Sanitation Manager, I need to weigh-in on the proper internal temperatures for cooking meat. The FDA recommends a minimum internal temperature of 145 for all whole cuts of meat (beef, lamb, pork, veal, fish) with the exception of poultry. Since most food borne illness is transferred by bacteria on the surface of meat, when the interior reaches 145, the exterior is probably more than 200 degrees, so any bacteria on the surface is killed. This is not true for ground meat, such as sausage. Because the grinding process transfers the exterior to the interior, any bacteria that was on the surface would then be incorporated in the interior, requiring a higher recommended cooking temperature. That’s why people are dying on a regular basis from eating improperly cooked hamburgers. The recommended minimum internal temperature for ground meat is 155. BTW- Trichinosis is extremely rare in 2009 with about a dozen cases reported in the U.S. each year as compared to 80 million cases of food borne illness. Most of these are from farm raised or wild pigs. Reason for that is, in 2009 the life expectancy of your average pig is about 9 months, which is not enough time for the Trichina worm to make its way from the pig’s hoof to the internal flesh. BTW- the Trichina worm is actually killed at 132 or -35. Aside from all that- what a fuckin’ recipe! I’ve had constant wood since viewing it. Better than viagra. Can’t wait to spring this one on my unsuspecting Super Bowl crew.

  1017. [...] Posted by wannabfast just for the holidays.. bacon recipies bacon explosion Bacon Explosion: The BBQ Sausage Recipe of all Recipes turbacducken Turbaconducken (Turducken Wrapped in Bacon)|Bacon Today [...]

  1018. Rosielu says:

    I have just put one of these together and it is cooking as I type. I made it for my husband to take to deer camp tomorrow. Wish I could be there to see the response when they all dig in. I guess I should have made a miniature one for myself, as the aroma is filling the air as it cooks, and is making my mouth water. I think I may just do that as I bought extra ingredients. Gotta go make it, which my husband will most likely help me eat it.(He won’t be able to wait until camp)

  1019. Jason says:

    @Rosielu – We’ve had lots of reports of people taking Bacon Explosion on hunting trips. Now we’ll just have to try the venison version once the trips are done!!!

  1020. baconkiller says:

    Bacon Artery Explosion. At least you’ll go with a smile on your face.

  1021. T man hutch says:

    R u serious? This is the greatest invention since……..f$#@%n ever!!!! I am making some tomorrow. Then maybe a cardiologist appt.

  1022. Karen says:

    As soon as we get our house finished, I will make this bad boy for our house warming…..Yummmmmmmmmm

  1023. Armand says:

    I don’t know why… but my muslim friends didn’t appreciate this wonderful delicacy ?_!

  1024. [...] daily breakfast Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ What kind of Work Wheel is this?!?! Original Pencil Pusher Thread.. never [...]

  1025. Brady says:

    Love the recipe, have one on the smoker now. I’m drooling waiting for it to get done. I read the majority of the messages, and I’m dying to try some of the breakfast recipes.
    I ended up switching the Italian sausage out for ground pork. I also use onions, garlic, sharp cheddar, and KC masterpiece bbq sauce in the roll. I’ll add jalapenos next time!

    Here are a few pics from my first attempt: http://www.outlawdragradial.com/BE/album/

    The small roll had a pound of mild Italian sausage, and the bigger roll had a pound of mild and a pound of hot Italian sausage… These are great on a Kaiser roll.

  1026. Nate says:

    Is this Kosher approved?

  1027. SCHITTY says:

    OMG….i just got done rolling my first BACON EXPLOSION !!!! I of course did not use the same meats… I added ‘ PEPPERONNI ; HAM ; MONTERY JACK CHEESE ; AND CHEEDAR .. 5 lbs bacon 4 lbs of itailian sausage .. had to roll it length ways cuz it would of been way to big. About 5 inches tall. I had to make an addition of woven bacon to the original to make it perfect.Im using a TREAGOR grill. Love my treagor. Im expecting it to take 5 or 6 hours at 225. Im going to sit here and drink until its done , then give my liver a break and work on my heart to explode. gonna be a good weekend. i will post pics later.

  1028. Ron says:

    Forget GITMO and water boarding … feed them this!!!

  1029. Jen says:

    OMG!!!….I am so gonna make this. BACON should a it’s own food group….it’s so DELICIOUS!!!

  1030. Jackie says:

    OMG that looks sooooooo yummy!!!!!

    i cant wait to try it this weekend!

  1031. Wagtube says:

    Deer camp ’09. I made two of these for my hunting buddies on a torpedo smoker. One of them was the classic Eyetalian snausage recipie. The second was with ground beef filled with habaneros and thai peppers, crushed red pepper and cayanne. They were both brilliant and fit the different tastes of my boys. I used hardwood charcoal, and one packet of hickory. I used a healthy helping of cheeses in each, but I think smoking kills it. Any advice on that? I’d be happy to swap recipies.

  1032. Justice Pie says:

    I made one of these for our Thanksgiving and it was a hit! I’ve got requests for Christmas now. I definitely learned a few things about rolling the sausage and baking it in the oven, hopefully the next time I’ll make it better. Awesome, awesome treat! I’ll send the photos!

  1033. Jason says:

    @Wagtube – What do you mean by “smoking kills it”? Are you referring to overwhelming the flavor with smoke, or just having all of your cheese melt out during the cooking process?

  1034. Pat says:

    I found this website via Stumble! a couple of months ago. I have been waiting with anticipation to actually make this thing and finally over Thanksgiving I made one with my buddies. It was AMAZING! We already decided that we’re going to have a cookoff over Christmas to see who can construct the tastiest Bacon Explosion! Thanks for this wonderful gift you’ve given to the world!!

  1035. Jason says:

    @Pat – I’ll give you a hint. Jalapenos and provel cheese!!! :)

  1036. McBacon says:

    dude i made this thing literally 5+ years ago.. i am way ahead of the curve when it comes to bacon.. it was the same thing, down to the uncased sausage and the precooked bacon in the middle, except i added a pork loin (soaked in jack daniels, brown sugar, soy sauce, and garlic for 2 days) however it was not a big hunk of pork loin through the center… I spiral cut the pork loin so that it unrolled like a roll of paper towels to lay flat in a big square and used that as my base to build upon. rolled it all up, wrapped it in bacon and tressed it.. and then screw the bbq sauce, I took the drippings from the pan (essentially bacon and pork grease) and made gravy. Cut off big disc slices and put it on scali bread with a gravy drizzle.. why? because I’m a visionary. I have the pics with the time stamps to prove it. I brought it to a Patriots game and 10 guys who had been fired up and energetic up to that point got knocked on their ass by the ensuing food coma. The bacon and garlic burps in the stands were smelled by the people around us all game long. GLORIOUS DAY…

  1037. John says:

    This recipe worked very well. No fear about the fat and cholesterol. Obesity and heart issues weren’t a problem until processed foods (grain, dairy) came along. I eat a Paleo diet (caveman foods…meat, fish, veggies, fruit), I eat all the time, and I’m amazed at how lean I can remain.

    This bacon explosion is well within my diet, and it’s one of my son’s favorites!

  1038. max says:

    A buddy of mine made this, but excluded the crumbled bacon and added scallops, chives, and a sharp white cheese. Smoked for about 3 hours.

    It came out pretty well. It was VERY salty however, even for me, and I enjoy the salt. I do remember the sausage being the main flavor profile.

    So maybe it should be called the Sausage Explosion (non-porn edition). :)

  1039. Vassmaster says:

    Was it me or did I see a PETA post that said…”you have won… we will pack up and go home.” I believe I did and I believe victory can be declared – Thank you Bacon Explosion, your are the bomb!

  1040. Ben says:

    It needs cheese!

  1041. Rob says:

    I tried this recipe over the summer. It was amazing. I’d forgotten about it until now, and if my fridge hadn’t died last week I’d be running out to get the ingredients to make another right now. I will be having another one of these in the next week.

  1042. John (JNL) says:

    Just finished my second try at this a week or so ago. Just as good (maybe a little bit better) the second time. Lessons learned: 1) I took sweet onion, sliced and carmalized it then let cool. Added to inner crumble. 2) From Jan 2, 2009 comment, did all layers but first on parchment. So much easier to roll very tight and then placed onto the first bacon layer.

    Awesome. I would never have made the initial without your great pictorial layout. Would you mind if I added (with many proper links back) at my pages? http://www.grouprecipes.com/people/77mini

  1043. Slim says:

    I will be making about 5 of these this weekend. I will smoke them, then freeze them and give them as Christmas gifts. Can you think of a better gift, than the gift of meat?

  1044. Jan says:

    I want this for Christmas dinner. The only way to improve it would be to add cheese, lots of it!

  1045. FB says:

    I made one of these with grated mozzarella rolled inside. I brought it to an office party and it was gone in minutes, finished before any other appetizer. Excellent!

  1046. Jeff says:

    I had my first B.E. this past weekend at a party. Delicious! I had it plain and made a sandwich with some. The sandwich rocked. The first thing I thought it needed was something else in the middle like cheese. Guess I’m not alone. I will be trying this myself.

  1047. Jack says:

    I’m making one for a company party tomorrow. Massive coronary’s for all!

  1048. Wagtube says:

    I’ve made a half dozen of these beauties. The most recent was with ground beef, carmelized onions, habeneros, and thai peppers. I also used an entire bag of cheese in the middle. Everytime I’ve used cheese, it seems to just dissappear in the smoking process. Has anyone had any luck with cheese additions? Now that I have my new Traeger, I will be making some for Christmas. Merry Christmas bacon lovers!

  1049. Jeff says:

    Anybody up for a piggyback ride?

  1050. Lozzy says:

    YHou guys are all idiots, seriously. GO FLAMES GO@!!!

  1051. Bubba HoTep says:

    WAGTUBE, try using provalone cheese, seems to have a higher melting point.

  1052. Bubba HoTep says:

    I now live in Kuwait, so I had to substitute beef bacon for pork and make some chorizo from lamb mince.. it turned out really goood, but PIG BACON RULES!!!!!!!!!!!!!!!!

  1053. Barry says:

    I guess you are not expecting too many jewish friends at your BBQ. lol

  1054. Barry says:

    Another use for that pork would be to make your own sausages. Check this out: http://www.sausages-sausages.com

  1055. [...] should attempt this… Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Vibe Undeground.com [...]

  1056. [...] anything with that title MUST be amazing… yeahhhhhhhh WHO ELSE LOVES FATTY FOODS?! Bacon Explosion: The BBQ Sausage Recipe of all Recipes i love fatty foods, but i limit myself to only drunk times bad food eating. i figure if im going [...]

  1057. Ranson E says:

    Has anyone tried the recipe using turkey bacon and turkey sausage yet? …Just wondering.

  1058. uncle togey says:

    Already done one.
    [img]http://img39.imageshack.us/img39/8493/1000873p.jpg[/img]
    [img]http://img39.imageshack.us/img39/9310/1000876uq.jpg[/img]

  1059. Sean says:

    Hi!
    I just tried my first Bacon Explosion at Jamie Jones surprise party last night in Salt Lake. it was fantastic. thanks to Brad the chef. i enjoy reading these posts. i like the ideas of adding more garlic and onions. Merry Christmas! Happy Twenty Ten!

  1060. Jeffrey says:

    OK – we added some BW3 spicy garlic sauce in the middle and gave it a real nice kick.
    Hail to the Bacon explosion ( aka the pork-n-ator )

  1061. [...] ever make a Bacon Explosion? BACON EXPLOSION While I would like to make one of these, I am not prepared for the consequences. [...]

  1062. Clayton says:

    Happy Birthday Bacon Explosion!

  1063. Andre says:

    I put a layer af onions and quartered a brick of velveeta and rolled up the goodness around it. Absolute heaven!!!!

  1064. PiggyRibs.com December 24, 2009

    Hi Everyone,
    I want to wish you a very Merry Christmas and a happy and prosperous New Year.

    Your Christmas gift is before and after pics of my first bacon explosion.

    It’s the bacon bomb!

    Before
    After

  1065. LawrenceBaker says:

    Awesome recipe – definitely a crowd-pleaser! There are not too many main dishes that illicit the response you get when you bring one of these fatties to the table. I did a variation of the recipe using hamburger instead of sausage, and added a little blue cheese to one of the fatties, Both were awesome! Even my health-conscious wife was like, “Damn!”

  1066. Baklavas says:

    Whoever thought of it should be declared a worldwide hero and celebrate and honour his invention every year. AWESOME!

  1067. Wikked clown says:

    I have so far made 5 of these. each one is better than the last. I’m not sure how many a person can actually consume in a year, but I’m thinking at the most 12. I figure it’ll take at least a month to process all that bacony goodness….

  1068. 2nd Timer says:

    Making my second tomorrow…can’t wait!

  1069. ebgb says:

    why isn’t deep fried?

  1070. Motman says:

    Wow!!! Just had it and had to say thanks. Wow that was good. I am thinking that I should have taken the leftovers for breakfast.

  1071. Wow says:

    Just when I thought people couldnt get more pathetic. Get back on your diet people, stop killing yourself.

  1072. Bacon man says:

    Just when I thought people couldnt get more pathetic. Get back on your diet people, stop killing yourself.
    ———————————————————————

    Once in a while it’s okay to have but there’s no need to say how more pathefic this can be.

    I made this and it was delicious. The Wendy’s Baconnaitor has nothing on that. Yummmmmm!!!

  1073. Armand says:

    “Just when I thought people couldnt get more pathetic. Get back on your diet people, stop killing yourself.”

    Get over yourself, frickin’ muppet.

    Shall I take a guess that you’re another one of those veggie sheeple that believes killing animals for food is wrong?

    Or perhaps you’re just another grossly obese Yank who gets all pissy when he/she/it sees food that you can’t EAT!!

  1074. Steve says:

    Despite the fact that my wife will kill me, I will be trying this.

  1075. Swoff says:

    Why make one when you can make two? Will be making a few of these bad boys for a men’s gathering in a few weeks. Gonna try the suggestion of cheese in one….thinking a good smoked cheddar or similar. Can’t wait. And for all of you that think this is pathetic…..once you’re done hugging that tree, go back to your plate of tofu ;)

  1076. jeff says:

    The ambulance is here, they wont let me take the leftovers with me….THEY’LL HAVE TO WAIT !!!

  1077. It's Me again says:

    Oh Boy you’re going to love this!

    I replaced the Bacon with Turkey Bacon – the second layer is Tofurkey and I layered a mixture of spinach/sea weed into a mash and let it dry to a sheet so I could slid it in…..

    I am Just Messing with you, LOL I would not eat that Crap.

    I just got a message that you should make two at a time. Hell yeah you should make two , hell make 4 … It’s like car pooling for goodness sakes. Think of all the saved heat and smoke you’re saving when you do big batches.

    I am all for the pablano in between the sausage and the crunchy cooked bacon pieces But I would like to let you guys know that any sort of veggie added makes this more perishable.

    I have a Habanero answer for this recipe, but It has been reduced to literal DUST. Making it not perishable and maximizing the heat.

    As far as cheese goes , You guys that have been adding cheese directly in the roll before its cooked – I am sure you have had some problems with that. I mean when heat the food to proper levels your cheese will bleed through , grease up , leave pockets and what have you.

    what i decided to do was to use a dehydrated cheese powder that i found in my grocery store bulk section. and really work it into the sausage. what this does is rehydrate while cooking but only with the meat juice that would have run right out. in short – it’s amaze.

    Then if for some reason that’s not enough cheesy in you’re meat you should probably just slice that roll and lay the slices on the side and put a big ass slab a cheese on there ya greedy bastard. LOL pop them in the oven and broil the cheese.

    Hey that’s not too bad of a idea come to think of it.

  1078. TXBREWER says:

    It looks like a TURD!!
    A BIG, TASTY TURD!!!

  1079. Armand says:

    I’d love to make this badboy with some scotch bonnet in there.
    See if I can kill anyone.. :P lol.

    I’m actually wondering if anyone could be charged for man-slaughter if this monster sausage ever caused a heart-attack ?_?

  1080. Steph says:

    Just finished making this…wow…Iam in Bacon Nirvana!!!

  1081. James says:

    Ouch! My Aorta!

  1082. Stuart says:

    Made one of these jewels last weekend. Learned a lot from it:
    1) Weave needs to be bigger. 2# of sausage makes a THICK patty.
    2) Meat needs to be @ room temp when putting on the grill – Cook time was 4 hrs, 10 min.
    3) Gonna try pepper bacon on the next attempt.
    4) The act of cooking this bad boy promotes the consumption of WAY too much alcohol.
    5) Cardiologist phone number is now on speed-dial.
    6) Briquettes are my friend.
    7) So ‘king good!!!!!

  1083. Cat says:

    For breakfast, lay a fried egg on top of a thick slice of this bad boy. Excellent!

  1084. Mike says:

    Cat – I would love to see a picture of you laying fried eggs.

    even a regular ole uncooked one would be cool but a fried one – now that’s special.

  1085. sexyBACONlover says:

    BACON BACON…FTW!!!!!!!!

  1086. Jesse says:

    Anybody have any suggestions on how to cook this in an oven? I don’t have access to a smoker or a grill. I’ve been drooling over this way too long. Please help.

  1087. Aaron says:

    @Jesse

    Here is the oven recipe: http://blog.bbqaddicts.com/recipes/bacon-explosion-oven-recipe/

    Or you can buy a fully smoked one, which you can heat up in your oven in about 40 minutes.

  1088. back again - says:

    I just wrapped it in aluminum and put it in a raster on a rack like i do when i make salami.

    170 for 1 hour – turn it – then 170 for 2 more hours.

    take the aluminum off and put back in for 30 minuts turning at 15.
    worked excellently for slicing. or you can food saver it and toss it in the fridge. it will get hard like hard salami in three days.
    awesome sandwich stuff!

  1089. John (JNL) says:

    A year ago I tried the oven when the winter weather here in Buffalo basically ruled out my smoker. I cooked similar to link above but only at 225 until it got to 160. Then pulled it out and cranked the oven to 450. While out I basted with home made BBQ sauce and then put back in until 170. Actually not that bad.

  1090. [...] Just Detonate One More Nuclear Weapon? And as consolation for not having those artsy nukes Bacon Explosion: The BBQ Sausage Recipe of all Recipes A nuke for the arteries __________________ Alizee Jacotay, the reason god invented [...]

  1091. Kristian Magnus says:

    I eat this on a daily basis. Tasty and not that unhealthy. I work out alot which helps. BACON IS GOOD FOR ME !

  1092. [...] Re: Food, Wine, Beer Combinations You can listen to your arteries hardening [...]

  1093. I don’t eat pork but that doesn’t stop me from admiring this and smelling the aroma in my mind. Looks great.

  1094. Hog says:

    MEAT IS MURDER!!!! Tasty, tasty murder.

  1095. Ghi Poppa says:

    What the Hell were you thinking!!!

  1096. Bobj says:

    There is no limit to what you can stuff inside, I have used jalapenos with cheddar cheese with the bacon bits and I have even done buffalo chicken with blue cheese. Who ever came up with this is a culinary god.

  1097. [...] Appetizers and a Colts game! For the Superbowl you should make this ; Bacon Explosion: The BBQ Sausage Recipe of all Recipes It is a heart attack on a plate but it toasts so good! I do not use all Italian sausage because I [...]

  1098. [...] Appetizers and a Colts game! For the Superbowl you should make this ; Bacon Explosion: The BBQ Sausage Recipe of all Recipes It is a heart attack on a plate but it tastes so good! I do not use all Italian sausage because I [...]

  1099. Val says:

    Brilliant idea… If you sub lean beef, turkey, or bison for the sausage and get really lean bacon it might almost not kill you. Needs good wild mushrooms inside too.

  1100. BaconFan says:

    can you buy this in germany somewhere???

  1101. Aaron says:

    Sorry BaconFan, we’re only allowed to ship in the US at this time. You’ll have to make one on your own!

  1102. JimmyG says:

    Pig, pig and more pig. Why would you want to RUIN it with lean beef, turkey, bison or VEGETABLES?! Another reason why those of a certain gender should be banned from BBQ… They just don’t get it.

    Sorry Val, you’re probably a very, very nice woman indeed…

  1103. Armand says:

    I’ve decided.. anyone who refuses to eat bacon, pork or any other pig-derived meat should be charged with the High Crime of Heresy against the Lard.

  1104. AUSSIE THOMMO says:

    you got to try this with diced onion , garlic , a little chilli and cheese in the middle with the diced bacon . this now is the sunday roast.

  1105. R. King says:

    1 – Attempt to wake diner/guest/foolish person. If the victim does not wake, call 911 and proceed…
    2 – Begin rescue breathing.
    3 – Begin chest compressions.
    4 – Repeat rescue breaths.
    5 – Perform 30 more chest compressions.
    6 – Stop compressions and recheck victim for breathing.
    7 – Keep going until Emeril Lagasie arrives.

    (Don’t confuse the above with actual CPR instructions, Emeril will NOT show up if you call 911!)

  1106. [...] are talking bacon! Bacon Explosion: The BBQ Sausage Recipe of all Recipes and if that is not enough to clog your arteries Bacon Today|Daily News on the World of Sweet, [...]

  1107. Michelle says:

    Looks good but I can hear my arteries clogging just by looking at it.

  1108. Bob Smith says:

    I’ve tried the original version and was wondering if you guys have done any variations on it. I thought it was a little dry inside and needed more barbecue sauce, which is easy enough to fix. What about other filling additions such as a little grated pepper jack cheese or maybe chopped smoked jalapenos? Just wondering if anyone has expperimented

  1109. Kevin says:

    I came across this recipe just in time for a weekend with the guys. I’m thinking…breakfast Saturday…

  1110. Steve says:

    so you guys made a fatty and gave it a fancy name? what exactly did you invent that you are coppywriting? the fatty has been made for a long time befor this and people have used bacon for a stuffing befor.

    but nice pictures of the process.

  1111. Aaron says:

    Steve,

    Yes, but since it’s so difficult to understand, we have our own sausage, our own sauce, and our own rub used exclusively in the recipe. Clearly the fatty has been around a long time, and we didn’t say we invented it. We did, however, invent this particular recipe (sausage, sauce, rub) and the name Bacon Explosion is Trademarked. We’re copyright the content on this blog (you can’t copyright a product).

    So all the haters in smoking meat forums can reference this comment since my response over there went unanswered.

  1112. Aaron says:

    @Kevin,

    There are endless possibilities for breakfast ideas. They’re great on a biscuit with a bit of honey, or in a casserole!

  1113. Aaron says:

    Bob,

    We’ve made countless variations, some with pretty crazy concoctions in them. That’s the fun part!

  1114. Karen says:

    Since I found this recipe, we have made this several times, when we get together with friends. It is fantastic.

  1115. Sabrina says:

    My husband will be giving this recipe a “try” – right on time for Sunday’s Big Game! (notice the emphasis on the word try)

    Happy grilling everyone!
    Sabrina
    Coleman RoadTrip Grill

  1116. Bob Smith says:

    I’m gonna try a variation for the SuperBowl. 1/2 breakfast sausage 1/2 italian sausage, smoked red onion minced up, smoked jalapeno minced up and some grated pepper jack cheese. Plus I think I needed more barbecue sauce than I used the first time. You see, the original recipe just wasn’t quite fattening enough :)

  1117. Wagtube says:

    Bob, Cheese is tricky when slow cooking. Try some high melt cheese. Hi Mountain has some good blends. Grated cheese will disappear. I’ve tried the cheese thing on a few of these bad boys with grated and other cheeses, but they never survive on my Traeger. The high melt cheese is key. Any other thoughts from fatty or PETA need not apply. BE peeps, let me know what you think.

  1118. Hugh says:

    I’m gonna do this with a meatloaf filling/w chopped onions and lather to top on the last turn with ketchup. Slice it and serve on white bread w/mayo!

  1119. WIN!!! says:

    Win… I’d cheat on my wife with this thing

  1120. LiguedesQuaranteCinq says:

    French canadians reporting for duty.
    Epic Bacon Explosion for the Superbowl is Epic. We’re doomed now, we absolutely HAVE to do variations on that. Maybe a poutine/Bacon Explosion ?

  1121. Dan says:

    We are making this for a super bowl party today. I grew up eating bacon onion rolls, so we thought we would add onions. We put the onions in with the fried bacon. I will let you know how it turns out.
    Your doing a good thing at this Website.
    Thank You!

  1122. Andrew says:

    Would that thing help with a hangover?

    I usually eat egg & bacon rolls for hangovers so I’m just wondering, either way I’m still gonna make one just for the hell of it since I’m aussie and the Superbowl isn’t that big of a deal over here.

  1123. James says:

    A carnivore’s paradise!!!!

  1124. Yago says:

    Thank you, God, for bacon.

  1125. Bob Smith says:

    Second year in a row I’ve made one of these for the Superbowl. I’m still having the same problem with mine being too dry. Is anyone else having a problem with dryness down through the middle? I used more barbecue sauce thinking that would help, but not much luck. Thought about using a fattier sausage but the sausages available in my stores are pretty much all the same as far as fat content. Any suggestions out there for a moister product?

  1126. Marc Honey says:

    So the only real changes that work for me are these: 1) pepper bacon in a bigger weave 6×7 or 7×8, 2) maple flavored Jimmy Dean breakfast sausage with a LITTLE sweet onion added, plus spreading the sausage mix out on a sprayed cookie sheet to roll, instead of on top of the weave. 3)baste last 30 min. with maple syrup cut 50% w/water. Dry inside…I don’t see how! Smoke mine 2 1/2 hr over mesquite at far end of a big ass smoker so it doesn’t “char”. Masterpiece every time.

  1127. Jason says:

    @Bob Smith – My suggestion is to cook your Bacon Explosion at a higher temperature, but don’t take the internal temperature of the meat quite as high. This will allow the outside bacon to crisp up, while still trapping all of the sausage juices inside. Try cooking at 300 degrees until the internal temp reaches 150 degrees. If that doesn’t work, then your next option is to inject the Bacon Explosion full of melted butter once it’s done cooking. That should add plenty of moisture back into the meat!!!! Enjoy!

  1128. Bret says:

    My friends whipped up this recipe last Sunday – OMG, it was Gooodd!!!

  1129. mushrome(Trevor) says:

    Great Stuff. I stopped adding mince when no more would fit.
    Is not hard to work out. With the cheese thing>well I might try it but had to do as is 1st. Would you use low fat cheese? Bloody unlikely. .from Aust.

  1130. Ernie says:

    Excellent I can’t wait to make my second. I have already decided to make two next time to experiment a little. Great idea. Made me shit like a donkey. I baked in oven at 350 for about 2 hours or until all bacon was crisp. Spicy sausage is next.

  1131. Lynn says:

    Is there any way to bake this in the oven instead of a smoker/cooker??

  1132. [...] Bbqaddicts.com/blog Are you crazy about barbeque?  If you are then this is the place to find great recipes for bbq like this insane recipe for the Original Bacon Explosion that is pork rolled up in bacon covered in dry rub and barbeque sauce!  Definitely something a man came up with. [...]

  1133. John (JNL) says:

    @Lynn,

    From Jan 14th Aaron posted this link:
    http://blog.bbqaddicts.com/recipes/bacon-explosion-oven-recipe/

    and my response followed:
    “A year ago I tried the oven when the winter weather here in Buffalo basically ruled out my smoker. I cooked similar to link above but only at 225 until it got to 160. Then pulled it out and cranked the oven to 450. While out I basted with home made BBQ sauce and then put back in until 170. Actually not that bad.”

  1134. [...] how could I have forgotten to post this: Bacon Explosion: The BBQ Sausage Recipe of all Recipes I get chest pains just LOOKING at that [...]

  1135. EboTebo says:

    I didn’t read all the comments, so I might be late in saying this. Bacon is meat candy!!

  1136. the guy who did yo momma says:

    my god my heart just exploded when i eat it it will erode the exploded heart chunks and clog whate ever was left open of my arteries

  1137. Tim J Kirby says:

    Absolutely heaven, and worth the airfare over from the UK. Would love to do this, but our bacon is so different, anyone in the UK have any ideas where we can get the right bacon for this?

  1138. [...] the reason, bacon t-shirts are appearing on all the major online t-shirt websites lately. I know bacon is good, but this is ridiculous! I guess I just don’t understand “modern” culture [...]

  1139. [...] am – Breakfast, yep a FULL breakfast of pancakes, eggs, fruit, and Bacon Explosion!  It was marvelous!  After we ate, I hit the road to be at church early, and I got out of doing [...]

  1140. [...] 19, 2010 My God…it’s full of bacon…. Posted by takotaco Filed in Uncategorized Leave a Comment [...]

  1141. [...] From the makers of Baconnaise comes… Bakon Vodka :: Home Bacon Explosion: The BBQ Sausage Recipe of all Recipes Lollyphile! — Maple-Bacon Lollipops! I have the vodka – bought two bottles of it last [...]

  1142. OMG…the perfect diet food! Wish I had the energy to prepare this Bacon Explosion…

  1143. BaconFreak says:

    Words cannot describe what I’m beholding on this page. I only have one complaint. There’s not a printer-friendly version of this page that I can see (but then, I’m probably blinded by the awesomeness of the Bacon Explosion’s picture. No computer in the kitchen means running back and forth from there to here to make sure I’m not screwing something up without a printout.

  1144. Brian says:

    I can only imagine the caloric intake of this…which is why I am going to pass on it at the St. Patrick’s day Kegs & Eggs I am going to…but good God it does look delicious. =/

  1145. [...] In a less scholarly post, BBQ Addicts has a recipe I’ve decided I’m going to make next time I have to bring food for a party. I’ll probably go with a spicy instead of sweet sauce, and I’m definitely going with the suggestions in the comments to add cheese. Allow me to present to you a dish you’ll never forget>: Bacon Explosion. [...]

  1146. [...] of you probably remember the controversial bacon explosion. In a similar vein, the folks at Smoking Meat Forums just plain violated culinary etiquette with a [...]

  1147. Jenell says:

    PERFECT for Atkins!
    yum.

  1148. Zane Prescott says:

    I am an hour into smoking the bacon explosion and amarillo has been hit by a blizzard do you think that will effect my cooking time much??? hahahaha well thank you for the recipe but i supplemented the bbq sauce with A1 and i think i hit it on the head with 4 bottle cap fulls of budlight marinating for 24 hours…. none the less may the grilling go on!

  1149. [...] look for the big group of fat dudes wearing mostly black. Exo and I may or may not make the Bacon Explosion we promised last year. Come along! __________________ | Flickr | blog | Name Already Taken [...]

  1150. [...] From a cajun: The best bacon barbecue ever. She said, ah guar-un-tee [...]

  1151. ausi says:

    as if u would it that one bite would kill u

  1152. [...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Need your suspension tuned? See Marty MOOSE! [...]

  1153. Storm Rebel says:

    I know this is a BBQ website…..but has anyone tried to deep-fry this? Im thinking about trying it in my turkey frier.

  1154. [...] The Bacon Explosion is one of the most decadent things I have seen since the Turducken. (See below.) The Bacon Explosion is a recipe made famous by a team of Kansas City BBQ experts called Burnt Finger BBQ. An interesting-looking meatloaf-type dish, it consists of strips of bacon tightly woven into a square mat, which is seasoned and then rolled around a filling of ground Italian sausage and cooked bacon pieces. The 4 pound loaf is then transferred to a backyard smoker, and cooked for 2-3 hours, slathered in BBQ sauce. It is said to contain at least 5,000 calories and 500 grams of fat. This is a link to the original recipe. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  1155. southernman says:

    This looks 2 good 2 eat I done somthing like this called smoking a “Fatty” same concept basketweave around a stuffed sausage roll like putting little smokies and cheddar cheese inside, green onions, pepperjack cheese ,green pepper, chopped bacon, shake on some rub put brown sugar on top of bacon and smoke for 3-4 hours @ 235DEG with hickory wood

  1156. Leah says:

    We made this at our annual bbq using home-made venison Italian sausage. It was incredible, and not greasy, like I expected. Thanks for sharing the recipe!

  1157. [...] 2, 2010 · Leave a Comment We watched the Superbowl at my place. Jay and I decided to make a Bacon Explosion on my BBQ, in honour of the spirit of the day. This was memorable as it was the first time we [...]

  1158. [...] the bacon explosion looks awesome too heres how to make it: Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  1159. theguardians says:

    realy realy realy important question…..

    can you deep fat fry it??

  1160. [...] in the giving-credit-where-credit-is-due department, check out the BBQ Addicts site for a look at the original [...]

  1161. [...] kudos to the originators at BBQaddicts.com for what they call the BBQ sausage recipe of all recipes. They sell them fully smoked online as [...]

  1162. mike says:

    sounds like a heart attack just waiting to happen

  1163. Mike says:

    I ordered TWO of the things online and heated one up this morning. Complete and total TBO (taste bud orgasm). Can’t wait to try making one from scratch.

  1164. Jeff says:

    Looks dangerously delicious. I hope there will be more heart surgeons available in the future.

  1165. Hpgolfer86 says:

    Crestor… check
    5000 napkins… check
    hunting/camping clothes… check
    massively massive knife… check
    eat nothing 2 weeks prior to exploding with bacon… maybe
    heart attack after half a bit… check

  1166. [...] Originally Posted by tookey Wrap bacon around a brick and I will eat it I loves me some bacon!! For a real cholesterol treat wrap bacon around jumbo shrimp and cook it on the BBQ! Or, try the Bacon Explosion (a local creation) ! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

  1167. CRichardson says:

    Oh my God! I just finished my first Bacon Explosion. Took a lot longer to cook that I expected, although mine was pretty big and thick…About 7 hours on the smoker. But 100% worth the time.
    I have to say PURE PORK HEAVEN!

  1168. Wilbird says:

    Om nom nom..

  1169. [...] dressing. A baked-potato smothered in sour cream. Or, for those who’ve given up altogether, the bacon explosion. “It found that a Regal medium popcorn — 20 cups — contains 1,200 calories, 60 [...]

  1170. [...] the tournament, and if you’re picks are worthy, you might find yourself as the new owner of a Bacon Explosion. In case you can’t smell what the guys at Burnt Finger BBQ are cooking, allow this [...]

  1171. I am literally drooling in my cubicle.

  1172. [...] a bacon wrapped roll of sausage that is stuffed with bacon.  Yes, you have to head on over to The BBQ Addicts site and see how this is [...]

  1173. Wil says:

    I can’t wait for Spring; I’m going to invite everyone over, fire up the grill, and share a Bacon Explosion!

  1174. geddy lee says:

    WARNING WARNING WARNING, Do Not, I repeat Do Not try to grill this on a gas grill. You will blow up your grill from the drippings. Also do not put directly over coals, same result, KABOOM.

    Otherwise it is awesome and terrific conversation piece.

    If you like pineapple put some slices or chunks in the middle before wrapping. Very tasty.

    The BACONATOR

  1175. Aaron says:

    Yes, bacon grease tends to be a little flammable.

  1176. Swoff says:

    you’ve got to be kidding….you tried that? 1-800-darwin-awards….enter yourself lol.

  1177. Girl says:

    I didn’t realize that men blogged until now.

  1178. Geddy Lee says:

    I actually saw some guy on you tube try to grill it. Needless to say not pretty. DARWIN AWARD NOMINEE

  1179. Poltergiest says:

    Carrie Ann Walk away from the light! Yup bacon and grills do not mix! Grab your fire extinguisher!

  1180. [...] Behold, BACON EXPLOSION!!! Here’s what you’ll need… [...]

  1181. [...] similar to Smoke n fire with two fantastic differences.  First they have cooked versions of the Bacon Explosion for sale.  Second, Oklahoma Joes BBQ is next door, can’t get too much better than that for an [...]

  1182. Rich says:

    Added it to breakafeweggs.com for voting!

  1183. Wow, I know everything is better with bacon, but this recipe is crazy! And that’s crazy in a good way, it sounds delicious.

  1184. Dale C says:

    I just created one of these but I decided to do my own version based on what I had in the fridge. I made a 8 by 6 rectangle, some leftover taco meat which I mixed in with some bbq sauce, mozzarella and cheddar jack cheese, and of course 2 strips of bacon which i crumbled on the inside. I have it on the counter and I’m about to bake and broil it. I sure hope this comes out good! Thanks for the inspiration!

  1185. Rick says:

    I made this and it is AMAZING! It looked just like the pictures and tasted better!

  1186. Jim says:

    I lost my BBQ Bacon Explosion virginity last weekend while watching the NCAA regional finals. Tweaked the recipe by using hot Italian sausage, onions, green peppers, red peppers and pepperjack cheese. It was AWESOME!! Word spread quickly and I’ve had a half dozen requests to make it again.

    For those cooking on a gas grill, use a broiler pan to cath the drippings – no chance of flare up (or appearing on Darwin Awards).

  1187. vesti srbija says:

    Well. I never see so many bacon…

  1188. RasterMaster says:

    This was as cool as BBQ’ing a whole pig! This was a very simple process that was fun as hell. Lots of room for variation. I had 2 slices then went to bed. I wanted to wake up and have some for breakfast but my son and all of his buddies ate the rest! O’well, I’ll make another today but will add the cheese, onions/peppers! Off to the butcher I go!

    The inventor of this needs an award of some sort, hell I’d vote him for president!
    RM

  1189. LanceThruster says:

    If god did not want us to eat meat, she wouldn’t have invented bacon.

    If your first attempt at this recipe does not go as planned, you can always scoop the mixture into bacon cups.

    see: http://www.notmartha.org/archives/2008/02/27/bacon-cups/

    It also mentions the “bacon placemat” which is essentially the “bacon weave” of this dish. I may just have to buy one of these mail order if I’m unable to handcraft it myself.

    Mmmmm…bacon….AAaaaarrrrrggggghhhh

  1190. Mike says:

    LanceThruster <– If God was a Girl, There would be no bacon.

  1191. [...] of New York’s famous Pig Candy, chocolate dipped bacon, to feasting on a slice of a Bacon Explosion, over four pounds of bacon barbecue goodness, any opportunity is a good opportunity to stuff our [...]

  1192. [...] middagstips? Bacon Explosion! bara namnet säger att det är jävligt flötigt, recept finns här: http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  1193. LanceThruster says:

    Mike – I’m of the belief that any number of worthwhile things originate with women; why should a Goddess be any exception?

    That being said, I’ll just thank the gods or goddesses for making me an atheist and leave it at that.

    Regards,

    LT

  1194. The Breslin says:

    [...] boys shared what looked like a gourmet version of the infamous bacon explosion, made famous this past Super Bowl. I stole a small bite and it was the juiciest, most tender, [...]

  1195. DEE BEE says:

    When do we get to see some European Bacon, preferably D-A-N-I-S-H

  1196. Niki Tag says:

    Wow, I know everything is better with bacon, but this recipe is crazy! And that’s crazy in a good way, it sounds delicious.
    This is a really good post and something I never thought about, but I do recall a few eatery charges on my credit card that seemed to be much higher than I recalled spending. Well I think I will make an effort to bring enuf cash for tipping from now on if possible!

  1197. SSSSSoooooooooo………yea, ahhhhh, apparently my wife will pretty much have to make this for me now…….soooooooo…..yep, let’s just go ahead and ahhhhh, pretty much go eat the shit out of this thing

  1198. Heart attack in every bite, love it! hehe. Seriously thought, looks irresistible Jason!

  1199. [...] sounds pretty tasty… kind of reminds me of the Bacon Explosion. I’ve always wanted to try that, but I fear for my [...]

  1200. AJ says:

    I thought a bacoturducken was GREAT! This recipe was sent to me last week and will be on the BBQ VERY Soon. OMG I am looking forward to this and the many variations available!

  1201. [...] King Of Meats has gone tactical!!! Fine, but the bacon man lives in a bacon house! Bacon Explosion Just the thing for those tactical implants! International Bacon Day is September 5th Bacon today [...]

  1202. YahtzeeNazi says:

    Holy crap a black hole just opened outside my house. something is officailly more awesome than Chuck Norris!

  1203. [...] La recette originale de The Bacon Explosion [...]

  1204. Ulf says:

    Your recipe is awesome! I translated it in French and posted it on my blog so all the French BBQ Fans will also be able to eat pork! \o/

    Here’s the link: http://didoune.fr/blog/2010/04/14/sommet-de-la-gastronomie-americaine-the-bacon-explosion/

  1205. Ruth says:

    My husband found this recipe and emailed it to our kids, so they could have this cardio-catastrophe waiting on the table for me as my birthday meal last night. Oh. My. Goodness. It was fantastic! They used a regular pork rub on it, and we tried 2 different BBQ sauces before deciding that maple syrup was the best bet for this behemoth. DELISH!

  1206. [...] Let’s face it- if you’re going to get a roast on it might as well be the meatiest of meaty roasts- and that can mean only one thing- The “Bacon Meat Explosion“. [...]

  1207. Jessica says:

    ewwww WTF is wrong with people…

  1208. [...] The joke about a sandwich that is not a sandwich at all, but rather a meat on meat orgy. Ok, and I’m assuming that you, the reader has heard of the Double Down sandwich. I say 5-6 years ago, because I could tell we were headed in this direction slowly but surely. (What, with the deep fried oreos, Krispy Kreme burger, and the Bacon Explosion. [...]

  1209. Josh says:

    Wow, that’s impressive!

  1210. Padraig says:

    Made two of these (each double the recommended size) for a guys diaper party on Saturday night….I think I saw tears on the faces of a few of the men that queued up for a slice

    It tasted fantastic

  1211. [...] I’m away (It’ll be my first away post!). There is some crazy talk of something called a “Bacon Explosion”, being consumed. God help us. If I survive, I will be blogging about it, don’t you [...]

  1212. Brendan Smith says:

    You’re a fucking GOD. I love you, forever.

  1213. Harley says:

    I have made these using a variety of ground meats, the best one I made used ground venison mixed 50-50 with some spicy pork sausage.

    Holy shit, there is NOTHING better than bacon!!

  1214. Dan says:

    guess I’ll get a propane grill just for making this, my charcoal smoker won’t hold a steady 225 degrees, And being a maple fan will use maple smokin chips instead of hickory smoke

  1215. This reminds me of some old National Lampoon magazine features on Yule Logs and Carmelized Mellon Fudge Packs. At first you say yuck, and then you realize the true genius of it all

  1216. hurstyboy666 says:

    looks amazing!!

  1217. Karl says:

    As if there isn’t enough flavor happening for you with this recipe try putting some fresh pineapple slices on the side and see what happens. I think you’ll like it. Yeaaaaaaaah.

  1218. [...] − there’s bacon-flavored salt and gourmet chocolate bars with bacon!) and branding it as The Original Bacon Explosion™, Jason and his partner, Aaron Chronister, have scored coverage by The New York Times, CNN.com and [...]

  1219. [...] Lined up 6 racks of ribs, a pork shoulder, 4 turkey drumsticks, 2 chickens, 2 salmon fillets and made a Bacon Explosion: http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

  1220. [...] Bacon Explosion! Sponsored Links Holy hell, this looks amazing! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "My motto is very simple: Win a ring for the king," Cavaliers center [...]

  1221. [...] now i gotta go back to making my bacon explosion! if you have never heard of it, here is a link>Bacon Explosion: The BBQ Sausage Recipe of all Recipes enjoy! __________________ 2009 Grizzly 550 w/EPS: 28x12x12 zillas/SS108 rims, 26" [...]

  1222. Sara says:

    My arteries hurt from just reading this…
    but damn it looks delicious.
    And seriously un-healthy.
    But mostly delicious.

  1223. Michelle says:

    That is amazing! I am going to make this (and schedule to have a pace-maker put in).

  1224. Rudy Kniola says:

    I came across this site from Google and found this entry quite yummy!

  1225. AC LaRocco says:

    WOW!!! my husband already decided this, with a beer backer, is the breakfast of champions!

  1226. BIG VIC says:

    A friend of mine made this at our hunting camp, AWSOME!!
    We stuffed one with a deer roast too!!
    Nothing but artery clogging goodness!!
    They should serve this at the Heart Attack Cafe in Phoenix, AZ

  1227. Steve-O says:

    I love rediscovering this!

  1228. That was a incredible blog post,You discover new things each day.

  1229. Hi,
    Thanks for taking the time on writing an article
    about this information….excellent. I will make my own bacon explode :P
    Just want to say thanks, for your hard work it is
    very appreciated ….:-)

  1230. Good article! I became amazed I was capable of read this in my google android mobile! Thanks again.

  1231. [...] Day and Aaron Chronister of BBQAddicts.com, creators of the famous “Bacon Explosion” were featured on the Today Show recently. They also bring on the MOINK Balls – MOO + [...]

  1232. [...] WRANGLES 3 BUTTS WITH THE INTERNET FAMOUS “BACON EXPLOSION *” [...]

  1233. Brian says:

    This is next on my list. I love bacon and I’m not sure why I have not tried this out.

  1234. [...] bacon” and the first result was one of the manliest food creations to ever grace a smoker. BBQAddicts.com’s Bacon Explosion. A log of sausage stuffed with bacon and then wrapped with bacon. I don’t think it gets much [...]

  1235. Martin says:

    Greetings from Denmark.

    We have just finished eating this bacon-monster, and it was AMAZING!!

    The hole process was a joy.. but the taste was out of this world!

    THANK YOU!!!

  1236. I very like your blog

  1237. MIke says:

    I got me some prime cut peppered bacon today and I have tried many versions of this so far.

    I have liked every single one but I prefer the Habanero one so far.
    On this try I am going a whole new route. I have roasted a whole chicken, while it was still really warm i took all eh bones out – I have green Chilies frozen and vacuum packed from last years Garden harvest – i am going to do the chopped chicken green Chili Habanero bacon explosion this time. The chicken I plan to hammer out on a plastic dough sheet – white meat sheet – then dark meat sheet, layer of green chopped green chilies in between the two sheets with dried Habanero dust on the outside of the white meat sheet after both are rolled into a bacon explosion center and then do the wrap.

    I am thinking this will be awesome – My Sunday project.

  1238. Shine says:

    I hate germany, we dont have all these nice sauces und seasonings :( i’d love to make a real american bbq but its hard to get good ingredients also we dont use a smoker at our bbq’s and that pretty much suck :(

    I NEED the bacon explosion :(

  1239. Shine says:

    It’s me again, anyone might got a recipe to make ur own bbc sauce and stuff?

  1240. Ferret says:

    We finally made one of these bad boys at our annual cottage weekend.
    Here’s the result:
    http://tempestcommunique.blogspot.com/2010/05/be-afraid-its-delicious.html
    Totally frakking awsome!

  1241. Mechaswool says:

    The Bacon Explosion is like eating 10 KFC drumsticks, fried, in one sitting.

  1242. Mechaswool says:

    Plus, it equals a heart attack, stroke, and/or diabetes.

  1243. Loonman says:

    The only food not made better by adding bacon is ice cream.

  1244. Bacon Is Health Food says:

    Lies and more lies. Bacon is the most healthy meat on Earth. Heart attacks and strokes are caused by stress, age, or physical damage. Diabetes is caused by genetics. Get over yourselves you dang anti-pork Nazis, let the bacon flow!

  1245. Derek says:

    Going to make two of them this weekend for BBQ party. Plan is to use the Italian sausage on one, chicken or beef on the other. Can’t wait to see how they turn out.

  1246. Oh Wow! Holy heart attack!

  1247. [...] Paleo recipe comes from the guys over at BBQ Addicts (click the link to read the recipe, full of yummy pictures!).  It’s amazing.  I made it at [...]

  1248. joe says:

    This will pair well with lettuce and tomato swimming in bacon ranch&dressing, throw in a pan full of jalapeno bacon cornbread with a nice super cold ale, hot digity dawg… sum1 please call me a medic. unclogged my arteries so i can start all over again :o) Oink freaking Oink

  1249. [...] you can find this recipe at BBQ Addicts. For your convenience, I’m going to plop the recipe here, too.  (But keep in mind that, as [...]

  1250. Daniel B. Miles says: