http://www.rpod-owners.com/ This is an XML content feed of; R-pod Owners Forum : Cook'n With Gas : Bacon Explosion Copyright (c) 2006-2009 Web Wiz Forums - All Rights Reserved. Wed, 20 May 2026 16:28:14 +0000 Wed, 18 Nov 2009 10:53:58 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 9.64 360 www.rpod-owners.com/RSS_post_feed.asp?TID=854 http://www.rpod-owners.com/forum_images/web_wiz_forums.png http://www.rpod-owners.com/ http://www.rpod-owners.com/forum_posts.asp?TID=854&PID=8111#8111 Author: TerryM
Subject: 854
Posted: 18 Nov 2009 at 10:53am

Put your heart doctors name on speed dial and start making it!

Terry
]]> Wed, 18 Nov 2009 10:53:58 +0000 http://www.rpod-owners.com/forum_posts.asp?TID=854&PID=8111#8111 http://www.rpod-owners.com/forum_posts.asp?TID=854&PID=8098#8098 Author: rpodadmin
Subject: 854
Posted: 18 Nov 2009 at 8:56am

Oh man... that is painful to read... my heart rate rose just reading it!]]> Wed, 18 Nov 2009 08:56:03 +0000 http://www.rpod-owners.com/forum_posts.asp?TID=854&PID=8098#8098 http://www.rpod-owners.com/forum_posts.asp?TID=854&PID=8090#8090 Author: TerryM
Subject: 854
Posted: 18 Nov 2009 at 3:51am

If you like PORK, you will love this! 

Terry

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbecue sauce
1 jar of your favorite barbecue rub


Tokick off the construction of this pork medley you’ll need to create a5×5 bacon weave. If the strips you’re using aren’t as wide as the onespictured, then you may need to use a few extra slices to fill out thepattern. Just make sure your weave is tight and that you end up with anice square shape to work with.


Thenext step is to add some barbecue seasoning on top of your bacon weave.Being the barbecue addict that I am, I whipped up a batch of BurntFinger BBQ’s competition pork rub for this special occasion. Seeing asnot everyone has the time, or the expertise, to create a tasty rub oftheir own, I would recommend trying Bad Byron?s Butt Rub, RendezvousFamous Seasoning, or Steven Raichlen?s All-Purpose Rub.


Nowthat you’re pork is well seasoned, it’s time to add more pork. Take twopounds of Italian sausage and layer it directly on top of your baconweave. Be sure to press the sausage to the outer edges of the baconcreating a patty that is the same thickness all the way across. Mostgrocery stores carry loose sausage, so just pick out one you like. Ichose to go with a mild sausage, but spicy would work just the same. Ifyou really want to get crazy, take a stab at making your own homemadesausage.



Nextup is bacon layer number two. Take the remaining bacon slices and frythem up the same way you would for breakfast (or lunch, or dinner, or amidnight snack). If you like soft bacon, make it soft. If you likecrunchy bacon, make it crunchy. If you like your bacon burnt to hell sothe smoke detectors go off, then burn it to hell so the smoke detectorsgo off. These pieces are going to be a major part of the inner flavorof our sausage fatty, so cook them your favorite way. Personally, Ilike my bacon right at the point when it starts to get crispy, buthasn’t quite lost all of the softness yet. Regardless of how well doneyou like yours, you’ll need to crumble or chop the cooked strips intobite size pieces and place on top of the sausage layer. (Note-It’sokay, and encouraged, to snack on these pieces while yourchopping/crumbling. But keep in mind that once those bacon morselstouch 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 staystrong.)



Sincethis is a barbecue recipe, we need to add another layer of barbecueflavor. Take your favorite sauce and drizzle it all over the top of thebacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemadecompetition sauce, but if you’re torn on what brand to use I recommendCowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced thebacon, sprinkle on some more of the barbecue seasoning you used on thebacon weave.



Nowcomes the fun part. Very carefully separate the front edge of thesausage layer from the bacon weave and begin rolling backwards. Youwant to include all layers EXCEPT the bacon weave in your roll. Try andkeep the sausage as tight as possible and be sure to release any airpockets that may have formed. Once the sausage is fully rolled up,pinch together the seams and ends to seal all of the bacon goodnessinside.



Atthis 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 allsealed up.



Sprinklesome barbecue seasoning on the outside of the bacon weave, and now thisbad boy is ready for the smoker. Cook your Bacon Explosion at 225degrees in a constant cloud of hickory smoke until your Thermapengives an internal temperature reading of 165 degrees. Normally thiswill take about 1 hour for each inch of thickness, but that could varydepending on how well you maintain your fire and also how many timesyou open the smoker to take a peek. Mine took about 2.5 hours, whichwas right on target with its 2.5 inch diameter.



Nowthat our Bacon Explosion is fully cooked, we need to add some finishingflavors. Remember that barbecue sauce we used for inner flavor? We’llbe using that same sauce to glaze the cooked bacon weave. Using abasting brush, coat the entire surface with a thin layer of sauce.Sweet sauces are loaded with sugars, so they’ll give your fatty a niceglossy finish. Spicy and vinegar based sauces don’t contain as much, sothey 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.



Slicethe Bacon Explosion into quarter to half inch rounds to serve. If yourroll was good and tight, you should now see a nice bacon pinwheelpattern throughout the sausage. Obviously pork is best served byitself, but if you feel the need to make this meat monster into asandwich, try placing a couple Bacon Explosion slices on a warmPillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!





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