Nator Posted January 31, 2009 Report Share Posted January 31, 2009 Somebody has to try this. I saw it on CNN this morning and found the recipe/technique on this site. Oh my god does this sound good but almost in an embarrasing to admit it way. http://www.bbqaddicts.com/bacon-explosion.html Quote Link to comment Share on other sites More sharing options...
DavidS Posted January 31, 2009 Report Share Posted January 31, 2009 Sounds and looks good. I had The Good-One smoker made in Burns, Kansas before 2 kpos and getting then getting a KK. Quote Link to comment Share on other sites More sharing options...
Jackie from Jersey Posted January 31, 2009 Report Share Posted January 31, 2009 .. Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 31, 2009 Report Share Posted January 31, 2009 I had to chew three Tums just reading that - it looks like a bacon-lovers dream! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted January 31, 2009 Report Share Posted January 31, 2009 And don't forget the BURNT FINGER BBQ!!!! Boy were they trying to push that or what??? Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 31, 2009 Report Share Posted January 31, 2009 I can actually feel my arteries clogging just looking at that inventive cook! Better drink a few beers to clear out the veins when making this one! Quote Link to comment Share on other sites More sharing options...
tcoliver Posted February 1, 2009 Report Share Posted February 1, 2009 Wow, we had a pig butchered and I have tons of bacon and sausage that we are struggling to do anything with. This is fresh pork bacon not cured so most people don't like it as well. This looks like the perfect recipe to try. Quote Link to comment Share on other sites More sharing options...
scouterpf Posted February 1, 2009 Report Share Posted February 1, 2009 Bacon-explosion While I have not tried to make yet; this topic should find a home here! A bacon roll stuffed with pork sausage and crisped bacon in a lattice work of bacon sound good to me. I intend to make this month in our KK "Dragons Egg". http://www.bbqaddicts.com/bacon-explosion.html Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 1, 2009 Report Share Posted February 1, 2009 Re: Bacon-explosion While I have not tried to make yet; this topic should find a home here! A bacon roll stuffed with pork sausage and crisped bacon in a lattice work of bacon sound good to me. I intend to make this month in our KK "Dragons Egg". http://www.bbqaddicts.com/bacon-explosion.html I think you missed the boat....hehe. This was already posted yesterday right below your post. viewtopic.php?t=2908 I suppose it is so good, it warrants two posts....hehe! -=Jasen=- Edit....I merged the two topics. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted February 1, 2009 Report Share Posted February 1, 2009 tcoliver wrote: This is fresh pork bacon not cured so most people don't like it as well. My wife's personal favorite for breakfast is uncured bacon. I have to roll out to a farmer's market to get it for her. Too bad you don't live closer, we'd buy from you!! However, you gave me a great idea. All that cured bacon would be a bit overkill for my taste but the Bacon Explosion with a lattice of "fresh side" (uncured bacon in our parts) bacon might get me to try this! Thanks! Quote Link to comment Share on other sites More sharing options...
tcoliver Posted February 1, 2009 Report Share Posted February 1, 2009 How do you typically prepare your fresh bacon? Quote Link to comment Share on other sites More sharing options...
primeats Posted February 2, 2009 Report Share Posted February 2, 2009 fresh side pork Growing up, I would help my dad butcher hogs, the farmers who didn't want bacon would trade him ground pork or sausage for the fresh bellies. We would slice it and just use a little salt and pepper when pan fried. Great pork flavor, and with over easy eggs there was no better way to wake up on a fiercely cold Iowa winter day. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted February 2, 2009 Report Share Posted February 2, 2009 How do you typically prepare your fresh bacon? tcoliver - per your question above, Dave answered it for me! (He just didn't realize it) We prepare our fresh bacon (fresh side) just like Dave said. The only thing that compares to the fresh side in the morning with eggs over easy would be some trout fresh from the stream! Quote Link to comment Share on other sites More sharing options...
tcoliver Posted February 3, 2009 Report Share Posted February 3, 2009 Well actually that is how we have been cooking it. Do you get a real hard grind on the edge of the bacon, especially when it cools off a bit? Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted February 3, 2009 Report Share Posted February 3, 2009 I can honestly say that when fresh side is on the breakfast table, it does not get a chance to cool off around here!! Sorry I could not be of more help! Quote Link to comment Share on other sites More sharing options...
scouterpf Posted February 8, 2009 Report Share Posted February 8, 2009 Bacon explosion in a KK TASTES GREAT. Because I had no Italian sausage, I used a Bob Evans 3# that I added garlic powder and Italian dry seasoning that I had on hand. Instead of the suggested bb’q dry rub I used Murchie’s Spice Rub, and Dinosaur BB’Q sauce, and a small amount of panco bread crumbs to retain the goodness that is inside the roll. For future I will use less than the suggested 3# of sausage, perhaps 1.25 -> 1.5# and ~2# bacon in total. When making the cook in the KK I used a pizza screen to help cook all around without falling apart during the heating process. You will need to wait for a new installment as Ms. Scouter, neighbors, and assorted friends devoured this latest goodie from the “Dragon’s Egg (named by my wife)†You may notice the snow in the background, 10` F. and 12†on the ground during the cook. I just need the images posted Quote Link to comment Share on other sites More sharing options...
scouterpf Posted February 8, 2009 Report Share Posted February 8, 2009 Ahh, another thing learned. When the next explosion takes place I will know how to add an image. There are/is no more explosion as the explosion was eaten by several families in BLT's. Sorry, no images available.... the guilty did not want their images shared in our digital community. Quote Link to comment Share on other sites More sharing options...
jimbo1102 Posted October 31, 2009 Report Share Posted October 31, 2009 I saw this and decided to adapt it a bit. I am doing everything the same except instead of rolling it around a ton of raw sausage I am doing a pork loin as the core. I cooked a small amount of bacon as the crunchy first concentric circle followed by cooked crumbled breakfast sausage then then bacon weave as the outer skin. Ingredients 2lbs bacon 1lb loose breakfast sausage 2lb pork loin Favorite dry rub (s) I prep the process by cooking ½ lb of the bacon to the point it is crispy and set aside as well as cook the sausage to the point it is brown and done and then set these aside. Start by weaving the remaining raw bacon to form a tight square weave. Season the bacon with your favorite dry rub or rub. I used these as they provide a great flavor. I then spread the cooked loose breakfast sausage over the seasoned bacon I crumbled the crunchy cooked bacon and spread it over the cooked loose sausage. Place the pork loin over one end of the heart stopping ensemble. Gently roll towards the other side using the aluminum foil to support the weave. When complete the entire roll should hold together. Can’t leave it naked, dry rub to taste. Wrap the entire roll in foil to form the “Pork Missle†Put him in the Komodo or grill at a low heat 225 and smoke until center reaches a temp of 175. Quote Link to comment Share on other sites More sharing options...
primeats Posted May 5, 2012 Report Share Posted May 5, 2012 Re: Bacon Explosion made a few of these today: https://www.facebook.com/photo.php?fbid ... c1a34221ea scroll to the previous two pics as well, my young apprentice Sean is perfecting the craft! Quote Link to comment Share on other sites More sharing options...
slu Posted May 5, 2012 Report Share Posted May 5, 2012 Re: Bacon Explosion That's outrageous! I'd have to stuff mine with Lipitor! Quote Link to comment Share on other sites More sharing options...
