MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bacon Explosion w/Cheese
Categories: Bbq, Pork, Cheese, Sauces
Yield: 3 Servings
2 lb Thick-cut bacon
2 lb Bulk Italian sausage
1 Tri-pack of Prosciutto/
- Capicola Ham, Salami,
- Pepperoni (usually found
- next to the deli counter)
8 oz Pkg yellow cheese
32 oz Bottle barbeque sauce
4 tb Your favorite barbeque rub
Lay out a piece of foil or plastic wrap. Create the outer
layer of the bacon weave by laying 7-8 strips of bacon
side by side horizontally. Then to start the vertical
layer weave 1 piece in front and then in back of each
piece you have layed out. Then alternate the next piece
in back where the previous piece went in front. Continue
this until you've made a large, mostly square, weave of
bacon for the outermost part. (HINT: try to keep the
strips as close/tight as possible)
Now is a good time to start the other bacon. Cut up the
bacon from the other package into 1" - 1 1/2" pieces and
start cooking the bacon in a frying pan while you you do
the next steps - cook it how you normally like to eat it.
Generously sprinkle your favorite rub over the bacon.
For this recipe I would recommend a Memphis-style rub
with some savory seasonings like rosemary, bay leaves
and a good garlic flavor.
Next get another piece of foil or plastic wrap. This
will help getting the right thickness without messing
up your fine work so far.
REMINDER: How's that bacon doing in the frying pan? Is
it done yet?
Now may also be a good time to start your smoker if
yours takes long to warm up. If you want to use your
gas grill read about smoker boxes.
Spread out your Italian sausage onto your new piece of
foil and try to make it 1 inch smaller width-wise so you
can seal it all up when you're done. Press it out evenly
an then place it on top of your bacon weave. Sprinkle a
little more rub on top of the sausage for a little more
flavoring on the inside. Then take your barbecue sauce
and brush it across the sausage like you would a rack of
ribs - just enough to evenly coat it.
Next place a row of each one of your tri-pack of meats
across your masterpiece. Then take your cooked bacon and
spread it over the other layers. If you're going to
snack do it BEFORE the cooked bacon touches the rest -
at this point you may not be thinking rationally - your
tastebuds will be working in overdrive!
Add the cheese. Don't skip it! It will melt throughout
the layers and create an explosion of flavor in the
Bacon Explosion! Make 1 length-wise spread with the
cheese and then randomly use up as much of the package
as you'd like.
Lift up the edge of the tinfoil near the jackpot of
cheese and start rolling the meat into one GIANT sushi
pork roll. Just before the tinfoil starts to get rolled
in direct it the other way so you can keep rolling it
up into a log shape.
When you finish, tuck the edges of the bacon in on the
ends. Prepare your grill for smoking at 225ºF/105ºC and
smoke the bacon creation approximately 1 hour for each
inch of bacon-ny thickness until your meat thermometer
registers an temperature of 165ºF/73ºC at the center-
most part. A mix of oak and hickory work best, but Pecan
is another favorite BBQ wood for barbecuing Bacon
Explosions.
Just before pulling the roll off the smoker glaze the
sauce on for 3-5 minutes just as you would ribs. Use a
basting brush and cover the entire surface with a thin
layer of sauce. Now you're ready to dig in!!
Recipe from:
http://tipsforbbq.com
Uncle Dirty Dave's Archives
MMMMM
... Refried beans are the mashed potatoes of Mexican food.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
