Did you know that there is a site called Bacon Today with an actual Bactionary defining all things bacon? Why do I suspect that this is not a "mommy blogger" site but a site built by men for men about a food group that probably makes every man's top ten list?
My co-worker forwarded this to me, and I thought I'd share it so that if you wanted to impact your husband this weekend (mainly his arteries and colon) you could get step by step directions right here.
Behold the dainty morsel called, "Bacon Explosion." You must see all of the pictures to appreciate this monster. I'd like to see the Barefoot Contessa try to top this creation!
A strong stomach
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbecue sauce
1 jar of your favorite barbecue rub
Step 1: Create a 5×5 bacon weave, making sure it's taut and square.
Step 2: Add barbecue seasoning to your weave.
Step 3: Layer 2 lbs. Italian sausage and on top of your bacon weave. (I simply can't say "your bacon weave" enough because it is so absurd.) Press the sausage to the outer edges of the bacon, creating a patty that is the same thickness all the way across.
Step 4: That little "added touch": Fry up some more bacon and layer it on the sausage patty which is on top of your bacon weave. Now pour some of your favorite sauce over the crunchy bacon.
Step 5: I'm quoting directly here because I can't improve on these directions:
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.
Step 6: We ain't done:
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. Sprinkle some seasoning on the outside of your 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 your Thermapen gives an internal temperature reading 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, if you wanted to add an authentic Hoosier touch to this, you would simply deep fry this meat log. Mmmmm.
If this dish doesn't impact your man, I don't know what will. What do you think your man would say to this?! Is he a pork lover?