BBQ Addicts Bacon Explosion

1 . Stage

The next step is to add a layer of barbecue seasoning on top of the bacon weave. Evenly sprinkle 1 tablespoon across the bacon weave.

2 . Stage

Now that the bacon is well seasoned, it's time to add a layer of sausage. Although pressing out a patty by hand works just fine, the easiest method for creating the sausage layer is to place the bulk Italian sausage inside a gallon-sized ziplock bag. Evenly press the sausage to the edges of the bag to create a uniform patty. Remove the sausage from the bag by using scissors or a knife to cut along both side edges of the bag. Gently remove the sausage patty, keeping it intact, and place it on top of the bacon weave. If there is more than 1/2 inch of bacon showing around the edges of the sausage layer, expand the sausage layer by pressing the edges outward. Ideally, the sausage layer should be approximately 1/2 inch thick to create the pinwheel effect seen in the final product.

3 . Stage

In a skillet, fry the remaining strips of bacon to your liking. This should be roughly 1 pound of raw bacon, but it could be more or less depending on how much was used in the bacon weave. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. These fried strips are going to be a major part of the inner flavor of the Bacon Explosion, so cook them your favorite way. Regardless of how well done you like yours, you'll need to crumble or chop the cooked strips into bite-sized pieces and place them on top of the sausage layer.

4 . Stage

Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Drizzle 1/2 cup Burnt Finger BBQ sauce all over the top of the cooked bacon pieces.

5 . Stage

Now comes the fun part. Carefully separate the back edge of the sausage layer from the bacon weave and begin rolling toward you. You want to include all layers EXCEPT the bacon weave in your roll. Try to keep the sausage as tight as possible and be sure to release any air pockets that form. Once the sausage is fully rolled up, pinch together the seam and ends to seal all the bacon goodness inside. This will also prevent the barbecue sauce from oozing out as it cooks.

6 . Stage

At this point you can start to see the final shape of the Bacon Explosion, but we're missing one key item. To complete the construction process, roll the sausage log forward, completely wrapping it in the bacon weave. Make sure it sits with the seam facing down so that the weight of the sausage roll will keep the bacon weave in place.

7 . Stage

Sprinkle 1 tablespoon Burnt Finger BBQ pork rub on the outside of the bacon weave, and now this bad boy is ready for the cooker. Smoke your Bacon Explosion over indirect heat at 225 degrees until the internal temperature reaches 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that can vary depending on how well you maintain your fire and how many times you open the smoker to take a peek.

8 . Stage

Once the Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember the Burnt Finger BBQ sauce that we used for inner flavor? We'll be using that same sauce to glaze the cooked bacon weave. Using a small clean brush, coat the entire surface with a thin layer of sauce (approximately 1/2 cup). Sweet sauces are loaded with sugars, so they'll give your Bacon Explosion a nice glossy finish. Spicy and vinegar-based sauces don’t contain as much sugar, so they won't have that nice shiny look. To create the same effect, simply add 1 tablespoon honey to 1/2 cup sauce before glazing.

9 . Stage

Using a sharp knife, cut the Bacon Explosion into 1/4- to 1/2-inch slices to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.