BBQ Smoker Bacon Explosion

Monday, November 15, 2010 @ 03:11 PM

Can across this little sumptuous tidbit from my friends at Man B Que and BBQ Addicts. There are some great bacon aficionados out there. This one is meant for sharing. So for all of you bacon lovers out there… here is a heart attack waiting to happen.

Enjoy!!!

Ingredients:

At least 1 lb. bacon

1 lb ground sausage

barbecue rub or spice

BBQ sauce

Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching.

Place another strip of bacon on one end, perpendicular to the other strips.

Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it.

Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.

2. Light a fire in your BBQ  smoker or preheat oven to 225 degrees .

Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tbsp. barbecue rub.

Evenly spread sausage on top of bacon lattice, pressing to outer edges.

3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup of your favorite barbecue sauce and sprinkle with another tbsp. barbecue rub.

4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat.

Press sausage roll to remove any air pockets and pinch together seams and ends.

5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped.

Turn it so seam faces down. Roll should be about 2 to 3 inches thick.

Sprinkle with remaining barbecue rub.

6. Place roll on a baking sheet in your smoker or in the oven.

Cook until internal temperature reaches 165 degrees F on a meat thermometer, about 1 hour for each inch of thickness.

When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

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