Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my version of the Bacon Explosion. There are many versions on the web whether it's called a pork fatty, bacon bomb, etc...No matter how you slice it, it's an insane barbecue flavor in an artery-clogging roll. If you have a smoker, you have to try this one. Remember, moderation is the key when eating a bacon explosion. Enjoy.

Recipe Summary

cook:
2 hrs 10 mins
additional:
30 mins
total:
3 hrs
prep:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).

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  • Reserve about 1/2 pound bacon for cooking. Lay 2 strips of the remaining bacon on a clean surface in an X. Alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. Sprinkle woven bacon with 1 teaspoon barbeque rub.

  • Arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.

  • Place sausage in a large resealable plastic bag; do not close bag. Roll sausage out, still in the bag, to a square the same size as the woven bacon. Cut bag off the sausage and arrange sausage over bacon; discard bag. Sprinkle crumbled bacon, Cheddar cheese, green onions, and garlic over sausage. Pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.

  • Roll woven bacon tightly around sausage into a loaf.

  • Cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. Brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow loaf to rest for 30 minutes before slicing.

Cook's Note:

For crispier bacon on the roll, when you remove it from the smoker, place the roll in the broiler for approximately 5 minutes to crisp up the outside; then baste with the barbecue sauce.

Nutrition Facts

507 calories; protein 23.9g; carbohydrates 20g; fat 36.4g; cholesterol 96.2mg; sodium 2238.7mg. Full Nutrition
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