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Bacon Explosion!
https://www.nexterra.org/forums/viewtopic.php?f=57&t=4554		 Page 1 of 1
Author:  anthony [ Mon Feb 08, 2010 11:12 pm ]
Post subject:  Bacon Explosion!
Bacon Explosion!
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Step 1: Make 1lb baconweave on broiler pan, spread on some dry rub seasoning
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Step 2: Spread 2lb pork sausage over baconweave (this is 1bl mild italian plus 1lb sage)
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Step 3: Add 1/2lb crisped bacon bits
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Step 4: Roll up sausage and bacon bits
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Step 5: Wrap in baconweave, top w/dry rub seasoning
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Step 6: Bake at 225 for 2.5hrs or until internal temp is 160F
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Step 6b: Slather on some BBQ sauce for the last 10 minutes of baking
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Step 7: Slice and serve!
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Author:  DaveP [ Tue Feb 09, 2010 12:17 am ]
Post subject: 
DUDE!!!!

Are you kidding me with that?

This is AWESOME!

Thanks and will def give this a go at some point
Author:  Lorrie Y [ Tue Feb 09, 2010 7:29 am ]
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Outrageously & dangerously awesome! I hear my arteries cloggin' just reading the recipe which of course I will make! Superb!
Thanks Anthony!!
Author:  XVTer [ Tue Feb 09, 2010 8:24 am ]
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Wow!!!
Author:  anthony [ Tue Feb 09, 2010 8:51 am ]
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If it's too much pork, you can use ground beef or a beef/pork blend.

Also use the broiler pan or pan with a rack - this thing puts out a lot of grease, and you'll want it to drain off.
Author:  O1SalsaX [ Tue Feb 09, 2010 11:16 am ]
Post subject: 
wow!
mmmmm bacony goodness mmmmmmmm
Author:  TunaSoda [ Tue Feb 16, 2010 11:20 am ]
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Author:  overbo0st2k4 [ Tue May 04, 2010 2:48 pm ]
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I think I'm gonna make this for dinner tonight.

Do you think it'd be a problem with substituting the pork/sausauge with ground beef and ground turkey?

Also, what kind of dry rub/seasoning do you recommend?
Author:  k_enn [ Fri May 07, 2010 12:58 pm ]
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Ok, now either you were on the Today Show this morning (5/7/10) or someone stole your recipe. They had someone making this on the show today. Just a couple of minor variations, they used only a pound of sausage, but used a whole pound of cooked bacon on top. Also, they added barbecue sauce on top of the cooked bacon before they rolled it up. Other than that, it looked the same.

k_enn
Author:  Bass4Runner [ Fri May 07, 2010 8:03 pm ]
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OMG, a pain just ran down my left arm :freak:
But Man that does look Awesome :naner2:
Author:  Lorrie Y [ Mon Sep 20, 2010 6:43 am ]
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Thank you once more for sharing this recipe, it's very much appreciated.
As 4Runner stated, there goes the cholesterol, but what a way to go!
Author:  anthony [ Mon Sep 20, 2010 11:21 am ]
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I think this recipe is greatly improved by using either ground beef, or a ground beef/pork mixture for the filling rather than sausage.

Thanks for all the comments!
Author:  XVTer [ Mon Sep 20, 2010 5:26 pm ]
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totally making it again this week :thumbup:

I'll try the ground beef like you said
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