Take Bacon. Add Sausage. Blog.

[randomness]

The Bacon Explosion is a rolled concoction that can be baked or cooked in a smoker.
From http://www.nytimes.com/2009/01/28/dining/28bacon.html:

FOR a nation seeking unity, a recipe has swept the Internet that seems to unite conservatives and liberals, gun owners and foodies, carnivores and ... well, not vegetarians and health fanatics.

Certainly not the vegetarians and health fanatics.

This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers.

One of its inventors works as an Internet marketer, and had a sophisticated understanding of how the latest tools of promotion could be applied to a four-pound roll of pork.

Mr. Chronister wanted to get attention for their Web site, BBQAddicts.com. More traffic would bring in more advertising income, which they needed to fund a hobby that can cost thousands of dollars.

Mr. Day, a systems administrator who has been barbecuing since college, suggested doing something with a pile of sausage. “It’s a variation of what’s called a fattie in the barbecue community,” Mr. Day said. “But we took it to the extreme.”

Mr. Day said that whether it is cooked in an oven or in a smoker, the rendered fat from the bacon keeps the sausage juicy. But in the smoker, he said, the smoke heightens the flavor of the meats.

Mr. Chronister and Mr. Day do not claim to have invented the concept.

But they do vigorously defend their method. When one commenter dared to suggest that the two hours in the smoker could be slashed to a mere 30 minutes if the roll was first cooked in a microwave oven, Mr. Chronister snapped back. “Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor,” he responded on his site. “This requires patience and some attention. It’s not McDonald’s.”

Step by step photos at http://www.nytimes.com/slideshow/2009/01/28/dining/0128-BACON_index.html

Comments

[rfrancis]

I am amused as heck by the bacon explosion since Moira brought it to my attention.

BUT.

It has brought out all the low-fat idiots, and I am starting to feel a little punch-drunk from all the irritation at them.

Bacon: not bad for you. (At least, not because of fat and protein.)
Sausage: likewise.

In my opinion, the biggest health risk in the whole thing? The BARBECUE SAUCE.

Well, that and eating too much of it yourself at once. But I saw the nutritional breakdown on a serving size of 1/16 of the log -- about 500 calories -- and it looked fine. A little low in protein for my tastes, but I'm trying to balance getting plenty of protein with lowering calories to shake some weight, so. Also a little high in carbs for my taste (thanks to the barbecue sauce) but not too awful for that size serving.

Anyway. Had to get that off my chest.

[r-ness.livejournal.com]

In my opinion, the biggest health risk in the whole thing? The BARBECUE SAUCE.

As a matter of fact, digitalemur says she wants to try making it without the barbecue sauce, 'cause she doesn't like barbeque sauce.

Well, that and eating too much of it yourself at once.

Yeah, I was thinking I'd want to invite a crowd for this thing.

Bacon and sausage. Really, what's not to like?

[rosminah.livejournal.com]

That looks so good.

[ishaa.livejournal.com]

drooling!