Bacon Explosion

Today we have my version of the "Bacon Explosion". This is simply another version of the "Fatty".

Get your meat ready.
Thick sliced Applewood smoked bacon
Hot and spicy Italian sausage
About 6 slices of crispy fried thick sliced Applewood smoked bacon

Assemble the raw Applewood smoked bacon into a square lattice work as above.

Sprinkle on some of your favorite dry BBQ rub.

Remove the casing from the Italian sausage links, mix together and spread this out over the bacon lattice work.

Crumble the fried bacon strips evenly over the top of the Italian sausage.

Roll the Italian sausage up into a roll as above.

Now grab the edge of the bacon lattice and roll it back with the Italian sausage until you have a roll as above. Sprinkle some more of your favorite BBQ dry rub on the roll.

Place the Bacon Explosion roll on your smoker, grill, pit ... whatever it is you cook on.

Here I have the Bacon Explosion roll on my offset smoker and am using Pecan as the smoke source. The temp is regulated to 250 degrees. Cook until the roll reaches a temp of 150 degrees at center. Remove from cooker, wrap in aluminum foil and let it rest for at least 30 minutes before slicing. What you see above has been on the smoker for about 1 hour. Should be ready in another 1-2 hours. More to follow on the final product of the Bacon Explosion...