Just Thought This Could Help Y’all

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New From Candwhich

Posted by Scorpion Sting on July 16, 2013

Smoked Bacon Eruption

Posted by Scorpion Sting on April 19, 2013

This is my personal version of the popular Bacon Roll. There are many versions found everywhere imaginable, whether it’s called a pork fatty, bacon bomb, etc. No matter what you call it or how you slice it, it’s an insane smokey 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 Smoked Bacon Eruption. Enjoy.

Ingredients

Makes: 1 roll

2 pounds bacon, thick sliced

2 pounds sausage (italian, breakfast, sage, or whichever you prefer)

1 cup cheddar cheese (finely shredded)

2 whole habanero peppers (thinly sliced)

2 cloves garlic (minced)

1 jar dry barbecue rub, approx 16oz (I make my own)

1 bottle barbecue sauce (I use a Southern Comfort mixture)

Preparation Method

Prep: 20 mins | Cook: 2 hours

1.) Take 1 1/2 pounds of the bacon and do a basketweave/lattice of bacon. Sprinkle the weave with some of the dry barbecue rub. Cook the remaining bacon until crispy. Remove the bacon from the pan and reserve the cooked bacon for the filling.

2.) On a cutting board, roll out the sausage to the same size as the weave. I use a gallon ziploc bag and leave the top open a bit so the air can escape. It makes a perfect square that will fit on your bacon weave. Cut the plastic bag away from the sausage and discard the bag. Place the sausage square on top of the weave.

3.) Sprinkle the crumbled cooked bacon, the cheddar cheese, garlic and the habenaro peppers over the sausage. Pour some of the barbecue sauce on top of the filling, spreading it thin, and sprinkle with more of the dry rub.

4.) Roll up the sausage in the bacon and weave into a tight roll.

5.) Place the roll on the smoker for approx. 2 hours (give or take, depends on your heat source) or until the internal temperature reads 165 degrees F. During the last 20 – 30 minutes, baste the roll with the remaining barbecue sauce. There is no need to keep checking it after you have closed the smoker, it will cook just fine all by itself.

6.) When the roll comes off of the smoker, let it rest for 30 minutes before slicing. Serve on freshly baked biscuits or buttered Texas toast.

I personally like mine served with sunny side up eggs and Texas toast. However, the Smoked Bacon Eruption can be eaten for any meal with any sides you may desire. The leftovers make excellent sandwiches the next day, warmed up or cold.

Oddly enough I’m not a huge fan of bacon as a stand alone meat. However, I do use bacon as a wrap for quite a few things since it adds a certain quality to the taste due to the make up of bacon and it’s fats. Bacon lends excellent flavor to many other foods. Take this Smoked Bacon Eruption as the prime example, the main part of it is the bacon on the outside but get a true nature of the flavor of the sausage that gets sealed in and serves as a surprise to the taste buds because one would expect that all that would be tasted would be just the bacon. I am sure this Smoked Bacon Eruption could also be cooked in the oven or broiler, but you will never achieve the proper smokyness without putting it in a smoker to absorb the essence of the charred woods. Anyway, this is my personal version of what has become a real popular loaf for people to prepare all year round. I hope you enjoy it if you attempt to make it. This loaf gives great opportunities to explore with different flavors and textures.