Wednesday, 24 August 2011

003 - Bacon Explosion

As soon as I saw this recipe, I knew it was something I had to try. I mean, I like bacon... I like sausages... I like barbecue... what's not to like?!

It was invented Jason from BBQ Addicts. Follow him on Twitter here: @BBQAddictsJason

Here is his original post -> Bacon Explosion: The BBQ Sausage Recipe of all Recipes

For my attempt, I was going to use Bad Byron's Butt Rub, Weber's original BBQ sauce, 2 packs of unsmoked streaky bacon and 1 pack of sausage meat (I'd bought 2 packs, but only ended up needing 1).

For all those people who were told, "don't play with your food" as a child - this recipe positively encourages it and asks you to "weave" with bacon! I put half of the bacon under the grill to get nice and golden while I got on with making the bacon weave. I think UK bacon might be cut slightly differently to the stuff Jason was using as I needed 7x7 strips to get a square formed:

Then you build up the layers of flavour. A rub is added to the weave, then the sausage meat is layered on top, followed by the cooked bacon bits and BBQ sauce. Until you end up with something looking like this:

The sausage meat is then tightly rolled up - think "swiss roll" with the cooked bacon and BBQ sauce as your filling - you're looking to create a spiral inside. Then the weave is rolled up over the outside and more rub is sprinkled on top.

Time to smoke! This is where my attempy went a little wrong. I had the kettle BBQ set up at way too high a temperature. I'd added too many coals to start off with, and then didn't let them cool down first... I was just way to eager to get that bacon on the grill!

I added a handful of soaked wood chips to the coals every half hour. In the end, I'd achieved the internal temperature I was looking for after about 1.5 hours when it really should have taken atleast 2 and possibly longer. The outside was a little scorched - although it didn't seem to affect the flavour and the inside was still nice and moist. It was my first attempt at anything "low and slow"... so I'll know better for next time! :-) I then glazed the cooked bacon explosion with some of the BBQ sauce, mixed with a little honey.

It tasted lovely - similar in texture to a meatloaf, but with all those sweet bacon and smokey BBQ notes as well. I served it with a ranch salad and some baked potatoes (that I'd also cooked on the smokey BBQ). It's probably not something you want to be eating every week - your heart won't thank you! But on the other hand, I don't want to wait too long before I try it again!


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