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Oh, what a joyous day. I love the Super Bowl. I love the culmination of the NFL season. I love the commercials. I love that it is practically a holiday that everyone gets together for. And most of all I love the food. And this year we may have gone a little overboard. If you are a health nut, this is not the place to be.

The main event other than the game on the screen is the bacon explosion. Bacon wrapped sausage wrapped bacon? It’s a cardiologist’s dream. And what a perfect time to try one of these monsters – Super Bowl Sunday?

We started with two pounds of Italian Sausage, a pound of thick cut bacon (formed into a weave), a half pound of cooked bacon, a half shallot, some garlic, black pepper, some KC sweet and smoky rub (courtesy of Mr. Raichlen), BBQ sauce, some cheddar and provel cheese.

Mix up the sausage, garlic, shallots, black pepper in a bowl:

Then spread the meat out flat on a piece of wax paper. Here we have the rub applied to the sausage:

Then layer the bacon:

Add some roped provel:

Add some sharp cheddar:

Drizzle on some BBQ sauce of your preference:

You will notice that I did not apply the stuffing ingredients all the way to the edges. This is so the stuffing can be sealed within the fatty.

Since this has cheese in it it really needed to be smacked around pretty hard to make sure there are no cracks and crevices. My dad was having a hard time grasping the concept behind why we need to smack the crap out of the sausage so my mom stepped in to help out.

Once the sausage was thoroughly assaulted time to wrap it in the bacon weave that my dad prepared earlier:

There is no easy way to do this. I just picked up the far side of the bacon weave and pulled it over the top of the fatty and voila, we have a bacon wrapped sausage wrapped bacon. Looks great from this side:

From this side we need a little work:

A few toothpicks later and that bad dog was wrapped well:

Off to the grill. Going for indirect here and some good smoke action. My dad does not have a dedicated smoker but he does have a couple of grills that will suffice. For this job we went with the 20 year old Char-Broil. So how do we turn this grill into a smoker:

Coals on each side, a make shift drip pan made of tin foil and a chunk of cherry on each side. Instant smoker:

And then we have the Bacon Explosion on the grill:

About an hour in we have this:

Two hours in:

It is starting to look and smell really good right now. So much so we started attracting a crowd:

Hmmmm….Future entry on GrillinFool.com? I’ve got a rotisserie just waiting for one of those guys. That will have to wait for another time. Back to the grilling. Here we have the GrillinFool tending to the Fatty and some ABT’s:

Three hours in:

Another 30-40 minutes later:

And here we have the Fatty on the board to rest:

Remove the toothpicks, add some foil:

15 minutes later, time to slice:

How about a closeup of that smoke ring with a different flash setting:

I gotta be honest here, this thing was good, but wasn’t all that. The bacon on the outside was amazing but the rest of it was sorta, well, meh. With all the hype I just expected to be blown away. I wasn’t. Not by a long shot. Here’s what I would’ve done differently:

  1. The Italian sausage was a little overpowering. Probably should’ve gone with some generic bulk sausage rather than the Italian.
  2. It needed more cheese.

Will I try this again? Yes, with a different kind of sausage and more cheese I expect it to be better, but I still don’t think it will live up to the hype. I do plan on doing the bacon weave around a pork tenderloin in the near future. This thing is a lot of work for something that just wasn’t all that great.

As usual, if you have any questions about this recipe, please email me.

If you are interested in other pork dishes click here to see other picture by picture, step by step instructions on other beef dishes we have done on the site

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures, or keep up with us on Twitter@GrillinFool (no S).

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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3 comments

Dude, she’s not beating HER meat – she’s beating yours!

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Some friends and I also tried to explosion without cheese and were underwhelmed, so we tried it again, but this time took large jalapenos that we stuffed with cheddar, then tried it again, it made a big improvement, but I don’t think the explosion will ever live up to the hype.

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I did this for a finished culinary program celebration. I used tripple hot it. sausage, my own dry rub and my own bb-q sauce. It was a huge hit. For the family I used just a combo of pork and ground beef, loaded it with cheddar and salsa. It was a great hit as well.

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