Going to attempt the bacon explosion this Saturday.
With tips from my friend Kent:
You really can’t fuck this thing up, but here’s what I learned:
* Use center cut bacon if possible. It’s a little leaner and holds it’s form a little better.
* I used 1lb of sausage on the second layer, and it was a bit too thin, so I would go with 1.5 lbs.
* I would use some spicy Italian sausage if you can get it. Plain old country sausage works fine too.
* once you get everything laid out, you should really consider some cheese and peppers for the middle. The diced jalapenos I put in mine were awesome!
* The only tricky part of the whole thing, is rolling the sausage layer up. This is where you want that layer thick enough so it doesn’t break apart.
* Cook or smoke indirectly for a couple of hours…but don’t let the grill get too hot. You want about 250 degrees.
* Near the end, brush it with either some barbecue sauce of some sort. I went with a real sweet and smoky sauce and it turned out great.
Good luck…and take pictures!
I’m excited for it. But my typical grilling tendencies after consuming mass quantities involves getting the grill as high as possible and cooking fast. Patience this time will be my virtue and hopefully not too elusive.
