I did it! I made the Bacon Explosion!
I baked it, rather than using a smoker. I also messed with the recipe a bit, using some shredded smoked cheddar cheese, stuffing a big sausage in the middle, and not using BBQ sauce on the outside.
It turned out rather well, and my family loved the thing. I’m told that I’ll be expected to make it again, sometime. Of course, that probably won’t happen again for awhile, because of how horribly unhealthy it is.
Anyway, here are some pictures of the creation:
That’s beautiful, man. Just beautiful.
::sniff::
I have seen heaven, and it’s wonderful.
I looked up Bacon Explosion and found this site.
It looks fantastic, but it would probably kill me.
Given how expensive bacon is…did you have to take out a loan? 
Thanks, everyone.
Walker in Eternity, yeah. That’s why I won’t be making it very often. I figure once or twice per year will work, though.
billfish678, meh. I buy bacon when it’s on sale, and toss it into the freezer. I didn’t have to buy anything at all to make it, really. It was all already purchased, and in the freezer. I just had to assemble it.
The bacon explosion was recently featured in my local paper–right above an article on Heart-Healthy Cooking. I was amused by the contrast.
I have no great interest in FIXING the bacon explosion, but I wouldn’t mind trying a bite or two.
When we work extended shifts, we usually take turns bringing in lunch and dinner. One of the guys brought in bacon explosion. It should be called the “oldometer”. Every guy over 30 had “problems” afterwards. Everyone under 30–particularly the skinny young women ate it like it was life-giving bread from heaven and had no problems.
turner, my husband is 49 years old. He ate it, and had no problems at all afterward. We don’t eat this sort of thing very often, but geez, was it tasty! As of this morning, there were only two slices of it left in the fridge. Apparently someone got a bit hungry during the night.
The sentence “Now that you’re pork is well seasoned, it’s time to add more pork” is sublime.
Badly punctuated, but sublime.
Just out of curiosity since you baked it… How much fat dripped off in to that sheet pan? And did that start smoking like mad in your oven?
Man, that thing looks awesome. Some day I will make one of these, or maybe I’ll just dream about it.
I know I do.
Improvisor, actually, there was very little fat that dripped into the pan. I make my own sausage out of lean pork, so that probably helped. The bacon I used to wrap it in was just regular bacon, so I don’t know why I didn’t get more grease than I did. I’d say that there were probably around 4 Tbsp. of grease that dripped out, but it didn’t smoke at all. I baked it at 275, with a meat thermometer inserted, set to go off at 165F. I don’t recall how long it was in the oven, though. Since I had the meat thermometer in there, I really didn’t pay attention. I baked it on a rack, in a pan, uncovered, and turned it over when the bacon started to crisp up.
Looking at those pictures I feel like I am channeling Homer Simpson shedding a tear as he sings, “God Bless America”.
Bacon Explosion? I never heard of this.
It sound like another one of those unlikely devices from MythBusters. the one where Adam and Jamie end up filling it with nitroglycerine for the big finish, because the Bacon by itself didn’t make a big enough BOOM.
Next step.
Batter up that sucker and deep fat fry it.
Next Next step. Take that, stuff it in a turkey, then deep fat fry the turkey.
Call 911, I’m having a sympathetic cardiac episode.
Could stand to use a layer of cheese in there.
The important thing is moderation. That’s why you should never eat more than one bacon explosion per meal.