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Old 03-28-2011, 06:04 PM   #11
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low temp

I would put it in the oven (seam side down) on a wire rack and shallow pan, cook at 225 degrees untill the internal temp is 160-165. don't know if the lack of smoke will increase the cooking time but it is about 5 hours maybe, on the smoker it took about 4.5 hours.

There will be a lot of drippings (OK GREASE) that will come out so a rack is a must.

It is very tasty, the original recipe uses mild italian suasage, I subbstituted mild breakfast sausage. A friend uses Jimmy Deam Hot and rolls jalpeno's and cheese into it. The options are limitless!

Enjoy
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Old 03-28-2011, 06:18 PM   #12
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thanks for the tip and help - maybe I will try it and let ya know how it turned out
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Old 03-28-2011, 06:19 PM   #13
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Gotta try this out while camping this summer. I've been wanting to get a smoker and now this gives me an excuse.
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Old 03-28-2011, 11:10 PM   #14
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I made one with sauteed onions and green peppers in the middle and added chedder cheese to the middle also
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Old 03-28-2011, 11:17 PM   #15
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My cholesterol just went up 50 points just looking at the photos......but what the heck, that is why I take a statin drug.

Looks yummy !!!
i would rate that right up there with fried boudin. (leave it to a cajun to find a way to make boudin less cholesterol friendly).
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Old 03-29-2011, 09:36 AM   #16
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I did a double take when i saw this thread I am a moderator on a BBQ forum where the Bacon Explosion was created. The creator, Jason, is a friend and a very nice guy. This thing went viral and has now turned into a nice business for him. Here is a link to the original recipe...

Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog

You really don't need to cook it for 4-5 hours. Just cook it long enough that the bacon is crispy and the internal temperature is at least 165 degrees. I cook mine at 250-ish for two - three hours.

The inspiration for the Bacon Explosion is a smoked breakfast sausage log that the gang at the BBQ forum (The BBQ Brethren) call a Fatty. The first Fatty was smoked by one of our members back in 2004 and was simply a breakfast sausage log that was unwrapped, dusted with some BBQ rub, and then smoked until it hit 165 internal. The "naked Fatty" like that is still my favorite!

BTW, if you don't want to go through the process of making your own Bacon Explosion or rolling your own Fatty you can buy an assembled Bacon Explosion from Jason.
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Old 03-29-2011, 09:51 AM   #17
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Originally Posted by Danielflading View Post
Attachment 5058

Attachment 5059

Attachment 5060

Attachment 5061

If you have never made one of these, I reccomend them
this was my first attempt and it turned out great!

1.weave some thick cut bacon into a mat, i used "Wright Brand" Bacon. 6 slice x 6 slice pattern
2.season the bacon with Pork Rub, i used www.texasrimfirebrand.com
3.take some pork sausage, I used Kroger brand mild (1 small package) and spread it out on the seasoned bacon
4. crumble up about 7-8 pieces of cooked bacon and spread on the sausage.
5. season the bacon/suasage with BBQ suace (i used sweet baby ray's original) and some more pork rub
6. roll it up and season the outside with pork rub.
7. smoke over low hickory heat at 220 degrees untill internal tremp is about 160-165.
8. baste with BBQ suace when almost finished.
9. cut into pinwheels and enjoy with a Biscuit!

original recipe can be found at www.bbqaddicts.com
Wow, that sure is a heck of alot of meat
And anything smoked is . (meaning meat of course)
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Old 03-29-2011, 10:23 AM   #18
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Originally Posted by Danielflading View Post
I would put it in the oven (seam side down) on a wire rack and shallow pan, cook at 225 degrees untill the internal temp is 160-165. don't know if the lack of smoke will increase the cooking time but it is about 5 hours maybe, on the smoker it took about 4.5 hours.

Enjoy
It is obviously best if done in a smoker, but will come out real close in the oven, especially if you add a teaspoon or two of "liquid smoke" before cooking ....
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Old 03-29-2011, 10:39 AM   #19
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The Dulcimer Gathering is coming up in a few weeks. Looks like I've found something else to feed this bunch. We have learned to combine the best of #1 Camping, #2 making music, #3 food #4 Friends!!! They are going to love this.
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Old 03-29-2011, 10:43 AM   #20
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Captain Ron, that sites awesome. My favorite post was, "I believe god made bacon as a sign that he loves us and that it should be wrapped around everything that is edible."

Anyone have any ideas how this could be done over a campfire? Not sure I want to carry along the smoker.
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