After the Times broke the bacon explosion story last week, I thought about it for two days before deciding to make it.
Here is something purely American. The name combines two of this nation's greatest loves: bacon and explosions. So I was on the bandwagon.
Back in the kitchen we became consumed with the idea that this was something we could do, and didn't stop to think if it was something we should do.
Should we keep the recipe or make it our own? Should we add prosciutto? More pork belly? Should we fill it with duck confit? Bind it together with meat glue?
In the end we decided the prototype would be almost like the original but with our unique twist. We substituted the italian sausage for ground linguica and domestic “kobe” beef. Instead of barbeque sauce we used sriracha.
Since it was already nine o'clock and the smoker was cold, we fired it in a convection oven. It was cooked through in about 45 minutes. We finished it under the salamander with a maple bourbon glaze.
It tasted better than expected. But I didn't learn the true meaning of the bacon explosion until the next day.
Comments
"It tasted better than expected. But I didn't learn the true meaning of the bacon explosion until the next day."
Please explain what you mean by this.
Haha, that means he was in the toilet all day!
Could you please tell me the length of time it would take in a conventional oven? I want to make and eat it!!!!
I think that trying it in the smoker as was suggested in the NYT article would add another level of flavor to the dish. This sounds so good. We must do our part to keep the local cardiologists in business.
I did one for the SuperBowl and follow the BBQ addicts recipe pretty close. Took about 3 hours @ 225. Served on some good ole southern biscuits. It was the hit of all the food. The variations such as the one in the video are endless.
Forgot to mention i did use a smoker w/ hickory.
Been making theses things for years as “The Ultimate Breakfast Roll”, "Death-by-Bacon", Bacon-Zilla" variants thereof
My recipe.
1.5lb apple smoked bacon
2 lbs Hot Sausage, breakfast
Homemade Roasted Apple / Jalapeño glaze
Weave the bacon, I stretch the bacon a little to include the entire 1.5 lbs. Use a flexible cutting board for the weave, use seasoned pepper on the top of the bacon, then flip the bacon so the seasoned pepper is now on the outside.
Then put down either wax or parchment paper over the bacon, evenly spread the sausage over the paper to the size of the bacon weave. Season with your favorite spice, Been using “Prudhomme’s Magic Salt Free Seasoning” lately. Add any other meat you may want. For the world cup made some “stuffed” with English bacon and Serrano ham. Roll tight using the wax/parchment paper as a sushi mat, transfer the sausage onto the bacon weave and roll again.
Place the roll on a roasting rack in a cool oven (very important as the meat cooks very evenly and moister than if you put it in a hot pre-heated oven, (We ALWAYS bake our bacon, start it in a cold oven @ 400 for about 45 minutes) and cook @ 350 for about 1.5hrs to an internal temp of 160.
My own recipe of apples, roasted jalapeño, maple syrup and beer finished with butter, reduced as a glaze and applied during the last 30 minutes.
LET YOUR ROLL REST 10-15 MINS BEFORE YOU SLICE IT!
Have also double matted (top and bottom)bacon and sausage as a large patty cooked on a rack as in the baked bacon above.
Enjoy!!!!
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