Bacon Explotion is a real fat bomb, but it’s good!
It is easy to make and you can vary the filling and spices to suit your taste.
I use my own Basrub but here you can use your own favorite.
Thanks to BBQ Lovers for the inspiration
Bacon explosion on another way
Tips and variations
- Use fresh bacon (not frozen) for best results when rolling the bacon mat.
- Try different fillings — cheese, jalapeño, bell pepper, or mushrooms all work well.
- Brush with BBQ glaze during the last 10 minutes for a lacquered and sticky exterior.
- Check the internal temperature: 70 °C (160 °F) is the minimum for safe serving.
🍷 Wine pairing
Zinfandel — Bacon Explosion is bold, smoky BBQ food. Zinfandel from California is made for this — full-bodied, jammy and with enough weight to stand up to all that smoked pork. Malbec from Argentina is an equally good, often more affordable alternative.
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Ingredients
Method
- Mix the sausage meat, garlic and spices well together. Refrigerate for a few hours to let the flavours develop.
- Finely chop one pack of bacon, fry until crispy and let it cool.
- Take 2 packs of bacon and weave them into a bacon mat, approximately 30×30 cm. TIP: Use cling film underneath to make rolling easier.
- Rub the bacon mat with your spice rub of choice.
- Lay out a fresh sheet of cling film and spread the sausage meat evenly over it, the same size as the bacon mat.
- Rub the sausage meat with your favourite spices and add BBQ sauce.
- Fill with whatever you like — in this recipe I use the crispy bacon, cheese and red bell pepper.
- Roll the sausage meat and filling into a cylinder, then place it on the bacon mat. Roll again to create a bacon-wrapped cylinder.
- Rub the outside again with your favourite spice mix.
- Grill over indirect heat at 100–120°C until you reach an internal temperature of 65°C.
- I use hickory for smoke flavour, but apple wood works great too.
- Brush on the glaze towards the end of grilling.
- Wrap in aluminium foil and let it rest before slicing.
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions about Bacon Explosion
Use a blend of pork and beef with about 20% fat content for best flavor and juiciness. Too lean a mix will give a dry result.
Yes – bake at 175 degrees C for 60-75 minutes until the internal temperature reaches 70 degrees C. You miss some smokiness but the result is still juicy.
Store in the refrigerator for up to 3 days. Reheat in the oven wrapped in foil at 150 degrees C, or slice and pan-fry.