{"id":3436,"date":"2021-09-29T20:22:34","date_gmt":"2021-09-29T18:22:34","guid":{"rendered":"https:\/\/yannsfood.com\/bacon-explosion\/"},"modified":"2026-03-15T05:14:05","modified_gmt":"2026-03-15T04:14:05","slug":"bacon-explosion","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/bacon-explosion\/","title":{"rendered":"Bacon Explosion Recipe"},"content":{"rendered":"\n
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\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

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.<\/p>\n\n\n\n

I use my own Basrub<\/a> but here you can use your own favorite.<\/p>\n\n\n\n

Thanks to BBQ Lovers for the inspirationBacon explosion on another way<\/a> <\/p>\n\n\n\n\n

Tips and variations<\/h2>\n\n\n\n
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  • Use fresh bacon (not frozen) for best results when rolling the bacon mat.<\/li>\n\n\n\n
  • Try different fillings \u2014 cheese, jalape\u00f1o, bell pepper, or mushrooms all work well.<\/li>\n\n\n\n
  • Brush with BBQ glaze during the last 10 minutes for a lacquered and sticky exterior.<\/li>\n\n\n\n
  • Check the internal temperature: 70\u00a0\u00b0C (160\u00a0\u00b0F) is the minimum for safe serving.<\/li>\n\n\n<\/ul>\n\n\n\n

    \ud83c\udf77 Wine pairing<\/h2>\n\n\n\n

    Zinfandel<\/strong> \u2014 Bacon Explosion is bold, smoky BBQ food. Zinfandel from California is made for this \u2014 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.<\/p>\n\n\n

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    \"Bacon<\/div>\n <\/div>\n
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    Bacon Explosion<\/h2>\n
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