Bacon Explosion

[scouterpf]

Bacon explosion in a KK TASTES GREAT. Because I had no Italian sausage, I used a Bob Evans 3# that I added garlic powder and Italian dry seasoning that I had on hand. Instead of the suggested bb’q dry rub I used Murchie’s Spice Rub, and Dinosaur BB’Q sauce, and a small amount of panco bread crumbs to retain the goodness that is inside the roll. For future I will use less than the suggested 3# of sausage, perhaps 1.25 -> 1.5# and ~2# bacon in total. When making the cook in the KK I used a pizza screen to help cook all around without falling apart during the heating process.

You will need to wait for a new installment as Ms. Scouter, neighbors, and assorted friends devoured this latest goodie from the “Dragon’s Egg (named by my wife)”

You may notice the snow in the background, 10` F. and 12” on the ground during the cook. I just need the images posted

[scouterpf]

Ahh, another thing learned. When the next explosion takes place I will know how to add an image. There are/is no more explosion as the explosion was eaten by several families in BLT's. Sorry, no images available.... the guilty did not want their images shared in our digital community.

[jimbo1102]

I saw this and decided to adapt it a bit. I am doing everything the same except instead of rolling it around a ton of raw sausage I am doing a pork loin as the core. I cooked a small amount of bacon as the crunchy first concentric circle followed by cooked crumbled breakfast sausage then then bacon weave as the outer skin.
Ingredients
2lbs bacon
1lb loose breakfast sausage
2lb pork loin
Favorite dry rub (s)

I prep the process by cooking ½ lb of the bacon to the point it is crispy and set aside as well as cook the sausage to the point it is brown and done and then set these aside.
Start by weaving the remaining raw bacon to form a tight square weave.




Season the bacon with your favorite dry rub or rub.

I used these as they provide a great flavor.




I then spread the cooked loose breakfast sausage over the seasoned bacon

I crumbled the crunchy cooked bacon and spread it over the cooked loose sausage.




Place the pork loin over one end of the heart stopping ensemble.

Gently roll towards the other side using the aluminum foil to support the weave.


When complete the entire roll should hold together.

Can’t leave it naked, dry rub to taste.


Wrap the entire roll in foil to form the “Pork Missle”


Put him in the Komodo or grill at a low heat 225 and smoke until center reaches a temp of 175.

[primeats]

made a few of these today: https://www.facebook.com/photo.php?fbid ... c1a34221ea
scroll to the previous two pics as well, my young apprentice Sean is perfecting the craft!

[slu]

That's outrageous! I'd have to stuff mine with Lipitor!

[mguerra]

You can cook em on the KK, but hey, why not just deep fry them in lard!!! Then serve with melted butter and sour cream.

[slu]

I'll use olive oil; it's healthier!!!

BTW, Dave, do you cook these things indirect in the KK?