O M G!

I have just found the be all… and end all of Barbecued Pork Sausage Recipes… this is the Mother of all Cholesterol Bombs without a doubt.  I was hanging out on my favorite UW Huskies Blog and noticed a thread on favorite tailgate recipes.   Enter The Bacon Explosion!

Color me intrigued…

Color me curious…

Color me headed to my damn car to hit Costco and get enough Bacon and Bulk Pork Sausage to do this on my Traeger!

Get this – the Bacon Explosion is a woven mat of bacon, with a huge patty of sausage,  slathered with BBQ sauce of your choosing, covered with another mat of bacon on top (Picarille – are you getting this) which is rolled tightly, then smoked over hickory (225 degrees  or less please)  for about 2.5 hours, then glazed again with BBQ sauce.

You then thinly slice this pork fat dripping monstrosity and serve it up with your favorite side dish.

My personal favorite piece of the whole write up here is that they ask restaurants that wish to add the Bacon Explosion to their menu to get in touch with them, most likely to sign a liability waiver for all of the heart attacks they are about to cause.

That said, I am donating BBQ services for a Super Bowl party in a church auction coming up and I think this is going to be on the menu.

It’s a pork fat thing!

NOTE: The Ultimate Foodie Blog bears no responsibility at all for any circulatory system damage done to it’s readers if they attempt to make this recipe.