Superbowl Bacon Explosion

Directions

Using 10 slices of bacon, weave a square lattice like that on top of a pie:

First, arrange 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching.

Arrange another strip of bacon on one end, perpendicular to the other strips.

Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it.

Unfold first, third and fifth strips, fold back second and fourth strips.

Repeat with remaining bacon until all 10 strips are tightly woven.

Light a fire in an outdoor smoker or Preheat oven to 225 degrees.

Add remaining bacon in a frying pan and cook until crisp.

As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub.

Spread sausage evenly on top of bacon lattice, pressing to outer edges.

Crumble fried bacon into bite-size pieces.

Sprinkle all over sausage.

Then evenly spread ½ cup barbecue sauce on top and sprinkle with another tablespoon barbecue rub.

Be very cautious to separate front edge of sausage layer from bacon weave and start rolling sausage away from you.

Bacon weave should stay where it was, flat.

Press sausage roll to remove any air pockets and pinch together seams and ends.

Roll sausage toward you, this time with bacon weave, until it is totally wrapped.

Turn it so seam faces down.

Roll should be about 2 to 3 inches thick.

Sprinkle with remaining barbecue rub.

Set roll on a baking sheet in smoker or in oven.

Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.

When done, brush more sauce all over the roll to give a nice glaze.

To serve, slice into about ½-inch rounds.

Each slice can be served as a burger.