Superbowl Bacon Explosion
Submitted by happyzhangbo
Italian sausage wrapped in a woven bacon lattice, smoked low and slow, then glazed with barbecue sauce. Slice into thick rounds for the ultimate game day showstopper that’ll have your crew losing their minds.
YIELD
10 servingsPREP
20 minCOOK
2½ hrsREADY
3 1/6 hrsThis is not a recipe for the faint of heart. This is a full-on, unapologetic meat bomb built for Super Bowl Sunday.
You start by weaving thick-cut bacon into a tight lattice. Then you layer seasoned Italian sausage on top, scatter crumbled crispy bacon across the surface, drizzle barbecue sauce, and roll the whole thing into a gloriously smoky log.
Smoke it (or bake it) low and slow until a meat thermometer says it’s ready, then brush on a final coat of barbecue sauce for a sticky, caramelized glaze.
Slice it into rounds and serve them like burgers. Your guests will talk about this one for years.
Pro Tips
- Keep the bacon cold when weaving. It holds its shape better and is way easier to handle.
- Use a meat thermometer and pull it at 165 internal. Overcooking dries out the sausage inside.
- If smoking, use hickory or applewood chips for the best flavor pairing with pork.
- Let the roll rest for 10 minutes after cooking before slicing. The juices redistribute and the slices hold together much better.
Ingredients
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.
Comments
