The first step is to make the outer skin of the log.  To do this, weave a square mat of bacon.   Cook the remaining bacon.

                 “A bacon woven mat,”  I thought.  Imagine the possibilities.  How about using a bacon woven mat for a pizza crust, or some variation of a BLT dish?  The possibilities were endless, and I was excited.

Ingredients

2 pounds of bacon

2 pounds of Italian Sausage

Brown sugar

Garlic powder

Barbecue Sauce

The directions say to use the sausage to “spackle” the bacon mat.  The concept of using sausage as spackle was both amusing and inspiring.  I decided to add my own twist.  Before adding the sausage, I sprinkled the bacon mat with brown sugar and garlic powder.

Spackle Time!!  You’ve got to have somewhat of a strong stomach for this, and you can’t be afraid of meat.  Most recipes instruct you to use rubber gloves.  Of course, I didn’t.  If you are going to make this thing, you are going to get dirty, and so is your kitchen.

Really?  More Bacon?

That’s right friends.  You will have bacon leftover from the making of the mat.  Cook it, crumble it and spread it on the sausage.  I think this is the point where this thing goes over the top.

By this point in the process, I was beginning to worry.  I had a four pound meat square on my kitchen counter and I was hoping that it would all hold together.  It reminded me of the Seinfeld episode when Kramer hired the Cubans to roll cigars, and they ended up rolling crepes.  Once I got the roll started, it all came together easily.

It wouldn’t fit in my pan, so I had to go diagonal.

Well, I was a little tired after all of that meat.  So I covered it and took a rest.

I took a nap and I was ready to cook.  There are two cooking options, baking or grilling.  I really wanted to grill, but because it was my first time and it had already cost a lot of loot, and because the stove is easier to regulate, I went with baking.  First, bake at 275° for 2 hours and 15 minutes.

275°

2:15

Remove from oven and raise the temperature to 350°.  Brush with barbecue sauce and put it back in the oven for 20 to 30 minutes.

350°

:20 to :30

When it looks done, it’s done.  Ideally the internal temperature should be 160°.  Remove from the pan and let it cool for 10 to 20 minutes.  Slice to desired width and serve.

The Great Bacon Explosion was complete.  I made a nice loaf of bread to go along with it and some friends brought a salad and some wine, a nice Crianza.  5 of us ate about half the log.  It was surprisingly lighter than expected.  The sausage was lean and much of the bacon fat had cooked off.  One of my friends remarked that it was lighter than meatloaf.

 

Many people have expressed disgust at this dish.  It seems so over-the-top and decadent.  I fully understand that sentiment, but that will all go away once you have tasted.   Amazing. Ω

Coincidentally, the loaf of bread and the meat log were the same size.

The Bacon Explosion Project

BY DAVE McEVERS

I make the latest barbecue recipe fad.

February 2, 2009

About a week before the Super Bowl, my sister sent me a link to a New York Times article about the internet food fad called The Bacon Explosion.  Now, I love bacon.  I mean, I REALLY love bacon.  My bacon reputation precedes me.  My father and I have gone so far as to say, “There are three food groups:  Bacon, Butter, and Gravy.”  Now is a good time to note that I LOVE BACON.  I can only imagine the smile on my sister’s .face as she read the article and forwarded me the link.  She lives in Saudi Arabia.  No Bacon.  No Sausage.  No Pigs.  Often times, during our Skype video calls, I tell her tales of the glories of bacon and other pork products.  She knew when she sent it that she would soon hear another pig tale (ouch?!?), Perhaps the tale of all tales.

 

By the time game day rolled around, the National TV networks had picked up the story as well as the social and food blogs.  I had already decided.  I was going to make the Bacon Explosion, not because I wanted to be a part of the fad, but because I wanted to express of my love for bacon.

1—Bacon Weave:  The Bacon Woven Mat

Weave the bacon just like you would weave a basket.

Overview

Close-up

2—Meat Log:  Add Spices, Sausage, More Bacon, and Roll

3—Cooking

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