Bacon explosion

Would you like bacon with your bacon? Okay, how about sausage with your bacon? Wait, actually – how about you weave a mat out of bacon, cover it with Italian sausage, top it with more bacon, and then string the whole thing up? And then, let’s say – hypothetically – that you take this bundle of pork product goodness, slather it with barbecue sauce, and then put it in a smoker for two hours?

Well, my friends, you’d have a bacon explosion.

I can’t even take credit for having discovered it. My dear friend Roxy passed it on after seeing an article in the New York Times.

Does anyone have a smoker? I’ll bring the bacon and Italian sausage.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags, , 3 Comments

3 thoughts on “Bacon explosion”

  1. Dear gawd. My cholesterol went through the roof just looking at it.

    (It’s not a “real” turducken though, as the real thing calls for deboned birds. I tried it in New Orleans last year…will have to post about it.)

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