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.