Monday, February 2, 2009
The article on the Bacon Explosion hit the NY Times last week.
So of course right before Super Bowl Sunday it was perfect timing. GO STEELERS!
I wavered back and forth on making this horrendous ode to all that is swine. I nearly caved to restraint, but then a challenge was brought forth by our pigskin watching host for last night's game. The Explosion must come!
This is not at all a hard thing to make. You just need to be comfortable with the feeling of immense amounts of pork fat between your fingers. Start by latice weaving an entire package of bacon. I added a spice rub once I finished. Then smear on top two packages or tubes of breakfast sausage. Don't go for italian, I just can't sanction it, the sage and sweetness of your normal tube of Jimmy Dean will suit just fine. Once that is done, sprinkle a large handful of crispy bacon bits on top. Then roll into your cylinder of hog.
I seared off the sides before finishing for about an hour in a 325 degree oven. I then glazed in Vermont Maple Syrup.
You can add any variation to this and as long as you dont sit down and eat the entire thing, you aren't doing any more damage than a couple of sausage patties.
It shouldn't be a regular thing, but it was worth doing once.