the bacon explosion

AFG

Have any BGE owner's out there ever cooked the bacon explosion on your egg? If so, how long did you cook it for?

crghc98

do a search for Fattie or Fatty....

not sure on time, I cooked mine to an internal temp..

Wise One

I don't know about that. I looked it up and I'm not sure this should be discussed in the presence of small children (or those of us with cholesterol concerns).

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

fishlessman

go by internal temps, these had a greasy portuguese chourico in the center, then the sausage then the bacon, i think there was some salami as well. :laugh: with the chourico in there, i think the bacon somehow makes it more heart healthy

vidalia1

This was posted yesterday:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1028883&catid=1

Rascal

Yea, there are a few here that need to visit 'Romper Room' over the mention of fat in burger meat! Good for some laughs (and some get paid for that)!

AFG

Thank you.

fishlessman

highest cholesterol ive ever heard was a tofu eating veg that worked here that road his bike about 60 miles a day and didnt drink, a real health nut cholesterol was in the 360's with trigs somehere in the low 2000's. they put him on meds and fast food burgers a couple times a week :huh:

Richard Fl

Not sure what a bacon explosion is, but I do meat loafs, stuffed quail and venison all the time with bacon.



Done I hour 350F indirect pull at 150F internal.



Venison backstrap;


Quail wrapped:



And the lsitgoes on.

lowercasebill

my version
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=521957&catid=1

the inspiration was Big'uns triple threat

bill

Florida Grillin Girl

I call it Pork3Ways, or I guess you could call it porkgasm - pork tenderloin wrapped in sausage wrapped in bacon ~~~

AFG

Love it and I think you should trademark the name!

Jeffersonian

My cholesterol count jumped 25 points just looking at that. Great job!! :woohoo: :woohoo:

fishlessman

i didnt taste as good as i would have thought. since then ive split the chourico into a boat, stuffed that with saurkruat, brown sugar, alot of cabot cheese, some mustard, then wrapped it all up, seems the more flavors you get in there the better, they get a little bland tasting with the long cook. this is the one posted, lookslike it had a hot ham in there too :laugh:

Lit

Freds music and barbecue has a youtube video and how to do it on the egg. Search "bacon eggsplosion". Times vary by how big you make them. I have brought them places as appetizers before so I cut the bacon weave in half after I cooked it about half way done and then rolled them so they are more bite size. They were only about 2" diameter versus the regular size so they cooked faster. Basically cook to 160 degrees. I got some Johnsonville jalapeno cheddar dogs and put them in the middle with cheddar cheese and maple sausage.

Chief Chef

Called mine the "Baconator" - here it is-
Raws

Rolled, wrapped and ready

About 2 1/2 hours to 160+deg

Sliced and ready to eat.

ranger ray

wow! ... i wish i could learn to braid bacon like that..... perhaps you could do an educational step by step photo essay .... on how you did that... that'd be great!....( (i went to catholic school).... we never had arts and crafts like the other lucky kids who went to public school....lol..... ray

the butcher

I've done one and it took about 3-4 hours to get it up to temperature. It was fantastic.

ShinAmano

Wow...I am so making that next week.

Jeffersonian

Dang, that looks just super. A+, Steve.