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the bacon explosion

AFGAFG Posts: 10
edited 7:00PM in EggHead Forum
Have any BGE owner's out there ever cooked the bacon explosion on your egg? If so, how long did you cook it for?


  • crghc98crghc98 Posts: 1,006
    do a search for Fattie or Fatty....

    not sure on time, I cooked mine to an internal temp..
  • Wise OneWise One Posts: 2,645
    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).
  • fishlessmanfishlessman Posts: 23,020
    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 :whistle:

  • RascalRascal Posts: 3,806
    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)!
  • AFGAFG Posts: 10
    Thank you. :)
  • fishlessmanfishlessman Posts: 23,020
    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 :whistle: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 FlRichard Fl Posts: 8,248
    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.
  • my version

    the inspiration was Big'uns triple threat

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

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • AFGAFG Posts: 10
    Love it and I think you should trademark the name!
  • JeffersonianJeffersonian Posts: 4,244
    My cholesterol count jumped 25 points just looking at that. Great job!! :woohoo: :woohoo:
  • fishlessmanfishlessman Posts: 23,020
    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:

  • LitLit Posts: 6,893
    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.
  • Called mine the "Baconator" - here it is-
    Rolled, wrapped and ready
    About 2 1/2 hours to 160+deg
    Sliced and ready to eat.
  • 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 ray
  • I've done one and it took about 3-4 hours to get it up to temperature. It was fantastic.
  • Wow...I am so making that next week.
  • JeffersonianJeffersonian Posts: 4,244
    Dang, that looks just super. A+, Steve.
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