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Jan 16, 2009 11:48 AM

Bacon lovers - is this Nirvana, or total excess?

I just found a link to a recipe for something called a Bacon Explosion. OMG. Now, I love bacon. Bacon bacon bacon. Yum. But this left me (almost) speechless.
Just *look* at the photo attached!

What do you think? Is it edible or just... wrong? Too much of a good thing or just enough?

It's not often that I am stunned by a recipe like this!

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  1. I wouldn't call it excess, although i'm sure some might. To me it's no different than something along the lines of a turducken, 16 pounds of solid meat, or the turducken stuffed in a pig.
    I enjoy eating stuff like that, but it's not something I would eat all the time, so what's the harm.

    1. I don't even know what to say. I'm not sure if I'm intrigued or repulsed. Maybe both.

      2 Replies
      1. re: vvvindaloo

        I just want to add: aside from the obvious issue of excessive fat (which may or may not be an issue, depending on the person), I just can't imagine adding so much flavoring to two already highly tasty foods (bacon and sausage). If it were plain ground beef or chopped chicken, wrapped in a thinner layer of bacon, then maybe I could see the additio of some bbq sauce OR rub. But bbq sauce AND dry rub, with flavored sausage, bacon inside, and a thick "weave" of bacon on the outside? Sounds like flavor overload to me, and not in a good way.
        I did think it was kind of of cool that they smoked it, though.

        1. I think it's fine, as long as you eat a reasonably-sized piece.

          1. I love bacon, but a double layer of thick bacon? Is it realistic to not want a flabby layer of bacon on my food? The exterior--love it. The crunchy interior, great. But I wouldn't do the double weave and may use a thinner cut of bacon, before heading out to see a cardiologist.

            5 Replies
            1. re: Caralien

              Yeah, I'm wondering about the inner layer of raw bacon and how it cooked up, too. Why go through cooking that top layer of bacon when you're going to have a raw layer next to it? Since they're layering the cooked bacon, they could do w/out rolling the outer weave of bacon--just roll cooked bacon over the sausage, then secure w/ raw bacon on the outside only. But, this seems like excess for the sake of excess.

              1. re: chowser

                Chowser -
                "Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). "

                1. re: janetms383

                  Yes but then they roll up the raw bacon weave and it ends up next to layer 2 cooked. What's the point in frying in layer 2 when layer 1 right next to it is raw? I wonder if the rolled bacon weave on the inside remained soft and flabby as Caralien said.

                  1. re: chowser

                    I just prefer to fry up a pound of bacon until crispy and get my fix that way!!!

                    1. re: janetms383

                      LOL, just pass me layer #2 and forget the rest!

            2. A waste of good bacon and sausage. If you are going to drench it in dry rub and barbecue sauce, why use bacon and italian sausage. Not to mention it seems like an awfully difficult way to make bacon wrapped sausage...