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Jan 28, 2009 07:35 AM

OMG - The Bacon Explosion

Apologies if this has already been discussed. But for those, like me, who looooove bacon, this recipe may be the ultimate bacon hit:

If anyone has made this, can you please report back whether it's worth the effort (and the heart attack)?

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  1. this recipe was posted recently as Bacon lovers - is this Nirvana, or total excess?

    my take is that the inner layer of bacon would be flabby

    1. It's more sausage than bacon. These things are a funny novelty, and they put you on the oh-so-cool bacon band wagon but really, are you going to make one of these to serve at dinner?

      5 Replies
      1. re: HaagenDazs

        Sliced and served on slider rolls, it would be a different dish to bring to a Super Bowl party!!

        1. re: HaagenDazs

          PS when did bacon become "oh-so-cool"?? Does this mean I don't have to hide it in my other groceries and close the door to cook my pound in private??

          1. re: janetms383

            I like bacon just as much as any other person but I think bacon and it's cousins are enjoying a bit of a culinary revolution right now and things like this are just glorifying it to the point of being kinda silly. It's not a horrible thing, but people do the pretend-drool and flip out whenever they see something like this "Bacon Explosion."

            Don't believe me? Who's heard of pork belly served as an entree? Probably everyone reading this board. Now reverse 20 years, it's now 1989. You would not be able to find pork belly in ANY standard mid-range American restaurant. Now you can find it all over the place.

            Pancetta, bacon of the month clubs, bacon lollipops, bacon candy bars (with chocolate), bacon cotton candy, bacon infused bourbon, bacon salt...

            The list can go on and like I said, I'm not saying that bacon isn't good eats, I'm just saying you don't need to post an "oh-my-god-this-is-the-most-amazing-thing-ever-just-because-it-has-bacon-in-it" post. It's simply a food trend.

            1. re: HaagenDazs

              Yep. In 1989 when you heard "pork belly" it was a commodity to trade, not a food to eat. Not that I'm complaining, mind you! I lurve me some pork product.

          2. re: HaagenDazs

            I've been a bacon fiend forever, so I don't think of myself as being on any bandwagon. :) And no, while I wouldn't make one of these for a formal dinner, I was thinking that it could be fun to host a "heart attack on a plate" party and make this the centerpiece.


            Bacon and pork fat is not necessarily bad for you or a heart attack on a plate. See the above discussion. Depending on the pig's diet it can actually be good for you.

            1. I just made it-
              I like bacon, thought the presentation was cute and I liked the idea of using it as party fare [I am not a fan of sports so this wasn't done for the Superbowl.]
              I used 2 garlic and herb, 2 sweet and 1 hot Italian sausages and Applewood thick sliced bacon from Whole Foods. Used Denny Mike's Hot N' Nasty BBQ sauce and their pixie dust rub.
              It is easy to make and I confess- my gas oven is quirky and I don't have a smoker. It cooked quicker than I thought- went up to 170 in 1.5 hours but oven was set at 250. I was shooting for 140.
              It wasn't that great. The sausage meat was too dry, the sauce I used hotter than I should have- love heat but missed the vinegar tang, and the rub way too salty for me and I am a salt addict. The bacon was flabby and fatty. Overall impression- dulled my palate.
              If to retry, I would use all sweet sausage, less- 1 lb not 1.5 lb so the bacon would not come partially unwrapped when slicing and 1/3c bbq sauce not 1/2c, maple smoked bacon, a tomato-vinegar based sauce and skip the rub or make my own sans salt. Cook low low low to achieve right texture.
              Anyone else?

              1. love it and would serve it with snickers pie. :)