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Bacon Explosion
I did it. I made my first Bacon Explosion. The Bacon Explosion is the brain child of BBQ Addicts. It has since been featured all over the internet, and elsewhere, including The New York Times. So, yes, this was VERY good. Think of a bacon covered meatloaf, that is made with pork, instead of other meats. What it boils down to, that is what this is. So, a few thoughts. First, don’t use a salt-based rub. I didn’t plan on it, but unfortunately, when I was putting this together, I forgot about the rub, so I grabbed some spices out of the cabinet, and one of the spice mixtures I used was salty. In the future, I will not use a rub mix with salt in it. So, one item I did differently, was put a stripe of applesauce down one strip, to try it. I thought that the applesauce would be good. Unfortunately, after I pulled it out… I forgot to try to find that slice… and never got to try it. And this went FAST. A friend made some Pillsbury rolls to put this on. They were the right size, and WOW, they made it complete. I had it on the grill for about 3 hours. I used a gas grill. All three burners were turned up, to sear one side. I then cranked the one on one side down to nothing. I pulled the “flavorizor bar” off one, and put chunks of hickory on it, to add smoke. The grill’s heat sensor was running about 280 the whole time. In the middle, I rolled it over, Since the heat was coming from one end, I turned it twice, to make sure both sides were well cooked. I had thought about adding cheese or something, but couldn’t figure out, off hand, how to add it. Popularity: 18% [?]
6 Responses to “Bacon Explosion”
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Add the cheese to the center instead of crumbled bacon. At least thats what I was thinking. If KnitTech wasn’t against it I would go with blue cheese. Good point on the “Don’t use a salt based rub”, I hadn’t thought of that.
GAS!!!! Thats it your Battlestations character is docked 50 experience, prestige, and credits.
So I guess that is why your Google Latitude showed you at St. Alphonsus Medical Center for the last two days, hah!
Don’t be hating on the gas. Fire is fire…
And, with adding wood chunks to it, you get the smokey flavor that you normally associate with charcoal, along with the ease of gas. I use gas quite a bit. When I get home from work, I don’t want to wait 30 minutes to get the charcoal all going, and set up right. It also means I can come home during lunch, heat up the grill, toss on a thin steak, or a sausage, and have the grilled goodness, and still make it back to work. Gas rocks. 
I agree. I cook a ton on the bbq for the simplest of things all through the week, things the might otherwise go in the microwave or oven if I had a coal bbq.
Propane burner (burner and stand from a turkey deep fryer) weber chimney and I can have coals ready in the same time it takes to properly preheat a gas grill. As for quick lunches.. cook extras on the grill and then nuke them.. Food savers are the ultimate kitchen tool for leftovers. I have a freezer full of single serve rib packages..
Come on, you think that a re-heated entree is BETTER than the food fresh, off the grill?
Food saver and a freezer is great… and is better than nothing, but fresh cooked… always wins, at least in my book. 
I use the burner on my grill to fire up charcoal, so it isn’t as powerful as the turkey cooker. But, no matter how you cut it, start to finish, you are involved in your meal a LOT longer with charcoal, than you are with gas. And, having BOTH sitting on my back porch, and being able to use both, at the same time… has shown me, that what matters, is what you put in the air… not so much how you HEAT the air. Smoke is smoke. GOOD charcoal burns clean. You put blocks of wood on top, to generate smoke. You do the same with gas. I use the SAME wood chunks on both… so the flavor is the same, on both.