Bacon Explosion

I wish I was at your house.

 

Thank you sir

 

I'm glad I'm not.

 

Some notes so far:

I ended up using two pounds of bacon instead of one for the weave to prevent rips. I didn't use thick bacon, because I wouldn't have had enough to fill out the weave. Instead, I used two pounds of thin bacon and doubled up on the edges and wherever else needed.

I also needed a rolling pin, which I didn't have for the two pounds of italian sausage, but it should be alright.

 

My brother is really mad he isn't around for this...

 

Alright, the 4-5 pound meat monster is in the oven now. Rolling it was easy, but moving it onto a baking dish from the tin foil I was working on was a bitch. I don't know if I pinched it tight enough, so I may have some air pockets. I also don't think I used enough bbq sauce in the middle, but as long as I cover the outside, it shouldn't be a problem. I guess I'll use the extra for dipping sauce.

 

Wow, at least we'll know if you lived through the experience.

Also

YPAWWOP!

 

As I said earlier, I won't be eating too much of it. It will be served to about 12 people at a Super Bowl party later. Still, I'm sure one of my dumbass friends will eat too much and get sick.

 

I'm just glad you didn't burn down the place. This whole operation seems kinda dangerous.

 

We're about 10-15 minutes out from this big fatty being done. It's baking in a glass baking dish and there is about a quarter inch of pure grease at the bottom of dish. I will have to drain it and maybe put it back in for a few minutes before glazing it with the sauce.

I've also had to crank up the temperature a few times because the thing is taking forever to cook since its so thick. The meat thermometer has it at about 155 degrees. It needs to be 165 degrees before it is fully cooked.

So its still not cooked after 2.5 hours even though I cranked the oven up to 250 after a half hour and have been increasing it all afternoon. It's at 285 for the home stretch.

And Trey, I'm surprised as well... if this was on a grill, that grease would probably cause a grease fire.

 

This recipe will be a hit for a few guys I know at the end of February. They are putting on their 2nd annual Baconfest at a downtown Des Moines bar. I went to it last year and I couldn't take anymore bacon cheeseburgers, egg, bacon, and cheese sandwiches, candied bacon, bacon beer, bacon this, bacon that.

It was insane.

 

It's done. And right on time, but only because I had to kick up the heat. When I took it out, I had to remove it from the baking dish. I emptied the grease into an empty two liter bottle. It filled four inches. Wow.

I just smothered it all in bbq sauce and it looks awesome. I will post some pictures tomorrow, for now I have to get to my SB party. Those of you who know me via facebook can check out the pre-cooking photos which are already up.

Enjoy the game all.