PaulyT
New member
Decided that it would be fitting to christen my new grill (a Daniel Boone by Green Mountain) with none other than a bacon explosion - which I've had before at a friend's but have been unable to cook myself until now. So here we go! I'm going pretty much straight by the original recipe from bbq addicts, just using the sauce (Firebug hot) and rub (made by Meadow Creek, a local grilling company) that I already had.
The raw ingredients:
The weave, from thick-cut bacon:
BBQ rub applied to the weave, sausage (sage flavored, it's just what we had on hand), and crispy cooked bacon:
Layered and sauce applied:
All rolled up! My only addition to the recipe is an engineering one: I took some extra pieces of bacon and wrapped them around the ends, tucking into the side weave, mostly because my wrap was a little small for the amount of sausage, and it was kinda bulging at the seams...
On the grill (set to 225) and ready to go!
Now just gotta wait ~2 hours for the internal meat temp to reach 165, and hope it doesn't completely fall apart on the grill, though I'm not too worried. But I've never done this before, so I'm being brave and posting pics before the product is finished.
The raw ingredients:
The weave, from thick-cut bacon:
BBQ rub applied to the weave, sausage (sage flavored, it's just what we had on hand), and crispy cooked bacon:
Layered and sauce applied:
All rolled up! My only addition to the recipe is an engineering one: I took some extra pieces of bacon and wrapped them around the ends, tucking into the side weave, mostly because my wrap was a little small for the amount of sausage, and it was kinda bulging at the seams...
On the grill (set to 225) and ready to go!
Now just gotta wait ~2 hours for the internal meat temp to reach 165, and hope it doesn't completely fall apart on the grill, though I'm not too worried. But I've never done this before, so I'm being brave and posting pics before the product is finished.
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