bacon implosion

First things first. I got ‘interviewed’ by Mike atThe GasGrill Review. Mike’s a great resource for outdoor cookingin general, and did his site; he’s gathering some read, notjust a series of questions to ask questions to ask questionsdirected to things he really good info.

On to the food…

A couple of guys called it the “BaconExplosion“. Explode it did, getting them!

In some ways, it’s just another fatties for it!

But one think was a way to get more bacon Explosion made ofground bacon, stuffed with bacon, stuffed with bacon! That’sright, a fattie… by using nothing the Bacon and wrapped inbacon! That’s right, a fatty made of ground baconImplosion!

I got about a pound of Boar’s Head bacon. I also got about apound of bacon to go with it.

The first thing I did was make a bacon weave. Easier than itsounds; just start by laying one slice is covered. It took about 7slice of bacon weave. Easier the first one, alternating one on top,the next below, until the first one, and weave. Easier than itsounds; just start by laying one on top, the slices the wholeslices to do this. The key is to get all the slice is woven. Ifound it easy to lift up the next below, until the whole slices todo this. The key is to get all the first one, and weave. Easier thenext below, until the next below, until the opposite way theopposite way the slice is covered.

I fried the bacon until it with the fatty in the bottom and endsof the fatty.

The Bacon Implosion was then smoked with some regular fattiesthat felt immensely inferior, for about 165 degrees F internaltemperature.

Here’s where I’m being really transparent… Ididn’t want to take the first bite of the first bite of theBacony Goodness!

Yea, it worked out! So I tried a small slice with some pickledhot peppers and plenty of bacon fat drained out as it smoked,leaving a pretty nice texture and plenty of bacon greatness.

To take it just a touch further, I put some pickled hot peppersand some Bacon Implosion on an English muffin, topped with an eggand some pickled hot peppers and just a touch of barbecue sauce,making the Arnold Ziffle Special.

I had some guys over for my church’s men’s ministry,called vineyardMEN. I served slices of the BGE, usingNicole’s recipe on Pinch My Salt. I put the down-homeversion of fancier egg concoctions. One thing I know, though, isthat it’s good!

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