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From our boy Big58cal:

Bacon Explosion On Nitro !!!
By Big58cal www.GutPileStyle.com & www.TheCamoNation.com

I decided to make my own version of the Bacon Explosion. In making it though, I found out some very important tips for anyone else who decides to make such a monster of their own.


We start with the bacon mat weave. For this, I had bought 4 lbs of thick cut bacon (two 2 lb packages). This becomes important later.




After the bacon weave, the italian sausage came into play. Two 1 lb packages of Old Folks Italian Sausage pretty much did the trick.




Now with the addition of a few slices of Provolone cheese, it's starting to look like something I could eat.




After being down in the garden and pulling some weeds earlier, I happened to think how good some fresh jalapenos would be in the creation.






Something of this magnitude just isn't complete without some onions.




Since we be po' and can't afford such things as prosciutto ham, thin sliced country ham with all of the fat removed is the next best thing. I also had a couple extra pieces of bacon left over from the first package so I nuked them and crumbled them up on top.




Ahhhh, and now for the hot banana pepper slices. I had wanted to add more pepperoni, but apparently we didn't have as much as I thought we had, so I only had enough for 1 row through it. It still added some flavor though.



And now, here's the finished beast!




Remember those 2 packages of bacon?? Well is seemed that with as much stuff as I had in the creation, the one bacon mat just wasn't enough to cover everything and roll it up. Enter the second 2 lb package of bacon. I had to create another mat and toss it on top of the beast to hold it all together.

Rolling it up in the wax paper that I had it on and adding some plastic wrap to kind of compress everything and hold it together, it was ready for the fridge to chill a little bit until today.




Got the smoker going around 11:30 this morning, unwrapping the beast and putting it on the bottom rack, right above the water pan to keep it good and moist. After about 7 - 7 1/2 hours I figured it was done.




After letting it cool a little, I cut into it to see what the damage was.






I cut off a slice and tried it................... OMG!!!! It will make your tongue slap your brains loose!

Since I figured that it would be a waste of all that good charcoal and wood just to smoke the fattie, figured I might as well throw a slab of ribs on there.




After eating half of the the slab of ribs, I didn't have much room left for the fattie, but it was still good. I've got some biscuits in the freezer that are just begging to have some of that pork deliciousness slid in the middle of them. Think I'll try that in the morning.

Big58cal www.GutPileStyle.com & www.TheCamoNation.com