Looks like we're going to have to take Ol' Smoky to Chicago. So watch out for Mrs. O'Leary's cow.
From the New York Times, Jan. 28, 2009:
The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service:
What could the barbecuers do with bacon?
The result is modestly called by its inventors “The BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers.
Mr. Day, a systems administrator who has been barbecuing since college, suggested doing something with a pile of sausage. “It’s a variation of what’s called a fattie in the barbecue community,” Mr. Day said. “But we took it to the extreme.”
He bought about $20 worth of bacon and Italian sausage from a local meat market. As it lay on the counter, he thought of weaving strips of raw bacon into a mat.
The two spackled the bacon mat with a layer of sausage, covered that with a crunchy layer of cooked bacon, and rolled it up tight.
They then stuck the roll — containing at least 5,000 calories and 500 grams of fat — in the Good-One Open Range backyard smoker that they use for practice. (In competitions, they use a custom-built smoker designed by the third member of the team, Bryant Gish, who was not present at the creation of the Bacon Explosion.)
Mr. Day said his wife laughed the whole time. “She’s very supportive of my hobby,” he said.
The two men posted their adventure on their Web site two days before Christmas. On Christmas Day, traffic on the site spiked to more than 27,000 visitors.
Mr. Chronister explained that the Bacon Explosion “got so much traction on the Web because it seems so over the top.”
The Bacon Explosion posting has since been viewed about 390,000 times. It first found a following among barbecue fans, but quickly spread to sites run by outdoor enthusiasts, off-roaders and hunters. (Several proposed venison-sausage versions.) It also got mentions on the Web site of Air America, the liberal radio network, and National Review, the conservative magazine. Jonah Goldberg at NationalReview.com wrote, “There must be a reason one reader after another sends me this every couple hours.” Conservatives4palin.com linked, too.
So did regular people. A man from Wooster, Ohio, wrote that friends had served it at a bon voyage party before his 10-day trip to Israel, where he expected bacon to be in short supply. “It wasn’t planned as a send-off for me to Israel, but with all of the pork involved it sure seemed like it,” he wrote.
About 30 people sent in pictures of their Explosions. One sent a video of the log catching fire on a grill.
Mr. Day said that whether it is cooked in an oven or in a smoker, the rendered fat from the bacon keeps the sausage juicy. But in the smoker, he said, the smoke heightens the flavor of the meats.
Nick Pummell, a barbecue hobbyist in Las Vegas, learned of the recipe from Mr. Chronister’s Twittering. He made his first Explosion on Christmas Day, when he and a group of friends also had a more traditional turkey. “This was kind of the dessert part,” he said. “You need to call 911 after you are done. It was awesome.”
But they do vigorously defend their method. When one commenter dared to suggest that the two hours in the smoker could be slashed to a mere 30 minutes if the roll was first cooked in a microwave oven, Mr. Chronister snapped back. “Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor,” he responded on his site. “This requires patience and some attention. It’s not McDonald's.