Grill up some weeeknd goodness with the Volcom Pistol BBQ Set
With Memorial Day weekend a little over a week away, we thought we’d share our Zapponian of the week, Nick P.’s favorite grilling recipe. This sinfully indulgent recipe is called “Bacon Explosion”, which is a very appropriate name considering the sheer amount of bacon it calls for.
“Bacon Explosion” *
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
First, create a 5x5 bacon weave, making sure the weave is tight. Make sure you end up with a nice square shape, trimming the edges where needed. Add BBQ rub on top of the bacon weave.
Take the two pounds of Italian ground sausage and layer on top of the weave. Be sure the sausage layer is the same thickness all the way across.
Next, add on bacon layer number two. Take the remaining bacon slices and trimming and fry them up. Crumble the fried bacon pieces over the sausage and bacon weave layers. Take your favorite BBQ sauce and drizzle all over the top layer. Sprinkle on more BBQ rub.
Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. Include all layers EXCEPT the bacon weave in your roll. Keep the sausage layer as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal. Roll the sausage forward to completely wrap it in the bacon weave. Sprinkle some BBQ rub on the outside of the bacon weave.
Cook up on the grill at 225 degrees. Cooking time depends on the thickness of the product. For a 2 ½” diameter, it takes about 2 ½” hrs, about an hour each inch of thickness.
Once fully cooked, glaze the cooked bacon weave with the same BBQ sauce used earlier using a basting brush. Slice in half inch rounds to serve some pure pork heaven!
*recipe courtesy of BBQ Addicts©