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Published:March 3rd, 2009 14:35 EST
Bacon + Sausage

Bacon + Sausage + BBQ rub = BBQ Sauce = Pure Pork Poetry!

By Rocco Loosbrock

By now, I am sure that you have seen this, if you haven`t load up on Bacon Freak Bacon and make one tomorrow.  It is absolutely guaranteed to "Blow Your "Bacon Brains" Right Out Of Your Head!

Questions: What do you get when you mix your favorite gourmet bacon with your favorite Italian sausage, your favorite BBQ rub and your favorite BBQ sauce?

Answer: It`s called "The BBQ Bacon Explosion!"

Serves 8 (or 4 legitimate bacon Freaks ... maybe better make that 2?)

Warning: This recipe was created trained professionals, so please, "DO Try This At Home!"


2 pounds of thick-cut gourmet bacon.
2 pounds ground Italian sausage.
1 jar of gourmet BBQ sauce.
1 jar of gourmet BBQ rub.


Construct a square 5 strip × 5 strip bacon weave. 

Rub some BBQ rub on top of your bacon weave.

Take your Italian sausage and layer it directly on top of your bacon weave

Press the sausage all the way out to the outer edges of your bacon weave; creating a patty that is the same thickness all the way across. 

Take the remaining bacon slices and fry them up to your chosen crispiness.

Crumble or chop the cooked strips into bite size pieces and place them on top of the sausage layer. 

Drizzle your favorite BBQ sauce all over the top of the bacon pieces.

Sprinkle some additional BBQ rub over the bacon bits.

 Carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. Be sure to include all layers, "except" the bacon weave in your roll. Keep the sausage rolled as tightly as possible and be sure avoid air pockets.

Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

Now roll the sausage forward, completely wrapping it in the bacon weave, with the seam facing `downward" to help keep it sealed.

Sprinkle some additional BBQ rub on for "Good Taste!"

BBQ your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees.

This should take approximately 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and how many times you open the smoker to view your masterpiece! (Average cooking time is around 2 and ½ hours)

When nearly fully cooked, use your BBQ sauce to "glaze" your bacon weave and cook for the final 5 to 10 minutes.

Allow to cool reasonably and serve sliced into quarter to half inch rounds.

Pig Out!

Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock

Use coupon code (sop) to get a 10% discount at


Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club