Bacon Explosion

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 lbs bacon, thick sliced
• 2 lbs italian sausage, casings removed
• 3 tablespoons barbecue seasoning, rub
• 3/4 cup barbecue sauce

Recipe

• 1 using 10 slices of bacon, weave a square lattice like that on top of a pie, laying 5 strips of bacon side by side touching each other on a large sheet of aluminum foil vertically, then weave the other 5 bacon strips horizontily through the vertical strips making sure they are tightly woven together.
• 2 preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
• 3 while oven is preheating fry the remaining bacon in fry pan until crisp.
• 4 sprinkle bacon weave with 1 tablespoon barbecue rub.
• 5 evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
• 6 crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
• 7 drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
• 8 very carefully seperate front edge of sausage layer from bacon weave and begin rolling sausage away from you (like rolling a jelly roll). bacon weave should stay flat on the foil. press sausage roll to remove any air pockets and pinch together seams and ends.
• 9 roll sausage toward you this time with the bacon weave until it is completely wrapped.
• 10 make sure the seam side is down on the foil. roll should be 2 to 3 inches thick.
• 11 sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
• 12 place baking sheet in the oven or the smoker.
• 13 cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
• 14 when done, glaze the roll with more sauce.
• 15 to serve, slice into 1/4 o 1/2 inch rounds.