First things first. I got ‘interviewed’ by Mike at The Gas Grill Review. Mike is trying to build a great resource for outdoor cooking in general, and did his interview a bit differently; he took the time to look at my blog to ask questions directed to things he read, not just a series of questions to ask just anyone. Plus, Mike’s a great guy. Take a look at his site; he’s gathering some really good info.
On to the food…
A couple of guys calling themselves BBQ Addicts have a huge hit on their hands. They did a fatty stuffed with bacon and wrapped in more bacon, and called it the “Bacon Explosion“. Explode it did, getting them thousands of hits on their site, appearances on Good Morning America, a write up in the NY Times, and a book deal. More power to them!
In some ways, it’s just another fatty, but done extremely well, and it become viral. I hope I’m not offending anyone by saying that they didn’t invent anything new, as other people and I have done stuffed fatties for a while (called armadillo eggs), and I’ve seen bacon weaves done before, too. But the guys did a nice job of doing the Bacon Explosion and getting the word out about it. It’s another instance of getting more exposure for the barbecue subculture, and I’m all for it!
But one thing the Bacon Explosion made me think was that there was a way to get more bacon into a fattie… by using nothing BUT bacon! That’s right, a fatty made of ground bacon, stuffed with bacon and wrapped in bacon. Hence the Bacon Implosion!
I got about a pound of Boar’s Head bacon at a local market, and had the meat department grind up another pound of bacon. I also got a few slices of pepper bacon to go with it.
The first thing I did was make a bacon weave. Easier than it sounds; just start by laying one slice of bacon down, and placing slices perpendicular to the first one, alternating one on top, the next below, until the whole slice is covered. It took about 7 slices to do this. Then place another slice along the first one, and weave it over and under the slices the opposite way the first slice is woven. I found it easy to lift up the slices I needed to place new slices under. The key is to get all the slices pretty tightly woven.
I fried the pepper bacon until it was crispy, then rolled out the ground bacon, stuffed it with the crispy pepper bacon, and rolled it back up. Then I wrapped the fatty in the bacon weave, tucking it in under the bottom and ends of the fatty.
The Bacon Implosion was then smoked with pecan wood, along with some regular fatties that felt immensely inferior, for about 2 1/2 hours, until it reached about 165 degrees F internal temperature.
Here’s where I’m being really transparent… I didn’t want to take the first bite of the Bacon Implosion. Honestly, the ground bacon looked horrible before it was cooked. But someone had to do it. I sliced into the BI, and it actually sliced pretty easily… And the first bite? Bacony Goodness!
Yea, it worked out! So I tried a small slice with some pickled hot peppers and a touch of Javacue sauce. Definitely a winner! It seems a lot of the bacon fat drained out as it smoked, leaving a pretty nice texture and plenty of bacon greatness.
To take it just a touch further, I put some Bacon Implosion on an English muffin, topped with an egg and some pickled hot peppers and just a touch of barbecue sauce, making the Arnold Ziffle Special.
I had some guys over for a meeting for my church’s men’s ministry, called vineyardMEN. I served slices of the Bacon Implosion, along with sausage gravy made with the fatties that smoked alongside the BI. I made some great buttermilk biscuits from scratch on the BGE, using Nicole’s recipe on Pinch My Salt. I put the gravy on the biscuits and topped it with a sunny side up egg, making… Eggs Buford! It’s kind of the down-home version of fancier egg concoctions. One thing I know, though, is that it’s good!