bacon implosion

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!

Off the BGE - Bacon Implosion

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.

Weaving Bacon

How about a nice weave?

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.

stuffing the ground bacon with the crispy

fatty rolled up

Dressed for the Ball

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.

On the BGE

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!

Bacon Implosion done

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.

Bacon Implosion with pickled pepper relish and Javacue Sauce

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.

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!

Eggs Buford

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. The Bacon Explosion was wild, this leaves me speechless. ps Great photos!

  2. Carrie,
    Bacon is the new in-food it seems, though I’m not sure why! :) The Bacon Implosion is kind of a fun addition to breakfast.

  3. bacon is the hottest food trend right now. Blue cheese is up there as well. The bacon implosion version of eggs benedict looks awesome. Great pics.

  4. Dan,

    Thanks. And I love bacon, but I don’t get why it’s all of a sudden a big thing. It’s been here forever, it’s horrible for us…

    But if horrible is wrong, in this case, I don’t want to be right.

  5. It seems the trends started a few years ago and is still going strong. Fast food joints such as Wendy’s and such are really promoting thier bacon as well. I still am a big fan of slab bacon. I am happy it is a bacon trend and not tofu. That would just not be right.

  6. Dan,

    Tofu is fine in its place… which is other than at my place! :) But I don’t care for tofu substitutes for things like bacon. People need to man up and just have some bacon! :)

  7. I am utterly amazed.

  8. Cynthia,

    You should try it yourself. It’s surprising how good the ground bacon was!

  9. I was kind of grossed out until I saw the biscuit sandwich w/egg shot. OMG must have now.

  10. Vicki,

    I know what you mean. That ground bacon didn’t look overly enticing, but it turned out great!

  11. Hi Curt,

    This is disturbing, but sounds oh so good :-)
    I’m sure I’m not going to try this one myself, I might like it too much!

  12. noskos,

    It’s not all that disturbing, really, once you get past the raw ground bacon. :) If you try one, just make sure you have friends over so you don’t eat it all yourself.

  13. Hey Curt,

    Can you somehow bun this amazing innovation like a hot dog? And after completing that, topping the “bacondog” with other excessive hot dog toppings, like chili, cheese or more sliced bacon? Can I claim the name for that now: the Buckeye Banana!

  14. the Alabama Funslide

  15. the Dark Swine of the Moon

  16. the Brando Breakfast

  17. Curt, I know the Bacon Explosion has been all over news (especially on food web sites) but YOU really took this to a new level. YOU need to get a book deal.
    Thank you,

  18. Courtney,

    I don’t know about that.. The guys at BBQ Addicts did a great job. I don’t know if I could handle a book deal… lots of pressure! :)

  19. I am absolutely speechless. This has to be the most important bacon culinary dish in the history of mankind.

    Bacon lovers for generations will forever know the name “Curt”.

  20. Rob, the Dark Swine of the Moon is probably taking by a bbq team, but I like that one. It helps explain why one would be waking up in a hospital after eating a whole one!

  21. neo,

    As I said, I just built on what others have done. I will say the guys in the meat department that ground the bacon for me were very interested in what I was doing. I have to make another one to take in to them!

  22. That looks so bacony and good!

  23. Kevin,

    It was both, bacony and good!

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