Some amazing guys called “the BBQ Addicts” came up with something a few years ago called the Bacon Explosion. Personally, I thought they stopped one step too soon.
The BBQ Addicts took a great barbecue item – a one-pound sausage package, unwrapped as is and smoked – and combined it with bacon. It was stuffed with crispy pepper-bacon and wrapped in a weave of bacon. Some would say they’re nuts; others would say they’re geniuses. I’m not sure what that makes me, because I replaced the sausage with – drum roll, please – ground bacon!
So my version, which I call the Bacon Implosion (with complete homage paid to the Bacon Explosion), is crispy pepper-bacon rolled up in ground bacon, wrapped in a bacon weave, and smoked.
Was that the sound of your arteries clogging just from reading this? Before going on, please ensure your defibrillator is on hand and powered up. This isn’t something you should fix every week. Once a year will do—but it’s totally worth it!
The Bacon Implosion is just the first step of something I call the Arnold Ziffel Special. The Implosion can be done up to a few days prior to creating the AZS. I used my 4-burner Char-Broil® Gourmet TRU-Infrared™ grill to make it. Other items to have on hand are barbecue sauce and pepper relish. English muffins are also key, along with fresh organic eggs.
Making an Arnold Ziffel Special should be accompanied by your favorite reruns of Green Acres (you do remember that show and Arnold the pig, right?).
To make this really great, slice the Bacon Implosion into 1/2 inch or thicker slices and brown them in a cast iron skillet. While the slices are browning, toast the English muffins and fry the eggs sunny side up. Place half an English muffin on a plate, topped with a slice of Bacon Implosion, then the egg. Add a dollop of onion relish and another of barbecue sauce. The only real choice is to serve it open or top it with another English muffin half for a more portable AZS!
Your local butcher will most likely be happy to grind up a pound of bacon. I even used organic, uncured bacon for mine. Fast food breakfast sandwiches will never satisfy again!
Bacon, stuffed with bacon and wrapped with a bacon weave.
- 1 pound ground bacon
- 1/2 pound pepper bacon
- 14 slices of bacon, medium thickness
- Preheat the TRU-Infrared™ grill to 250 degrees for indirect cooking (outside burners only), with wood chips of your choice (pecan is recommended).
- Fry the pepper bacon until crispy.
- Form the ground bacon into a square about 1/2 inch thick. Crumble the pepper bacon up and spread it onto the ground bacon, then roll that up into a cylinder.
- Weave the bacon slices, 7 slices by 7 slices, then wrap the cylinder in the bacon weave.
- Place on a smoker-safe pan or aluminum foil on the center of the grill and smoke for 2 to 2 1/2 hours until it reaches an internal temperature of 165 degrees.
- Wrap in foil and rest for at least 10 minutes before slicing or refrigerate to serve at a later time.
Bacon Implosion and egg muffin. Breakfast that makes your tastebuds write you thank you notes!
- 2 slices of Bacon Implosion
- 2 eggs
- 1 English muffin
- 3 tablespoons pepper relish
- 3 tablespoons barbecue sauce
- Brown the slices of Bacon Implosion on both sides in a cast iron skillet over medium heat.
- Toast the English muffin and fry the eggs sunny side up.
- Place a slice of the Bacon Implosion on each half of the muffin. Top each half with one egg, the pepper relish and barbecue sauce.