-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> bacon - so ubiquitous for so long that it transcends
 DD> trendiness.

 JW> But it is a trend. There was a time in the low-fat era of the 1980s
 JW> that so many people were avoiding bacon (along with butter) that the
 JW> pork industry had a hard time moving it all and it was dirt cheap.
 JW> Your National Pork Producers Council lobbied fast food executives
 JW> hard, to promote bacon on burgers. And it worked!

 JW> https://www.youtube.com/watch?v=v4pqRx7OB-Y

 JW> Now that I am on a reduced sodium diet I ration myself carefully
 JW> because it is indeed addictively delicious.

I know you'll probably hate me for this - but salt doesn't seem to have
an effect on my BP. I salt dishes normally and eat plenty of bacon and
other salty stuff like popcorn, tater chips, etc. My resting BP at my
last week's doctor visit was 96/57 .... down from 128/69 when I first
came up the stairs to the office.

 JW> ... The Bacon Explosion: for the annual Super Bowl grease overload

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Explosion w/Cheese
 Categories: Bbq, Pork, Cheese, Sauces
      Yield: 3 Servings
 
      2 lb Thick-cut bacon
      2 lb Bulk Italian sausage
      1    Tri-pack of Prosciutto/
           - Capicola Ham, Salami,
           - Pepperoni (usually found
           - next to the deli counter)
      8 oz Pkg yellow cheese
     32 oz Bottle barbeque sauce
      4 tb Your favorite barbeque rub
 
  Lay out a piece of foil or plastic wrap. Create the outer
  layer of the bacon weave by laying 7-8 strips of bacon
  side by side horizontally. Then to start the vertical
  layer weave 1 piece in front and then in back of each
  piece you have layed out. Then alternate the next piece
  in back where the previous piece went in front. Continue
  this until you've made a large, mostly square, weave of
  bacon for the outermost part. (HINT: try to keep the
  strips as close/tight as possible)
  
  Now is a good time to start the other bacon. Cut up the
  bacon from the other package into 1" - 1 1/2" pieces and
  start cooking the bacon in a frying pan while you you do
  the next steps - cook it how you normally like to eat it.
  
  Generously sprinkle your favorite rub over the bacon.
  For this recipe I would recommend a Memphis-style rub
  with some savory seasonings like rosemary, bay leaves
  and a good garlic flavor.
  
  Next get another piece of foil or plastic wrap. This
  will help getting the right thickness without messing
  up your fine work so far.
  
  REMINDER: How's that bacon doing in the frying pan? Is
  it done yet?
  
  Now may also be a good time to start your smoker if
  yours takes long to warm up. If you want to use your
  gas grill read about smoker boxes.
  
  Spread out your Italian sausage onto your new piece of
  foil and try to make it 1 inch smaller width-wise so you
  can seal it all up when you're done. Press it out evenly
  an then place it on top of your bacon weave. Sprinkle a
  little more rub on top of the sausage for a little more
  flavoring on the inside. Then take your barbecue sauce
  and brush it across the sausage like you would a rack of
  ribs - just enough to evenly coat it.
  
  Next place a row of each one of your tri-pack of meats
  across your masterpiece. Then take your cooked bacon and
  spread it over the other layers. If you're going to
  snack do it BEFORE the cooked bacon touches the rest -
  at this point you may not be thinking rationally - your
  tastebuds will be working in overdrive!
  
  Add the cheese. Don't skip it! It will melt throughout
  the layers and create an explosion of flavor in the
  Bacon Explosion! Make 1 length-wise spread with the
  cheese and then randomly use up as much of the package
  as you'd like.
  
  Lift up the edge of the tinfoil near the jackpot of
  cheese and start rolling the meat into one GIANT sushi
  pork roll. Just before the tinfoil starts to get rolled
  in direct it the other way so you can keep rolling it
  up into a log shape.
  
  When you finish, tuck the edges of the bacon in on the
  ends. Prepare your grill for smoking at 225§F/105§C and
  smoke the bacon creation approximately 1 hour for each
  inch of bacon-ny thickness until your meat thermometer
  registers an temperature of 165§F/73§C at the center-
  most part. A mix of oak and hickory work best, but Pecan
  is another favorite BBQ wood for barbecuing Bacon
  Explosions.
  
  Just before pulling the roll off the smoker glaze the
  sauce on for 3-5 minutes just as you would ribs. Use a
  basting brush and cover the entire surface with a thin
  layer of sauce. Now you're ready to dig in!!
  
  Recipe from: http://tipsforbbq.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If something goes wrong, blame the guy who can't speak English.
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