"AMERICA - F*** YEAH!"
Posted on 08/19/2010 3:27:08 PM PDT by nickcarraway
There’s something about the dish known as bacon explosion that’s typically American. If you haven’t come across it, the recipe comprises Italian sausagemeat and syrupy barbecue sauce all bound up in a sort of roll with a lattice of fatty bacon, then smoked on a barbecue at a rate of one hour per inch. The whole thing contains about half a kilo of fat.
The dish emerged in 2008 on the website BBQ Addicts and quickly grew to become a genuine internet phenomenon, attracting more than half a million page-views. The recipe is easy to follow and if you can’t be bothered you can now buy the explosions ready-made. The bacon explosion even has its own Wikipedia page, featuring a photograph of a finished specimen “served by candlelight” – not that there’s anything remotely romantic, or aphrodisiac, about a bacon explosion. It’s so unromantic, in fact, that Andrew Vennari in the San Francisco Food Examiner tried the recipe (with a maple bourbon glaze) and declared: “I didn’t learn the true meaning of the bacon explosion until the next day.” Now forgive me for making a generalisation, but isn’t it characteristically American to take something that we all like, something deliciously sweet-salty like bacon and, well, go too far with it?
And then there’s the obesity question. The bacon explosion looks like the kind of dish that you need to be fat already in order to enjoy. SNIP Truly, it’s no wonder the website carries the sub-heading “where dreams become heart attacks”.
(Excerpt) Read more at blogs.telegraph.co.uk ...
BBQ Bacon Explosion is just peachy for those of us doing Atkins.
Are you kidding me?! I LOVE it!
Life is best enjoyed by taking LARGE bites. Moderation is for monks.
Got a similar recipe called Turtle Burger in an e-mail from a good friend. Header on the e-mail states... WOW!!! Only in Louisiana.
Recipe calls for ground beef, sharp cheddar cheese, bacon and frankfurters. Here’s the directions from the e-mail...
Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs with slits for toes and tail.
Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, no?
Sorry, can’t post the pictures that were included.
This is why the terrorists will never win. God Bless America!
45 Park Place, NYC.
Great idea. Sausage carts all around.
First, admitting I have not tasted it, my impression is that it is a waste of good bacon.
What makes bacon taste good is the fat just as fat is what makes all meat or dairy taste good. Combining fats does not hold my interest.
Reminds me of my father.
If that life threatening Loralie were put before him he would say with cunning praise, “That’s just too beautiful to eat”.
Really? because this American never heard of it.......
He trying to decide if he wants to be the "Porker" or the "Porky"
I’m sorry, but that just sounds gross. And I love food (much too much).
"AMERICA - F*** YEAH!"
Warning! Bacon is now mined!
Bacon is a seductress.
‘Day has done this.
Once I made sugar-coated bacon for a Super Bowl party. It wasn’t bad.
Mmmm... bacon.
I make my own sausage, and this is looking a lot like Sunday dinner right about now.
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