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 ...
And just in time for Ramadan!
*swoon*
a beer and a bacon thread back to back.. wow.
2 major food groups for many here at FR. :-)
Meat Candy!!!
Oh man... I WANT. I must HAVE.
At least three -- BBQ sauce is involved.
The Bacon Grenade
“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?”
My dad says “That is the American way, take a good thing, and overdo it!”
What is your bacon spirit? Bacon lovers must know.
http://quizilla.teennick.com/quizzes/17213346/what-is-your-spirit-bacon
It doesn’t appear that the guy, in the rear, is admiring the bacon on the table.
“...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.”
He...he...says that like it’s a BAD thing! What gives? LOL!
I've made it three or four times since. It is delicious.
They're not a character flaws, they're virtues!
I have made it 3 times in the last year and a half. It is...spectacular.
I have pictures of the whole process. It’s quite easy, actually.
But you MUST use a charcoal grill. I used to think that went without saying, but who knows anymore.
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