Posted: 2/1/2010 2:24:05 PM EDT
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from Woot.com
linky As featured on CNN, Good Morning America, in the New York Times, and other major media outlets, The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage, is enhanced with our classic Kansas City style barbecue sauce and rub, then smoked low and slow in a special blend of oak and hickory wood. The recipe rapidly gained popularity across the globe and requests for a fully-cooked version poured in. To meet this demand, we are proud to introduce a delicious, fully smoked heat & eat version of The Original Bacon Explosion™. 
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Someone just made some in a thread recently. I immediately ran out and bought the ingredients to make my own. I took the liberty of changing the recipe and using breakfast sausage and adding some maple and honey. Smoked her up, and enjoyed the best breakfast sandwiches EVER. Just cut off a slice, add to a roll of your choice, add a fried egg and a slice of cheese (I used pepperjack) and you are good to go! It makes enough to have quick sandwiches ready to go all week.
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I made one last year for the Super Bowl. It was fun to make and pretty tasty as well. A store bought Bacon Explosion just seems wrong. I'd like to try the Porkgasm next: http://www.porktopia.com/2009/03/porkgasm.html  |
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Quoted:
Someone just made some in a thread recently. I immediately ran out and bought the ingredients to make my own. I took the liberty of changing the recipe and using breakfast sausage and adding some maple and honey. Smoked her up, and enjoyed the best breakfast sandwiches EVER. Just cut off a slice, add to a roll of your choice, add a fried egg and a slice of cheese (I used pepperjack) and you are good to go! It makes enough to have quick sandwiches ready to go all week. My favorite fatty is really basic. Jimmy Dean Maple breakfast sausage with a maple bacon weave wrapped around it. No filling. Just take the sausage out of the tube and wrap in bacon. I've done several different themes from italian to mexican but the maple log is still my favorite. |
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