Enjoy this preview from the Travel Channel’s program Food Paradise: Bacon Paradise which debuted in November 2010. The program repeats on January 16 & 24, 2011; check your listings for more days and times.
The video clip features Bad Decisions, a popular Baltimore, Maryland bar.
- 2 pounds thick-cut sliced bacon
- 1 1/2 pounds Italian sausage, casings removed (we used sweet Italian sausage)
- 3 tablespoons barbecue rub
- 3/4 cup barbecue sauce (use your favorite or try our recipe for Bourbon Catalina sauce below)
- 2.5 to 3 hours
- 10 or more servings.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
Bourbon Catalina BBQ Sauce:
- 2 cups Catalina dressing
- 1/2 cup mild-flavored (light) molasses
- 1/3 cup bourbon
- 1/8 to 1/4 cup Dijon mustard (to taste)
- 3 tablespoons hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 t0 2 teaspoons powdered mild New Mexico chili (depending on taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
- Makes about 2 1/2 cups.
Watch this video for another version of the popular Bacon Explosion recipe.
Recipe courtesy Peanut Butter & Co..
- 2 tablespoons butter, softened
- 8 slices white bread (some people prefer to use brown bread)
- 1/2 cup smooth peanut butter
- 1 large, ripe banana, sliced
- 1/4 cup honey
- 12 slices bacon, Sauteed until crispy (optional)
Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.