FOR a nation seeking unity, a recipe has swept the Internet that seems to unite conservatives and liberals, gun owners and foodies, carnivores and … well, not vegetarians and health fanatics.

Certainly not the vegetarians and health fanatics.

This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse collection of well over 16,000 Web sites have linked to the recipe, celebrating, or sometimes scolding, its excessiveness. A fresh audience could be ready to discover it on Super Bowl Sunday.

[…The inventor] bought about $20 worth of bacon and Italian sausage from a local meat market. As it lay on the counter, he thought of weaving strips of raw bacon into a mat. The two spackled the bacon mat with a layer of sausage, covered that with a crunchy layer of cooked bacon, and rolled it up tight.

They then stuck the roll — containing at least 5,000 calories and 500 grams of fat — in the Good-One Open Range backyard smoker that they use for practice.

Her log of meat was on fire

Found by Brother Uncle Don

  1. Animal Mother says:

    It’s BACON!!!

  2. Eideard says:


  3. Paddy-O says:

    I wonder if it would be even better is you made it in a Webber?

  4. BigBoyBC says:

    Mmmmmm Bacon….

  5. Mr Diesel says:

    Makes my arteries slam shut just thinking about it…….

    Hmmmmm bacon.

  6. Mr. Fusion says:

    And I bet that more than one person is going to try it.

  7. Sea Lawyer says:

    I’ve got a great beef wellington recipe that starts with the tenderloin wrapped in bacon. Much more tasty than this monstrosity appears to be.

  8. Jess Hurchist says:

    vegetarians and health fanatics.

    I think you’ll find they are united on this, but only with each other.

  9. BigBoyBC says:

    After looking at the actual recipe, it’s really not as bad as one might think. It all depends on how much you eat of it.

    I’ll tell you one thing, the people in the video can’t cook worth a tinker’s fart…

  10. Deep-Thought says:


  11. Olo Baggins of Bywater says:

    If you click the first link you get to the guys who created it. They’re top-notch BBQ folks from KC. The log is best smoked, not grilled, as shown in the photo.

  12. Olo Baggins of Bywater says:

    Hm. Take 2: The photo shows a smoked log. That’s the better way to do pork.

  13. Dallas says:

    I’d suggest deep frying the log in a more sensible canola oil but served with butter dipping sauce.

  14. JimR says:

    Mmmmmmmm. Charred pig fat.

    One heart attack for me is enough, thank you.

  15. bill says:

    I’m going to try it this weekend!

    Ok, maybe i won’t eat the whole thing at once.

    What do you want to live forever?

  16. KD Martin says:

    Super Bowl!!


  17. AdmFubar says:

    also add anyone following kosher or halal (sp?) dietary laws.
    Although there is kosher pork…

    now i’m off to be makin’ bacon’…. 🙂

  18. sargasso says:

    I just became vegetarian to loose a few (dozen) pounds, and now this!

  19. rayadorob says:

    Bacon is its own reward.


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