Post edited 4:02 am – June 3, 2009 by GotSaints

CAJUN BACON EXPLOSION!!! Here’s what you’ll need…

2 pounds thick cut bacon 2 pounds Patton’s Hot Sausage sausage 1 Bottle of Sal & Judy’s BBQ Sauce & Marinade 1 Bottle of Abita Restoration Ale

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave.  If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

Sprinkle some Tonys seasoning on the outside of the bacon weave, and now this bad boy is ready for the grill! Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the Grill to take a peek.  Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter. Now that our Cajun Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Slice the Cajun Bacon Explosion into quarter to half inch rounds to serve.  If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.

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Those directions do not seem complete.  Such as when/how to put in the Sausage.  Pretty much everything prior to cooking it.  Looks good though.  I hope it comes with medical insurance!

tgaut said:

Ant,

  You forgot the part about drinking the BBQ sauce!!!! 

I actually have a picture of that part!