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This recipe serves around 10 people but can easily be altered to fit any amount of people, big or small. This is exactly how you need to be making your burgers…

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Ingredients:

• 2 pounds thick-cut bacon
• 2 tablespoons your favorite rub
• 2 pounds Italian sausage
• 1 cup sweet barbecue sauce, divided

Directions: 

To create the weave, place 5 strips of bacon side by side. Next, fold back the second and fourth strips and lay another strip of bacon perpendicular to the first layer across the first, third, and fifth strips. Unfold the second and fourth strips back to their original position to create an over/under pattern. Next, fold back the first, third, and fifth strips and place another slice of bacon perpendicular to the first layer across the second and fourth strips. Unfold the first, third, and fifth strips to their original position; repeat.

Add a layer of barbecue seasoning on top of the bacon weave. Sprinkle 1 tablespoon of rub across the bacon weave.

Add a layer of sausage. The easiest method for creating the sausage layer is to place the bulk Italian sausage inside a gallon-sized ziplock bag. Evenly press the sausage to the edges of the bag to create a uniform patty. Gently remove the sausage patty, and place it on top of the bacon weave.

Fry the remaining strips of bacon to your liking. You’ll need to crumble or chop the cooked strips into bite-sized pieces and place them on top of the sausage layer.

Drizzle 1/2 cup BBQ sauce all over the top of the cooked bacon pieces.

Carefully separate the back edge of the sausage layer from the bacon weave and begin rolling toward you. You want to include all layers except the bacon weave in your roll. Try to keep the sausage as tight as possible and be sure to release any air pockets that form. Once the sausage is fully rolled up, pinch together the seam and ends to seal all the bacon goodness inside. This will also prevent the barbecue sauce from oozing out as it cooks.

At this point you can start to see the final shape of the Bacon Explosion. To complete the construction process, roll the sausage log forward, completely wrapping it in the bacon weave. Make sure it sits with the seam facing down so that the weight of the sausage roll will keep the bacon weave in place.

Sprinkle 1 tablespoon of rub on the outside of the bacon weave. Smoke your Bacon Explosion over indirect heat at 225 degrees until the internal temperature reaches 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that can vary depending on how well you maintain your fire and how many times you open the smoker to take a peek.

Cut the Bacon Explosion into slices to serve.

Finished!

And just like that you have the best bacon recipe! Have you ever tried something like this before? What do you think of this recipe? Let Us Know!

Source: Tips on Life&Love