Several days ago a friend pointed me to a recipe on a Bar-B-Cue web site. The name of the site is BBQ Addicts. Now I generally don’t have much use for this kind of site as I don’t think I really need anyone telling me how to smoke meat. I’m pretty good at it. But my friend wanted me to see a special recipe.
He knows I love bacon and that I cook with the stuff pretty regular. This new recipe was titled, The Bacon Explosion. So it fit my MO. Once I got a look at it I figured I’d have to give it a spin. So yesterday I assembled this rather unique bit of culinary sculpture and put it on to smoke. Now my character won’t let me leave well enough alone, so I made a few substitutions and additions.
To begin with, I cook with jalapenos and habaneros right smart too, and onions and garlic never do any damage to a recipe either. So… I coarse chopped three fat jalapenos, two habaneros and one medium 1015 (if you don’t know what that is, you’re a savage), and I minced a few garlic cloves. These I spread out on the sausage layer along with the cooked bacon.
He knows I love bacon and that I cook with the stuff pretty regular. This new recipe was titled, The Bacon Explosion. So it fit my MO. Once I got a look at it I figured I’d have to give it a spin. So yesterday I assembled this rather unique bit of culinary sculpture and put it on to smoke. Now my character won’t let me leave well enough alone, so I made a few substitutions and additions.
To begin with, I cook with jalapenos and habaneros right smart too, and onions and garlic never do any damage to a recipe either. So… I coarse chopped three fat jalapenos, two habaneros and one medium 1015 (if you don’t know what that is, you’re a savage), and I minced a few garlic cloves. These I spread out on the sausage layer along with the cooked bacon.
The rest of the recipe was pretty true, and the results were pretty spectacular. I’ve never thought it possible to have too much bacon, but the Bacon Explosion pushes the envelope. You definitely need several sides to go with it and tone it down. I did pinto beans, mac & cheese, cornbread, peach cobbler.
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17 Comments:
Oh. My. Gawd. You're hiding all the bacony goodness with all those peppers. You really just need bacon.
I can feel my right arm aching just looking at that. Can I get a slice? :D
Take my word for it Chuck, the bacon does quite well for itself and the peppers set it off nicely. One of my guests (a lovely lady with golden locks) related that the peppers were just what it needed.
Mark, you should pay no attention to that sound. It is just my arteries hardening. Nothing to worry about.
I think I've died and gone to culinary heaven...
My goodness, can you even move? I think I'd be on the floor moaning in pain after such a heavy meal.
And then I'd get up and do it again...
Nice...
Like I can get a 1015 in the northeast...
Sabra, the precooked weight of the loaf was just shy of six pounds. Four of us attacked it that evening at supper. Leftovers, including the remainder of the mac & cheese, fit in one medium Tupperware dish - maybe enough to call lunch for one. The beans and cornbread had vanished.
The pain that evening was exquisite, and the atmosphere the next day was toxic.
MM, at least you know what a 1015 is, and you deserve a gold star for knowing that one must reside south of the Red to readily locate same. There are varieties that are similarly tasty, but none to be found in cold country. Please accept my sympathies.
Sounds like your additions would be just the ticket and your meal menu the same. Unfortunately, I qualify as a savage, a Florida cracker transplanted to Iowa, and don't have a clue what a 1015 might be - some sort of pepper?
Looks like it needs to be battered with crushed Lays Chips then deep fried and served with Queso. Anything worth doing is worth overdoing!
LOL this Yankee ( debatable ) not only knows what a 1015 is , but knows that they are grown somewhat locally . Thanks for the mod on the recipe , tho i will ( in the interest of the wussy crowd among us ) limit the jalapenos, and sub the habeneros entirely . Besides i have to get a " bacon wrapped bacon " on the menu , this recipe may or may not be a starting point . I will have something going by november even if it incites an incident with the experiments lol .
Jeg, a 1015 is a sweet onion. The variety was developed by Texas A&M and has consistently won ribbons for sweetness. In fact, they are in the Supersweet class. The perfect 1015 is about 4 inches in diameter and will weigh close to a pound. Lots of moisture in the membrane makes for super sweet taste.
10%, I have a recipe for cheddar fried pies. Would that help the meal make the grade?
FD, you qualify as an Honorary Texas Dude.
I've eaten a few 1015's over the years- Sweet onion, kinda like a Vidalia, but better :-) I'm gonna have to try that recipe when I get home, but it'll be cornbread and butterbeans and Buttermilk :-)
Old NFO,
I was with you up to the buttermilk. Never could stand drinking that stuff, but cooking with it is fine. You should ust that to make your cornbread, or save it for biscuits in the morning.
OMG. I'm totally slobbering. Uh, next time I have a gunblogparty, will you come and bring one of these? Pretty please?
Certainly phlegm. And I'll do some baby back ribs too. Not the Chili's variety, but the real meal deal. Fall-off-the-bone-melt-in-your-mouth-sweet-meat.
Just send the invite.
I can vouch for Mule Breath's cooking.
He is an artiste on a grill, and a Texas gentleman to boot.
(For a Godless liberal heathen)
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