PIG BOMB (a.k.a. Bacon Explosion)
This has become a tradition for the Conrail Hysterical Society Annual Rail-B-Q, held in Newport, PA, usually in early May. I love to cook, so I've been bringing Bacon Explosions to the Rail-B-Qs on and off for the past several years. Attendees may be interested how I make them. I started with a basic recipe found online; normally it's made with bacon and pork sausage, but devised my own variation. Here's what goes into each one:
Shred the pork roll in a food processor. Combine crumbled bacon, pulled pork and shredded pork roll with enough barbeque sauce to create a nice juicy mixture that holds together (usually 1/2-2/3 bottle). Create a wrapper by arranging sliced bacon in a basket weave. Place the filling mixture in the shape of a log onto the middle of the bacon wrapper. Close the bacon wrapper tightly over the filling.
Cook in a smoker until the internal temperature is over 165 degrees F (average 2.5-3 hours). If using a regular grill, wrap the log in heavy-duty aluminum foil, and place it in the coolest area of the grill. When done, brush on more barbecue sauce, slice and serve. Kaiser rolls are a good start (but I prefer it nekked, 'cos then you can eet moar).
Note that most online images show absolutely letter-perfect specimens, almost certainly prepared by professional food stylists. For one thing, it's virtually impossible to find such precise bacon slices as you see in the photos. For another, visual style has zero impact on taste. So, I don't even try for such precision. No one has every complained that their slices do not have a perfect pinwheel of bacon bits.
Not responsible for cardiac arrest, spontaneous combustion, blindness, or any other illness or injury sustained from the consumption of my Pig Bomb.
Copyright © 2017-2018 by David K. Smith. All Rights Reserved.