I came across this New York Times article before the Super Bowl and knew I had to create this monstrosity for the big game.
There are a ton of recipes out there, so I’m not going to put any instructions up here just a bunch of pics from the Bacon Explosion’s birth.
As you can see, we didn’t use a smoker. It worked fine in a confection oven @ 225 degrees. My Dad’s fancy oven has a thermometer built in that reads the internal temp. It took about 2 and a half hours to reach 165 degrees.
It didn’t taste as much like dying as I thought it would…but it was delicious.
I could only imagine how much fat is in each piece of that juicy goodness!
this just in… 27 year old james favata dies of aortal explosion…here’s tom with the weather
HI JAMES …YOUR DAD SENT US PICTURES OF THE THIS WITH STEP BY STEP PHOTOS…I HAVE TO TELL YOU I THOUGHT IT WAS A JOKE….I REALLY DIDN’T BELIEVE SOMEONE WOULD EAT THIS “THING”….IF THAT DOESN’T BLOW OUT YOUR ARTERIES I DON’T KNOW WHAT WOULD…UNCLE JOE SAYS MOVE ON TO SOMETHING HEALTHIER LIGHT “SCRAPPLE”!!!! UGH!!!
GIVE THAT LITTLE GIRL A KISS FOR US….THANKS FOR SHARING….I GUESS….
YO JAMES & BRO,
ALL YOU NEED IS A BIG BOWL OF RANCH DRESSING TO DIP!!!!!!
THE GOOD STUFF. NOT FAT FREE.