Stuftivus I: We Made, We Ate, Again & Again &...

Bacon Explosion Steps 1 (weave) 2 (sausage on weave) 3 (cooked bacon) 4 (rolled!)

And this is how our Saturday began! Reno Mike showed up in our kitchen about 1:30 on Saturday with some homemade KC sauce and mint juleps in jars from his accountant and ready to roll some Bacon Explosion! The sauce was sweet and sour and tasty, the roll was expertly achieved and the mint juleps...well that is another story that can be told later.

While Smokey was browning lamb to stuff into a pork loin, Reno Mike began construction of the Bacon Explosions--yes plural. His technique belied years at summer camp weaving lanyards and baskets, quickly he had constructed the first bacon lattice that would wrap the sausage and was asking for "more bacon!" Which was not a problem as described in previous post he shuttled a fifteen pound box down from Carson City.

The Bacon Explosion layers are thus:

1) Weave bacon in a tight weave (picture far left above)

2) Cover with sausage (picture 2) and apply generous amount of your favorite rub and barbecue sauce

3) Cover sausage with cooked bacon (yes bacon rolled in sausage rolled in bacon)

4) Roll the sausage to one side of the bacon weave

5) Roll the bacon weave over the sausage into a nice tight bundle (final picture)

6) Put on indirect heat (make sure you have drip pan under the Explosion!) and baste with barbecue sauce for the next couple of hours.

Serve! (Reno Mike cutting Bacon Explosion with guidance from Colleen):

But this was the capper, the piece de resistance, the grand finale...well we had dessert so it was the last bit of pork served at Stuftivus I. Prior to the Bacon Explosion Smokey and Reno Mike were pulling food off the grill and guests were dishing it as well. We had four kinds of sausage (not counting what was in the Bacon Explosion), the Tulsa Treat (barbecued bologna), pork belly, chicken, tri-tip, pork loin stuffed with lamb, brie and basil, Arrogant Bastard beans with two kinds of pork, hash brown casserole with cheese and butter, cornbread, home made bread and some stuff people described as "asparagus" and "salad", and to make sure no one went home hungry we ended with Ginger Orange Cheesecake--all of it. For the record that is ten different variations of pork. No wonder Chef Paul was calling it Pork-A-Polooza!

Picture on the left is the early grill with sausages, Tulsa Treat, chickens and tri-tip; picture on the right is the grill with the Bacon Explosions added (note the drip tray, critical!).

Smokey and Wonder Woman want to thank Reno Mike and Shelle (or Mark and Shirley) for their help and guidance, and very importantly, Anna, Brian, Brian, Chef Paul, Colleen, Dana, James, Julie, Marty and Nicole provided the great laughs, friendship and of course receptivity for everything coming off the grill! Special thanks to the little ones Blaire, Jenna and Skye for keeping themselves occupied and allow the Mamas and Papas the ability to relax and enjoy.

As for that beverage debate, Smokey weighed in...beer goes best with the Bacon Explosion and of course, you can have barbecue sauce on anything including Ginger Orange Cheesecake!

Planning will be underway soon for Stuftivus II as Reno Mike and I contemplate moving from the plains and Porkapolooza to the other three-quarters of the earth and feasting on water based food stuffs, we will have to Sea it to believe it! Stay tuned! Harrison is resting so he will be ready!

Postscript.... About 9:30 Wonder Woman proclaims, "I can't believe this...I'm kind of hungry."