I first encountered the Bacon Explosion when it became popular about three years ago. There were online references and early morning show commentaries and a plethora of health care professionals decrying it as a calorie and cholesterol laden nightmare. And for the most part it is.
I found a recipe from the NY Times in 2009, read it and held onto it. I thought it was mostly a joke and not something worth the effort. Every once in a while I would mention it and my wife would say “So, when are you going to make it?” Well, I decided it would finally became a reality this past weekend at a family Fourth of July gathering at our cabin near Kaw Lake, Oklahoma. Hey, bacon explosion and fireworks explosion!
There are some variables in regard to making it. First, the recipe I had calls for barbecue rub and barbecue sauce. I am well aware that the flavor of either could alter the taste. But I relied on two personal creations: the All-Purpose Spice Rub and BBQ 3. I will include the recipes for each at the end.
My friend and co-worker, Eric Jarman (whose family makes this every year at Super Bowl time) recommended serving these on Grands biscuits and with either Provolone or Mozzarella cheese. We used homestyle yeast buns and extra BBQ 3. The thing is that this recipe is not set in stone. It’s a barbecue addicts delight, with enough variety to satisfy anyone.
We had but one pinwheel left the next morning for breakfast. Now I know why Eric says he and his family always make two.
ALL PURPOSE SPICE RUB
1 jar each: Paprika, Oregano, Black pepper, Garlic Powder.
This is great on chicken and pork, in ground beef, in stews and soups. I don’t use it too much on meats like steak because it lacks salt. It worked great for this recipe.
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
2 capfuls of liquid smoke
1/4 cup cider vinegar
1/4 tsp. Tabasco sauce
1 Tbs. brown sugar
2 Tbs. Worcestershire sauce
Simmer for 30 minutes. Cool and refrigerate in a glass jar.
This sauce comes out more red than most barbecue sauces because I don’t overdo on the sweet aspect. It is richer in tomato taste and doesn’t taste too tart, too spicy, or too hot. It has the right balance for many uses.