Bacon Explosion

When bacon just isn’t enough! Shawn made this for us and it was great!! Serves 6 – 8


  • 2 lbs thick cut bacon, raw
  • 1/4 lb bacon, cooked to your liking, and crumbled
  • 2 lbs italian sausage (mild or spicy, your choice) or ground pork
  • Your favourite bbq sauce
  • Your favourite bbq spices (like Spicy Pepper Medley)
  • Smoker (or BBQ with foil package of dampened wood chips – cook meat on indirect heat)


  • Heat smoker to 225F and add smoke pucks OR heat bbq with foil package of wood chips, holes poked in package, and no heat under pork roll.
  • Make a tight lattice (criss cross) with the bacon strips, approx 5 strips x 5 strips.
  • Sprinkle bbq spices on lattice
  • Spread italian sausage over the lattice and out to the edges
  • Sprinkle cooked bacon over the italian sausage
  • Dribble bbq sauce over the crumbled bacon
  • Roll up the italian sausage (not the bacon lattice…yet) keeping it tight so no air bubbles.
  • Roll up the italian sausage in the bacon lattice making sure edges are down on the rack so they seal.
  • Put the roll in the smoker with a drip tray underneath to catch fat.
  • Smoke for at least 1 hour then spread bbq sauce over top of roll.
  • Cook another 1/2 hr.
  • Slice and serve!

Thanks to and Shawn!

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