Bacon Explosion!


 

Mark S Canada

New member
Started with:
1. 2lb bacon (thick cut)
2. 2lb hot Italian sausage
3. 1lb creme cheese
4. 1 cup shredded cheddar cheese
5. one jalapeño!

Cooked at 250ish to an internal temp of 165

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Things I would change:
1. Regular instead of thick cut bacon
2. 1/3rd the amount of creme cheese
3. Add a lb of sausage
 
Holy Heck Man!!! This is I think the best looking rap I've seen. That picture where it's cut open is outstanding.
You said you'd cut the cream cheese by a third and add more sausage was it just that rich, or did it just need a little more kick?
 
Holy Heck Man!!! This is I think the best looking rap I've seen. That picture where it's cut open is outstanding.
You said you'd cut the cream cheese by a third and add more sausage was it just that rich, or did it just need a little more kick?

It’s to rich with all the creme cheese. It held really well; I thought it may leak out when I cut into it. Also more kick would never be a bad thing.
 
Everybody over critiques their own cook, but i would take a few slices of that right now.
I'll be looking for round two..
 
How long was your cook time? May do one for my parents 50th anniversary next weekend

It cooked for roughly 3 hours. Temps held very consistently between 240-260*

If you do go with thick cut bacon I would consider a way to get excess heat to it at the end to cook the bacon further. I was to close on the internal temp when I realized it need more heat!

I opened all my vents but I didn’t want to overcook it so...
 
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