No Zytrons In Range

Behold: the Bacon Explosion.

Here’s the changes I made from the recipe:

• I substituted Mexican chorizo for Italian sausage.
• I used pre-cooked bacon pieces from the grocery store for the center of the explosion, instead of cooking my own bacon. Due to lazy.

The ingredients! I didn’t end up using the BBQ sauce, since the chorizo didn’t lend itself to BBQ-ing up.

My first ever bacon weave.

Bacon weave with seasoning.

And covered in chorizo sausage.

Then the layer of bacon pieces in the middle.

The sausage rolled-up.

And the bacon rolled around it.

In my little baking sheet. Note to self: use bigger sheet next time.

Thermometer to make sure I don’t kill myself and others with bacteria. (The alarm was set to 175 degrees, not the 132 shown in the photo!)

The explosion lying in a giant pool of chorizo grease.

The left end cut off and put on a bun. I had to eat a slice right away, as it didn’t fit on the plate otherwise. The end piece in the photo is 80% bacon.

How’d it come out? Let’s just say: mistakes were made. The bacon isn’t weaved tight enough, the chorizo is too spicy and overpowers the bacon taste, and it never really solidified the way I’d have liked.

But, hey, nothing’s perfect on the first attempt, and it’s more than edible on a bun. And it’s without a doubt the most fattening and disgusting thing I’ve ever put in my oven. So that’s a bonus. And the bacon was on sale.