Bacon Explosion stuffed with Jalapeños & Cheese | Football Explosion Recipe

welcome back to how to barbecue right today I got something I want to share with you it's kind of a combination of two of my favorite things the sausage fatty wrapped in bacon everybody seen that bacon explosion and the atomic Buffalo tar those jalapeno peppers stuffed with the cream cheese wrapped in bacon I'm going to combine both of those and make one football explosion the football season's ready to kick off we've already had a week of college football now it's time for the NFL to come in let's get started okay the first thing we're going to do is we're going to get our cream cheese stuffing mixed up so I've just had a a block of cream cheese setting out to come to room temperature so it's soft so I can work with it put that in a bowl I've got about 8 ounces of Monterey Jack cheese shredded and I've got 3 jalapeno peppers that I've diced up I'm just going to get to mixing this a little bit trying to incorporate it with the cream cheese so after we've got it mixed up a little bit I'm just going to add a little bit of seasoning I'm using killer hogs og rub original we're just gonna get the rub mixed in here that looks good to me now what we're going to do so we've got some saran wrap I'm going to put it out here on the cutting board we're gonna get our cream cheese mixture out on the saran wrap so what we're doing now is we're going to roll this cream cheese mixture cut up into a log and this is going to help it firm up I want to stick it in the refrigerator just going to kind of give it some shape because this is what's going to be inside the innermost layer cream cheese mixture is ready to go in the refrigerator we'll leave that in there 15 20 minutes just want to firm up some all right now I've got 2 pounds of breakfast sausage you can use any kind of sauces if you want to add ground beef at this point you can I like to keep it with just a spicy breakfast sausage I'm also going to kick it up a little bit with our barbecue rub what we want to do is we want to flatten the sausage out we want to flatten it out enough to where we can put the cream cheese mixture in the center of it and then roll it back up into a law that's the hill a lot now I'm going to season the top of it which will be the inside some of the D barbecue rub use your favorite rub here so we've got our cream cheese log right on top of our sausage I'm just going to use the paper to kind of get it rolling and peel it back we want to wrap the sausage all the way around the cream cheese that make sure you close up the ends good you want to make sure there's no holes make sure it's closed everywhere on the ends but you know what we're going to season the outside with rub give it another roll get that bottom side right so we got two pounds of bacon and you probably have some leftover that's okay but what we want to do is we're going to make a weave out of this bacon and I'm just laying it down you want a flat bottom to start with then we'll come back and work on our weave pattern now we're going to start weaving our pieces and what we're going to do is we're going to pull every other piece back we're going to lay a piece down now we're going to flip this row up lay in our next piece of bacon you just keep alternating all the way down so here's our bacon weave we went nine pieces by seven pieces this should be plenty enough bacon to cover this sausage that we're going to put on here now we're ready set the sausage right on top so you still got it on there play our parchment paper you just kind of roll it right on top tip that to the side the one thing you want to make sure that your bacon has enough room on the edges you want to be able to cover it completely now we can just roll our bacon up we want it to end seam side down fold our ends make them nice and neat and that's the football explosion but you also want to get a little bit seasoned on the outside of this bacon all right man this football explosion looks fantastic already now I'm going to go outside get the smoker fired up rich how we're going to cook alright today I'm outside and I've got my drum smoker fired up I'm running about 300 degrees and this will be perfect he said I got a little light smoke coming out that's from a little bit of cherry wood now I want to cook it up a little bit higher that's why I'm choosing 300 if it goes up a little more than that that's okay too so I want that bacon to really Brown what we're doing is we're cooking that sausage inside that bacon we want the bacon to get nice and brown with the sausage to get done it's about halfway through I'll put me a thermometer in just so I could keep an eye on those internal temperatures because we are going to need to cook it up to at least 165 degrees inside since we're dealing with ground pork sausage that's the recommended temperature and always you can do this on any smoker you have just make sure you can hold these temps you want it right at that 300 degree mark so that bacon Browns up let's get the meat on alright so I've got our football explosion on one of my pork racks here just to make it easier get it in and out of the cooker and I'm just going to set it right on the grate at the highest tipping this drum you want to get the lid back on pretty quick because it'll make your heat temp by giving it too much air so whenever you're cooking on a drum smoker you want to be pretty quick so on my drum here I just wanted to get my exhaust vent about a quarter open in my intakes about a quarter open on each side that's going to hold those temps right in that cooking range 300 degrees that I want just maintain your temperature we're not worried about time right now we're just going to cook to an internal temperature we'll just keep an eye on it about half an hour we'll see how that Bacon's doing show you what it looks like here in a minute alright it's been about 30 minutes and I want to go ahead and start getting the internal temps on this thing so I can watch it I've got my alarm set for 165 here I'm just going to go about in the middle of it gonna go too deep I want to see where we're at right now it looks like we're running just about 110 we still got a ways to go we're going to take it off when it gets to 165 we're not really worried about the time we're just going to follow these internal temps get your vent set right back hold it 300 all right you can see where we're getting up close to temp it's about 157 internal now if you can see the thermometer here this is the perfect point where I wanted to glaze if you put the sauce on or glaze whatever you're using too soon it's going to burn but since we're getting right towards the in we've probably got about 15 more minutes it's going to be the hundred sixty-five or I want it plays is going to be perfect so I'm just going to take the lid off got some great color going on already I've got some warm sauce here I'll tell you what these little Ramblers they don't just keep ice a long time they'll keep sauce warm for a long time too so if you're warming up sauce good use them for that it looks good we don't have any bust anywhere the lid back on and set the vents back right where I had them we're good to go I'm just going to watch this temperature once it gets to 165 on the chef's alarm we'll double check it that's going to be every time to rest it for a little while then we get to eat this football explosion all right the chef alarm is going off fact it's done creeped up just a couple degrees here it's like sitting 168 but always want to verify that's when I just use it thermal pop I'm just going to stick it in make sure it's feeling the same oh yeah it's even higher on the end when 71-67 weird brink bingo we're right there so I'm calling this football explosion done check that out man that looks good enough to eat if you don't think that's going to be good to serve on a football party I don't know what is let's take it inside so we can rest a few minutes before we cut it up so we've been resting about 20 minutes here on the cutting board I took it off that pork rack we got this football explosion just sit here waiting to be cut before I do let's just talk real quickly what we did we took just a block of cream cheese three jalapeno peppers diced up an 8 ounce package of shredded Monterey Jack cheese with mixed all that cream cheese up seasoned it with a little rub formed it into that log shape using that plastic wrap put it in the refrigerator just gave it about 15 minutes while we got the sausage spread out we use a little bit of parchment paper flatten the sausage out put the cream cheese in the middle rolled it up into a log then we made our bacon we've put the log of sausage and cream cheese on that and rolled it up smoked it right at 300 degrees with a little cherry wood out there on the drum it took about an hour and a half total after 30 minutes we put an internal thermometer in it so we could watch it we were taking it up to 165 when it hit about 10 degrees before final temperature that's when I put that warm sauce on it that was just straight killer hogs barbecue sauce we let it glaze on caramelize down a little bit for those last few degrees and we brought it off and let it rest now we can cut into it so all I'm just using a roast carving knife here I'm just going to start and cut a few slices so you can see what it looks like kind of uh stickit thin as you like just looks right to me open it up we can see this cheese in here look looks good bacon bacon wants to come off cheese perfectly melted but stayed in place because we use that cream cheese I'm gonna get me a bite off this end here it's got some bacon some cheese and all of it so what we're working with that's a football food right there the sausage comes through but you get the bacon on the outside spice from those fresh jalapenos with that cream cheese is just like a jalapeno popper this is one explosion that you've got to try promises worth the time and the effort didn't take that long and the bacon makes that if you like what we're doing here at how to barbecue ride subscribe to our Channel now that's football season you know I'm going to throw some more football videos in we're gonna have videos all year long you can also find us on Facebook and Twitter come back and see us I got to get back on this it's delicious [Music] [Music]

Channel: HowToBBQRight

Views: 1,047,147

Rating: 4.8902311 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, bacon explosion recipe, bacon weave recipes, bacon bomb recipe, the bacon explosion, bacon explosion with cheese, smoked bacon bomb, football explosion, bacon football explosion

Id: _weh9B3W4PQ

Length: 10min 23sec (623 seconds)

Published: Fri Sep 09 2016