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Bacon Explosion

Bacon Explosion

By Traeger Kitchen

Double pork piled atop a hash brown haystack & peppered with peppers is hog heaven.

Prep Time

25 Minutes

Cook Time

2 Hours

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1 Pound bacon
To Taste Traeger Rub
2 Tablespoon vegetable oil
2 Tablespoon butter
1 Whole Red Bell Pepper, seeded & diced
1 Whole green bell pepper, diced
1 Small red onion, diced
2 Cup Hash Browns, frozen
1 To Taste salt and pepper
1 Pound ground pork sausage

Step

  • 1

    First, lay out your bacon weave in a 5 x 5 pattern. (There are detailed instructions on how to do a bacon weave here) Make sure you construct your bacon explosion on a piece of wax paper or tin foil.

    Ingredients

    • 1 Pound bacon

  • 2

    Sprinkle the bacon weave with a little of your BBQ rub. Chop up the remaining pieces of bacon and set aside.

    Ingredients

    • To Taste Traeger Rub

  • 3

    Melt 2 tablespoons of the butter and olive oil together in a large hot skillet and dump in your sliced vegetables, hashbrowns, and your chopped bacon from the previous step.

    Ingredients

    • 2 Tablespoon vegetable oil

    • 2 Tablespoon butter

    • 1 Whole Red Bell Pepper, seeded & diced

    • 1 Whole green bell pepper, diced

    • 1 Small red onion, diced

    • 2 Cup Hash Browns, frozen

  • 4

    Season to taste with salt and pepper.

    Ingredients

    • 1 To Taste salt and pepper

  • 5

    Cook for 15-20 minutes, stirring occasionally, until the vegetables are softened, hashbrowns are golden brown, and the bacon is cooked through.

  • 6

    Remove from the skillet and set aside.

  • 7

    To prepare the bacon weave, spread the ground sausage directly onto the bacon weave, using the back side of a spoon to evenly distribute. Your sausage layer should be about 1/2 inch thick.

    Ingredients

    • 1 Pound ground pork sausage

  • 8

    Spoon the hashbrowns, onions, peppers and bacon mixture on top of your sausage.

  • 9

    Lifting up one side of the sausage, roll the sausage around the side and top of the vegetables and press the seams closed on each end.

  • 10

    Using the wax paper or foil, lift the bacon weave up and over the sausage roll. Overlap the bacon weave to create a seam along the bottom and on each end.

  • 11

    When ready to cook, set the Traeger to 180 and let pre-heat. Place the roll seam side down onto the grill grate and smoke for 1 hour.

    180 ˚F / 82 ˚C

    Super Smoke

  • 12

    Increase the temperature to 250 degrees and cook until the internal temperature reads 175 degrees Fahrenheit (takes approximately one additional hour.)

    250 ˚F / 121 ˚C

    175 ˚F / 79 ˚C

  • 13

    Slice into 1-inch thick wheels and serve with your condiment of choice. We love Traeger's BBQ sauces best. Enjoy!

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