'Bacon Explosion' Recipe Hits the Net; Is it Worth a Try?

Just in time for Super Bowl Sunday comes a dish that is so fattening it puts greasy TV dinners and McDonald's to shame. Don't believe me? Read on.

Two Kansas City barbeque lovers have invented a log, yes a log, of meat called, "Bacon Explosion." While papers have used the moniker to reference the "explosion" of the meal's popularity, I prefer to use it in reference to how my body would react if more than a few bites of "Bacon Explosion" passed my lips.

"Bacon Explosion" requires only two main ingredients: bacon and Italian sausage. But you need two pounds of each. The log effect is created when you place a log of sausage into a basket-woven blanket of bacon, spread some barbeque sauce and sprinkle some more bacon on the inside, then roll it up into its signature log. Then you smoke it in a backyard smoker.

Yes indeed, the meal is a heart attack on a plate and looking at pictures, I'm not even sure I'd try it just because of how it looks. I'm not picky about "plating" your meals like on all the cooking shows. However, a hunk of meat rolled into a log just doesn't look appetizing.

But the creators, Aaron Chronister and Jason Day, have become celebrities since they've posted the recipe for "Bacon Explosion" on their website. There's even a YouTube video made by a few "Explosion" fans showing you how to make it, except theirs catches on fire because they didn't cook it in a backyard smoker.

The story was even covered by the New York Times. Because of that publicity, the creators are headed to New York to cook in Times Square on Friday. Then they'll head to Tampa, Florida to cook in honor of the Super Bowl.

Chronister and Day don't try to pretend that the "Bacon Explosion" is in any way healthy. According to the Kansas City Star, the entire log easily contains at least 5,000 calories and 500 grams of fat.

The amazing thing about this creation is the buzz it's getting and the fact that some people are enthusiastic to try it. Don't get me wrong. I love bacon. I'm one of those people who likes to deliberately pick out the fatty pieces and savor them. Therefore, I'm not allowed to keep bacon in my house very often for my own protection.

I love Italian sausage. Pizza, spaghetti, by itself, it's all good in my book. But two pounds of it rolled into a log? On a bed of bacon?

Even if I were to prepare it, I think making the bacon weave would force me to stop before I made any decent headway. Especially since the recipe calls for two pounds of "thick-cut sliced bacon." That's a lot of fat.

Though I love my meat, I just don't think I could go through with it if presented with the opportunity. Maybe if I was paid. Just so long as I didn't have to taste it.

Tim Engle, Bacon Belly Bomb is a Big Hit, The Kansas City Star

Bacon Explosion Recipe, BBQ Addicts.com