IMG_0555

IMG_0555

Mike prepares to slice it up.

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Uploaded on Jun 9, 2009

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IMG_0553

IMG_0553

The finished product.

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Uploaded on Jun 9, 2009

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IMG_0552

IMG_0552

Glazed in BBQ sauce. The vegetables below are intimidated.

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Uploaded on Jun 9, 2009

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IMG_0550

IMG_0550

Cookin' away.

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Uploaded on Jun 9, 2009

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IMG_0548

IMG_0548

Placed on the grill on a cedar plank on low heat (about 150 F) for 3 or so hours. A smoker is preferred,...

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Uploaded on Jun 9, 2009

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IMG_0542

IMG_0542

Giving thanks to the Bacon Gods.

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Uploaded on Jun 9, 2009

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IMG_0541

IMG_0541

The Seal of Approval

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Uploaded on Jun 9, 2009

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IMG_0540

IMG_0540

The finished, pre-cooked product.

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Uploaded on Jun 9, 2009

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IMG_0538

IMG_0538

Rolling the sausage layer. Harder than you might expect. A thinner, more firmly packed sausage layer might be better.

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Uploaded on Jun 9, 2009

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IMG_0537

IMG_0537

The sausage layer, covered in bacon, BBQ sauce, and a wee bit of bourbon.

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Uploaded on Jun 9, 2009

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IMG_0535

IMG_0535

Mike adds chopped up bacon to the sausage layer.

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Uploaded on Jun 9, 2009

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IMG_0534

IMG_0534

The pieces, pre-assembly.

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Uploaded on Jun 9, 2009

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IMG_0533

IMG_0533

A sweet, sweet bowl of bacon!

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Uploaded on Jun 9, 2009

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IMG_0530

IMG_0530

Frying up the elements of the bacony center core.

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Uploaded on Jun 9, 2009

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IMG_0529

IMG_0529

Eating cooked bacon is essential to the preparation of The Bacon Explosion.

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Uploaded on Jun 9, 2009

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IMG_0528

IMG_0528

Yes, yes, we added some bourbon.

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Uploaded on Jun 9, 2009

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IMG_0527

IMG_0527

The sausage layer.

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Uploaded on Jun 9, 2009

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IMG_0525

IMG_0525

Mike creates the sausage layer.

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Uploaded on Jun 9, 2009

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