The ultimate BBQ classic for meat lovers
The Bacon Explosion is a real highlight for every barbecue fan: juicy sausage filling, wrapped in an artfully woven bacon net, finished with a smoky BBQ glaze. Slow-cooked in the smoker, this dish develops an incomparable flavour and a tender texture – a must for every BBQ lover.
Ideal wine pairing: Zinfandel (USA, California AVA)
A strong Zinfandel from California is the perfect companion for the Bacon Explosion. Its intense flavours of dark berries, spices and a hint of vanilla harmonise perfectly with the smoky BBQ glaze and the spicy sausage filling. The soft tannins and pleasant acidity of the Zinfandel balance out the fullness of the dish and ensure a well-rounded flavour experience.
Further wine recommendations:
Primitivo (Italy, Puglia IGT) This southern Italian Primitivo impresses with warm, fruity flavours of plums, cherries and cloves. Its slightly sweet fruit signature goes wonderfully with the caramelised BBQ glaze. The smooth texture of the Primitivo also ensures a soft mouthfeel that forms a harmonious unit with the spicy, meaty power of the bacon explosion. Particularly good: Primitivo is uncomplicated, very accessible and is also a hit with BBQ guests.
Shiraz (Australia, Barossa Valley) An intense, deep, dark red wine with aromas of blackcurrant, black pepper, liquorice and dark chocolate. The full fruit power of the Australian Shiraz meets the smoky, spicy flavours of the Bacon Explosion and forms a harmonious bridge. The slightly sweet and spicy BBQ character in particular is congenially supported by the Shiraz with its dense tannins and fine roasted flavours. The dense structure of the wine provides substance to keep up with the strong texture of the dish – a powerful, masculine pairing.
Malbec (Argentina, Mendoza) Malbec from the high altitudes of Mendoza brings a fantastic combination of dark fruit, mineral freshness and soft tannins. Plum, blackberry and a hint of violet dominate, accompanied by spicy wood notes from the barrique. This variety of aromas perfectly complements the smoky, caramelised BBQ glaze. The meaty juiciness of the sausage filling is wonderfully framed by the fruit of the Malbec, and the smoky note of the smoked meat finds its flavour echo in the wine.
Tempranillo (Spain, Rioja DOCa) A classic Rioja Reserva brings depth, elegance and spice into play: red and black fruits, tobacco, vanilla, a little leather – all finely balanced. This style of wine goes perfectly with the Bacon Explosion, especially with the roasted flavours from the barrel, which correspond with the grilled character of the dish. The ripe tannins support the fatty, juicy meat without overpowering it. The elegance of the Tempranillo provides a stylish contrast to the rustic character of the dish.
Cabernet Sauvignon (USA, Napa Valley AVA) The Californian Cabernet brings power, structure and lots of dark fruit: cassis, blackberry, cedar wood and a hint of menthol. These components perfectly match the depth of flavour of the Bacon Explosion. The strong tannins provide grip against the fattiness of the bacon, while the ageing in wooden barrels prolongs the flavour of the BBQ sauce. Its noble woody aroma reflects the roasted flavours and lends finesse to the pairing. If you like powerful red wines with structure, you’ve come to the right place.
The recipe:
Bacon explosion from the smoker with smoky BBQ glaze
Cooking utensils
- 1 Smoker or grill with lid
- 1 Aluminum foil
- 1 Meat thermometer
- 1 Chopping board and sharp knife
Ingredients
For the Bacon Explosion:
- 500 g Bacon thinly cut
- 500 g coarse sausage or salsiccia without skin
- 100 g grated cheddar cheese
- 2 Tbsp BBQ rub of your choice
- 100 ml BBQ sauce smoky
Preparation
Preparation:
- Weave a bacon net: Lay out the bacon slices in a grid on a piece of aluminum foil.
- Spread the sausage mixture evenly over the bacon net, leaving a border of approx. 2 cm.
- Sprinkle the grated Cheddar cheese over the sausage mixture.
- Sprinkle with BBQ rub and carefully shape into a roll, wrapping the bacon net around the outside of the filling.
Preparation:
- Preheat the smoker to 110-120 °C.
- Place the Bacon Explosion seam side down on the grill and cook indirectly.
- Smoke for about 2.5 to 3 hours until a core temperature of approx. 70 °C is reached.
- During the last half hour, brush regularly with the BBQ sauce and continue cooking uncovered until the glaze caramelizes and shines slightly.
- After cooking, remove from the grill and leave to rest for approx. 10 minutes.
- Then cut into even slices and serve hot.
Recommended side dishes:
- Coleslaw (American coleslaw) – brings fresh acidity and crunch as a contrast to the hearty bacon and sausage filling.
- BBQ baked beans – spicy, slightly sweet, ideally complement the smoky flavors of the main course.
- Grilled corn on the cob with chilli butter – sweet, spicy and slightly caramelized, goes perfectly with the BBQ glaze.
