To place an obituary, please
call 816-234-4470 or email email@example.com.
Be sure to include your name, daytime phone number, address, name and phone number of legal next-of-kin, method of payment, and the name of the funeral home/crematory to contact for verification of death.
For more information about placing obituaries, click here.
Associated Electric Coop.
Professional Learning Community Resource Specialist
Missouri State University
Drivers- A Teams and Solo
Mo Div. of Professional Registration
View All Top Jobs
Search for Jobs
1 of 1
Co-creator Jason Day says the Bacon Explosion is great served on a biscuit. (photo by Don Ipoc)
Spread sausage on top of the bacon lattice, pressing to outer edges.
Crumble fried bacon on top of the sausage.
Drizzle with 1/2 cup sauce and sprinkle with tablespoon of the rub.
Roll the sausage toward you, this time with the bacon weave, until completely wrapped. Turn it seam-side down. The roll should be 2-3 inches thick. Sprinkle with remaining rub.
Cook in a smoker at 225 degrees for about 2 1/2 hours, or until internal temperature reaches 165 degrees. It's done! But don't forget to glaze with more sauce.
The Bacon Explosion is great served on a biscuit, says co-creator Jason Day.
Roeland Park, Kansas 01/19/09: Co-creator Jason Day says the Bacon Explosion is great served on a biscuit. (photo by Don Ipock)
DAVID EULITT/The Kansas City Star - Jason Day, left, and Aaron Chronister, right, are heading to New York and Tampa with their local barbeque team recipe for "Bacon Explosion," which is Italian sausage wrapped in two punds of bacon and smoked.
| DAVID EULITT
Commenting FAQs | Terms of Service