Weave together a pound of bacon, top with 2lbs of hot sausage, top that with a pound of chopped fried bacon. Top the fried bacon with BBQ sauce, roll up the sausage around the bacon then roll that up in the bacon weave.
Once you've got the weave rolled up sprinkle it with BBQ seasoning then put it on the smoker. Smoke your bacon explosion for 2 1/2 hours until it looks really dark brown, almost burnt. Ron cooked this the day before the BBQ - when it was finished smoking he let it cool then wrapped it in tin foil and put it in the fridge. The next day he took the foil off and slowly reheated it on the grill at the party. He sliced it up and served it on hamburger rolls with BBQ sauce.
I'll admit that I only had one bite, I feared that my arteries would instantly close. But, that one bite was smokey and spicy and, of course, meaty! It was definitely a hit with all of our friends - just look at all everyone taking pictures and video taping the much anticipated slicing of the bacon explosion!
More about the less heart attack inducing dishes I made for the BBQ soon!