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 vom Smoker mit rauchiger BBQ-Glasur
Kochutensilien
- 1 Smoker oder Grill mit Deckel
- 1 Alufolie
- 1 Fleischthermometer
- 1 Schneidebrett und scharfes Messer
Zutaten
Für die Bacon Explosion:
- 500 g Bacon dünn geschnitten
- 500 g grobe Bratwurst oder Salsiccia ohne Haut
- 100 g geriebener Cheddar-Käse
- 2 EL BBQ-Rub nach Wahl
- 100 ml BBQ-Sauce rauchig
Zubereitung
Vorbereitung:
- Ein Bacon-Netz flechten: Auf einem Stück Alufolie die Baconscheiben gitterartig auslegen.
- Die Bratwurstmasse gleichmäßig auf dem Bacon-Netz verteilen, dabei einen Rand von ca. 2 cm lassen.
- Den geriebenen Cheddar-Käse über die Wurstmasse streuen.
- Mit BBQ-Rub bestreuen und vorsichtig zu einer Rolle formen, dabei das Bacon-Netz außen um die Füllung wickeln.
Zubereitung:
- Den Smoker auf 110–120 °C vorheizen.
- Die Bacon Explosion mit der Naht nach unten auf den Rost legen und indirekt garen.
- Etwa 2,5 bis 3 Stunden smoken, bis eine Kerntemperatur von ca. 70 °C erreicht ist.
- In der letzten halben Stunde regelmäßig mit der BBQ-Sauce bestreichen und dabei offen weitergaren, bis die Glasur karamellisiert und leicht glänzt.
- Nach dem Garen vom Grill nehmen, ca. 10 Minuten ruhen lassen.
- Anschließend in gleichmäßige Scheiben schneiden und heiß servieren.
Empfohlene Beilagen:
- Coleslaw (amerikanischer Krautsalat) – bringt frische Säure und Crunch als Kontrast zur kräftigen Bacon-Wurst-Fülle.
- BBQ-Baked Beans – würzig, leicht süßlich, ergänzen ideal die rauchigen Aromen des Hauptgerichts.
- Maiskolben vom Grill mit Chili-Butter – süßlich-würzig und leicht karamellisiert, passt perfekt zur BBQ-Glasur.
