For The Love Of Bacon

It was December 2008, and Jason Day had something to show his barbecue contest teammate Aaron Chronister. Day, having thrown back some holiday cheer at one Christmas party, showed up late in the evening for his second party, at Chronister’s place in Brookside.

Day walked into the kitchen, tossed on the table a Styrofoam container containing a bacon-wrapped, bacon-stuffed, barbecue sauce-infused log of smoked Italian sausage and announced, “Boom! Bacon Explosion!”

Guests at the first party had mostly turned up their noses at Day’s culinary creation. It was a different story at Chronister’s house – people there ripped into it. The host remembers having to hide an end piece for his breakfast the next morning.

If you’re a pork fan you probably know what happened next: The bacon buds posted the recipe and pictures of that first Bacon Explosion on their website. Then Chronister tweeted it “to a few people,” the recipe went viral, The New York Times wrote about it – and then the recipe went crazy viral.

But will lightning strike their smokers twice? Is it possible these bacon and barbecue entrepreneurs can come up with a recipe that will inspire as much tweeting, e-mail-forwarding, drooling – and artery-clogging – as the Bacon Explosion?

“It would be tough,” Chronister says, laughing. “It was kind of a one-time deal, probably. We think about it quite a bit.”

Whatever they come up with, would it have bacon in it?

“Most likely,” he says.

Photo from BBQ Addicts

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