Behold: The Bacon Explosion
So today, one of my co-workers ran up to my cube excited and breathless. “You gotta see this!” he panted, whereupon he pushed me aside and started typing something on my keyboard.
What he loaded up was this page: A step-by-step instructural on creating a 5,000 calorie (and 500 grams of fat) all-porcine log made of crumbled bacon stuffed inside a blanket of sausage wrapped around a lattice mesh of more bacon.
And then the whole thing is slow smoked and basted with barbecue sauce.
And then the whole thing is slow smoked and basted with barbecue sauce.
They called it the “Bacon Explosion”.
Apparently, as a denizen of the so-called blogosphere (I have a blog of my own, in case no one noticed), I am late to the fevered buzz that has surrounded this slightly absurd, but altogether fascinating experiment in pork. This week, the New York Times even did a full-on investigation of its origins and the hula-baloo (is that how it's spelled?) that followed.
Since the original post went up on December 23, 2008, it has garnered thousands of hits and made the rounds at Digg, Stumbleupon, Twitter, you name it. But in case you haven't heard about it, I now share it with you: The Bacon Explosion, which I predict will become the new Turducken. Mark my words, people. Mark my words.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.