July 12, 2009

Bacon Explosion Now Available Ready-To-Eat:

Via By Owen Morris

Here's an update on the bacon explosion guys, Aaron Chronister and Jason Day. The two amateur barbecue enthusiasts' recipe for bacon-stuffed-in-sausage-stuffed-in-bacon took the Internet by storm, landing them on the pages of the New York Times and with a six-figure book deal.

Since then, countless people have tried to make the bacon explosion. But the original was smoked for hours, and because many people don't own smokers they tried to make it on grills and in ovens with varying degrees of success.

To help solve the problem, Chronister and Day are now selling a "fully smoked heat and eat" version on their Web site, BBQ Addicts. It's packaged in Missouri and shipped in dried ice.

"We wanted to release it in time for the Fourth of July," Chronister explained, "but it took a month and a half to get the USDA approval and we missed by a couple days. But hey, there is still Labor Day."

Since these packaged bacon explosion is already smoked and cooked, it doesn't need fancy equipment.

"All they've got to do is put them on the grill or in the oven or even
the microwave and they're completely smoked and ready to go," Chronister said. "I've been
making mine in the oven because there's still some fat on them and on
the grill it could catch fire. But grill works fine."

The bacon
explosion retails for $17.99 for a half (feeds six) and $29.99 for
a whole (feeds 10-12). Chronister and Day are also working on getting the explosion into grocery
stores and elsewhere including a famous barbecue restaurant. "The restaurant is very well-known ... it has
multiple locations and people will be able to go in and just pick one
right up."

They're halfway through writing their book, Barbecue Makes Everything Better, which is about "taking everyday recipes and making barbecue versions of
them." And they will release a version of their burnt finger rub.

both kept their days jobs, but the bacon explosion takes up the rest of their time, Chronister said. "We work 24/7. Especially this packaging and with the USDA ... we're counting on people liking it and I believe they will."

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