I remember seeing this recipe for a bacon-braided bomb of meatloaf a little while back. As did my BFF Warren Ser, aka Mr. Wally (not to be confused with Chef Wally of baked papaya fame). This is the Wally of the previously discussed, extremely elite Bloated Pleasure Seekers club.
About the recipe title: Our cliquey club-speak amends all -ion suffixes to -ia. Try it. Communicatia. Public Relatia. Explanatia.
I received this pic of his own Super Bowl victory and immediately knew Spectacularly Delicious readers needed to know about this massively meaty creatia. So here, in his own words, is Mr. Wally's Bacon Explosia:
"As you know, I don't follow recipes and rarely remember how to recreate a dish, but the Bacon Explosia experience is still (somehow) reasonably clear in my head. The basic inspiration for the bacon explosion came from the internet a couple of years ago. This is the version I made yesterday.
4 lbs. well marbled beef, like skirt steak, brisket, or a cut they call flap meat here in Miami.
1-1/2 lbs. Italian sausage with casings removed.
2 red & 2 yellow bell peppers.
+/- 20 cloves garlic
10 large dried ancho chili peppers
1 handful each of fresh oregano, basil, parsley and mint.
2 Tablespoons each of toasted fennel seeds, coriander seeds, mustard seeds, and pine nuts (grind after toasting)
1 cup (fresh) bread crumbs
1 lb. sliced bacon
Brine the beef in saltwater, paprika (plus any other dry seasonings that strike your fancy) for 24 to 48 hours. Remove beef from brine, pat dry, and cut beef into 1-1/2" cubes. Place beef cubes into freezer until they just begin to harden and then remove. Place beef, peppers, onions, garlic, chili peppers and fresh herbs into a food processor to create a consistency similar to sausage. I usually pulse the processor for 2 seconds and repeat for a total of 10 pulses. Depending on the size of your food processor this will take any number of times. Remove from processor and add to sausage, ground toasted seeds and pine nuts. Mix thoroughly with hands until all ingredients are equally distributed. Place this mixture into the refrigerator overnight so everything will be infused. Remove from refrigerator and evenly blend in bread crumbs. Shape meat mixture into a loaf (the shape of which can be left to anyone's imagination) and weave bacon over all exposed surfaces. Place on metal pan and set into smoker or Weber grille with aromatic wood. Try to keep meat away from heat source. Cook loaf with low heat for about 2 to 3 hours until done. Use a meat thermometer to be sure.
Warning: Before eating, be sure to have a doctor on standby (preferably a cardiologist and/or a gastroenterologist). Do not attempt this recipe unless you are a trained specialist. Even in small quantities, this recipe carries risks and this writer accepts no liability. Proceed only with extreme caution!"
Warren Ser, Ser Design Associates, Inc., Miami Beach, Florida www.SerDesign.net
If you're digging the woven bacon, take a look back at S.D.'s braided salmon and sole recipe.
He's already reserved a room at the hospital just in case