Bacon Cheeseburger Explosion

Here's a twist on the more traditional Bacon Explosion!

2 pounds bacon

2 pounds ground beef

1 8 oz package shredded or sliced cheese

Condiments (hot sauce, jalapenos, barbecue sauce, etc)

Barbecue rub/seasoning

Wood chips for smoking (hickory or apple work well)

Take the bacon and weave a square bacon base. Try to make the weave as tight as possible.

Add ground beef onto the bacon base. Spread beef evenly across the base, making sure to spread beef to the edges of the weave.

Add layer of cheese on top of beef. I used Swiss cheese slices to create a Barbecue Bacon Swiss Cheeseburger Explosion, and shredded Queso Quesadilla cheese for a Southwestern Bacon Cheeseburger Explosion.

Add any additional condiments on top of layer of cheese. I added barbecue sauce for the barbecue Swiss version, and fried jalapenos and hot sauce for the Southwestern version.

Roll the Cheeseburger Explosion into a tube shape. I found it to be easier to first roll the layer of ground beef by itself into a tube shape and then roll the bacon rather than trying to roll the entire Cheeseburger Explosion at once. Once rolled, rub barbecue seasoning on outer bacon layer.

Preheat smoker to 225 degrees. Smoke until internal temperature reaches 165 degrees, usually about 1 hour per inch in diameter (mine took about 3 hours).

Remove from smoker. Slice and serve.