Start by putting a layer of heavy duty plastic wrap down over your work surface. Now create a weave with your bacon. Think of it like a lawn chair for the rest of the pork-y goodness. It should be about 5×5 strips, but if your bacon is not so wide add a few extra strips to fill out the pattern. You will want a nice big square chair for your next step.
Sprinkle the bacon weave with your favorite barbecue rub. Anything that is pork specific, like a chicken and ribs rub would be great, but have fun with different flavors.
NOW we add MORE pork. Take the 2 lbs. of sausage and place it directly on top of the bacon weaver. Try to keep your sausage the same thickness al the way across, and make it like a giant square patty. Any sausage will do for this, again it depends on your tastes. Keep in mind the spices that you will be using with this to ensure a tasty pairing.
And the layers continue. Take your leftover bacon and fry it up just like its time for breakfast. Cook it how you like it, soft, crunchy, whatever you like. When its done, crumble or chop the cooked bacon up into bite sized pieces. Now take your favorite barbecue sauce and drizzle it all over those little bacon bits.
Just for good measure pour some more of that sauce down the middle of your sausage topped bacon wrap. Then place the bacon-sauce mixture over that onto the sausage.
Very carefully take the sausage and begin rolling it into a log form. DO NOT take the bacon layer with it. Keep the sausage as tight as possible and release any air pockets as you go. Once all rolled up you can pinch together the seams so it is like a bacon filled sausage pouch.
To finish this sausage pouch, it needs to be wrapped in bacon! To make your life easier, take the plastic wrap and use it to help you roll the bacon weave around your sausage pouch. Try to keep the bacon seam facing downwards to prevent the whole thing from falling apart.
Just in case, you should sprinkle a little more seasoning on the outside of your bacon wrapped sausage pouch. You can roast in your barbecue for approx. 30 minutes, or until your meat thermometer reads 165°. Or you can smoke this in the Apollo for about 1 hour per inch of thickness. Again the internal temperature should be 165°.
Use the same sauce that you saturated the middle layer of bacon with to glaze your bacon bomb.
Slice and serve, letting this bacon bomb explode in your mouth!