Today you’ll discover a mouthwatering cheese stuffed bacon explosion with a jalapeño kick that’s gonna send your taste buds into orbit… Buckle up ladies and gentlemen!
You Will Need:
- 8 oz Cream Cheese
- 8 oz Jack Cheese
- 3 Jalapeño peppers, diced
- BBQ rub
- 2 lbs Breakfast Sausage (optionally: spicy)
- 2 lbs Bacon, thick cut
- BBQ sauce
To get this party started you’re going to begin with the cream cheese, jack cheese and fresh cored jalapeño pepper.
Have the 2 cheeses (16 oz in total) at room temperature. Mix the two, then add the diced jalapeño peppers and mix some more. Finally, season with the BBQ rub of your choice and get that mixed in as well.
Now lay down some saran wrap on your cutting board. Place the cheese mix on top, forming it into a log. Wrap it tight, and place it in the fridge for at least 20 minutes to firm up. This is going to be the innermost layer, the “core” if you will, of our cheese stuffed bacon explosion.
While the cream cheese log is in the refrigerator, let’s proceed to the outer layer. Flatten the breakfast sausage on a large enough sheet of parchment paper. Season with your BBQ rub, then unwrap the “core” from the saran wrap and place it in the center. Roll the sausage around it.
The cheese stuffed bacon explosion is taking form! Lay down the bacon in a weave and place the sausage log onto the center. Roll the bacon around the log and season the outside with more rub.
Finally, let’s get some smoke into it! Set your smoker up for cooking at 300ºF, and let the bacon explosion cook for 30 minutes before you start monitoring internal temperature.
When core temp reaches 150ºF, glaze with your favorite BBQ sauce. Keep cooking to an internal temp of 165ºF, then remove from smoker and let it rest for 15-20 minutes.
- The Original Bacon Sushi (Bacon Explosion Recipe)
- Homemade Smoker: How To Build Your Own Mini Smoker
- Bacon Weave Step-By-Step Video Tutorial
- Mini Bacon Bomb Recipe To Die For!
Exclusive Pitmaster Gear
Latest posts by I Love Grilling Meat (see all)
- Juicy Salmon Recipe On The Grill - March 18, 2019
- Grilled Lobster Tail Recipe - March 10, 2019
- How To Trim and Inject A Brisket Like A Professional Pitmaster - March 7, 2019