They don’t call it the “bacon bomb” for nothin’… it’s primarily because this smoked Bacon Bomb will result in a massive explosion of flavor in your mouth. So get to work on this one Pitmaster…
You will need
For the bacon bomb:
- 55 slices thick cut Bacon (~2 lbs)
- 4 lbs Minced meat (pork and beef)
- ½ lb grated Cheddar
- BBQ sauce
- Jalapeños to taste
- ¾ oz whisky
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 tsp Kosher salt
- 1 Tbsp ground pepper
- 1 tsp iodine salt
- 1 Tbsp granulated onion
- 1 tsp herbal salt
- 1 Tbsp granulated garlic
- 1 Tbsp ground cumin
Smoked Bacon Bomb From Start To Finish
Lay down some parchment paper. On top of it start creating the weave, by interlacing the bacon strips as show in the video. You should use about 40 bacon strips for the weave in this recipe.
Mix the rub ingredients, then knead half of the rub into the minced meat. Then spread the meat on the bacon weave, making sure to leave enough space around the edges which will be needed when rolling up the bacon bomb. Apply a generous layer of BBQ sauce over the meat.
Fry the remaining bacon in a pan. Once it starts crisping up, flambé with whiskey. Then place the bacon on the Bacon Bomb as well, followed by grated Cheddar and Jalapeños.
Roll the bacon bomb up, using the parchment paper underneath it. Make sure to wrap it as tightly as you can. The “seam” should be underneath the bomb once you are done. Don’t forget to close the sides as well!
Coat the outside with the other half of the rub and place the bacon bomb over indirect heat on your smoker. Cook at 290-300°F. Glaze with BBQ sauce at the 1 and 2 hour marks. Cook for a total of 3 hours, or until core temperature hits 158°F.
Let the bacon bomb rest for 30 minutes, then carve into it.
Exclusive Pitmaster Gear
Latest posts by I Love Grilling Meat (see all)
- Perfect Roast Turkey Recipe On The Kamado Joe - November 20, 2017
- Shovel Steak On The Grill – Monster Tomahawk Steak Recipe - November 17, 2017
- Lump Charcoal vs Briquettes : Choosing the Right Charcoal for Grilling and Smoking - November 11, 2017