Ladies and gentlemen today I give you the “Bacon Bomb”. If ever there has been a recipe you need to try it would be this one.
With fifty-five slices of bacon, whiskey, jalapenos, almost five pounds of meat and half a pound of cheese the Bacon Bomb might be the best recipe ever. The guys who originally made this and came up with the recipe are German, so I took the liberty of running the recipe through Google Translate for you. Enjoy.
Before you get started on this masterpiece, be sure to stock up on all of your summertime grilling accessories.
- About 55 slices of bacon (about 1 kg), thick cut (40 for the bomb / 15 for the filling)
- 2 kg. Minced meat (pork and beef)
- 250g cheddar (grated)
- 500 ml BBQ sauce (about 300 for the filling / 200 for the glaze)
- Jalapeños to taste
- 2 cl whiskey
- BBQ Rub (spice mix)
- 2 tbsp brown sugar
- 1 tbsp paprika powder
- 1 tbsp ground pepper
- 1 teaspoon coarse sea salt
- 1 teaspoon fine iodine salt
- 1 teaspoon of herbal salt
- 1 tbsp granulated onion
- 1 tablespoon of granulated garlic
- 1 tablespoon of cumin (ground cumin)
Lay out parchment paper and place on it a net of bacon weaving (11 slices lengthwise to extend one row and “weave” 18 slices transversely).
Season the minced meat with about half of the BBQ rub and spread on the bacon net.
Important!!! Leave a bacon strip left and right to close the bomb afterward. Leave 2 strips at the front.
Spread the half of the BBQ sauce on the minced meat, fry the rest of the bacon in a pan and deglaze with whiskey and flambé. Attention!!! Flame! Spread the crispy, flambéed bacon on the bomb, rub the cheddar and add it as well. Add Jalapeños to taste and carefully roll up the bomb with the help of the baking paper.
Tip! When the half is rolled up, press down firmly once.
Fold in the ends of the Bacon Bomb and close it, then rub in thoroughly with the rest of the rub.
Carefully place on an indirect area of the grill, close the lid and let it cook for one hour. The optimal grilling temperature for the Bacon Bomb is between 140 ° and 150 °.
If you are like me grilling with wood, always add more wood to keep the temperature constant. Charcoal briquettes should keep the temperature 3 hours without problems.
After 1 hour, open the lid and completely cover the bomb with BBQ sauce. Close the lid again and repeat the procedure after 1 hour.
After about 3 hours, the Bacon Bomb should have a core temperature of 70 ° and can, therefore, be taken from the grill. Then let the bomb rest for about ½ hour and off you go.
Recipe Via – COOK WITH ME.AT