Smoked Bacon Bomb Recipe

If you're a fan of bacon and barbecue, then get ready to have your mind blown by this amazing smoked bacon bomb recipe. This dish is the epitome of indulgence and will satisfy all your cravings for smoky, savory, and meaty goodness.

The smoked bacon bomb is a truly impressive centerpiece for any backyard cookout or gathering. It's a show-stopping dish that is as delicious as it is visually stunning. Imagine a large roll of ground beef, stuffed with cheese, wrapped in a layer of bacon,...

What makes this recipe even more enticing is that it's incredibly easy to make. With just a few simple ingredients and some time on the smoker, you can create a masterpiece that will have everyone asking for seconds.

The key to the perfect smoked bacon bomb is using high-quality ingredients. Look for a good cut of ground beef with a decent fat content, as this will help keep the bacon bomb moist and flavorful. You'll also want to choose a good quality cheese that melts well, such as cheddar or mozzarella, to really amp up the gooey, cheesy goodness.

Once you've assembled your ingredients, it's time to get to work. The process of making the bacon bomb is actually quite simple and can be done in just a few easy steps. First, you'll need to season the ground beef with your favorite barbecue rub or seasoning mix. Then, you'll form the beef into a large, flat rectangle and layer on the cheese. After that, it's just a matter of rolling it up and wrapping it in a blanket of bacon.

Lastly, the bacon bomb is placed on the smoker and left to cook low and slow until the bacon is crisp and the cheese is melted. The result is a smoky, juicy, and incredibly decadent dish that is sure to be the highlight of any meal.

So, get ready to impress your guests with this amazing smoked bacon bomb recipe and be prepared for everyone to ask for the recipe. It's a dish that's sure to become a staple at all your future gatherings.

Ingredients

2 pounds thick-cut bacon, divided
3 tablespoons barbeque seasoning, divided, or to taste
2 pounds bulk Italian sausage
1 cup finely shredded Cheddar and Monterey Jack cheese blend
¼ cup diced fresh jalapeno pepper (Optional)
2 green onions, thinly sliced
4 cloves garlic, minced
1 (12 ounce) bottle barbeque sauce, divided
wood chips, soaked

Information

Prep Time: 40 mins
Cook Time: 2 hrs 30 mins
Additional Time: 30 mins
Total Time: 3 hrs 40 mins
Servings: 8
Yield: 8 servings

Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.

Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.

Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.

Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.

Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.

Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.

Nutrition

609 cal.

Total Fat: 43g
Saturated Fat: 16g
Cholesterol: 102mg
Sodium: 3440mg
Total Carbohydrate: 22g
Dietary Fiber: 1g
Total Sugars: 12g
Protein: 33g
Vitamin C: 3mg
Calcium: 160mg
Iron: 2mg
Potassium: 595mg

How to Make Smoked Bacon Bomb - A Step-by-Step Guide

Ingredients

Information

Nutrition

609 cal.

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