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If there is one bacon recipe you needs in your life it’s this one – the “Bacon Bomb”

I love Bacon. Everyone loves Bacon. So it only makes sense that I would eventually find and post some great Bacon cooking ideas here. What first caught my eye was The Bacon Bomb. I’m pretty much speechless. The other videos look pretty damn good as well though… I mean Bacon Sushi?! Whaaaaat?! I think yes…. And Bacon Wrapped Bananas? Genius. Pure Genius. This should be more than enough to keep your Grill busy… Go Here For Everything You Need For GrillingIr?T=Funnybeaver 20&Amp;L=Ur2&Amp;O=1

Bacon Bomb:

55 slices 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 of BBQ sauce (about 300 for the fill / 200 for the glaze)
Jalapenos to taste
2 cl whiskey
BBQ Rub (spice mix)

BBQ Rub:

2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon ground pepper
1 tsp coarse sea salt
1 tsp iodized fine
1 teaspoon herb salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon Cumin (ground cumin)


Line your baking paper and your network of Bacon Weaving (11 slices along to extend a row and 18 slices crosswise “weave”).

Season the ground beef with about half of the BBQ Rub and spread on the network of Bacon.
Important !!! Left and right respectively leave a bacon strip around the bomb to close after. Toward the front over 2 strip blank.

Spread good half of BBQ sauce on the mince, the remaining crispy bacon frying in a pan and deglaze with whiskey and flambé. Attention !!! Flame! Spread the crispy bacon flambé on the bomb, grate the cheddar and also admit. Add jalapenos to taste and the bomb carefully with the help of the baking paper curl.

Tip! If half is rolled up, briefly press and firmly.
The ends of the Bacon Bomb collapse and thus sealed and then rub everything thoroughly with the remaining rub.

Carefully place on an indirect area of the grill, close lid and cook for one hour. The optimum cooking temperature is at the Bacon Bomb between 140 ° and 150 °.

Should you like me with wood grilling, repeatedly reloading timber to keep the temperature constant. Charcoal briquettes, the temperature should keep 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 process after 1 hour.

After about 3 hours, the Bacon Bomb should have a core temperature of 70 ° and can be removed from the grill. Then let the bomb still rest for about half an hour and there you go.

Mini BACON BOMB Video Recipe


Minced beef 500 gram
your favourite dry rub
grated cheese
20 slices of bacon

How To
– Take 100 gram minced meat and make a patty out of it
– Sprinkle a teaspoon dy rub on it
– Add a pinch of cheese and fold over the patty
– Form the patty into the shape of your palm
– Wrap the bomb in two layers of bacon
-Place the bomb on a skewer
– Smoke the bomb at 180 degrees celsius or 350 degrees Fahrenheit.
– In the last 5 minutes mob the bombs with barbecue sauce.


BBQ Bacon Sushi

Ingredients for two rolls:

12 Slices of Bacon
500g Minced beef
2 Sticks of Emmental-type cheese
BBQ sauce
Pickled jalapenos
Roasted onions
Crumbled nachos


Put 6 bacon slices on a sushi rolling mat, season the minced beef with your favourite BBQ rub and apply a thin layer of meat on the bacon.

Place a cheese stick on the meat, roll it up tightly and prepare your Barbecue for indirect heat. Put the Moink-Rolls on an indirect zone of the grill, close the lid and cook for about 35 minutes at 180°C / 356°F.

Glaze the Moink-Rolls after 25 minutes with a BBQ sauce of your choice and cook for another 10 minutes. Glaze again after 5 minutes.

Coat the ready cooked Moink-Rolls with crubled nachos and/or roasted onions and portion as desired.

Serve the Bacon Sushi with extra BBQ sauce and pickled jalapenos.

Bacon Wrapped Bananas


2 Bananas
5 Strips of Bacon
150ml Maple Syrup
2tbs. BBQ Rub


Put the maple syrup into a bowl, season with the BBQ Rub (we used Hamburg Gunpowder from Ankerkraut) and mix well.

Peel the bananas, and cut them into 5 equal bite-sized pieces. Place the bananas in the marinade and let them chill in the fridge for 1 hour.

Halve the bacon strips, wrap each banana chunk with a piece of bacon and fix with toothpicks.

Put the bacon wrapped bananas on a baking tray and bake them for 15 minutes at 180°C / 356° F. After ten minutes, glaze them with the remaining marinade and cook for another 10 minutes.

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