Best 2 Smoked Bacon Bomb Recipes

**Smoked Bacon Bomb: A Culinary Journey of Flavor and Indulgence**

Prepare to embark on a tantalizing culinary adventure with the Smoked Bacon Bomb, a dish that elevates the art of grilling to new heights. This exceptional recipe combines the smoky allure of bacon, the savory richness of sausage, and the tangy zest of cheese, all wrapped in a flaky, golden-brown crust. As the bacon bomb sizzles and smokes on the grill, its captivating aroma fills the air, teasing your senses and beckoning you to indulge. With variations ranging from the classic to the unexpected, this versatile dish offers a symphony of flavors that will leave you craving more. Whether you prefer the traditional combination of sausage and cheese or crave the bold addition of jalapeños or the sweet tang of pineapple, the Smoked Bacon Bomb can be customized to suit your taste buds. So, fire up your grill, gather your ingredients, and let's embark on a delectable journey with the Smoked Bacon Bomb.

Here are our top 2 tried and tested recipes!

BACON BOMBS

Bacon Bombs image

These bombs are great for a grab 'n go breakfast or for a side to eggs, hash browns, pancakes, french toast, or waffles. They can easily be air fried instead of pan fried.

Provided by Yoly

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

½ tablespoon butter
2 tablespoons chopped onion
3 slices stale bread, cut into cubes
¼ cup shredded sharp Cheddar cheese
1 egg, beaten
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
8 slices bacon
toothpicks
1 tablespoon bacon drippings

Steps:

Melt butter in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes.
Transfer to a bowl and add bread cubes, Cheddar cheese, egg, salt, garlic powder, and black pepper. Roll mixture into 8 equal-sized balls and wrap each ball in a slice of bacon. Use toothpicks to hold bacon in place.
Wipe the skillet clean. Melt bacon drippings over medium heat. Fry bacon balls in the skillet, rolling constantly until crisp, 15 to 18 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 5.3 g, Cholesterol 40.7 mg, Fat 8.5 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 386 mg, Sugar 0.6 g

BACON EXPLOSION

Bacon Explosion image

This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it "the BBQ Sausage Recipe of all Recipes." It contains at least 5,000 calories and 500 grams of fat, but you don't have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart - instead, consider it a delicious challenge to your abilities at the grill.

Provided by The New York Times

Categories appetizer

Time 3h

Yield 10 or more servings

Number Of Ingredients 4

Ingredients

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce

Steps:

Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

Tips:

Choose high-quality bacon. The better the bacon, the better the bacon bomb will be. Look for bacon that is thick-cut and has a good amount of fat.
Use a variety of cheeses. This will give the bacon bomb a more complex flavor. Some good options include cheddar cheese, Monterey Jack cheese, and Colby cheese.
Don't overcook the bacon. The bacon should be cooked until it is crispy, but not hard. Otherwise, it will be difficult to roll up.
Let the bacon bomb cool before slicing. This will help to keep the cheese from oozing out.

Conclusion:

The smoked bacon bomb is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover bacon and it is also a fun and festive dish to serve at parties. With a few simple ingredients and a little bit of time, you can create a delicious and unique dish that will impress your friends and family.