Bacon Explosion

Instructions

Mix the mince, garlic and spices well together. Refrigerate for a few hours to let the flavours develop.
Finely chop one pack of bacon, fry until crispy and let it cool.
Take 2 packs of bacon and weave them into a bacon mat, approximately 30×30 cm. TIP: Use cling film underneath to make rolling easier.
Rub the bacon mat with your spice rub of choice.
Lay out a fresh sheet of cling film and spread the mince evenly over it, the same size as the bacon mat.
Rub the mince with your favourite spices and add BBQ sauce.
Fill with whatever you like. In this recipe I use the crispy bacon, cheese and red bell pepper.
Roll the mince and filling into a cylinder, then place it on the bacon mat. Roll again to create a bacon-wrapped cylinder.
Rub the outside again with your favourite spice mix.
Grill over indirect heat at 100 to 120°C until you reach an internal temperature of 72°C.
I use hickory for smoke flavour, but apple wood works great too.
Brush on the glaze towards the end of grilling.
Wrap in aluminium foil and let it rest before slicing.

Notes

Tips: Use your favourite spice blend (rub) to shape the flavour. A classic American BBQ rub with brown sugar, paprika and cayenne pepper is perfect. Rest the meat for 10 minutes after cooking so it keeps all its juices when you slice it.

Smoke: Hickory gives the classic smoky flavour, but apple or cherry wood gives a milder result.

Serving: Serve with coleslaw, oven baked potatoes or simply in a good burger bun.

Storage: Keeps in the fridge for up to 3 days and can be frozen for up to 2 months. Can be frozen in slices.

Oven: No smoker? Cook it in the oven at 120°C for about 1.5 to 2 hours, covered with foil for the first hour, until the internal temperature reaches 72°C.

Ingredients

Instructions

Notes

Nutrition per serving