Bacon Explosion is a real fat bomb, but it’s good!
It is easy to make and you can vary the filling and spices to suit your taste.
I use my own Basrub but you can use your own favourite.
Thanks to BBQ Lovers for the inspiration
Bacon Explosion done another way
Bacon Explosion is the BBQ world’s answer to maximum flavour with minimal compromise. A roll filled with seasoned mince of half pork and half beef, cheese and bell pepper, wrapped in a woven bacon blanket, it is a dish that makes an impression both on the plate and on the palate. Grilled over hickory smoke and brushed with BBQ glaze, this is real BBQ. Perfect for the grilling season, but just as good in the oven.
The best thing about Bacon Explosion is how flexible it is. You can vary the filling endlessly with different cheeses, vegetables, spices or chilli, and the dish is always impressive. Use a good BBQ rub (homemade if you can) and let the smoke or the oven do the rest.
Tips and variations
- Weave the bacon tightly and evenly: a well woven bacon blanket keeps the filling in and cooks evenly.
- Put the roll in the fridge for 30 minutes after rolling and before cooking, so it holds its shape better.
- On the grill: cook over indirect heat with the lid on at 100 to 120°C for about 1.5 to 2 hours for a smoky flavour.
- Try different fillings: cheese, jalapeño, bell pepper, or mushrooms all work well. Sun-dried tomatoes or smoked paprika add an extra burst of flavour.
- Brush with BBQ glaze during the last 15 minutes for a glossy, lacquered and sticky exterior.
- Use fresh bacon (not frozen) for best results when rolling the bacon mat.
- Check the internal temperature: it should reach 72°C (162°F) before serving.
🍷 Wine pairing
Zinfandel: Bacon Explosion is bold, smoky BBQ food. Zinfandel from California is made for this: full-bodied, jammy and with enough weight to stand up to all that smoked pork. Malbec from Argentina is an equally good, often more affordable alternative.
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Bacon Explosion
A serious fat bomb, the ultimate BBQ creation!
Ingredients
Instructions
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Mix the mince, garlic and spices well together. Refrigerate for a few hours to let the flavours develop.
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Finely chop one pack of bacon, fry until crispy and let it cool.
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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.
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Rub the bacon mat with your spice rub of choice.
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Lay out a fresh sheet of cling film and spread the mince evenly over it, the same size as the bacon mat.
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Rub the mince with your favourite spices and add BBQ sauce.
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Fill with whatever you like. In this recipe I use the crispy bacon, cheese and red bell pepper.
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Roll the mince and filling into a cylinder, then place it on the bacon mat. Roll again to create a bacon-wrapped cylinder.
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Rub the outside again with your favourite spice mix.
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Grill over indirect heat at 100 to 120°C until you reach an internal temperature of 72°C.
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I use hickory for smoke flavour, but apple wood works great too.
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Brush on the glaze towards the end of grilling.
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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.
Nutrition per serving
- Calories
- 577 kcal
- Carbohydrates
- 7 g
- Protein
- 26 g
- Fat
- 50 g
- Saturated fat
- 17 g
- Polyunsaturated fat
- 6 g
- Monounsaturated fat
- 22 g
- Trans fat
- 2 g
- Cholesterol
- 122 mg
- Sodium
- 2,250 mg
- Potassium
- 575 mg
- Fiber
- 2 g
- Sugar
- 2 g
Nutrition values are estimates.
Frequently asked questions about Bacon Explosion
Absolutely. Set the oven to 120°C and cook it on a rack with a tray underneath for about 1.5 to 2 hours, until the internal temperature reaches 72°C. Brush with BBQ sauce for the last 10 minutes. You miss some smokiness but the result is still juicy.
Cheddar is the classic choice and melts well. Gouda, Jarlsberg or pepper jack are also good options. Avoid very soft cheeses like brie, they run out during cooking.
Yes! Roll it, wrap it in cling film the day before and keep it in the fridge. Take it out 30 minutes before cooking. It can also be sliced and reheated in the oven the next day.
Use a blend of pork and beef with about 20% fat content for best flavour and juiciness. Too lean a mix will give a dry result.
Store in the refrigerator for up to 3 days. Reheat in the oven wrapped in foil at 150°C, or slice and pan-fry.