Grilled Bacon Firebomb Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

Steps:

• 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.

Steps:

• Preheat an outdoor grill for medium-low heat.
• Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top. Place bacon on rack, making sure no pieces are overlapping.
• Place baking sheet on the grill grate, close the lid, and cook for 12 minutes or until desired doneness. Transfer bacon to a paper towel-lined plate to absorb excess grease.

Steps:

• 1. To a medium bowl add 1 - 8oz. package of room temp. cream cheese and cream with a potato masher or mixer. Add 1 cup of grated extra sharp cheddar cheese, 1/2 tsp. dried cilantro, 1/4 tsp. salt, and 1/8 tsp. black pepper. Mix with spoon or spatula. Set aside.
• 2. Wear gloves and eye protection ! Wash and dry jalapenos. Slit pepper lengthwise then make small cut crossways at top, making a "T".
• 3. Using a spoon start at the top and push spoon in firmly. In a downward motion rake to remove seeds and veins.
• 4. Make sure it's clean of all seeds and veins.
• 5. Stuff with cheese mixture then squeeze together. Wipe off excess with spoon .
• 6. Starting at the small end ,
• 7. overlap bacon towards the top .
• 8. Secure with a toothpick at the top .
• 9. Heat grill to 275 degrees (don't forget to spray grates !) Grill peppers for 12 minutes, raising lid to turn every 2-3 minutes. Makes approx. 1 dozen

Steps:

• Set up your barbeque for the lonely island technique (no coals in middle of grill for indirect heat).
• Place a drip tray inside the barbeque on the indirect side. Cover with the lid, adjust the vents for a nice low heat and allow to heat up like an outdoor oven - you want a temperature of around 200c/450f.
• Place 8 slices of bacon side-by-side on a piece of greaseproof paper, then layer over, fold and cross weave more rashers to create a lattice making sure there are no gaps, then sprinkle over the mix of Rad.
• Spread the pork meat into a rectangular shape over the bacon weave, roughly 1 inch thick then spread with BBQ sauce.
• Roughly chop the onion, pepper and mushrooms and finely slice the garlic and chilies (keep the seeds in if you like the heat), then spread evenly over the pork, leaving a ¾ inch gap around the edge. Starting with one of the shortest sides, and using the paper to help you, slowly roll it up.
• Place over indirect heat on the barbeque, cover with the lid and cook for 1-2 hours, or until cooked through and gnarly, remembering to replenish with hot coals every 45 minutes or so. Add fruitwoods to coals for an extra layer of flavor.
• Cook for about an hour then brush over another good drizzle of BBQ sauce. Once done, remove to a board to rest for 10 minutes, then carve into slices (roughly 1 inch thick) and serve this beautiful house of pork.