-
-
My review
Smoked Bacon Bomb
18
Rubyduck75
"This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 40 m servings 609Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Breakfast sausage may be substituted for the Italian sausage.
- For a crispier bacon roll, when you remove it from the smoker, place the roll in the broiler for about 5 minutes to crisp up the outside, then baste with the barbecue sauce.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount of sauce consumed will vary.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
4/26/2018
This really was the bomb and lives up to its expectations. 300 is the perfect temp for the smoker. The only one disappointing thing was that the cheese didn't melt. I'd use a better melting chee...