Smoked Bacon Bomb

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Stack and weave 1 ½ pounds bacon strips into a 12-inch square lattice; sprinkle with 1 tablespoon barbecue seasoning.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cook remaining ½ pound bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; chop into chunks.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape sausage into a large square. Cut away and discard the bag; place sausage square on bacon lattice.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Sprinkle bacon chunks over sausage square; sprinkle Cheddar-Jack cheese, jalapeños, green onions, and garlic on top. Drizzle with ¾ cup barbecue sauce; sprinkle remaining 2 tablespoons barbecue seasoning on top.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Roll sausage square into a log. Wrap bacon lattice over sausage log; roll tightly.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place roll, seam side-down, onto a wire rack. Place the rack into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting roll with remaining ¾ cup barbecue 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).'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove bacon bomb from the smoker; rest before slicing, 30 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)