A couple of variations on the BBQ Bomb

Crispy bacon, succulent sausage meat, savoury stuffing and anything else that makes your mouth water – it’s hard to beat the ingredients of a bbq bomb. 

Since we were missing the Grillstock festival and the sun decided to come out on Sunday I knew I had to try something new from their cook book.

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I settled on a couple of variations of a bomb – also known as a fattie. Good fun to make, incredible smell and who can resist a bacon lattice. Would make a great side at Christmas, or with your Sunday roast, but works just as well as the star of it’s own show along with a salad and new potatoes.

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In the bacon and sausage meat bomb, I went with grated mozzarella for my filling, but anything goes. Here’s a few ideas: any grated cheese, pulled pork, crispy bacon, grilled vegetables, grilled mushrooms with cheese, thinly sliced steak.

Recipe: adapted from Grillstock: the BBQ book.

each bomb serves 2 as main or 6 as a side.

Ingredients:

for the bacon and sausage meat bomb:

12 streaky bacon rashers

5 sausages, meat squeezed out of the skins

BBQ rub – (1 tsp salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp english mustard powder, 2 tsp white sugar, 2 tsp brown sugar, 2 tsp pepper)

grated mozzarella – could be any filling of your choice.

for the bacon and stuffing bomb:

12 streaky bacon rashers

4 sausages

for the stuffing:

100g butter

2 tbsp olive oil

2 large onions, chopped

200g fresh white breadcrumbs

2 tbsp dried sage

salt

pepper

Method:

To prepare your stuffing, heat the butter and olive oil over a medium heat. Throw in your chopped onions and soften for 5 minutes. Stir through the breadcrumbs and sage, season well and leave to cool.

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Fire up your bbq and bring it to around 150C for indirect cooking – banking the coals to one side.

To assemble your bombs,

For both, lay 6 rashers of bacon vertically side by side. Interlace 6 more rashers horizontally to make a square lattice.

For the bacon and sausage meat bomb:

Spread the sausage meat evenly over the top of the bacon lattice, leaving a border top and bottom. Around 1 rasher thick.

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Sprinkle the rub over the sausage meat.

Scatter a layer of mozzarella over the top. Any filling of your choice will do.

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Tightly roll the bacon lattice into a cylinder; use the bacon border to join underneath.

Shower the outside with more rub.

For the bacon and stuffing bomb:

Evenly spread 2/3 of the your stuffing over the bacon lattice. Lay the sausages on top.

Spoon the rest of the stuffing over them.

Tightly roll the bacon lattice into a cylinder; use the bacon border to join underneath.

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Once your bbq is up to temperature, place your stuffing bomb in a roasting dish and on the grill. Lay the sausage bomb alongside seam side down. Cook for around 1 hour.

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After 30 minutes, take the stuffing bomb out of its dish and lay directly on the grill.

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Around 30 minutes later, once the bacon has crisped up and your internal temperature is 75C take your bombs off the grill.

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Cut into thick slices and serve.

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A few more photos:

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