Best Bacon Bomb Recipes

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SMOKED BACON BOMB



Smoked Bacon Bomb image

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.

Provided by Rubyduck75

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 3h40m

Yield 8

Number Of Ingredients 9

2 pounds thick-cut bacon, divided
3 tablespoons barbeque seasoning, divided, or to taste
2 pounds bulk Italian sausage
1 cup finely shredded Cheddar and Monterey Jack cheese blend
¼ cup diced fresh jalapeno pepper
2 green onions, thinly sliced
4 cloves garlic, minced
1 (12 ounce) bottle barbeque sauce, divided
wood chips, soaked

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.

Nutrition Facts : Calories 608.6 calories, Carbohydrate 21.7 g, Cholesterol 101.9 mg, Fat 42.6 g, Fiber 0.6 g, Protein 32.9 g, SaturatedFat 16.4 g, Sodium 3440.3 mg, Sugar 11.8 g

~ CHEESY BACON LOVERS LASAGNA ~ THE BOMB!



~ Cheesy Bacon Lovers Lasagna ~ The Bomb! image

This lasagna is one pan of awesomeness! Not lacking calories, mind you! LOL I had stocked up on several packages of bacon when on sale and wanted to use some of it up. I had no bake lasagna noodles that kept falling out of the cupboard at me, and the kids asked for lasagna. I had no ricotta which I usually always add, but had...

Provided by Cassie *

Categories     Casseroles

Time 1h5m

Number Of Ingredients 11

1 Tbsp olive oil
1 lb lean ground beef
salt & pepper to taste
1 large onion, chopped
1 1/2 Tbsp chunky garlic paste or minced garlic
1 1/2 Tbsp italian herb paste or can use dried italian seasoning
24 oz delgrosso pepperoni flavored pasta sauce or your favorite. i was going to make homemade, but decided not this time
26 - 28 oz thick sliced bacon - baked on foil in the oven until not quite crisp as it will crisp up more as it cools - reserve 13 nice strips and crumble the rest for the sauce
14. 5 oz can - red pack - diced tomatoes, drained
2 1/2 c each - whole milk fresh shredded mozzarella cheese & fresh shredded sharp cheddar cheese ( reserve 1/2 cup of each for topping )
9 no cook lasagna noodles

Steps:

  • 1. Cook your bacon at 375 degree F. for 20 - 25 minutes, on foil lined sheet pan. Drain on paper towels.
  • 2. Mix the cheeses together. Reserving 1 cup. Cover & set aside.
  • 3. Heat oil in a large skillet or dutch oven over medium heat, add ground beef, onion, salt, pepper, Italian herb paste and garlic paste. Cook and stir until onion is tender and ground beef is no longer pink. Reserve 12 - 13 slices of bacon and crumble the rest into ground beef mixture.
  • 4. Add the sauce and drained tomatoes. Simmer for 10 - 15 minutes, stirring often.
  • 5. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish or grease. Spread 1 cup sauce on bottom of dish. Lay 3 noodles over sauce, opposite of the length of the dish, they should fit perfectly.
  • 6. Spread about 3/4 cup sauce over noodles and lay 3 slices of bacon over sauce.
  • 7. Next, sprinkle evenly with half of the cheese mix. A little more sauce and 3 more noodles. Spread another cup of sauce, remainder of cheese, 3 more slices of bacon.
  • 8. Lastly 3 more noodles. Spread top with remaining sauce and 6 - 7 slices of bacon. Sprinkle evenly with reserved cheese. Sprinkle with dried parsley. Cover with foil and bake for 30 - 35 minutes.
  • 9. Remove foil and place back into oven for another 12 0 15 minutes or until cheese is melted and lasagna is bubbling.
  • 10. Leave set for about 5 minutes before serving. This gives the lasagna time to set up. Serve with a salad and garlic bread and you have one awesome dinner.

BACON BOMB RECIPE - (4.4/5)



Bacon Bomb Recipe - (4.4/5) image

Provided by á-8295

Number Of Ingredients 4

2 pounds thick-cut bacon, sliced
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce.

Steps:

  • Using 10 slices of bacon, weave a square lattice on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven. Preheat oven to 225°F or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4 to 1/2-inch rounds.

CHERRY BOMB POPPERS WITH MAPLE BACON



Cherry Bomb Poppers with Maple Bacon image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 strips maple bacon, diced
4 ounces cream cheese, softened
2 ounces shredded mild Cheddar
Canola oil, for frying
12 mild or hot marinated cherry peppers, drained, cut and seeded
2 eggs, beaten
1 cup all-purpose flour
1 cup panko breadcrumbs

Steps:

  • Fry the bacon strips until crispy, and then drain on paper towels. Mix together with the cream cheese and Cheddar in a mixing bowl.
  • Pour about 1 inch of oil into a frying pan and heat to 350 degrees F over medium-high heat. Stuff the cheese and bacon mixture into the peppers using a piping bag. Create a dipping station with the eggs, flour and breadcrumbs. Dredge the cherry peppers in the flour, roll in the eggs, and then roll in the breadcrumbs.
  • Fry until golden brown, flipping sides. Let drain on a wire rack.

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