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Butter Wouldn't Melt

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You are here: Home / Cooking / A couple of variations on the BBQ Bomb

July 4, 2016

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.

A couple of variations on the BBQ bomb 29 | butterwouldntmelt.com

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.

A couple of variations on the BBQ bomb 30 | butterwouldntmelt.com

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.

*adapted from Grillstock: the BBQ book.


INGREDIENTS


A couple of variations on the BBQ Bomb: each bomb serves 2 as main or 6 as a side.
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.

A couple of variations on the BBQ bomb 2 | butterwouldntmelt.comA couple of variations on the BBQ 4 | butterwouldntmelt.com

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.

A couple of variations on the BBQ bomb 7 | butterwouldntmelt.com

Sprinkle the rub over the sausage meat.

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

A couple of variations on the BBQ bomb 14 | butterwouldntmelt.com

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.

A couple of variations on the BBQ bomb 21 | butterwouldntmelt.com

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.

A couple of variations on the BBQ bomb 22 | butterwouldntmelt.com

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

A couple of variations on the BBQ bomb 25 | butterwouldntmelt.com

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

A couple of variations on the BBQ bomb 23 | butterwouldntmelt.com

Cut into thick slices and serve.

A couple of variations on the BBQ bomb 31 | butterwouldntmelt.comA couple of variations on the BBQ bomb 33 | butterwouldntmelt.comA couple of variations on the BBQ bomb 34 | butterwouldntmelt.com

A few more photos:

A couple of variations on the BBQ bomb 27 | butterwouldntmelt.comA couple of variations on the BBQ bomb 28 | butterwouldntmelt.comA couple of variations on the BBQ bomb 32 | butterwouldntmelt.comA couple of variations on the BBQ bomb 35 | butterwouldntmelt.comA couple of variations on the BBQ bomb 36 | butterwouldntmelt.comA couple of variations on the BBQ bomb 37 | butterwouldntmelt.com

 

 

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Related

Any feedback or ideas are massively appreciated - would love to hear what you have cooked, or anything you want me to have a go at.
Previous Post: « Pork Belly
Next Post: Roast Water Buffalo »

Reader Interactions

Comments

  1. countrywoodsmoke says

    July 4, 2016 at 6:27 pm

    Great effort there mate….

    Reply
    • Butter Wouldn't Melt says

      July 4, 2016 at 7:13 pm

      Thanks – was good fun. Can’t wait to try a few more different fillings.

      Reply

Trackbacks

  1. Christmas all-in-one fattie | BUTTER WOULDN'T MELT says:
    December 22, 2016 at 7:06 pm

    […] interweaving your bacon. For this cook, I had to interlink two different lattices. Have a look at this if you want to see step by step guide to a bacon […]

    Reply

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I'm Jamie Gibson, a professional rugby player, husband to a wonderful wife (and baker) and father of two amazing little boys. I also have a passion for cooking and finding new flavours, especially how smoke and fire can make food so much better! Dig deeper →

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