BACON BOMBS
These bombs are great for a grab 'n go breakfast or for a side to eggs, hash browns, pancakes, french toast, or waffles. They can easily be air fried instead of pan fried.
Provided by Yoly
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes.
- Transfer to a bowl and add bread cubes, Cheddar cheese, egg, salt, garlic powder, and black pepper. Roll mixture into 8 equal-sized balls and wrap each ball in a slice of bacon. Use toothpicks to hold bacon in place.
- Wipe the skillet clean. Melt bacon drippings over medium heat. Fry bacon balls in the skillet, rolling constantly until crisp, 15 to 18 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 5.3 g, Cholesterol 40.7 mg, Fat 8.5 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 386 mg, Sugar 0.6 g
CHEESY BACON BOMBS RECIPE - (4.4/5)
Provided by á-32164
Number Of Ingredients 5
Steps:
- Cube up the Cheese, and cut each Biscuit into fourths. Flatten biscuits and place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight... Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick... In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close... Fry for about 2 or 3 minutes till golden! Drain them on some Paper Towel, but serve them up good and warm
BACON EXPLOSION
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it "the BBQ Sausage Recipe of all Recipes." It contains at least 5,000 calories and 500 grams of fat, but you don't have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart - instead, consider it a delicious challenge to your abilities at the grill.
Provided by The New York Times
Categories appetizer
Time 3h
Yield 10 or more servings
Number Of Ingredients 4
Steps:
- Using 10 slices of bacon, weave a square lattice like that 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 degrees 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.
BACON BOMB RECIPE - (4.4/5)
Provided by á-8295
Number Of Ingredients 4
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.
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