Cheddar-Stuffed BBQ Bacon Bomb
This rich, smoky dish features seasoned ground meat wrapped around a cheddar cheese center, then covered in a bacon weave and glazed with BBQ sauce.
Serves: 6–8
Prep time: 30 minutes
Cook time: 1–1½ hours
Ingredients
Meat Mixture
2 lb (900 g) ground beef (80/20 preferred)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
Cheese Filling
8 oz (225 g) sharp Cheddar cheese, cut into thick sticks or cubes
Bacon Wrap
12–16 slices bacon
BBQ Glaze
½ cup BBQ sauce
1 tablespoon honey (optional)
1 teaspoon apple cider vinegar (optional)
Equipment
Baking sheet or smoker
Parchment paper or aluminum foil
Wire rack (recommended)
Meat thermometer
Step 1: Prepare the Bacon Weave
1. Lay 6–8 bacon strips vertically on a work surface.
2. Fold back every other strip halfway.
3. Place one bacon strip horizontally across the unfolded strips.
4. Return folded strips over the horizontal strip.
5. Repeat until you’ve created a tight bacon weave large enough to wrap the meat.
Step 2: Season the Meat
In a large bowl, combine:
Ground beef
Salt
Pepper
Garlic powder
Onion powder
Smoked paprika
Worcestershire sauce
Mix gently until just combined. Overmixing can make the finished bacon bomb dense.
Step 3: Form the Meat Layer
1. Place a sheet of parchment paper on your work surface.
2. Spread the meat mixture into a rectangle about:
10 × 12 inches (25 × 30 cm)
Approximately ½ inch (1.25 cm) thick
Step 4: Add the Cheese
1. Arrange the cheddar in a line down the center of the meat rectangle.
2. Leave about 1 inch (2.5 cm) of space at each end.
Step 5: Roll the Bacon Bomb
1. Fold one side of the meat over the cheese.
2. Fold the other side over and pinch seams closed.
3. Seal both ends thoroughly to prevent cheese leakage.
4. Place the meat log onto the bacon weave.
5. Roll the bacon around the meat and tuck the ends underneath.
Step 6: Cook
Oven Method
1. Preheat oven to 375°F (190°C).
2. Place the bacon bomb seam-side down on a wire rack over a baking sheet.
3. Bake for 45 minutes.
Smoker Method
1. Preheat smoker to 250°F (120°C).
2. Use woods such as hickory, apple, or cherry.
3. Smoke for about 2–2½ hours.
Step 7: Glaze
1. Mix BBQ sauce, honey, and vinegar.
2. Brush generously over the bacon bomb.
3. Return to the oven or smoker.
Continue cooking until:
Bacon is crisp
Internal temperature reaches 160°F (71°C)
This usually takes:
15–25 additional minutes in the oven
20–30 additional minutes in a smoker
Step 8: Rest
1. Remove from heat.
2. Rest for 10–15 minutes.
3. Slice into thick rounds using a sharp knife.
Serving Suggestions
Serve with:
Coleslaw
Baked potato
Macaroni and cheese
Grilled vegetables
Extra BBQ sauce
Flavor Variations
Jalapeño Cheddar Bacon Bomb
Add:
2 finely diced jalapeños
Extra cheddar
Texas Style
Add:
Diced onions
Pickled jalapeños
Extra smoked paprika
Pork Version
Replace the beef with:
2 lb (900 g) ground pork
Add 1 teaspoon sage and ½ teaspoon thyme
The finished bacon bomb should have a crispy bacon exterior, juicy seasoned meat, and a molten cheddar center that spills out when sliced. 🍖🧀