Chipotle Bacon Bombs on a Stick
Serving Size / Yield
- 24 frozen pre-cooked beef meatballs, thawed
- (you can do more or less)
- 1 Lb. bacon, sliced in half.
- Toothpicks or skewers
- Chipotle Chili powder
- Grandville’s Cajun BBQ sauce
Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then take a piece of bacon and wrap it around the meatball and hold it in place with a toothpick.
Then season to taste, you can use whatever you like and as much. I like Chipotle. Put them on a platter and head for the grill. I let them “Cold Smoke” for 30 minutes before turning the heat up to 300.
Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meatball directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
After 30 minutes, turn the digital control up to 300 degrees for 15 minutes. You should have a temperature around 310 at the stack or dome thermometer. Then brush them with your BBQ sauce, roll them and brush them again. Leave them on 300 for another 15 minutes then turn them back down to smoke for 15 minutes. This is when the bacon is crisp and the sauce does its magic.
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.
For directions on other types of grills, check out our website http://datenightdoins.com