Chipotle Bacon Bombs on a Stick

Chipotle Bacon Bombs on a Stick


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Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio. We have done it with a bit of a rainforest theme, little lights, candles, lanterns and surround sound. Where we enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Our goal here is not just to be another BBQ web site, but to take you from starting your fire to sitting down with your significant other. Try to share some of the fun that we are having. Patti and I are still working on a few treats to serve “Off The Grill”. We will be at the Weekly Tasting Event at Craft Brewing Company in Lake Elsinore, Ca. Can’t wait, it sounds like fun with plenty of good beer involved so we are right on it. With us, it has to be something smoked off the grill. A great start for anything we come up with. How about Chipotle Bacon Bombs on a Stick? We let our “Crash Test Dummies” try these out and they were a huge hit. There were no survivors…and no need for the main course. We all could have just eaten these for hours. Patti got me a 10 pound bag of the best frozen meatballs she could find. She wrapped them with a strip of bacon and put them on skewers. Liking things with a little ZING I gave them a good sprinkling of Jac’s Tailgaters Smokin’ Dust Chipotle Seasoning and used Grandville’s Cajun BBQ Jam. Grandville’s Cajun is about a 6 or 7 in ZING for most folks.

Shared by
Hemet, Ca.

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 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

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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

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