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Building and Defusing a Pork Bomb

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The “Bacon Explosion” is likely one of the most cooked (and craved) recipes to hit the Internet in recent months. Having created and eaten a variant of the “Pork Bomb” with my brothers a couple weeks back, I can attest to its tastiness.

The concept between the ‘splosion is simple: you’re taking a couple pounds of ground meat (pork, beef, or a mix) and slow-cooking it on a grill or smoker. Since plopping that much ground meat alone onto a bald grill would be prone to fall apart, you wrap the entire “loaf” with weaved bacon.

Of course, as good as ground meat wrapped in delicious bacon may be, why stop there? To make this “pork-wrapped torpedo” even more delectable, you mix into the meat additional ingredients. This can mean more crispy bacon bits, onions, bell peppers, cheese, seasonings, olives, whatever! BBQ rubs liberally applied to the outside and inside of the bomb are also key.

Our own take involved a 50/50 mix of ground beef and pork. Dry rub and bbq sauce was applied to the interior and exterior of the bomb. “Mix-ins” included green and red peppers, onions, and sharp cheddar cheese. Food and grill preparation took between thirty minutes and an hour. The cooking took around two hours (Rule of thumb is an hour per pound). Have plenty of beer handy for the duration. We served the dish sliced with romaine lettuce and sliced tomatoes. ProNovice-tip: We had to use a few toothpicks to hold our bacon wrap together as our bomb was so big, we needed extra bacon “stitches” to bridge a gap in our weave. Yes, our bomb was high-tech.

The result is a slice-able, bacon-infused, barbecue-seasoned mouth-pleasing monstrosity that you owe it to your taste buds to try.

Rather than add to the volumes of data out there on the nitty gritty details of making your own pork bomb / bacon explosion, I’m just going to provide the relevant links to get you started as well as a few pictures from our BBQ.

Thanks to my brother Nathan (BBQ Zombie) and brother-in-law Michael for their assistance in making the bacon explosion possible. We’ll be taking another crack at cooking one or two of these up this weekend in honor of both these guys turning 30!

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Thanks Nathan!

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Snack Attack? Try Avocado and Sunflower Seeds.

avocado + sunflower seeds is so tasty!The picture to the right practically speaks for itself — a healthy, mouth-watering snack that is so delicious you could eat it for dessert: simply half an avocado filled with shelled sunflower seeds.

Preparation takes about 90 seconds. Take an avocado and slice it in half. Twist to separate the halves. Extract the pit (Carefully inject the knife tip into the pit and just twist). Take one half in hand and slice a grid into it. Finally, take shelled sunflower seeds (preferably salted) and pour them into the open “hole” left by the pit. Grab a spoon and enjoy!

The only variation to this snack I’ve seen (or tried) is to add a bit of hot sauce on top. I prefer it plain. It is hard to beat avocado and sunflower seeds — a tasty treat for its salty, crunchy, and creamy texture, satisfying to the last spoonful.

Below is listed some macro-nutritional information for the combo. I had to calculate this by cobbling together data from nutritiondata.com and calorieking.com (Assumes half an avocado and a tablespoon of sunflower seeds). As calculated, the macro-nutrient profile for this snack is:

  • 160 calories
  • 14.5 grams of fat
  • 8 grams of carbohydrates
  • 5.5 grams of dietary fiber
  • 3 grams of protein

The combination is fat-laden and low in carbohydrates if not a bit light on protein. The profile makes it a solid snack for insulin control. One note: most of the fat is of the polyunsaturated, omega-6 variety; however, if you’re eating a healthy diet*, there is little be concerned about in eating what essentially no more than a fruit and some seeds.

Avocado half with shelled sunflower seedsAdditionally, the avocado/sunflower seed combo is vitamin and mineral dense, packing a load of vitamins E, C, K, B6, as well as healthy doses of potassium, calcium, iron, zinc, copper, magnesium, selenium, and manganese (among other nutrients). How can you go wrong?

Try it out and let me know what you think!

Extra credit goes to the first person to try this with crispy bacon crumbles instead of shelled sunflower seeds. I take no blame if bacon mixes poorly with avocado as I have yet to try this variant out, but if it works, I’ll take all the glory. My gut tells me it would be awesome, but bacon and I go way back to my toddler years. So the story goes, I first encountered a cast iron skillet sans parental supervision, replete with cooled bacon grease when I was around three years old. I promptly slathered the grease all over my face, forever burning (figuratively) the bacon-y goodness into my brain.

The rest is history. I love bacon.

*My definition of a healthy diet is staying away from frankenfoods, sugary junk, vegetable oils and breads. To balance out our modern omega-6 heavy foods, I supplement with a bit of omega-3 rich fish oil. More on that subject here.