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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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Food: African Beef Stew

http://high-fat-nutrition…-beef-stew.html

Just a beef stew recipe that reads tasty (and worth trying in the dutch oven). Via Peter of HyperLipid.

ingredients:
1 lb diced beef
Tin tomatoes.
Medium carrot, sliced.
Medium onion, chopped.
50-75g butter, depends on how fatty the meat is.
50g peanut butter.
Bayleaf.
About 200ml water, to just cover meat.
Salt and pepper to taste.
Fresh root ginger, however much you like.
3 cloves garlic, crushed
Pinch Cayenne pepper
Pinch ground cloves
Tablespoon vinegar or lemon juice.

Place all ingredients in a casserole, bring to boil, stir well, cover, place in oven at gas mark four for 2-3 hours until meat melts in the mouth. Stir every half hour.