Diablo Bacon Bombs are a twist on our Chipotle Bacon Bombs. These are a “Fiery” meaty snack hot off the grill. How about Diablo Bacon Bombs on a stick? Great for tailgating and walking around munchies. We have to always make a lot because they go fast…

We’ve done these before and tonight we are just mixing up the seasoning and sauce. The beauty of these is that it’s easy to go with any flavor profile you like. Be careful with the sauce on these it’s a great hair remover, patches of your mustache will come out if you get any sauce on it. LOL. We used All Spice Café Cayenne Habanero sauce tonight. It is a bit zippy; Patti can’t eat them without a dab of sour cream.

Patti got me a 10 pound bag of the best frozen beef meatballs she could find. She wrapped them with a half strip of thick cut bacon and put them on skewers. Liking things with a little ZING I gave them a good sprinkling of Green Mountain’s Sizzle seasoning blend with a generous coating of All Spice Café Cayenne Habanero sauce.

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

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Prep Time: 10 minutes
Cook Time: 45 minutes @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnline

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

Ingredients: Diablo Bacon Bombs

• 24 frozen pre-cooked 1” beef (or turkey) meatballs, thawed (you can do more or less)
• 1 lb. thick cut bacon, sliced in half (for a little added spice use peppered bacon)
• Bamboo skewers, soaked in water for at least 15 minutes
• Green Mountain’s Sizzle Seasoning Blend
• All Spice Café Cayenne Habanero sauce

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

Directions: Diablo Bacon Bombs

Cut bacon in half then take a piece of bacon and wrap it around the meatball and slide it on to a bamboo skewer or a toothpick to hold it in place.

Then, season to taste. You can use whatever you like and as much. I like Green Mountain’s Sizzle seasoning blend. Put them on a platter and head for the grill. If I have the time I let them “Smoke” for 30 minutes or so before turning the heat up to 400 degrees (205c) for about 45 minutes or so. Keep in mind your only cooking the bacon the meatball are precooked. I give them about 15 minutes then I sauce and roll them for another 15 minutes. They are finished when the bacon is done to your liking.

When the bacon bombs reach an internal temperature around 145* (62c) pull them off, cover, and let it rest for 5 minutes before serving. U.S.D.A. safe for pork is 145* (62c). Keep in mind that the steaks will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

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 to 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. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

Diablo Bacon Bombs
A Wood Pellet Grill Recipe

If you liked this recipe you may like these:

Recipe; https://datenightdoins.com/chipotle-bacon-bombs-stick/

Video; https://datenightdoins.com/chipotle-bacon-bombs-stick-video/

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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