Chipotle Bacon Bombs Redux are a good meaty snack or appetizer for parties or tailgating. 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.
We’ve done these before and tonight we are just mixing up the seasoning and sauce. That’s the beauty of these that it’s easy to go with any flavor combination you like.
Patti got me a 10 pound bag of the best frozen 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 Roasted Garlic and Chipotle seasoning blend with a generous coating of Country Bob’s BBQ sauce.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
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Backyard BBQ A Wood Pellet Grill Recipe
Prep Time: 10 minutes Cook Time: 45 minutes @ 400 degrees (205c) Grill: Green Mountain Wood Pellet Grill Pellets: BBQPelletsOnline
Backyard BBQ A Wood Pellet Grill Recipe
Ingredients: Chipotle Bacon Bombs Redux
- 24 frozen pre-cooked beef (or turkey) 1” 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
- Roasted Garlic and Chipotle seasoning blend
- Country Bob’s BBQ sauce
Backyard BBQ A Wood Pellet Grill Recipe
Directions: Chipotle Bacon Bombs Redux
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 slide it on to a bamboo skewer to hold it in place.
Then, season to taste. You can use whatever you like and as much. We like a Roasted Garlic Chipotle Seasoning. Put them on a platter and head for the grill. I let them “Smoke” for 30 minutes before turning the heat up for 45 minutes @ 400* (205c) or so. This is when you crisp them up and add the Country Bob’s BBQ Sauce.
I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temperatures.
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.
Backyard BBQ A Wood Pellet Grill Recipe
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
Does baby back & regular spareribs get the same cooking time on the grill?…charcoal.
Hi Sylvester, cooking times and temps. remain the same no matter what you are cooking on or in. Even in the oven in the house “It’s all about Time & Temp”….
When you mention “let them smoke”, is your smoker around 225? Also, when you are crisping the bacon/meatballs at 400 (or so), are you applying the bbq sauce the whole time?
Hi Dennis,
I let them smoke around 225* to 250*. Any where these is smoke is fine. There is no smoke over 250*. I sauce a few times the last 15 to 20 minutes…
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