Grilled Bacon Firebomb

Name: Grilled Bacon Firebomb
Ingredients: ingredients for mix of rad seasoning; 4 tablespoons dark brown sugar; 2 tablespoons sea salt; 2 tablespoons black pepper; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 2 tablespoons onion powder; 2 tablespoons garlic granules; 1 tablespoon mustard powder; 1 tablespoon chili powder (optional); 1 tablespoon chili flakes (optional); ingredients for grilled bacon; 3 tablespoons , rad mix; 1 medium red onion, peeled; 1 red pepper, deseeded; 3 garlic cloves, peeled; 1/3 cup barbecue sauce; 40 slices smoked streaky bacon; 2 1/4 lbs ground pork

19 ingredients

7 steps

Ingredients

ingredients for mix of rad seasoning
4 tablespoons dark brown sugar
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons onion powder
2 tablespoons garlic granules
1 tablespoon mustard powder
1 tablespoon chili powder (optional)
1 tablespoon chili flakes (optional)
ingredients for grilled bacon
3 tablespoons , rad mix
1 medium red onion, peeled
1 red pepper, deseeded
3 garlic cloves, peeled
1/3 cup barbecue sauce
40 slices smoked streaky bacon
2 1/4 lbs ground pork

Directions

1

Set up your barbeque for the lonely island technique (no coals in middle of grill for indirect heat).
2

Place a drip tray inside the barbeque on the indirect side. Cover with the lid, adjust the vents for a nice low heat and allow to heat up like an outdoor oven - you want a temperature of around 200c/450f.
3

Place 8 slices of bacon side-by-side on a piece of greaseproof paper, then layer over, fold and cross weave more rashers to create a lattice making sure there are no gaps, then sprinkle over the mix of Rad.
4

Spread the pork meat into a rectangular shape over the bacon weave, roughly 1 inch thick then spread with BBQ sauce.
5

Roughly chop the onion, pepper and mushrooms and finely slice the garlic and chilies (keep the seeds in if you like the heat), then spread evenly over the pork, leaving a 3/4 inch gap around the edge. Starting with one of the shortest sides, and using the paper to help you, slowly roll it up.
6

Place over indirect heat on the barbeque, cover with the lid and cook for 1-2 hours, or until cooked through and gnarly, remembering to replenish with hot coals every 45 minutes or so. Add fruitwoods to coals for an extra layer of flavor.
7

Cook for about an hour then brush over another good drizzle of BBQ sauce. Once done, remove to a board to rest for 10 minutes, then carve into slices (roughly 1 inch thick) and serve this beautiful house of pork.