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Hot Bacon Explosion Recipe

Here it is: one part Bacon Explosion, one part A.B.T and two parts awesome that I like to call the DBQ ABE (Atomic Bacon Explosion).


  • 2 packages thick cut bacon
  • 1 package of Italian sausage or brats
  • ¼ C Fromaggio blend cheese (Asiago, Parmesan, Romano)
  • 3 to 6 jalapeños depending on size
  • 1 package cream cheese
  • ½ bottle BBQ Sauce
  • 1 C Grilla AP Rub


Step 1 – Wash, cap and core your jalapenos. Using a tool such as the “Pepper Whipper” really speeds up this process. If you’ve never seen a Pepper Whipper, it is the clear plastic tool on the cutting board. They are very inexpensive, simple and easy to use and if you do very many A.B.T.s then you need one.

Step 2 – Place cream cheese in a bowl, either put in the microwave for a couple of seconds to soften or allow to sit out for 20 to 30 minutes on the counter to aid in easier mixing. Add ¼ cup of the mixed cheese, 1.5 TBS of AP Rub and 3 TBS of Smokin Sauce to cream cheese and mix well in a stand mixer on the low setting.

Step 3 – Place cheese mixture into a plastic zip-top bag. Remove one corner of bag and pipe cheese mixture into jalapenos. Make sure you get the cheese all the way to the bottom of each jalapeño.

Step 4 – Lay bacon out on cutting board, making a bacon weave. Coat completed weave with AP Rub.

Step 5 – Remove casings from brats, mix meat together and then spread into one even layer on the bacon weave. Dust sausage with AP Rub and then drizzle with Smokin’ Sauce.

Step 6 – Cut the tip off of one jalapeno. Place it in the middle of weave/sausage canvas and then place a jalapeno on either side of it. This will create one long jalapeño.

Step 7 – Roll weave and sausage around the jalapenos forming a roll. Dust with more AP Rub.

Step 8 – Smoke on a 250-degree Silverbac until internal temp reaches at least 145 degrees or until you achieve the firmness and color you are looking for. Aim for more direct heat or cooking on the side of the pit with the most heat to ensure the bacon gets fully cooked. Brush with Smokin’ Sauce the last 15 minutes of cook time and add a second coat just as you are removing from the pit.

Step 9 – Let cool for at least 25 minutes before slicing to allow the cream cheese to solidify again. Then enjoy.

You can make this bacon explosion recipe in any wood pellet smoker grill. Just be prepared to make it often. Once everybody gets a taste of this beauty, they will request it for every tailgate, picnic and party.

Giving Bacon Its Due

Obviously, a latticework of mouthwatering bacon is the star of this show, although those peppers can absolutely hold their own. To make sure you get all the flavor you expect, grab the best bacon you can. For one thing, always err on the side of thicker bacon slabs. The thin ones may be fine for other dishes, but this bacon explosion recipe depends on sturdier strips to hold everything neatly together.

Your smoker will pump extra flavor into the hot bacon explosion, but you can still buy bacon already infused with other ingredients. Maple bacon will coax out a much different result than hickory bacon, for example. Let your taste buds guide you to the dream bacon variety that makes sense.

While it may seem silly to worry about saltiness in a BBQ bacon bomb recipe with so much going on, you can also opt for lower sodium bacon. Really, it’s up to your discretion as pitmaster extraordinaire!

Switching Up the Peppers for Your Bacon Explosion Recipe

Depending on the time of year, your grocery store or local farmers market may offer many other tempting peppers aside from jalapeños. Experiment after your first bacon explosion, subbing out the jalapeños for hot, somewhat thicker serrano peppers or milder banana peppers.

Having trouble deciding which jalapeño swap-out you want? You could always try a few types of similarly shaped peppers for your BBQ explosion in the smoker grill. If possible, pick colorful peppers so the bacon explosion has intense taste and visual appeal.

One final note of advice: Wear gloves when handling hot peppers. Trust us.

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Holland, Michigan 49423