You need hickory wood chips, which you water for at least 30 minutes beforehand so that it smokes nicely.
Mix the minced meat with the very finely diced onion, the ketchup, the spices and the soaked, squeezed out bun and the two eggs.
Lay a piece of cling film about DIN A3 on the table and place the meat dough on it. Cover with foil and roll out with a rolling pin. Peel off the upper film. Scatter half of the cheese in the middle as strips from one edge to the other, then the drained mushrooms and then the remaining cheese. Using the foil, shape the minced meat into a loaf. The cheese must then no longer be visible.
Layer the minced meat loaf with the bacon.
Heat the grill to approx. 120 ° C, place the wood chips on it, it should smoke nicely. Heat indirectly from the side and place a drip tray with 1 - 2 cm of water under the bomb. This prevents drying out, too high temperatures and catches any drops of the bomb. Oil the grill grate a little, place the bacon bomb on it, close the lid of the grill.
Cook for 90 minutes depending on the degree of browning you want. Check the temperature and the water level in the bowl every 15-20 minutes and add wood chips if necessary.
The pink border around the meat is the so-called smoker ring and belongs to it. The meat is 100% through and it tastes great.
Ingredients
Print Recipe
Pin Recipe