Lay out a sheet of baking paper and place 10 strips of bacon vertically on top. Then extend the strips with the next 10 bacon strips and make sure that the strips overlap by approx. 4 cm. Now work in the next 20 strips horizontally so that a mesh is created. To do this, you have to alternately place the strips under and over the vertical bacon strips until you have braided a bacon net over the entire baking paper.
Put all the minced meat in a bowl and knead well with BBQ Rub. Taste it carefully, it should be spicy! You can find a decent BBQ rub among my other recipes. But it is also available as a ready-made mixture in stores. Then spread the minced meat completely thinly on the bacon net. Leave about 4 cm free all around the edge. Chop the onions, distribute them on the minced meat and press down.
Pre-cook the spaghetti, drain, toss under water to cool, and place neatly in the middle third lengthways on the bed of minced meat. Crumble the processed cheese over it and then spread the entire grated cheese over the remaining surface.
Now it`s time to roll up, the parchment paper helps very well, as the bacon does not stick to the worktop. Roll up carefully, making sure that nothing slips out on the left or right and press the filling down if necessary. When you have formed a roll, place the free ends of the bacon on top of each other and press in the openings on the left and right and seal with the bacon net. The last 5 bacon strips, which are used here as adhesive tape, are used for this. When you have packed that, I recommend tying the roll with kitchen twine like a roll roast, so that our freshly built bomb does not explode on the grill prematurely.
Heat up the kettle grill, place a grill tray in the right area and pour the glowing coal from the chimney into the left area! We put the bacon bomb on the grill on the tray, not on the charcoal! We grill indirectly at 180 - 210 degrees for about 1.5 hours. I recommend a core temperature of 70 degrees. Turn every 30 minutes and brush with BBQ sauce.
For a gas grill, place the drip tray upside down in the middle of the grid. Place the bomb on the drip tray and grill it indirectly with the left and right flame. Turn every 30 minutes and brush with BBQ sauce.
When the core temperature has been reached and the bomb has got a tasty dark skin, remove it from the grill and let it rest for 15 minutes. Remove the kitchen twine and cut the bomb into 3 cm thick slices. It is served, for example, with grilled potatoes and quark as well as croquettes and sauce.
Tip: The filling can of course be varied. Pulled pork, red onions or something green works here too!
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