Smoked bacon bomb with cheese and mushroom filling

Ingredients for 4 servings:

• 500 g minced beef
• 3 tbsp ketchup
• 2 eggs
• 1 onion(s)
• 1 roll, from the day before
• 200g bacon
• 200 g cheese, grated
• 1 can of mushrooms

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Smoked in a kettle grill with hickory chips

You’ll need hickory wood chips, which you’ll soak for at least 30 minutes beforehand to ensure a nice smoky finish. Mix the ground beef with the very finely diced onion, ketchup, spices, the soaked, squeezed-out bread roll, and the two eggs. Lay out a piece of plastic wrap (approximately A3 in size) on the table and place the meat mixture on it. Cover with the wrap and roll it out with a rolling pin. Peel back the top layer of plastic wrap. Sprinkle half of the cheese in a strip from edge to edge in the center, then add the drained mushrooms, and then the remaining cheese. Using the plastic wrap, form the ground beef into a loaf. The cheese should then no longer be visible. Layer the meat loaf with bacon. Preheat the grill to approximately 120°C, add the wood chips, and let it 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, overheating, and catches any drippings from the bacon. Lightly oil the grill grate, place the bacon bacon on it, and close the grill lid. Cook for 90 minutes, depending on the desired degree of browning. Check the temperature and water level in the pan every 15-20 minutes and add more wood chips as needed. The pinkish edge around the meat is called the smoker ring and is part of the process. The meat is cooked 100% and tastes delicious.