Spaghetti Bacon Bomb or Minced Meat Roll

Ingredients for 6 servings:

• 45 strips of bacon
• 500 g minced beef
• 500 g minced meat, mixed
• 3 large onions
• 200 g Gouda or Emmental cheese, grated
• 4 slices of processed cheese
• 1 handful of BBQ rub
• 100g spaghetti
• 1 can BBQ sauce (e.g. HP original)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 15 minutes

Explosion of taste

Lay out a sheet of baking paper and place 10 bacon strips vertically on it. Then extend the strips with the next 10 bacon strips, making sure that the strips overlap by about 4 cm. Now work the next 20 strips horizontally to create a mesh. To do this, alternate placing the strips under and over the vertically placed bacon strips until you have woven a bacon mesh over the entire baking paper. Put all the ground meat in a bowl and knead it well with BBQ rub. Season it carefully; it should already be spicy! You can find a good BBQ rub in my other recipes, but it is also available as a ready-made mix in stores. Then spread the ground meat thinly over the bacon mesh, leaving about 4 cm free all around the edges. Chop the onions into small pieces, spread them over the ground meat and press them down. Pre-cook the spaghetti, drain, run under running water to cool, and then carefully place it lengthwise in the middle third on the bed of minced meat. Crumble the processed cheese over the top and then spread all the grated cheese over the remaining surface. Now it’s time to roll it up; the baking paper helps with this, as the bacon won’t stick to the worktop. Roll it up carefully, making sure nothing slips out on the left and right, and press in the filling if necessary. Once you’ve formed a roll, overlap the free bacon ends, press in the openings on the left and right, and seal with the bacon netting. The last five strips of bacon will serve as adhesive tape for this. Once you’ve done that, I recommend tying the roll with kitchen string like a rolled roast, so that our freshly made bomb doesn’t explode prematurely on the grill. Heat up the kettle grill, place a grill tray in the right-hand area, and pour the glowing coals from the chimney starter into the left-hand area! We place the bacon bomb on the grill on the tray, not on the coals! We grill indirectly at 180-210 degrees Celsius for about 1.5 hours. I recommend an internal temperature of 70 degrees Celsius. Turn every 30 minutes and brush with BBQ sauce. For a gas grill, place the drip tray upside down in the center of the grill. Place the bomb on the drip tray and grill indirectly using the left and right flames. Turn every 30 minutes and brush with BBQ sauce. Once the internal temperature has been reached and the bomb has developed a tasty, dark skin, remove it from the grill and let it rest for 15 minutes. Remove the kitchen string and cut the bomb into 3 cm thick slices. Serve with grilled potatoes and quark, croquettes, and sauce, for example. Tip: The filling can, of course, be varied. Pulled pork, red onions, or something green also works!