El Toro BBQ Chorizo Bacon Bomb
- 2 pounds bacon
- 2 pounds pork chorizo
- 2 large jalapeño peppers
- 1 cup sharp cheddar cheese
- On a clean surface, place 10 to 12 strips of bacon side by side.
- Take the remaining 10 to 12 strips of bacon and, one at a time, basket weave
the bacon into a 12-inch square.
- Creating sheet of bacon alternating each piece of bacon under then over the vertical
pieces of bacon. The finished "woven blanket" of bacon will have a checkerboard
- Next, place two pounds of pork, or beef, Mexican chorizo sausage on a clean surface
and flatten out to a thickness of 1/2 of an inch, creating a square shape. The "chorizo
sheet" should be slightly smaller than the bacon sheet.
- Wash two large jalapeños then slice each pepper lengthwise. Remove the seeds
and ribs from the inside of the jalapeños and discard, leaving only the green flesh
of the pepper.
- Shred the sharp cheddar cheese and set aside.
- Carefully, lift the "chorizo sheet" and place it directly onto the "bacon
- Place the four segments of the peppers end to end horizontally across the middle
of the chorizo.
- Cover the peppers with the cheddar cheese in a long horizontal line.
- Starting at the top, carefully, roll the chorizo sheet into a log like a pinwheel,
once fully rolled, the chorizo will have formed a "log" around the peppers
and cheese in the middle.
- Next, starting at the bottom, roll the bacon around the chorizo away from you.
As you roll the "log," the bacon will wrap the chorizo in a bacon covering.
- Once fully rolled, you will have an uncooked chorizo bacon log roughly 12 inches
long and 4 inches in diameter. (It kind of looks like a small bomb.)
- Cooking options: El Toro Barbeque Co. slow smokes the assembled chorizo bacon
bomb in our pit smoker for 4 hours at 225 degrees F. This is the recommended method,
using pecan wood.
- You can also place the Chorizo Bomb on the unlit side of your grill (indirect
cooking method) and grill for about 3 hours. Be aware of flair-ups from the bacon.
- Additionally, you can place the log in a loaf pan and cook in your oven at 375
degrees for two hours, or until the bacon is crisp and browned.
- Once fully cooked, remove the finished "log" or "bomb" and
allow to set up for 5 minutes.
- With a sharp knife, slice 1/2-inch segments from the log. This will produce a
round, bacon-wrapped meat loaf with a pepper slice and cheese.
Source: Chef Colin Williams, El Toro BBQ, Phoenix Arizona