Cajun Bacon Bombs on a Stick

November 2, 2016
• 1 lb. bacon, sliced in half (for a little added spice use peppered bacon)
• Bamboo skewers, soaked in water
• Grandville’s Original Cajun Kick BBQ Sauce







  • Cut bacon in half, I find that kitchen shears are the easiest for cutting bacon. Then, take a piece of bacon and wrap it around the meatball and slide it on to a bamboo skewer to hold it in place.
  • Then, season to taste. You can use whatever you like. Put them on a platter and head for the grill. I let them “Smoke” for 30 minutes before turning the heat up to 350 degrees (177c) for about 15 minutes or so. This is when you crisp them up and add the Grandville’s Original Cajun Kick BBQ Sauce.
  • I like to smoke everything for at least an hour at 225 degrees. After 30 minutes turn the grill up, you want to grill these guys at 350 degrees (176c) for about 15 minutes or so. Then brush them with Grandville’s Original Cajun Kick BBQ sauce, roll them and brush them again. Leave them on at 350 degrees (176c) until the bacon is crisp, about 10 minutes or so. This is when the bacon gets crisp and the sauce does its magic. You are looking for an internal temperature of 165 degrees (75c).
  • Preheat your grill to medium heat 350 degrees (176c) and turn off one side so you will be cooking with indirect heat here for about 45 minutes, or until your bacon is crisp.

Source: Date Night Doins