Beef & Bacon Bombs

A summertime favourite, Beef & Bacon Bombs are our BBQ alternative to Scotch Eggs.

Use chuck steak in this recipe. As with burgers, it will give an ideal meat to fat ratio, helping to make sure the meat does not dry out too.  A great alternative is sausagemeat, rather than beef, both work a treat.

Ensure that you follow the instructions to boiling the egg carefully, you want to avoid overcooking it so that the yolk is the right texture once the Bombs are ready.


Makes 2

2 eggs

8 rashers of streaky bacon

250g ground chuck steak


  • ½ cup demerara sugar
  • ¼ cup sweet Spanish paprika
  • 3 tablespoons sea salt
  • 1 tablespoon medium chilli powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic granules
  • 1 tablespoon cayenne pepper
  • 1 tablespoon mustard powder


  • 1½ cups tomato ketchup
  • ½ cup cider vinegar
  • ½ cup demerara sugar
  • ¼ cup honey
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon yellow mustard sauce
  • 1 tablespoon of rub (above)


Place 2 eggs in a small saucepan; add cold water to cover. Bring to a boil, stirring continuously to ensure the yolk stays in the middle of the eggs. Then remove from the heat, cover, and let stand for 3 minutes. Carefully drain, then fill the pan with ice water to cool down the eggs and stop them cooking. Gently peel the shells. Set aside.

Mix up the ingredients of the rub.

Divide the beef into two, pat out each portion to about one centimetre thickness.  Wrap each portion completely around each of the boiled eggs, pressing the edges together to seal.

Sprinkle  the rub over the beef, then neatly wrap the bacon rashers around the beef.

Bring your BBQ smoker up to 250°F/120°C. A strong flavoured wood such as oak works well with this recipe, but try mesquite or hickory if you want a really big flavour. Add a couple of chunks and wait for the thick smoke to die down.

Meanwhile, make the sauce: Heat ingredients over a moderate heat. Bring to a light boil then simmer for 30 minutes.

Lay the bombs on to the grate, and cook until the beef hits an internal temperature of 140°F/60°C. Then remove from the grate and mop with the sauce.  Return to the smoker and glaze for a further 20 minutes.

Slice in half and serve.





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