Cooking for 8 people
Ingredients
- 1
smoked kielbasa sausage
- 1 lb.
bacon
- 1 cup
grated cheddar cheese
- 2 tbsp.
mayonnaise
- 1 tbsp.
pimentos
- 1 tsp.
smoked paprika
- 1/3 tsp.
onion powder
- 1/3 tsp.
granulated garlic
1Food Prep
First, combine the pimento cheese ingredients in a small mixing bowl and blend well. Then, refrigerate until ready to use.
Next, cut the kielbasa into 1” slices. Cut ¼” off of each sausage section and place it on top of the remaining ¾” section to create a kielbasa stack. Finally, tightly wrap each kielbasa stack with a slice of bacon and secure with a toothpick.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the bacon-wrapped sausage sections on the cooler side of the grill, and cover the grill.
Allow the sausage to cook for about 45 minutes, until the bacon is crisp and brown, and the kielbasa reaches an internal temperature of 160ºF on a digital meat thermometer.
Remove the bacon-wrapped sausage sections and use a fork to gently remove the upper ¼” section from the stack, while keeping the bacon wrap intact to create a bowl.
Stuff the top of each pig bomb with a generous helping of the pimento cheese.
Place the ¼” section back on top of each pig bomb.
Chill until ready to serve.
For safe meat preparation, reference the USDA website.
