This is my version of the notorious ‘bacon explosion’ recipe that first appeared on a BBQ blog in 2008. It’s the most ridiculous meatloaf you’ll ever eat. I pimped it up even further by adding gherkin and jalapeños for an extra heat explosion – kaboom!

Ingredients

1 kg minced pork

1 tablespoon salt

1 tablespoon ground white pepper

1 tablespoon garlic powder

1 tablespoon dried sage

2 teaspoons cayenne pepper

15 bacon slices

2 tablespoons olive oil

80 ml smoky barbecue sauce

125 g shredded cheddar

1 gherkin, halved lengthways

2 jalapeño chillies, thinly sliced

Method

Put the pork in a large bowl, add the salt, pepper, garlic powder, sage and cayenne pepper. Using both hands, mix until fully incorporated. Do not over mix.

Remove the rind from the bacon and trim the bacon to equal widths, about 2–3 cm. For some of the bigger pieces, you can cut them in half lengthways. Cut the off-cuts into thin strips.

Heat the oil in a large frying pan, cook the off-cut bacon pieces until browned and crisp, about 3 minutes. Drain on paper towel.

Place a large sheet of baking paper on a baking tray. Weave the bacon strips on the baking paper, as shown below.

Line another baking tray with baking paper, spread the meat mixture evenly to make a huge rectangle pattie, about 2.5 cm thick and just a little bit smaller than the bacon weave. Brush with the barbecue sauce, spread a line of cheese on top of the pork at the edge closest to you. Sprinkle bacon pieces on top of the cheese evenly, followed by the gherkin and jalapeño.

Starting from the edge closest to you, roll the pork tightly away from you, making sure the roll is firm without any air pockets inside. Carefully lift the roll and place on top of the bacon weave at the edge closest to you. With the help of the baking paper, roll the bacon weave and wrap the mince inside tightly, making sure the roll is sitting on top of the seam to stop it from coming loose. Fold the bacon strips inwards on both sides and secure with bamboo skewers.

Set up the barbecue with hot coals on one side and drip tray on the other. We are looking for a temperature of 120–135°C. Transfer the roll to the barbecue, placing on a wire rack on top of the drip tray, cover with the lid and cook with indirect heat for 1 1/2–2 hours. Test its doneness by inserting a thermometer into the centre of the roll – it should be 73–77°C.

Remove the cooked meatloaf to a serving board and let it rest for 10 minutes before slicing.

Serves 8

For more of Billy's epic recipes, check out his book Man Food.



