Served these at the season opener at the Big House in Michigan about eight years ago. Beauty! These are a sensational football appetizer and a great starter to your football day. And if you want to prepare 'em the night before, douse them with a little flower, wrap and leave them in the fridge overnight. You'll have an easy time of it in the parking lot.
Gridiron Chef 'Doc'
- 1 can (16 oz.) of Biscuit Mix (Pillsbury Flaky Layers or any similar brand)
- 16 slices bacon
- 2 tbsp of your favorite BBQ rub
- 1 tbsp garlic powder
- 1 medium onion, minced
- 1 block (8 oz.) sharp/aged cheddar cheese cut into 16 squares
- Long toothpicks
- Canola or Vegetable oil for frying
Equipment: Pan/skillet, 2 small bowls, 1 tray
1. Season the ground beef with spice and garlic, and add minced onion. Mix well without overworking the meat.
2. Brown the beef in a pan/skillet, just to a light color (do not over-brown the beef). Put in a bowl to cool.
3. Fry the bacon to a flexible and chewy doneness (never crispy). (Note: Grilled bacon adds a nice smokey goodness to the football bombs.)
4. Separate biscuit dough into eight units. Cut each biscuit in half then shape into circles approx. three inches across.
5. In center of each biscuit round, place two or three TBSP cooked ground beef and one piece of cheese.
6. Enclose (wrap) beef and cheese in the dough; pinch the seams completely to seal. Stab each bomb with a long toothpick through the bacon and into the filling. Place on a tray covered in wax paper. (Hint: Dust it with a little flour to avoid sticking.)
7. Position each bomb at least two inches apart on the unlit portion of your grill, and close the lid.
8. Bake on the grill approximately 15 minutes until they are a medium golden color. (Check under the lid after 10 minutes if you have not regulated the temperature). Serve hot with your favorite burger condiments.
Recipe supplied by Gridiron Chef "Doc" Dockeray - Tailgate Homegate Media Network