I’m loving these Football Food videos. Love thinking about them, cooking them… and especially eating them. And these Beef Bombs I did this week turned out awesome.
If you’ve ever cooked an ABT – basically a jalapeno stuffed with cream cheese and wrapped with bacon – then you know these dudes are good.
What I did was take a flank steak, marinade it with some really great Asian flavors and add them to the party. This is a really great appetizer you can throw on your smoker and make a lot of people really happy with because they are a little spicy, have a lot of flavor and just go really well with a good, cold drink.
Plus you can do all your prep work and build these Beef Bombs the day before so all you have to do is pull them out and throw them on your grill 1.5 hours before kick-off.
To make these Beef Bombs you need:
- 1 Flank Steak 1.5-2lbs
- 12 jalapeno peppers
- 24 slices of thin cut bacon
- 8oz cream cheese
- The BBQ Rub for seasoning
Slice the steak into thin strips across the grain. Place in a large ziplock bag and pour the marinade over it.
Here is my marinade for the Beef Bomb steak:
- 1⁄2 cup Soy Sauce
- 1⁄2 Balsamic Vinegar
- 1⁄4 cup Vegetable Oil
- 1⁄4 cup Sesame Seed Oil
- 4 cloves of Garlic minced
- 1 Tablespoon Fresh Ginger minced
- 4 Scallions chopped
Once your steak has been marinating for at least 4-6 hours in the refrigerator, it’s time to build your Beef Bombs. Just pull the steak out and allow it to drain.
Then you take your jalapeno peppers and cut them in half and remove the seeds and veins. Next you fill each pepper half with a spoon of cream cheese. Sprinkle The BBQ Rub
over cream cheese for some added flavor.
To assemble, place one strip of steak over each cream cheese stuffed jalapeno pepper. Then wrap a full slice of bacon around each beef and jalapeno pepper combo making sure to overlap the ends.
After all your Beef Bombs are assembled, season all your stuffed and bacon-wrapped jalapeno peppers with additional The BBQ Rub
Now it’s time to smoke these Beef Bombs. Heat your grill or smoker to 250 degrees and place each jalepneo stuffed pepper Beef Bomb on the rack and cook until bacon is browned. The entire cooking time is around 1 1⁄2 hours.
Once the bacon is crispy, it’s time to pull these Beef Bombs off the smoker and dive in.
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How do I find more info on the UPS used in the Beef Bombs video ? Thanks
You can make your own UDS smoker with these instructions: https://howtobbqright.com/udssmoker.html
This UDS smoker was built by a friend of mine. He sells them locally here in North Mississippi. These are Uncle Pookie Smokers: https://www.facebook.com/pages/Uncle-Pookie-the-Riblets-BBQ/1513970732169414
THE BEEF BOMS LOOK GREAT CAN’T WAIT TO TRY THEM IN MY SMOKER. KEEP UP THE GOOD WORK MELCOM. YOUR BBQ RUB IS OUTSTANDING I USE IT ON EVERYTHING.
Could you use a brisket flat instead of flank steak?
you could – might be a little more pricy.
How do you keep the cream cheese from melting and losing half of it?
A little might come out, but you use cream cheese so it won’t melt completely and run
Hi Malcolm, thanks for another winner! Hey, our family is big on duck hunting, so I tried substituting strips of duck breast for the beef…it was great! Give it a try sometime! Keep on Cookin!