Grilled Bacon Firebomb - cooking recipe

Ingredients

ingredients for mix of rad seasoning
4 tablespoons dark brown sugar
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons onion powder
2 tablespoons garlic granules
1 tablespoon mustard powder
1 tablespoon chili powder (optional)
1 tablespoon chili flakes (optional)
ingredients for grilled bacon
3 tablespoons , rad mix
1 medium red onion, peeled
1 red pepper, deseeded
3 garlic cloves, peeled
1/3 cup barbecue sauce
40 slices smoked streaky bacon
2 1/4 lbs ground pork

Preparation

Set up your barbeque for the lonely island technique (no coals in middle of grill for indirect heat).
Place a drip tray inside the barbeque on the indirect side. Cover with the lid, adjust the vents for a nice low heat and allow to heat up like an outdoor oven - you want a temperature of around 200c/450f.
Place 8 slices of bacon side-by-side on a piece of greaseproof paper, then layer over, fold and cross weave more rashers to create a lattice making sure there are no gaps, then sprinkle over the mix of Rad.
Spread the pork meat into a rectangular shape over the bacon weave, roughly 1 inch thick then spread with BBQ sauce.
Roughly chop the onion, pepper and mushrooms and finely slice the garlic and chilies (keep the seeds in if you like the heat), then spread evenly over the pork, leaving a 3/4 inch gap around the edge. Starting with one of the shortest sides, and using the paper to help you, slowly roll it up.
Place over indirect heat on the barbeque, cover with the lid and cook for 1-2 hours, or until cooked through and gnarly, remembering to replenish with hot coals every 45 minutes or so. Add fruitwoods to coals for an extra layer of flavor.
Cook for about an hour then brush over another good drizzle of BBQ sauce. Once done, remove to a board to rest for 10 minutes, then carve into slices (roughly 1 inch thick) and serve this beautiful house of pork.