Panther Mountain BBQ grilled cherry bombs


Tony Lord

Panther Mountain BBQ

1 jar Marichino cherries (ice cream sundae size)

1/2 cup of your favorite BBQ sauce

1 lb. hot or mild Italian sausage (in link form)

1 lb. hickory smoked bacon

1 package wood cocktail skewers cut to 3 inch length

Wire mesh (Bradly Rack) for grill

(NOTE) Soak your skewers in salt water for about an hour before starting grill and assembly of your cherry bombs; this will help slow your wood skewer tips from burning up on the grill

Prepare your grill. You want to have a medium heat, (Note) you will know you have a medium heat when you can hold your hand 4-5 Inches above the grill surface for about 3 to 5 seconds before it gets to hot on your hand.

Assemble your cherry bombs. Drain the juice from the cherries container (Reserve juice)

(Note) Depending on the size of your bacon, cut bacon strips into thirds or halves. Cut sausages into 1/2 inch thick slices.

Assembly: Take a sausage slice, place a cherry on top, then wrap with bacon, and use a skewer to secure the ends where they overlap, pushing the skewer all the way through the center of cherry, sausage & bacon. Repeat until you have made all your cherry bombs.

Make the glaze: Using a ½ cup of your favorite BBQ sauce, add ¼ cup of the reserved cherry juice you saved from jar and mix together to make a thin glaze in an oven safe bowl or sauce pan and warm it up a bit. Don’t let it come to a boil, you just want it warm.

Place Cherry Bombs on a wire mesh and place on grill. Using tongs, every minute or two, turn your cherry bombs over to cook evenly. Grill until the bacon is crisp, (Note) as your Cherry Bombs cook, rendered fat will drip into the grill/charcoal and may cause flare-up (Do not walk away from your grill!!) You don’t want your appetizers catching on fire, so having them on a wire mesh tray will make it easy to lift them off the grill quickly so you can settle the flames if necessary.

After the bacon is to the level of crispness & color you desire, remove your cherry bombs from grill, then brush or dip each cherry bomb into prepared glaze , place back onto a wire rack over a foil covered sheet pan for easy clean up, place pan on counter to rest and allow excess glaze to drip off .

Serve cherry bombs on a decorative platter of your choice with reserve sauce as a dip.

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