Follow me on the web
Powered by Squarespace
Search this site

Subscribe to email updates:

Delivered by FeedBurner

Entries in Bacon (4)

Tuesday
Feb142017

How to: The Bacon Explosion

The buzz around the Bacon Explosion has died down a bit since it first became a thing a couple of years ago.  I haven't done one of these in awhile, but with the Daytona 500 coming up I thought I'd dust off this recipe and put it on the menu.

Just as a refresher, here is the process for building your very own Bacon Explosion.

First, create a weave of bacon strips.  For this attempt, mine is 5x5.

I brushed lightly with sauce and rub before adding a layer of pork sausage.

In the middle, I snipped some pre-cooked bacon into pieces and added a little BBQ sauce.

Then roll the sausage into a log.

And, roll the weave around around sausage.


I cooked this one indirect at ~275* and hit with a little sauce to finish.  Sliced it up and served it hot of the smoker!

I've seen variations on this recipe.  Drop me a note and let me know how you've tweaked this to your liking.


Cheers,
Braddog

 

 

Monday
Jan122015

Recipe - Bacon Wrapped Chicken Bites

It's playoff time in the NFL and that means I have a lot of chances to get together with friends for football on the weekends. I don't do this all that much during the regular season, but after the holidays it seems like folks aren't as busy and we enjoy getting together.

But I digress. I get tired of the same old snacks that I've done for gatherings like this. So, I was looking for something different when I came upon a reference to bacon-wrapped chicken bites. Sounded good to me, so I gave it a shot on Sunday.

I cubed 2 large chicken breasts and wrapped each cube in a half a strip of bacon. I then rolled them in brown sugar and hit them with a little bit of spicey rub. That's all there was to it.

I fired up the Big Green Egg and set it up for indirect cooking. However, I ran the temp up to about 350 degrees. The chicken cooked for 45 minutes to an hour. The only problem I had was judging the doneness of the chicken, as I couldn't really see the chicken through the bacon.

 

There are a couple of things I'll do differently next time.  First, I won't panic and switch to direct cooking half-way through.  That was a mistake (and why there are no "after" photos).  Second, I think a little more brown sugar and a little more heat would be good.  I will try to punch up the flavor next time for sure.

Conference championships are coming up this weekend so you've got time to perfect your game time grub before the Superbowl.   Leave a comment and let me know what you're going to cook for the big game.

Cheers,
Braddog 

Saturday
Mar212009

Bacon Explosion at the Blue Ribbon Bacon Festival

This winter a creation called the Bacon Explosion swept the interwebs. The boys over at BBQAddicts made quite a splash with this creation.  It's been covered by national media outlets and has even led to a cookbook deal for those guys.  Most of the BBQ'ers I know have tried it, including yours truly (Recipe: Bacon Explosion)

They were recently invited to share the Bacon Explosion with the crowds that gather for the Blue Ribbon Bacon Festival and posted this video on their blog.  Since few of us will ever experience making and serving ~30 Bacon Explosions at a single event I thought it was worth sharing, so enjoy!



Cheers,
Braddog

Friday
Mar062009

Recipe: Bacon Vodka

Driving in this morning, I heard mention of "Bacon Vodka" while listening to my daily NASCAR podcast from the guys over at RowdyRacing.  So I had to go find our more about it.  Here's a recipe that I found from a blog called Brownie Points.  I haven't tried it, but I thin -D should give it a shot as our Dilettante of Decoction.

Bacon Vodka


makes up one pint

Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.

Decant into decorative bottles and enjoy.

This could be kind fun to use in a Bloody Mary and would be perfect accessory when tending your cooker after an all night cook!

Cheers,
Braddog