Posts Tagged ‘bacon’
New video! So excited to share this with everyone. I ♥ Bacon!! Bacon pig candy is just all sorts of awesome. SO much fun. Make sure you subscribe to the channel We have so much more to come. .
My two youngest kids entered their very first Kids Q contest last year. It was at Roc City Ribfest. This contest has it all – a World Bacon Championship, a KCBS contest, A Charity Rib Contest and a Kids Q Contest. It is one of my favorite contests and I never miss it.
I think anyone who does Competition BBQ gets a anxious at awards. All that hard focused work and waiting to hear your name called. However I have never ever been so nervous and on the edge of my seat as I have been waiting to see how our kids did. Glad to say they came in 3rd and they and all of us were so proud.
They asked over the March Break if they could do a guest blog post … so here it is. With a couple of videos…
This is Ella & Gabe’s recipe for Bacon Wrapped Double Dogs. They look forward to seeing your comments.
We started making the video with both of them…. ummm well lets say Gabe Tapped out after his funnybone took over.
Bacon Wrapped Double Dogs
Serves 6 o3 Super hungry people who each two each.
- 12 all beef wieners
- 18 pieces of thinly cut bacon
- 6 slices of cheddar (length and width of open sliced wiener and 1/8″ thick)
- 6 hot dog buns toasted
Slice the wieners in half lengthwise careful not to cut all the way through. They should open like a book.
Open one of the sliced wieners and top with a slice of cheddar and additional wiener.
Wrap tightly with 1 to 1 1/2 slices of bacon.
Grill indirect at 275F for 15 minutes then flip to opposite side. Grill an additional 15 minutes. You may want to grill direct in the last couple of minutes or until the bacon is crispy and done to your liking. Serve them on a toasted hot dog bun.
Add condiments (Ella eats it with Ketchup- Gabe likes mustard & ketchup) and serve.
I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.
These are not your everyday truffles.
- 20 oz best quality semi sweet chocolate chopped finely
- 1 cup heavy whipping cream
- 2 oz Forty Creek Whisky
- 1 tsp vanilla
- 1 cup semi sweet/dark or milk chocolate chocolate melted
- 8-12 slices pig candy finely chopped
Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.
Makes approximately 40/50 truffles
Bacon + Whiskey + Maple = Awesome Combination.
The possibilities are endless after you make this. Eat it straight up, in ice cream, cakes, cookies, bacon brownies, garnish for a cocktail & so much more….
I tried a few versions to get to this point of whiskey/bacon happiness. This was the easiest most impactful version where the whiskey was not diminished after smoking or baking.
1/2 pound thinly sliced bacon
1 cup Crown Royal Maple Whiskey
1 cup light brown sugar
1 -3 tsp cayenne pepper (adjust for your heat preference)
1/4 tsp finely ground black pepper
In a plastic container or glass bowl pour the whiskey over the bacon. Make sure the bacon is fully submerged and place in the fridge overnight.
The following day in a small bowl mix the brown sugar, cayenne and black pepper.
Preheat your oven to 350F or your grill to 250F/300F (Indirect)
If using an oven : Line a baking sheet with foil and place a baking rack over the tray. Spray baking rack with non stick spray. Place the bacon strips on the baking tray and sprinkle on the brown sugar/pepper mixture.
If using a BBQ or grill indirect- try frogmats. Or you can still use the baking sheet & foil combo as above.
Times will vary – in the oven approx 20-30 minutes or on the grill indirect approx 45 minutes to an hour until the brown sugar has been thoroughly absorbed and the bacon crisps
When you remove from the oven or grill let the bacon rest for 1 hour to dry out. Fantastic in so many things or on its own.
Smoked Bacon Wrapped Meatball Tree
I thought it would be a nice idea to try a new presentation for my bacon wrapped meatballs.
I have made many traditional Crockenbouche for past Christmas events and I thought the design would be super festive for meatballs. This worked really well and it was fun and easy to make.
This was fun to do and everyone at our annual Christmas party loved it. It didn’t last long lol.
I started with an 8” foam core tree shape and wrapped it in foil.
I used extra-long “Clubhouse sandwich” toothpicks. The meat balls were 2 boxes (almost 3 lbs) of Angus Beef Meatballs from Sobeys that are pre-cooked. I wrapped them each with 1/3 slice of bacon each then sprinkled with Smoky Mountain Smokers Chipotle rub. They were smoked on my Traeger for just over an hour at 225F. I used Hickory & Oak pellets. When I removed them I glazed them with Garland Jack’s Secret Six Hickory Spice BBQ Sauce.
Pretty simple after that point just poke them in tightly until the tree is full. I also made a bacon star that took me a few tries to get right btw a super cute when done. The star bacon shape was baked on a silpat sheet to keep it flat. I did the star at 225F and it took 3 strips of bacon to make.
All of the bacon I used was 18/22 slice size.
The tree was simply garnished with the last sprigs of rosemary from my garden. It was a great appetizer for my Christmas party guests who have a serious love for all things bacon & BBQ.
Bacon apple chestnut stuffed pork loin
3lb pork loin
10 slices bacon
For the stuffing
3 c large seasoned croutons
2 ½ c diced apple
1 c reduced sodium chicken stock
1/3 c chopped parsley
¾ c chopped roasted chestnuts
6 slices bacon chopped
2 onions diced
1 tsp minced garlic
1 tsp dried thyme
¼ tsp kosher salt
¼ tsp black pepper
In a medium sized pan on medium level heat fry bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside.
Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat. Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples and reduced sodium chicken stock. Bring to a simmer and add the croutons. Mix thoroughly cover and remove from heat.
Butterfly the pork loin using 3 cuts to open like a book. See this video for instructions -
Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture.
Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges.
Starting at one end – roll the pork and stuffing together to make a tight roll.
Wrap pork with bacon lightly overlapping each layer. Secure with butchers twine.
Grill indirect at 275F until a digital thermometer reads 155F. I used oak and hickory wood pellets. Rest for 10 minutes then slice. Feeds a crowd.
Pig Candy is a truly versatile ingredient in recipes. You can serve it up whole, add it to cookies, cakes, ice creams and everything in between.
This time I decided to make a fun pretzel with it.
Super simple easy and absolutely bad for you deliciousness. You can make it as spicy as you would like. This time I traded the chipotle powder for 1/2 cup Piri Piri hot sauce. It was a good change and I really liked the results.
- 2 lbs pig candy (finely chopped)
- 2 cups Ghirardelli milk chocolate chips (or substitute dark chocolate) melted
- 1 bag Great Value Honey twist pretzels 283gr
We have lots of birthday parties at our house. Devilled eggs are always a favorite. This time a can of chipotle peppers in adobo sauce caught my attention at the store.
I usually buy a couple cans of these every time I see them. Terrific as a flavor booster and as an addition to BBQ sauces they are super convenient.
I personally prefer super creamy devilled eggs. These are very creamy – if you prefer your eggs less creamy cut the mayo in half.
- 1 dozen hardboiled eggs
- 2/3 cup Hellman’s Mayo ( don’t even think about substituting)
- 3 thick slices Willowgrove Hill Farms Bacon cooked (cut into 24 pcs.)
- 2 tablespoons very finely minced chipotle peppers in adobo sauce
- 2 tsp dried mustard
- 1 tsp granulated onion
- 1 tbsp smoked paprika
- kosher salt & white pepper to taste
- chives for garnish
Slice hard boiled eggs in half. Remove yolks to a small food processor. To the yolks add mayo, smoked paprika, dried mustard, salt, white pepper, and granulated onion. Pulse until very smooth. Stir in chipotle peppers in adobo sauce. Spoon mixture into a ziploc bag or piping bag. Fill white cavities of eggs. Garnish with bacon & chives. FYI Leftover yolk filling is excellent on crackers too!
Pulled pork also makes an excellent topping on devilled eggs. Try it. Trust me on this.
The last time I made this was 2009 and we will be doing one again in the near future for the big game. This is a party sized appetizer of enormous proportions – deliciously decadent…Absolutely this is one of my all time favorites from the grill…
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.