It's really cold. Time for Chipotle Sauced Bacon Wrapped Shrimp!

Shrimps in the brine

The Bacon (Bacon should always be upper case).

 Naked Bacon

Skewered, sauced and on the grill

Off the grill!

A close-up

Another close-up

Bacon Wrapped Brined Shrimp w/Chipotle BBQ Sauce

and Atomic Buffalo Turds!

 

 Basted during grilling with Chipotle BBQ Sauce

(Bullseye Original kicked up with chipotles, cayenne & red chili flakes)

This was sweat on the forehead inducing stuff - especially when used as a dipping sauce. Whoa.

Atomic Buffalo Turds

Bacon Cheddar Burgers w/Grilled Tater Skins

add some sour cream, scallions & jalapeno's

Atomic Buffalo Turds & Chicken Quesadillas

Atomic Buffalo Turds (ABT's)

aka Bacon-wrapped, Cheese-stuffed Jalapeno Poppers

Monterey Jack cheese, Bacon & Jalapeno apple-wood smoked @275°

We used some Jalapeno's from our garden!! Awesome!

Surprisingly, there was still quite a bit of melted cheese left in the Jalapeno.

They sell special pepper holders that keep the jalapeno's upright while barbecuing.

Chicken Quesadillas

with South-western seasoned chicken, Monterey Jack and Cheddar cheeses and onion

Very good stuff. We also made bacon wrapped, bite sized chicken nuggets, dredged in brown sugar and chili powder (not pictured). They're a mess on the grill, so they were baked in the oven @350° for 25-30 minutes.

It will definitely be a TUMS­® night!

A weekend of grilling with meat and not-meat

I, Slash, grilled not-meat stuff....

Monster garden Zucchini planks

with a nice not-meat rub

Corn on the Cob

grilled with our garden fresh parsley butter



And I also grilled/BBQ's real food, too....

Beer Can Chicken

with fresh Rosemary from our garden

JD's Pork Loin

Seven pounds consumed 

(we had company over!)

Top Sirloins with Roasted Garlic Butter

on bone, of course.

Who knew that the not-meat stuff would be really, really good. Yeah, I was surprised, too. For full disclosure though, in my opinion, the meat was still better.

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JD's O.M.G! Pork Loin

2-1/2 lbs Pork Loin.
Jack Daniels.
Pork Rub.
Brown Sugar (how come you taste so good).
Dijon Mustard.

And Bacon.

Hickory smoke at 375° indirect heat until temp = 155°
Sweet glaze added during grilling.


This was absolutely killer good. The whole family loved it. I can't wait for the next sale on Pork Loin.


Recipe idea from the TV Show, Barbecue University with Steven Raichlen.

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Marinated London Broil with Smashed Red Potato 'Tater Skins

Fred Flintstone Style

balsamic & fresh rosemary marinade

rosemary harvested from our garden

medium rare, of course!

Mmmmmmm, Bacon!

Bacon Jam

Bacon Jam on Mushroom Burgers

The burgers are half-pounders of ground beef, combined with Mushrooms, Onion and Garlic sauteed in the bacon pan, with fresh out of our garden parsley. The Bacon Jam is pretty spicy-hot and complements the burgers quite well.

Bacon Jam made yesterday (link).

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Trying something with Bacon for a change

Need one pound of Bacon.

Need some Coffee.

Need some Chipotles.

Need some Garlic.

Need some Spices.

Need some patience as it simmers for 2 to 2-1/2 hours.

Any guesses? 

It's Bacon Jam, in use in this post (link).

Slash

Spice Rubbed T-Bone with Grilled Potato Skins

Along with homemade bbq-steak sauce for the steaks

T-Bone and two small strip steaks

The rub is great but was pretty spicy - for once, I will cut back on the cayenne the next time I use this rub.

Grilled Potato Skins

First bake the potatoes until nearly done, then cut in half length-wise. Scrape out some of the potato so that there is about a 1/2" of potato left inside the skin. Brush some garlic butter on both sides of the taters and grill about 4 minutes on both sides. Add some cheddar and bacon during the last minute of grilling. Sour cream and chives finishes them off.

Barbeque Chicken (with 'shroom Bombs!)

New recipe for homemade bbq sauce. I tripled the amount of Cayenne :)

And made a few with our beer can chicken rub for the kiddies.

Smoked Prime Rib

....with Bacon-wrapped Sweet Potatoes.



250° about 30 minutes per pound (until thermometer is around 135 - rare). Serve with a creamy horsradish sauce.

Grill the whole sweet potatoes for about 12 minutes over direct medium, turning 3 times to expose each side to the heat. Remove, let cool, then remove the skin (easy) and cut into 1/2-3/4" slices. Wrap a piece of bacon around the slice and put it on a skewer. Grill over direct medium for 10-12 minutes until the bacon is firm, turning once. Serve with Sour Cream and Maple Syrup dipping sauce (2/3 cup Sour Cream + 1/3 cup Maple Syrup).

Shroom Bombs

It's raining, bitter and windy today, so I'm not firing up the grill today. Instead, I figured I would share one of the more requested things that I grill. Many have asked about these.... so here's a quick post on how I make them.

I use medium stuffing mushrooms, after cleaning them off, I remove the stem with a small knife or spoon.

Slice up some pepper-jack cheese into small squares (cheddar works well, too). Slice them so that they fit just right into the mushroom bottom leaving room for the Jalapeno. Place a slice of the cheese into the bottom of the mushroom.

Slice up a Jalapeno pepper into rings and place it into the mushroom, on top of the cheese. The Jalapeno slice should fit snug so feel free to make any necessary cuts to get it to fit just right. Too loose? add another piece of the pepper or the cheese. I prefer fresh small-medium ones more then the big ones.Larger peppers are more sweet then hot. Jarred peppers are fine to use if that's all you got. If you don't like it hot-n-spicy, don't put in the jalapeno.

Take a slice of bacon and completely wrap the mushroom. Start on one side, near the top of the mushroom. Work the bacon down beneath the mushroom and back over the top until it is over the side of the bacon where you started. Next, twist the bacon so that it is perpendicular to the direction of the first wrap of bacon and wrap it around the sides of mushroom, and it should end back on the same side of the bacon.

Use a toothpick to hold the bacon in place (If I'm making both spicy and non-spicy versions together, I'll use two toothpicks in the spicy 'shrooms so that they're easy to tell apart).

 

I grill them on the heating rack with typically medium heat (350°) and it takes about 40-50 minutes depending on where the actual heat source is. You know that they're done when the bacon is firm, or even crispy.

I like to make mine spicy, and if you like increased heat, too, and you have some chipotle in adobo sauce, mince up a couple of the peppers and spoon a small amount with the adobo sauce into the mushrooms. This can also be used instead of the slice of Jalapeno. I haven't worked up the nerve to use a Serrano or Habanero pepper..... yet.

I like to wrap the bacon around the mushroom, as opposed to back over the top and bottom, because it will act as a "rim" and catch any melting cheese or adobo sauce (and rendered bacon fat) and keep it in the mushroom instead of escaping down the sides.


I got this idea from Pit Crew BBQ, click here to see the Youtube video

The Periodic Table of Meat Explained

.First time I've come across this bit of bacon news...

 ...without bacon life on earth as we know it could not exist...

Click here to visit the page that I found this on!


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