So, there's this little TD on the board for Bacon, the Holy Grail of meat. I thought about it, and figured there would be 12 entries for homemade bacon that will out shine anything I could do, and that I shouldn't waste my time. So what do we in a situation like that? We wrap everything in bacon and hope to hit a home run.
What did I make?
And then I decided to throw some other stuff in:
With all that stuff, what the h*ll am I making? Well, a bacon wrapped Prime Filet Mignon, bacon jam glazed bacon wrapped shrimp, bacon and sausage wrapped cheddar cheese stuffed avocado, bacon wrapped asparagus, and bacon wrapped cream cheese filled jalapeños. If that don't harden my last artery, nothing will!
Before I get into the details, I'd like to thank Casey Paine, a fellow Brethren. He hooked me up with some of his Smokin 7 rubs. I used them as my only spices for this meal and they are great.
In case you want to try any of this at home, these are the recipes that I loosely followed:
http://www.tasteofthesouthmagazine.com/pepper-jelly-glazed-bacon-wrapped-shrimp/
http://www.slapyodaddybbq.com/2014/...con-with-herbed-butter-and-gorgonzola-cheese/
[ame="https://www.youtube.com/watch?v=hDN5IljTMrc&sns=em"]SMOKED & STUFFED AVOCADO - english Grill- und BBQ-Recipe - 0815BBQ - YouTube[/ame]
http://blog.armadillopepper.com/201...ked-jalapeno-peppers-with-pepper-jelly-glaze/
http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-asparagus-bundles-recipe-1915631
Ok, now, for the pictures. First things first, fire up the WSCG using the Slow and Sear, since I am going to smoke and grill the meal.
Fire starting, time to close her up.
Poppers smoke the longest, so make them first:
And on they go with some cherry wood:
The longest prep was the avocado and I wanted to get them made and then into the fridge to form.
Thanks again Cowgirl for the Bacon Weave tutorial.
Wrapped tightly in Saran Wrap:
I over bought sausage and cheddar. What a shame. Might as well make a Fatty too and take it to the bar.
Poppers are coming along nicely. BTW, I'm running around 250* at this time.
Time to add the avocados. They are bigger than I expected, so they might take longer.
Pulled the poppers. Maybe could have gone a little longer to crisp the bacon more, but liked that they still had a little bite to the peppers.
Time to get the fillets ready. They soaked in oil for a while, and then I rubbed them up and wrapped them in bacon.
Shrimp time. Peeled, deveined, and a little trick I learned on Food Network, small cuts on the underside to prevent curling. Now, I skewered these, so it may not have helped, but something I do now.
Used the Black this time. Forgot to take a picture of them with the rub.
Tossed the filets on and things were coloring up nicely.
The filets got up to 120*, pulled them off and let them rest a bit while I cranked up the heat. Turbo went from 250* to over 400* in about ten minutes. Time to throw the shrimp and asparagus on.
Shrimp and asparagus done. Might have gone another minute on the shrimp, but didn't want rubber.
Seared the filets right over the SnS (dammit, no picture) and then got everything inside. My buddy brought over a bottle I got him for his birthday. I'll stick to my beer, but hey, y'all always share your fancy drinks.
And them moment of truth, cutting into the avocado:
This was really good. Casey's rubs are on point. The fillet was almost fork tender. The shrimp were sweet and salty (in a good way). The asparagus was really good, I could have ate another bundle (SHOCK). The poppers were probably the best I have ever made before. The avocado? It was good, but it was a lot of work, and it won't be something I make often.
My buddy and I were stuffed. I took the Fatty and one of the avocados and they didn't last long.
Thanks for watching. I know this was long. Oh, and this was posted via phone, so I apologize for any typos.
What did I make?
And then I decided to throw some other stuff in:
With all that stuff, what the h*ll am I making? Well, a bacon wrapped Prime Filet Mignon, bacon jam glazed bacon wrapped shrimp, bacon and sausage wrapped cheddar cheese stuffed avocado, bacon wrapped asparagus, and bacon wrapped cream cheese filled jalapeños. If that don't harden my last artery, nothing will!
Before I get into the details, I'd like to thank Casey Paine, a fellow Brethren. He hooked me up with some of his Smokin 7 rubs. I used them as my only spices for this meal and they are great.
In case you want to try any of this at home, these are the recipes that I loosely followed:
http://www.tasteofthesouthmagazine.com/pepper-jelly-glazed-bacon-wrapped-shrimp/
http://www.slapyodaddybbq.com/2014/...con-with-herbed-butter-and-gorgonzola-cheese/
[ame="https://www.youtube.com/watch?v=hDN5IljTMrc&sns=em"]SMOKED & STUFFED AVOCADO - english Grill- und BBQ-Recipe - 0815BBQ - YouTube[/ame]
http://blog.armadillopepper.com/201...ked-jalapeno-peppers-with-pepper-jelly-glaze/
http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-asparagus-bundles-recipe-1915631
Ok, now, for the pictures. First things first, fire up the WSCG using the Slow and Sear, since I am going to smoke and grill the meal.
Fire starting, time to close her up.
Poppers smoke the longest, so make them first:
And on they go with some cherry wood:
The longest prep was the avocado and I wanted to get them made and then into the fridge to form.
Thanks again Cowgirl for the Bacon Weave tutorial.
Wrapped tightly in Saran Wrap:
I over bought sausage and cheddar. What a shame. Might as well make a Fatty too and take it to the bar.
Poppers are coming along nicely. BTW, I'm running around 250* at this time.
Time to add the avocados. They are bigger than I expected, so they might take longer.
Pulled the poppers. Maybe could have gone a little longer to crisp the bacon more, but liked that they still had a little bite to the peppers.
Time to get the fillets ready. They soaked in oil for a while, and then I rubbed them up and wrapped them in bacon.
Shrimp time. Peeled, deveined, and a little trick I learned on Food Network, small cuts on the underside to prevent curling. Now, I skewered these, so it may not have helped, but something I do now.
Used the Black this time. Forgot to take a picture of them with the rub.
Tossed the filets on and things were coloring up nicely.
The filets got up to 120*, pulled them off and let them rest a bit while I cranked up the heat. Turbo went from 250* to over 400* in about ten minutes. Time to throw the shrimp and asparagus on.
Shrimp and asparagus done. Might have gone another minute on the shrimp, but didn't want rubber.
Seared the filets right over the SnS (dammit, no picture) and then got everything inside. My buddy brought over a bottle I got him for his birthday. I'll stick to my beer, but hey, y'all always share your fancy drinks.
And them moment of truth, cutting into the avocado:
This was really good. Casey's rubs are on point. The fillet was almost fork tender. The shrimp were sweet and salty (in a good way). The asparagus was really good, I could have ate another bundle (SHOCK). The poppers were probably the best I have ever made before. The avocado? It was good, but it was a lot of work, and it won't be something I make often.
My buddy and I were stuffed. I took the Fatty and one of the avocados and they didn't last long.
Thanks for watching. I know this was long. Oh, and this was posted via phone, so I apologize for any typos.
