How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor. The Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.
Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.
I loved grilled fruit. Anita, not so much. Until now. Grilled maple bacon pineapple rings made a believer out of her with the first bite. Sweet lightly charred pineapple, heavenly real maple syrup and smoky bacon. It’s the perfect simple grilled dessert. Or side dish. I mean, I served it as a side dish. Why not? I bought this really cool pineapple corer from Amazon the other day. I’ve been wanting to use it forever. I picked up a pineapple on sale, got the corer out of the box, and in about a minute I had perfect fresh pineapple rings for these grilled maple bacon pineapple rings. The corer can also be used to make a pineapple ‘bowl’, great for serving things like fried rice and grilled shrimp with pineapple. Click on the picture below if you want to learn more about it on Amazon. It’s a fun little gadget.
These bacon BBQ chicken bombs have been on my to-do list for a while now. I was definitely looking forward to making them on my Char-Broil Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.
Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat. These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.
Bacon BBQ Chicken Bombs on the Char-Broil Big Easy
Recipe type: Main
Serves: 10 bombs
Note: You'll need at least one Bunk Bed basket for your Big Easy, or even two, or you might have to cook these bombs in batches.
5 small boneless skinless chicken breasts, butterflied and pounded thin (about 1/4") Note: You can also substitute chicken tenderloins
Kosher salt and freshly ground black pepper
4 ounces cream cheese, softened
1 cup sharp cheddar cheese, shredded
5 large jalapenos, halved lengthwise, seeds removed
20 slices bacon
1 cup your favorite barbecue sauce
Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
Season the chicken with salt and pepper.
In a bowl, combine the cream cheese and cheddar.
Spoon the cheese mixture into each jalapano half.
Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don't unroll. If you're chicken pieces are too big you might have to trim them a bit.
Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they're fun to make. And they'll taste great no matter what when they are done!
Fire up your Big Easy.
Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can't reach them, just baste them after they are cooked.
Remove and check for doneness (165 F) on all cooking levels.
I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture. And a little bacon for some more smokiness and a bit of crunch. Forget russet potatoes, smoked sweet potatoes are the best! Don’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes too. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that.
One of my favorite Thanksgiving day dishes is my grilled sweet potatoes with pecan butter. Well, my favorite has a new buddy, and it’s these bacon-wrapped sweet potato bites. Packed with fantastic savory flavors, and yes, wrapped in bacon. The bacon not only adds a fantastic smokiness, it keeps the sweet potatoes moist and tender. There is absolutely nothing I would change about this recipe. You can assemble the potatoes ahead of time, refrigerate them, and cook them before enjoying your big Thanksgiving meal. They do reheat well, so you can also cook them ahead of time and just reheat for about 10-15 minutes at 350 F before serving.
Sweet corn is in season and that makes me happy! One of the easiest ways to prepare corn is to roast it in your Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!
I cut my cobs in half and then put them into the cooker standing on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?
These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? Now, these rings don’t get all super crispy like they’ve been deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests. You can serve the rings ‘as-is’, or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch helps cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.
You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the Big Easy cooking rack available from Char-Broil. It adds a lot of cooking room. You can read my evaluation of the rack by clicking here.
Slice the onion into thick 'steaks' about 1/2" thick.
Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
Squeeze some Sriracha into a bowl that's just big enough to fit an onion ring.
Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loose or it'll fall off.
Brush (or just use your fingers) more Sriracha on the outside of the bacon.
Place the rings on your Big Easy rack and lower into the Big Easy.
Cook the rings until the bacon just starts to crisp. Gently flip them and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.
This grilled sweet BBQ bacon takes candied bacon to a whole new fantastic place. The bacon gets ‘happy’ overnight in an off-the-shelf marinade, getting infused with slightly sweet BBQ flavors. Skewered and onto the grill over indirect heat until just starting to get golden brown. Any more and the marinade will caramelize. After cooling (and I have to admit, some didn’t cool much before I devoured them) you have wonderous appetizer bacon-on-a-stick. I also took some of the bacon off the skewers and saved it for topping burgers later in the day. The bacon adds tremendous flavor to a burger. Way, way beyond your usual bacon.
Wooden skewers, soaked at least 4 hours before grilling
Separate bacon strips and place into a large resealable container or baggie.
Add the marinade. Seal and toss gently to coat.
Refrigerate for at least 4 hours, or overnight for best results. Turn the bacon over every few hours to get the marinade well-distributed.
Thread the bacon onto the skewers. I found it easiest to first fold the bacon like an accordion, then I fed the skewer through the middle.
Fire up your grill for indirect cooking.
Place the skewers onto the grill. Grill for 10 minutes then flip and continue grilling another 5-10 minutes or until the bacon is done. NOTE: The bacon will not be crispy. Do not let it cook until it gets dark.
If you are serving the bacon on skewers as meat snacks, let them cool before serving.
If you are using the bacon on burgers or sandwiches, immediately remove the bacon from the skewers before cooling. Once the bacon cools it will be very difficult to remove the skewers.