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.
It was a beautiful spring day here in Indianapolis. That had me wishing it was summer and fresh tomatoes were available. I couldn’t wait any longer. I had to make a few BLTs, even if the tomatoes weren’t perfect. Sometimes, you have to do what you have to do. But to make up for the tomatoes I decided to make a simple bacon weave. BLTs elevated. I made these bacon weave BLTs two days in a row. I will never make them any other way again at least as far as the bacon goes. Making a weave out of the bacon is not only easy, the bacon stays together better. No chunks flying off when you take a bite. And the best part? You’re guaranteed bacon in every single bite. You can’t beat that.
Make a bacon weave. If you're unsure exactly how to do this, click this link to see the original post (with great step-by-step pictures) on Chin Deep.
Lay out 3 halves of the bacon in a square. Make sure the pieces are together tightly.
Lift up and fold back the ends of every other one on one side of the baking sheet. Place a bacon slice perpendicular (vertically) to the horizontal rows of bacon, directly on top of the bacon strips that you did not fold back. Unfold the folded bacon to cover the strip that you just placed on the baking sheet.
Lift up and fold back the ends of the horizontal bacon strips that are now under the vertical bacon strip to the side of the baking sheet. Place a bacon slice right next to the first vertical bacon strip, directly on top of the bacon strips that you did not fold back. Unfold the folded bacon to cover the strip that you just placed on the baking sheet. Repeat the process of alternating the vertical and horizontal bacon strips till you reach the other end of the horizontal bacon strips.
Bake in the oven for 30-40 minutes until crispy. Carefully remove to a paper towel-lined plate to drain.
Slather bread with mayonnaise.
Add bacon weave, lettuce, and tomato and salt and pepper to taste and serve.
Oh my goodness. I was just about as happy as a kid on Christmas morning as I cooked these cedar-planked hot dogs. I knew I was going to enjoy a truly tasty fantastic dog, topped with onion and crispy bacon that also had just a hint of cedar to them. The dogs cooked up super plump and moist. No overpowering sense of cedar. Just enough, there in the background. Perfect. After the onion and bacon got some cedar ‘happiness’ they went into a cast iron skillet on the grill to get cooked up the rest of the way.
Just thinking about these great dogs has my stomach growling. What great tastes in each and every bite. One of my favorites of all time, that’s for sure.
2 pieces thick-cut smoked bacon, chopped into 1/4" pieces
2 hot dog buns
Your favorite hot dog toppings
Soak the cedar plank in water for 30 minutes.
Fire up your grill for direct and indirect cooking.
Place the plank rough-side down over high direct heat. Let the plank get nice and hot, smoke and even get a bit charred. Move to indirect heat.
Add the hot dogs, onions, and bacon to the plank. Close the grill and let the ingredients cook for 15 minutes. Make sure you have the heat high enough to make the plank smoke but don't let it catch on fire. I keep a spray bottle full of water nearby just in case...
Remove the hots dogs to a plate.
Transfer the onions and bacon to a skillet on the stovetop over medium-high heat or use a small cast iron skillet on your grill since it's already nice and hot.
Cook the onions and bacon until the bacon is crisped and the onions are done.
Meanwhile toast the buns as desired.
Serve dogs on buns topped with the bacon and onions and your favorite condiments.
Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.