Cedar-Planked Hot Dogs

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.

Cedar-Planked Hot Dogs

Just thinking about these great cedar-planked hot dogs has my stomach growling. What great tastes in each and every bite. One of my favorites of all time, that’s for sure.

Cooking on cedar planks (I use my Weber grills!) can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar-Planked Hot Dogs
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5 from 1 vote

Cedar-Planked Hot Dogs

Oh my goodness. I was just about as happy as a kid on Christmas morning as I cooked these cedar-planked hot dogs.
Course Main
Cuisine American
Keyword cedar plank, hot dogs
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 348kcal
Author Mike

Ingredients

  • 2 hot dogs
  • ½ medium sweet onion sliced
  • 2 pieces bacon chopped into 1/4″ pieces
  • 2 hot dog buns
  • Your favorite hot dog toppings

Instructions

  • 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.

Nutrition

Calories: 348kcal | Carbohydrates: 36g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 673mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg

Nutritional values are approximate.

Bacon-Wrapped Brussels Sprouts

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Not too long ago I discovered what quickly became a favorite in our house: bacon-wrapped tater tots, cooked on the Char-Broil Big Easy. They’re very, very addicting. I dream about them. Really. Well, I was in the grocery store the other day and I noticed that Brussels sprout season was winding down. Those little sprouts looked inviting. I usually roast them in the oven, but a voice in my head said “bacon”. Actually there’s always a voice in my head that says “bacon”. Bacon always goes well with Brussels sprouts, so why not wrap them in bacon and cook them until crispy yummy? Well, let me tell ya, bacon-wrapped Brussels Sprouts are fantastic!

Bacon-Wrapped Brussels Sprouts

These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. I used a very simple spice mixture of Italian herbs, but anything will work just great, from just salt and pepper to Creole seasoning to garlic salt. You name it, you can’t go wrong.

Although I cooked the sprouts in my Big Easy on bunk bed baskets you can also cook them in the oven at 425 F, on racks, until crispy.

If you want to enjoy Brussels sprouts cooked on your Big Easy but without the bacon, check out my roasted Brussels sprouts recipe. If you love bacon like I do, my maple bacon carrots are crazy good too!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon-Wrapped Brussels Sprouts
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4 from 1 vote

Bacon-Wrapped Brussels Sprouts

These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. 
Course Side
Cuisine American
Keyword bacon, Brussels sprouts
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 163kcal
Author Mike

Ingredients

  • 2 pounds Brussels sprouts depending on their size, you should be able to fit upwards of 30 sprouts in the Big Easy, 15 in the large basket and 15 in the bunk bed
  • 10 slices Bacon cut into thirds (i.e. 1 piece of bacon for every 3 sprouts)
  • Your favorite seasoning

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the sprouts and boil for 5 minutes or until just starting to soften.
  • Drain and run under cold water to stop the sprouts from cooking.
  • Fire up your Big Easy.
  • If your sprouts are large you may wish to cut them in half lengthwise.
  • Lay the bacon out on a flat surface and sprinkle it with your seasoning of choice.
  • Add a sprout to one end of the bacon and roll it up. Place seam-side down into the Big Easy basket.
  • Lower the basket into the Big Easy and cook 25-30 minutes or until the bacon starts to crisp.
  • Remove from Big Easy and let rest 5 minutes before serving.

Notes

You’ll want to use a Big Easy Bunk Bed basket to double the cooking area in your Big Easy.

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 496mg | Fiber: 4g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Pretzel Grilled Bacon and Cheese Sandwiches

I wanted a grilled cheese sandwich. But, after visiting the Der Pretzel Wagen food truck here in Indianapolis a few days earlier and grabbing an outrageously good pretzel sandwich (The Ham Solo, is my favorite), I was also jonesin’ for a pretzel. I’m always jonesin’ for a pretzel. So, I decided to combine the two desires into a very easy sandwich. Pretzel ‘bun’, melty gooey cheese, crispy bacon, and a bit of Dijon mustard. These pretzel grilled bacon and cheese sandwiches are easy to make, and quite tasty. They make for a delicious lunch time treat!

Pretzel Grilled Bacon and Cheese Sandwiches

I didn’t go the fancy route. I used frozen pre-made pretzels. Heck, I’ve tried to make my own pretzels and I can’t. And American cheese. My pretzel grilled bacon and cheese sandwiches are good enough to hold me over until I can get back to Der Pretzel Wagen food truck for one of their pretzel sandwiches!

Update: Sadly, Der Pretzel Wagen is no longer open for business! I sure do miss their food. Hopefully they’ll come back some day.

To get the cheese all ooey-gooey I tossed the sandwiches on a hot Griddler for a few minutes.

Also try my delicious fried bologna sandwich.

Pretzel Grilled Bacon and Cheese Sandwiches
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4 from 1 vote

Pretzel Grilled Bacon and Cheese Sandwiches

I didn’t go the fancy route. I used frozen pre-made pretzels. And American cheese. It was enough to hold me over.
Course Main
Cuisine American
Keyword bacon, grilled cheese, pretzels, sandwich
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 199kcal
Author Mike

Ingredients

  • 2 pretzels frozen, warmed per package instructions (and cut in half horizontally if large) or use fresh
  • 2 pieces American cheese
  • 2 pieces bacon cooked
  • Dijon mustard to taste

Instructions

  • Slather the top of one of the pretzels with mustard.
  • Add a slice of cheese, the bacon, and the remaining cheese.
  • Add a few more squirts of mustard and add the other pretzel.

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 350mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Black Pepper Bacon

After my first time making homemade bacon (a very successful first time, I must say), I decided I’d up my game and try different flavors beyond maple. The maple bacon was a little sweet, as you’d expect, so this time I went a more savory route by making this black pepper bacon. The end result was absolutely fantastic. My goodness, what great bacon. A great pepper flavor, but not overwhelming. Not only great for breakfast, but this bacon easily made for the best BLT sandwich I’ve ever had.

Some of the credit for the success of this black pepper bacon goes to my butcher, Moody’s Butcher shop. The folks at Moody’s got me the most fantastic pork sides ever. They were absolutely perfect for making bacon. I mean, look at that slab. That’s just gorgeous bacon!

Black Pepper Bacon

Making bacon at home is actually really easy, much easier than I had ever expected. I love making it and eating it. And don’t worry about slicing it, just get your knife really sharp (I sharpened my Wusthof knives with the sharpener below) and you can cut bacon thick or thin, like it’s butter!

Also try making my Sriracha bacon and my chipotle bacon.

Black Pepper Bacon
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5 from 1 vote

Black Pepper Bacon

Making bacon at home is really easy, much easier than I ever expected. I love making it and eating it. And don’t worry about slicing it, just get your knife really sharp and you can cut bacon thick or thin, like it’s butter!
Course Side
Cuisine American
Keyword bacon, homemade
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 2 pounds
Calories 3967kcal

Ingredients

Instructions

  • Rinse the pork belly and pat dry. Place into a large resealable container or baggie.
  • Combine the remaining ingredients and rub over all sides of the pork.
  • Seal container and place in fridge for 7-10 days.
  • Rinse the belly well to remove any remaining cure. If you want you can sprinkle it with additional freshly ground black pepper.
  • To smoke, fire up your smoker for cooking at 225 F. Use whatever wood your prefer. I used apple.
  • Smoke the bacon for 1 1/2 – 2 hours or until the internal temperature reaches 150 F.
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!

Nutrition

Calories: 3967kcal | Carbohydrates: 114g | Protein: 65g | Fat: 361g | Saturated Fat: 132g | Cholesterol: 490mg | Sodium: 14398mg | Potassium: 1518mg | Fiber: 2g | Sugar: 107g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 5mg

Nutritional values are approximate.

Bacon-Wrapped Tater Tots on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

My goodness. I’ve made bacon-wrapped tater tots before, but I had no idea how easy and great they’d be when made on the Char-Broil Big Easy. Crunchy bacon. Cheese. Brown sugar. Spicy rub. You don’t nibble these bacon-wrapped tater tots. You pop them in your mouth and close your eyes, bite down and start moaning in tasty pleasure. They’re just amazingly good.

Bacon-Wrapped Tater Tots on the Char-Broil Big Easy

I thought about serving these Bacon-Wrapped Tater Tots on the Char-Broil Big Easy with some sort of dipping sauce. BBQ sauce. Or maybe mustard. Or Sriracha. But no, I wised up and served them hot off the cooker, as-is. They don’t need anything else on them at all. Make yourself a batch and you’ll see exactly what I mean. If you prefer a little kick, also try my bacon jalapeno tater tots.

You’ll need the Big Easy basket that comes with the Big Easy and the add-on bunk bed basket. It doubles the amount of cooking space in your Big Easy. For even more room, check out my Wingin’ator 3000 modification.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon-Wrapped Tater Tots on the Char-Broil Big Easy
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5 from 1 vote

Bacon-Wrapped Tater Tots on the Char-Broil Big Easy

You don’t nibble these bacon-wrapped tater tots. You pop them in your mouth and close your eyes, bite down and start moaning in tasty pleasure. They’re just amazingly good.
Course Appetizer
Cuisine American
Keyword bacon, Big Easy, Char-Broil, tater tots
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 tots
Calories 48kcal
Author Mike

Ingredients

  • 20 tater tots frozen, defrosted (You can fit 20 or so on a Big Easy with the bunk bed basket)
  • 7 slices bacon 1 piece for every 3 tater tots
  • brown sugar
  • extra sharp cheddar cheese finely shredded
  • your favorite BBQ rub

Instructions

  • Fire up your Big Easy
  • Cut the bacon into 3rds and lay out on a flat surface.
  • Sprinkle the bacon with just a bit of brown sugar and cheese.
  • Place the tots on the bacon and roll them up.
  • Sprinkle the bacon-wrapped tots with the rub and place seam-side down in the Big Easy basket.
  • Lower the basket into the Big Easy and cook for 20-30 minutes or until the bacon has started to crisp (it’ll crisp up further as it cools). Note that the tots on top in the bunk bed will tend to cook sooner, so keep an eye on them.
  • Serve and devour!

Nutrition

Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 90mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

Sriracha Bacon

I’ve been really enjoying making bacon at home. It has turned out to be much easier than I ever imagined, and definitely tastier than I ever dreamed. Although the process takes over a week, it’s so easy you won’t even notice it. I started by making applewood maple bacon, and have since expanded my bacon horizons, including making this great Sriracha bacon.

Sriracha Bacon

This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color. Add more Sriracha to the recipe if you want it spicier, but I felt the amount I used was just perfect for us.

Sriracha bacon is absolutely fantastic. Not only on burgers, but also on BLT sandwiches. Or for breakfast. Heck, just grab a piece and eat it as a snack.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bacon.

Also try my black pepper bacon and my chipotle bacon.

Sriracha Bacon
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5 from 1 vote

Sriracha Bacon

This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color.
Course Side
Cuisine American
Keyword bacon, homemade, spicy
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 1 pound
Calories 4723kcal

Ingredients

Instructions

  • Put the belly into a large resealable bag.
  • Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
  • Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
  • The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
  • Remove belly from the bag and rinse well with cold water.
  • Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.

Notes

Scale the recipe for your pork belly. The recipe is for a 2 pound belly.

Nutrition

Calories: 4723kcal | Carbohydrates: 5g | Protein: 86g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 9329mg | Potassium: 1872mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 61mg | Calcium: 82mg | Iron: 6mg

Nutritional values are approximate.

Chipotle Bacon

This is the first year that I’ve been experimenting with curing my own meats to make bacon and jerky. I’ve found the processes to be much easier than I had expected, and the end results to be far, far better than I could’ve ever dreamed. It all started when I bought a small pork belly and made homemade applewood-smoked maple bacon. After that success, I contacted my local butcher at Moody’s Butcher Shop and ordered two pork sides. As I soon found out, a pork side (seen below) is like a pork belly but oh so much bigger and thicker and perfect. It screams bacon.

Chipotle Bacon

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor. I recommend you be quite liberal with the chipotle peppers. We aren’t making cheesecake here. Use a lot of chipotle.

I am so hooked on homemade bacon I know I’ll never go back to store-bought. Not only is homemade tastier, I can make whatever flavor combination I want. I usually do a few big batches all at once, freezing any leftovers for later use.

Also try my Sriracha bacon and my black pepper bacon.

Chipotle Bacon
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5 from 1 vote

Chipotle Bacon

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor.
Course Side
Cuisine American
Keyword bacon, homemade, spicy
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 1 pound
Calories 4780kcal

Ingredients

Instructions

  • Put the belly into a large resealable bag.
  • Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
  • Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
  • The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
  • Remove belly from the bag and rinse well with cold water.
  • Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.

Notes

Scale the recipe for your pork belly. The recipe below is for a 2 pound belly.

Nutrition

Calories: 4780kcal | Carbohydrates: 20g | Protein: 85g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 8522mg | Potassium: 1759mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5074IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 8mg

Nutritional values are approximate.

Homemade Applewood-Smoked Maple Bacon

Making bacon has been on my to-do list for a while now. I was able to find some nice pork belly in the butcher case, so I grabbed a few pounds and set off on making this homemade applewood-smoked maple bacon.

The end result was absolutely great. This is easily the best bacon I’ve ever had. There’s a hint of maple, a hint of smoke, and great texture and flavor. Outstandingly good and so easy that I will always make bacon from here on any time that I have my smoker going.

Homemade Applewood-Smoked Maple Bacon

Price-wise, this homemade applewood-smoked maple bacon is also cheaper than store bought, and you can slice it any way that you like, from super thick to wafer thin. I think I paid about $1.99/pound for the pork. I did have to remove the skin (which I saved for making cracklins at a later time). That took a little effort. If you get your pork belly from a butcher you might want to ask to have the skin removed for you.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bacon.

Also try my Sriracha and chipotle bacon.

Homemade Applewood-Smoked Maple Bacon
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5 from 1 vote

Homemade Applewood-Smoked Maple Bacon

Making bacon has been on my to-do list for a while now. I was able to find some nice pork belly in the butcher case, so I grabbed a few pounds and set off on making this homemade applewood-smoked maple bacon.
Course Side
Cuisine American
Keyword bacon, homemade, smoked
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 1 pound
Calories 5129kcal

Ingredients

  • 2 pound pork belly skin removed (save for making cracklins). Choose a belly that is consistent in thickness so that it cooks evenly.
  • 3 teaspoons kosher salt
  • ½ teaspoon Pink Curing Salt
  • 3 teaspoons ground black pepper
  • 2 tablespoons brown sugar
  • 6 tablespoons maple syrup Grade B if you can find it, otherwise Grade A will work do
  • ½ cup cold water

Instructions

  • Put the belly into a large resealable bag.
  • Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
  • Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
  • The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
  • Remove belly from the bag and rinse well with cold water.
  • Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.

Nutrition

Calories: 5129kcal | Carbohydrates: 108g | Protein: 85g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 7285mg | Potassium: 2061mg | Fiber: 2g | Sugar: 95g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 6mg

Nutritional values are approximate.

Maple Bacon Milkshake

Well, there are good milkshakes and then there are great milkshakes. And you know that a maple bacon milkshake is great. It has to be. Quality vanilla ice cream, whole milk (no point in using lowfat milk in this milkshake), real maple syrup, and of course, bacon. A few seconds in the blender and into a glass, topped with whipped cream and a little bacon garnish. Absolutely fantastic!

Maple Bacon Milkshake

I love making and drinking milkshakes. They remind me of my days as a kid when I could drink as many of them as I could find. I have to exercise a bit more control now, but I still enjoy them. Try my cola, chocolate with Nutella and old fashioned malted milkshakes.

Maple Bacon Milkshake
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4.50 from 2 votes

Maple Bacon Milkshake

Well, there are good milkshakes and then there are great milkshakes. And you know that a maple bacon milkshake is great. It has to be.
Course Dessert
Cuisine American
Keyword bacon, maple, milkshake
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 356kcal
Author Mike

Ingredients

  • 6 slices bacon cooked
  • ¼ cup milk or more
  • 2 tablespoons maple syrup
  • 1 pinch kosher salt
  • 8 scoops vanilla Ice cream
  • whipped cream

Instructions

  • Crumble 5 of the pieces of bacon into a blender.
  • Add the milk, syrup, salt, and ice cream.
  • Blend until smooth.
  • Pour into chilled glasses and top with whipped cream and additional bacon piece.

Nutrition

Calories: 356kcal | Carbohydrates: 17g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 474mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Nutritional values are approximate.

Grilled Maple Bacon Donuts

You have the grill fired up (for me that’s usually my Weber). You just finished off a great dinner consisting of burgers, grilled corn-on-the-cob, a wedge salad, and some ice cold watermelon. It’s time for some grilled maple bacon donuts! Just toss a few donuts on a hot grill for 1 or so minutes per side, just long enough to get them warm and get some pretty grill marks, and you’re ready to eat!

Grilled Maple Bacon Donuts

I used maple syrup oh my grilled maple bacon donuts, but you know these treats would be just as great with chocolate or fudge syrup and chopped toasted nuts. Or anything, really. NOTHING is as good as a grilled glazed donut. Nothing. Well, maybe you could use a bear claw. Or an eclair. Oh man, an elcair! Ok, that’s what I’m making next!

Also try my pineapple donuts.

Grilled Maple Bacon Donuts
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5 from 1 vote

Grilled Maple Bacon Donuts

Just toss a few donuts on a hot grill for 1 or so minutes per side, just long enough to get them warm and get some pretty grill marks, and you’re ready to eat!
Course Dessert
Cuisine American
Keyword bacon, donuts, grilled, maple
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 46kcal
Author Mike

Ingredients

  • 4 glazed donuts
  • maple syrup the real stuff
  • 2-3 pieces bacon cooked (you have the grill going so might as well cook the bacon on the grill!), crumbled

Instructions

  • Grill the donuts for about 1 minute on each side.
  • Serve drizzled with syrup and sprinkled with the bacon.

Notes

Nutritional values do not include the donuts.

Nutrition

Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 73mg | Potassium: 22mg | Vitamin A: 4IU | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.