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Smoked Bacon on a Stick

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  • Smoked Bacon on a Stick

    Hey everyone it has been a while I hope everyone is doing well. I recently cooked for the city council. After the meal they invited me to set up a booth at a charity event that will be showcasing local cooks and artist. So I'm working on some menu items. I have a few months to get ready so I'm working out the kinks now. I'm trying to find an edible skewer so I used slim Jims. They didn't work out like I wanted so I'll try something different tomorrow. Okay I wrapped bacon around the stick rolled in brown sugar then another wrap in bacon and a roll in Mad Hunky hot wang. I smoked with peach. I finished with a chocolate drizzle. Thanks for looking.

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    Weber 22.5 kettle
    Smokin in the Smokies
    Here's to swimmin with bowlegged women.
    Jerry

  • #2
    Personally, not a fan of Slim Jims, butt the bacon and MH is awesome!

    Maybe try chicken/shrimp/beef/pork skewers, bacon wrapped and MH/BS?

    Just thinking oot loud..... The small sweet peppers stuffed with cheese (cream cheese or other) bacon wrapper and MH/BS is always good. Not sure how they would hold up on a skewer though

    Good Luck!
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    • #3
      I gonna try celery tomorrow. I'll see how it holds up.

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      Weber 22.5 kettle
      Smokin in the Smokies
      Here's to swimmin with bowlegged women.
      Jerry

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      • #4
        Steven Raichlen did some onion rings wrapped with bacon then smoked on tv today looked pretty dam good. Gonna try it soon.


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        • #5
          I left out an important part. This is a street food event. That's why I used slim Jim's. They want people to walk and eat.

          Sent from my A573VC using Tapatalk
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          Weber 22.5 kettle
          Smokin in the Smokies
          Here's to swimmin with bowlegged women.
          Jerry

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          • #6
            Interesting concept. How well did the slim jim's hold up to the heat of cooking the bacon and brown sugar? Any "fat out" issues?

            I'm wondering how this would work with some fresh snack sticks as the bacon will draw up as it cooks. Might have to finish it with a torch to get that final sear on the bacon and brown sugar without running the sticks at too high a temp, but this sounds to have some good potential for a new "next thing".
            Dave

            I love coming home. My back porch smells just like a BBQ joint.....

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            • #7
              Hmmm..what about that ground meat jerky stuff? It’s pretty durable... interesting!
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                This was good but the slim Jim's went limp and if you go to long they become too hard to eat.

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                Weber 22.5 kettle
                Smokin in the Smokies
                Here's to swimmin with bowlegged women.
                Jerry

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                • #9
                  Yeah, not a big fan of Slim Jims here... And I kinda thought they would not hold up under the heat. How about bacon wrapped hot dogs or brats on a wooden skewer?


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    How about just putting the bacon on the stick and nothing else...

                    I'm thinking the first slice could get snaked or kinda weaved on the skewer and then the rest could get spiral wrapped around the first...
                    Might need to smoke the first piece a bit before wrapping the spiral pieces to get it done on the inside...

                    Hell I think I might try this someday soon I Love Bacon!
                    Craig
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                    • #11
                      How about just thick Bacon on a stick?

                      Maybe 3/4" X 3/4" or 1" X 1", or 3/4" X whatever the thickness of the Belly was???

                      Put whatever seasonings or coatings you want on it.

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                      Mom & 4 Cub litter---Potter County, PA:

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