A more detailed post later but I’d like to welcome my new Weber, “The Red Baron” to the OnPoint family. First meal was filet and asparagus with Bernaise
Fired up Josie for the first time in a while.
Saw this recipe posted on Facebook a days ago and wanted to give it a try. Romaine, Grilled Avocado and Smoky Corn Salad with Chipotle-Caesar dressing.
Picked up Fire House Steak Tips from the Wine’ing Butcher in Ashburn, VA. Put them on @ 500 for about 4 minutes per side. Spicy but good!
A friend of mine sent me this recipe for Bacon Wrapped Onion Rings so being the neighborhood bacon-guy, I figured I had to give these a shot.
BBQ-Bro Dave had us over for burgers so I brought these as an appetizer.
I started with 3 large onions and sliced into rings – per the original recipe, I kept the rings double for stability. I brushed with Sirachi and then started the bacon wrapping process. Note – this takes a while (more than 15 min as stated in the original recipe) so be patient and make sure that you cover the onion completely. For some of the larger rings, I used 3 slices of bacon!
I smoked them w/ some apple-wood @ 250-275 for about 90 min. The outside of the rings were nice and brown but the inside was not as crispy.
I used a Sirachi-Ranch dip instead of Sirachi-Mayo.
- The larger the rings, the easier it is to wrap the bacon
- Use thick-cut bacon
- If I do these again, I might try to pre-cook the bacon for about 10 min or so as the inside of the bacon was not as crisp as I like it
- While bacon should not stick to the grill, I would recommend spraying the grill with non-stick spray so it’s easy to remove the rings
Keeping with the bacon theme of my previous post. I grilled up a “split” turkey breast which was wrapped in bacon.
First I coated the turkey breast with extra virgin oil then rubbed the Weber Kick’n Chicken Seasoning (see pic below).
I then wrapped the turkey breast in plastic wrap and placed in fridge overnight. About 1 hour before grilling I removed from the fridge, injected with a creole flavored butter and wrapped in bacon.
During this time I prepared the Kamado Joe (Bessie). I decided to grill this over direct heat but using the raised grate (grill extender) to prevent it from burning. Once the grill was up to temp (350 degrees), I placed turkey breast on the grill and monitored the meat temperature with my wireless maverick thermometer.
Once the meat temperature reached 165 degrees I removed from the grill, let rest and sliced.
Served with a salad and scalloped potatoes