Josie is ready for Memorial Day Weekend!

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.

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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!

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Karen said this was one of her favorite meals; it’s definitely in the top 5 over the past year.

OnPoint…

Smoked Bacon Wrapped Onion Rings

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.

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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.

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Notes/Tips:

  • 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

OnPoint…

Bacon Wrapped Turkey Breast

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).

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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

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OnPoint!