How’s This For A Simple Explanation?
Stuffed with Jalapenos, Salsa, Chopped Red Onion, Shredded Mexican Cheese and Wrapped In Bacon!
We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days. I figure since the deer meat is so lean we gotta add some fat in there somehow. Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.
I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.
First core out the top of an onion, make some slits inside and stuff some bacon in the top. Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.
After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.
Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes. Closed the lid and then pulled everything off at the same time to eat.
I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding. A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor. That and the smokey flavor from the apple wood and charcoal- a total winner meal.
Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade. Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
Thanks Chef G-
Check Out Chef G’s Facebook page for more info–
Ingredients, 3 medium russet potatos, four thick cut strips of bacon, some shredded three cheese Mexican blend, canola oil, coarse salt, cracked black pepper, your favorite BBQ rub, sour cream and chopped scallions (optional).
First you select some medium sized russet potatos and pierce them with a fork about three times on opposing sides of the potato. Then toss ’em in the microwave for 3 and a half minutes to soften them up. Let them cool a bit so you can slice them into just under a quarter inch discs.
Coat with canola, peanut or olive oil, some coarse salt black pepper and if you have a little rub laying around give ’em a sprinkle of that too. If you use a cheap aluminum disposable pan you can use that to toss the potatos in the oil and seasonings and then put it aside for use after they crisp up on the grill.
Set up your charcoal in the middle of the kettle and get your coals glowing red before you arrange the potato discs on the outside perimeter of the grate so it is offset of the coals. I pretty much always use charcoal baskets so I can control where I want the charcoal. If cooking steaks I want high concentrated heat to sear so I’ll place my steaks directly over searing hot coals. But for this , we want the high heat to act as convection to crisp up the potato discs not burn them.
So after about 25-30 minutes offset along the perimeter of the grate they should be a golden crispy color like thick potato chips. You can also experiment with the thickness. I like a little beefier potato disc but you can make them thinner like chips.
Next take the pan that you tossed with the oil and seasonings and place the crisped up potato discs back in, it’s good if there’s a little residual oil in the bottom of the pan. Next cover with shredded Mexican cheese or really any kind of cheese you’d like, you can use cheddar or sprinkle some shaved Romano on there. Top with the bacon bits and close the lid for about five minutes to let that cheese melt in. After that you can serve with a side of sour cream, garnish with some chopped up scallions, the sky’s the limit. I cooked up some of Kate’s fantastic turkey burgers directly over the hot coals after spraying the grates with some non-stick spray while the potatos were in the aluminum pan offset the coals along side of the charcoal baskets.
Available at The Strawberry Festival At Cape Ann Marina June 11th, 2016.
Also available at Passports Restaurant 110 Main St, Gloucester MA
Set up the pit using the snake method with the charcoal arranges from 9oclock to 3 o’clock. Place some fruit tree chunks on top of the coals and some cherry chips if you have them. The idea is to place about ten lit coals at 9PM and let them work their way slowly around the pit to not create too much heat all at once.
Then create a simple bacon weave.
Flatten out some ground pork and place it on top of the bacon weave, add your favorite shredded cheese, some sliced onions, some rice and your favorite BBQ sauce.
Next roll your fatty up and pinch the ends together. Apply rub liberally
Place the fatty opposite side of the coals and close the vents so you get temps around 275. Apply rub to the pork belly and place that alongside your fatty.
Once it reaches an internal temp of 160 it’s time to pull it off and slice it up-
Oh don’t forget about the pork belly!
The official Grill Of TheHomieCast came up big once again!
First Kate softened up some thin strips of onion and peppers-
Next laid them down the middle of a hamburger patty
Added some Mexican cheese blend and whatever rub you have laying around
Fold the burger patty over and form into a bomb pinching all the edges together
Wrap in bacon. MMMMM bacon
Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.
Cut Russet potatos into wedges and boil the wedges for about 7 minutes with a generous amount of sea salt in the water. Take poatatos out and pat dry and then coat the white cut sides with a mixture of black pepper, salt and olive oil.
Place them on the grill white side down for 5 minutes or until golden brown, then turn to the other side to brown it and reapply the olive oil/pepper/salt. The potatoes when finished are so unbeleievably light and fluffy inside and crispy on the outside. you won’t want to eat them any other way. serve with sour cream and bacon crumbles and thinly chopped green onion to dip in.
On the grill-
Prepare grill to offset cook the bacon bombs with indirect heat You want the grill temps to be around 350 so adjust your vents accordingly.
The potato wedges will cook in about ten minutes. Once they are done you can put them on a foiled cookie sheet and keep them warmed in the oven (or just plan to start them later in the cook) the bacon bombs took about 30 minutes at 350 using indirect covered heat.
Here are the finished potato wedges. AWESOME!
The bacon bombs on the STOK Charcoal Drum’s cast iron grates-
Finished Bacon Bombs
The Bacon Bomb was my take on several different bacon bomb recipes.
I could eat these all day long. Caution: prepare yourself with lots of beer beforehand.
Chop off the top where the stem is and then cut your jalepeno peppers in half length wise. Then scoop out the stem and the seeds.
Then fill the jalepeno shells with cream cheese
Then cut store bought bacon in half and wrap the jalepenos. If you have wooden toothpicks soak them in water for a half hour and stick them through to hold them together. I didn’t bother and was just careful when flipping them.
Hit ‘em with a dash of Cajun spices
Place the coals on your grills on one side and cook the ABTs on indirect heat to avoid flare-ups. if cooking on a gas grill light one burner and place the ATBs on the opposite side of the grill.
Careful when turning to keep your bacon intact