Tag: Bacon

Epic #BBQ Bacon Bomb, Atomic Buffalo Turd and Grilled Potato Wedge Dinner On The @STOKGrills Charcoal Drum

Posted on by Joey Ciaramitaro

The official Grill Of TheHomieCast came up big once again!

First Kate softened up some thin strips of onion and peppers-

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Next laid them down the middle of a hamburger patty

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Added some Mexican cheese blend and whatever rub you have laying around

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Fold the burger patty over and form into a bomb pinching all the edges together

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Wrap in bacon.  MMMMM bacon

Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.

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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.

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Here are the finished potato wedges.  AWESOME!

 

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The bacon bombs on the STOK Charcoal Drum’s cast iron grates-

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Finished Bacon Bombs

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The potato recipe came from YouTube and can be found here Made by the YouTube Channel Toni Fiore TotallyVegetarian website- http://delicioustv.com/

The Bacon Bomb was my take on several different bacon bomb recipes.

Making Atomic Buffalo Turds On The @STOKGrills Charcoal Drum

Posted on by Joey Ciaramitaro

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.

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Then fill the jalepeno shells with cream cheese

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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.

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Hit ‘em with a dash of Cajun spices

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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.

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Careful when turning to keep your bacon intact

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Enjoy!

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Large Shrimp Wrapped In #Bacon On The @STOKGrills Charcoal Drum #GetStoked

Posted on by Joey Ciaramitaro

First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.

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While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.

The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
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About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
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U12 shrimp about to be deveined, leaving the tail on.
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Getting ready to stuff em and wrap em!

The shimp butterflied and stufed with three cheese blend and a jalepeno spear-

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All Prepped and ready to hit the grill
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Added to the grill opposite side of coals

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Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!

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Finito!
Holy Frickin Cannoli Batman!
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We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-

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#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe

Posted on by Joey Ciaramitaro

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Easy To Make Killer Results

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  • 1.5 Pork Tenderloin
  • Bacon
  • Ground Cayenne Pepper
  • Cinnamon
  • Apricot Preserves
  • Crushed Black Pepper
  • Atlantic Saltworks Sea Salt

To check out how it’s done check out all the pictures by clicking the link below-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe” →