One I just tried is to wrap Brussels Sprouts in bacon! Sounds weird but really good,if you like Brussels Sprouts. Just microwave bacon for 1 1/2 minutes, cut in half crosswise and wrap a sprout. If sprouts are large cut in half. Then bake for 20-25 minutes or bacon is done. You can serve them with a dipping sauce if you like.
A tip before wrapping anything with bacon is to par-cook the bacon before using it for wrapping. Make sure the bacon is still pliable so it can be used as a wrap. This process makes the bacon come out crisper and a lot of the fat is cooked off in the par-cook process. Also don't use the thick sliced variety, it doesn't wrap as well and takes longer to cook.
One of the things we've found for any bacon wrapped yummies is using the microwave ready bacon. It's usually thin enough to wrap whatever without tearing up and it will cook while you warm up the dish, doesn't take very long at all. I really like the package you get at Costco, I think it's a 1 pound package instead of the 10-12 slice one you get from most grocery stores. I use it on bacon-wrapped water chestnuts with a home bbq sauce on them.
Rae & Mark
1999 Fleetwood American Tradition 40
Just got it and learning about it as we go!
It's just Alton Brown's meatloaf recipe (from "Good Eats" on Food Network), stuffed with sautéed onions, celery, mushrooms, garlic, spinach, and jack cheese. When it cooks, the bacon weave loses a lot of it's fat, so the end result (per slice) is just stuffed meatloaf with a little crisp bacon. Cool! You could do this in your vertical smoker or even in a Weber with indirect heat. The key to the bacon weave is to use thin sliced bacon; this gives you a finished product that is crisp and tight.
Many people make this with a seasoned sausage mix, but I think that's too much fat. Alton's meatloaf has several vegetables in it and no sausage. Best meatloaf I've ever had:
This recipe is from Alton Brown of the Food Network show "Good Eats." I've had a lot of meatloaf recipes in my life but for overall taste this one is the best.
I don't use the "Glaze," I either make my own or leave it off.
Good Eats Meatloaf
6 ounces garlic-flavored croûtons
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
½ onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
½ red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 ½ teaspoon kosher salt
For the glaze:
½ cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croûtons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
If you bake this in a traditional manner (in a bread pan), all the fat stays in it. Do as he suggests and mold it in the pan (or free form into a loaf) but then turn it out onto a foil lined baking sheet.