Bacon and the Grill
This week end I decided to experiment with bacon dishes on the grill. I made an BBQ Italian sausage wrapped in bacon loaf as well as bacon wrapped stuffed jalapeno. The two dishes turned out very nicely. Here are the quick steps to make them
Sausage bacon loaf:
1.5 pounds Sausage (I like a good italian or hungarian sausage)
1 to 2 pounds bacon (plain hickory or apple smoked)
BBQ sauce (some thing with a little kick, but will bot over power the flavor of the sausage
Create a woven mat with the bacon. This woven mat will be the outside of the loaf. When finished weaving the bacon take the sausage and form into a loaf. Carefully wrap the sausage in the bacon mat and place on the grill. The Grill should be set to medium or medium low for at least the first 15 minutes of cooking. This dish has a high amount of fat and drippings will cause flare-ups. When the internal temp of the loaf is about 155 degrees cover the loaf in your BBQ sauce. The loaf is ready when the internal temp of the sausage has reached 165 degrees F.
Stuffed jalapenos with bacon:
wood toothpicks (soak in water so they dont burn.)
package of cream cheese
jalapenos
cut the jalapeno down the center creating two halves length wise. Scoop out the seeds and inner white matter. Rinse off the inside, and fill with cream cheese. Place the halves together and wrap with bacon. Fix the bacon ends to the jalapeno using toothpicks. Place on grill and cook until the bacon has cooked through.