scooter
Moderator
I got this idea off of the TV show USA of Bacon. The host goes around the country trying various restaurants offerings where bacon is the main ingredient or is at least wrapped in bacon! This episode was the Spring Street Smokehouse in Los Angeles, CA.
They take a ladle (I used a small bowl) and line it with bacon. They didn't use rub but I did. I sprinkled it with jalapeno seasoned salt and Desert Gold
Line the inside of the bacon with 2 butterflied out boneless skinless chicken thighs then another sprinkle of the two BPS rubs.
Put in a few chunks of cheese. I used pepper jack, cheddar and asiago.
Then put in some sauted onions, garlic and anaheim chiles
Wrap up the ends of the bacon to close it up and hit with more of the two BPS rubs. Flip it over onto a frogmat then sprinkled some jalapeno bacon rub over the top.
Put in the MAK at 275 until 165IT. Raised the temp to 400 near the end to brown the bacon a bit more.
Plate up with some onion rings and coleslaw
So good with the bacon crust, oozing cheese and caramelized onion, garlic, and chiles.
They take a ladle (I used a small bowl) and line it with bacon. They didn't use rub but I did. I sprinkled it with jalapeno seasoned salt and Desert Gold
Line the inside of the bacon with 2 butterflied out boneless skinless chicken thighs then another sprinkle of the two BPS rubs.
Put in a few chunks of cheese. I used pepper jack, cheddar and asiago.
Then put in some sauted onions, garlic and anaheim chiles
Wrap up the ends of the bacon to close it up and hit with more of the two BPS rubs. Flip it over onto a frogmat then sprinkled some jalapeno bacon rub over the top.
Put in the MAK at 275 until 165IT. Raised the temp to 400 near the end to brown the bacon a bit more.
Plate up with some onion rings and coleslaw
So good with the bacon crust, oozing cheese and caramelized onion, garlic, and chiles.
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