…nd slice crosswise into 1/2-inch slices. Separate into large rings, each with 2 layers of onion for sturdiness. (Save the smaller pieces for another use.) You should have about 12 good rings. Spiral 1 to 1 1/2 slices of thin bacon tautly around each ring, overlapping the bacon slightly to completely cover the onion. Secure with toothpicks. Indirect grill over medium heat (about 350 degrees) until the bacon is brown and crisp, 20 to 25 minutes.  …

…process out to three days. It is still better than 7+ days to make and eat bacon. Now that making bacon is easy, the only difficult decision you’ll have is what to make with your home made bacon in a hurry. Let us know how it turns out on Facebook or Instagram! Homemade Bacon in 48 Hours Get The Recipe » Check out our 1000+ Recipes section here on Barbecue Bible.Com Also, sign up for our Up in Smoke newsletter so you don’t miss any blogs and recei…

…transfer the onion rings to a paper towel-lined platter or plates. Let rest for a couple of minutes before eating, especially if you’ve candied the bacon (see above), as it will be burn-your-lips hot. The bacon will crisp up as it cools.   Like Bacon? Other Bacon Recipes to Try: Bacon-Smoked Brisket Flat Candied Bacon Pork “Shooters” In accordance with FTC guidelines, we must disclose that this post contains sponsored links from Farmland Bacon, a…

…can check out my blog “Behind the Scenes as a Fire Wrangler”.  History of Bacon Bacon dates as far back as 1500 BC when the Chinese would cure pork bellies with salt. At the same time, pigs were being domesticated and raised for food on the European continent. Even the Roman Empire had their version of bacon (petaso) that was boiled with figs, and then browned and seasoned with a pepper sauce.  The phrase “Bring home the bacon” refers to a 12th c…

…om. Have a safe and happy holiday! 12 Creative and Unique Bacon Recipes 1. Bacon Bourbon Bacon-infused bourbon is one of our favorite cocktails as well as a worthy addition to barbecue sauces and marinades. It makes a wonderful gift, too! Be sure to grill extra bacon to use as swizzle sticks. Get the Recipe »   2. Smoked Planked Trout with Caper Dill Sauce Photo by Richard Dallett Steven created this recipe shooting Barbecue University, his first…

…ook. See the recipe for specific measurements. More Bacon Recipes Pastrami Bacon Bacon Maple Grilled Onion Rings Bacon Bourbon Also Read: Wrap Session: 8 Foods to Grill Wrapped in Bacon 12 Cool Things to Do with Bacon. Head over to the BBQ500 club on Facebook. We have an amazing community! Also, sign up for our Up in Smoke newsletter so you don’t miss any blogs and receive some special offers! PLUS get Raichlen’s Burgers! PDF for free! Follow Stev…

…ch Béarnaise sauce. Get The Recipe » Other foods that are candidates for a bacon wrap: *Bacon-Jalapeño-Grilled Shrimp *Scallops *Filets mignon *Chicken tenders *Green bean or asparagus bundles *Potato wedges or halved fingerling potatoes *Sweet corn *Hot dogs or bratwurst *Country-style pork ribs *Meatballs *Pineapple or peaches Tips *In our experience, thin-cut bacon works best. We even like to thin it a bit more by placing strips of bacon betwee…

…ool factor is off the charts, of course, but there’s another reason to add bacon weaves to your repertoire: Bacon blankets not only add flavor, but they help keep grilled and barbecued meats moist—especially during low and slow smoke sessions. (The pros have a name for the technique: “barding.”) So who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, a.k.a. bacon? I wish I knew (if you do, ple…

…r 20 minutes or so.) Use an electric knife or a serrated knife for slicing bacon-wrapped foods neatly. Bacon will not crisp if cooked low and slow (the heat doesn’t get high enough for the fat to render completely). To overcome this problem, add enough coals (or if using a gas grill, crank up the temperature) near the end of the cook to achieve a temperature of 375 degrees. In 15 to 20 minutes, the bacon weave should be crisped and nicely browned….

…o (Italian cured fatback) or jamón serrano (Spanish ham) than conventional bacon.” The bacon is hung in the cold room for another five days. The entire process takes five weeks. So here’s my streamlined version—inspired by Urban Smokehouse’s bacon—but with a few twists of my own. I do use curing salt—I like the resulting color and flavor. I also prefer freshly ground black pepper to red. Master this 8-step process, and you’ll make bacon like a pro…