3971. BACON SMOKED CHICKEN

Serves: 4


6 chicken legs

¼ cup strained bacon grease

½ cup BBQ spice or Cajun spice blend

2 tablespoons salt

1 cup BBQ sauce of your choice

Heat your smoker to 200 degrees. You can use an indirect heating method if you are using a bbq grill. You will want you smoker/grill rolling with heat before you put the chicken inside.

Amply rub each chicken leg down with the bacon grease.

While rubbing, coat the chicken leg with the BBQ seasoning.

Lightly season with salt unless your BBQ seasoning already contains salt. In that case, omit the extra salt. If you are unsure, taste the BBQ seasoning before using it. If it tastes salty then you probably shouldn’t add extra.

Place the chicken in the smoker/grill.

Keep the temperature around 200 – 225 degrees.

Flip the legs after 2 hours.

Cook for another 2 hours.

Brush the BBQ sauce on each side of each leg and allow them to cook for another 30 minutes.

Pull the chicken legs from the grill and brace yourself for the awesomeness which is soon to ensue.

bacon recipe source: The Unmanly Chef (@theunmanlychef), September 4, 2014

3204. MUTTON and BACON POTJIE (SOUTH AFRICAN STEW)

serves six


1 kg neck of mutton (cut into pieces)
250 grams rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml barbecue spice
salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 grams dried peaches or apricots (soaked in water for 1 hour and drained)
250 grams courgettes (sliced)
200 grams whole button mushrooms

Sauce
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Heat the pot and melt the butter in it. Fry the onions until tender remove and set aside. Fry bacon until crisp, remove and set aside. Season the meat with salt, pepper and spices and brown lightly on both sides. Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours. Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes. Arrange the potatoes, courgettes and mushrooms in layers on top. Cover and simmer for further 15 minutes. Add the remaining liquid, replace the lid and simmer for approximately 1 hour. Mix the milk, cream and jam with cornflour. Simmer for 20 minutes.


bacon recipe courtesy of: Potjiekos World

2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE

serves four


1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked

Cut shark meat into 2 inch chunks approximately 2 oz each.

In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.

Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.

Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.

Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.


bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286

1716. BARBEQUE ROASTED POTATOES with SOUR CREAM BACON SAUCE

yields four servings


For Potatoes:
3 tablespoons olive oil
2 tablespoons barbeque seasoning
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered

For Sauce:
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Potatoes: Preheat grill to medium heat. In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat. Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.

Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.


bacon recipe courtesy of: Sandra Lee, "Log Cabin Camping," Semi-Homemade Cooking with Sandra Lee, Food Network, 2008

955. GRILLED FLOUNDER PASTA with MUSSELS and CLAMS in a BACON and CREAM SAUCE

serves 4


2 tablespoons butter
¼ cup red onion, diced
1 medium onion, diced
3-4 cloves garlic, minced
2 slices partially cooked bacon, diced
1 teaspoon chopped fresh rosemary
1 tablespoons chopped fresh thyme
1 zucchini, grilled and thinly sliced
¼ cup Riesling wine
salt, to taste
½ cup heavy cream,
4 x 6-8 oz flounder fillets, boneless and skinless
½ teaspoon salt
1 tablespoon barbecue seasoning
½ cup breadcrumbs
1 lb. clams
1 lb. mussels
drizzle beer
2-3 portions pre-cooked fusilli pasta

To prepare the Bacon and Cream Sauce, in a sauté pan, add butter, red onion, onion, garlic and bacon. Sauté for 2 to 3 minutes, tossing to combine. Add rosemary, thyme and grilled zucchini and toss to combine. Reduce heat to low.

Preheat grill to medium-high (about 500°F).

Season flounder fillets with salt and barbecue seasoning, pressing the spices into the flesh to adhere. Sprinkle seasoned flounder fillets with breadcrumbs and pat into flesh to form a crust.

Place crusted flounder fillets, clams and mussels onto the grill. Drizzle the clams and mussels with a little beer and close lid, allowing the mussels and clams to steam and the flounder to grill. Gently turn the flounder fillets and continue grilling until fish is just cooked through and flakes easily with a fork, about 4 to 5 minutes per side, being careful not to over cook the flounder, which is a very lean fish.

While the fish and seafood grills and steams add the Riesling wine to the sautéed vegetables to deglaze the pan. Bring to the boil and season with salt to taste. Add the heavy cream, reduce heat to low and simmer. Add the precooked fusilli and toss to combine.

To serve, place the pasta in a bowl. Garnish the pasta with clams and mussels in an alternating pattern around the pasta, discarding any un-open clams or mussels. Carefully remove flounder from grill and place in the center of the pasta. Serve immediately.


courtesy of: Fishing the Flats, with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286, (941) 423-8650

127. PAN SEARED MARINATED BUFFALO STUFFED with VIDALIA ONIONS, SHITAKE MUSHROOMS, BLACK TIGER PRAWNS, and BACON

2 12 oz. Buffalo prime rib steaks, trimmed
1 each Yukon Gold potato
8 oz. shiitake mushrooms, sliced
1 each Vidalia onions, cut in strips
1/4 cup 2% milk
6 oz. sour cream
1/2 lb. honey-cured bacon
1/4 lb. sharp cheddar cheese, shredded
1 each orange and yellow bell peppers, cubed small
1 each green poblano pepper, cubed small
8 each Black Tiger prawns, peeled and cleaned

MARINADE:
2 cups olive Oil
1/4 cup white wine vinegar
3/4 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
1 teaspoon fresh grated garlic
1/2 teaspoon fresh minced thyme
1/2 teaspoon fresh minced oregano
2 1/2 teaspoon mesquite BBQ Seasoning
1/4 teaspoon Tabasco Sauce
1/2 teaspoon Worcestershire
1/4 teaspoon sea salt
pinch fresh minced marjoram
1/2 teaspoon onion powder


Trim the fat off of the Buffalo steaks and butterfly (like cutting a pocket in the side). Mix all marinade ingredients together and place the steaks inside of the marinade. Allow the steaks to marinate for 24 hours in the refrigerator.

The next day when you are ready to begin -- cook the bacon and drain it well on paper towels. Crumble into pieces after it is cool and set aside for later.

Place the potato in a preheated 350-degree oven and cook for about an hour or until soft inside. Check with a thin, small knife for doneness inside. When the potato is done you can cut it in half lengthwise and scoop out the center. Leave some potato to hold up the skin and structure of the potato. Do not scoop all the way down to the bare skin. That is a common mistake.

With the hot potato scooping in a bowl now add the milk, sour cream, bacon and cheddar cheese and mix gently. Refill the potato and garnish on top with the small cubed peppers. When needed, heat up quickly in the Microwave and place the stuffed potato on the plate with the Buffalo steak.

Sauté the mushrooms and onions in a touch of butter until translucent. Throw in the shrimp and pour a cup of the marinade over and reduce the liquid while simmering for a few minutes. This allows for the shrimp to get drunk on the marinade as well.

Grill the Buffalo steaks and stuff them with the mushroom, onion and shrimp mixture and plate. Place the stuffed potato next to it and garnish further with the small cubed peppers.


courtesy of: crew members aboard the USS Buffalo, Western Pacific Ocean, 1999