Bacon and eggs go together. So do bacon and Big Green Eggs.
We went hog-wild and rooted out several unconventional bacon dishes for the Big Green Egg. Try ‘em all and let us know which you like best.
Recipe Index
- Smoked Bacon-Wrapped French Vidalia Onion
- Pig Candy
- Pig Shots
- Bacon Wrapped Meatballs
- Bacon Roses
(Click the link below each recipe title to view more pictures, as well as the recipe creator’s commentary.)
Smoked Bacon-Wrapped French Vidalia Onion
By Sherri Williams at Just A Pinch Recipes
Ingredients:
4 vidalia onions
2 Tbsp extra virgin olive oil
1 1/2 Tbsp Montreal seasoning
4 slices thick bacon
4 oz. Gruyere, slice & torn… more if you like
2 Tbsp flat leaf parsley, chopped
Basting Sauce
3/4 cup beef broth
1/4 cup dry vermouth
1/4 tsp lemon thyme
1/2 Tbsp Montreal seasoning
Instructions:
Peel and cut about 1/2 inch of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers.
Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick.
Prep Big Green Egg smoker to 250 degrees F.
Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting. Garnish with parsley
Pig Candy
From Big Green Egg
http://www.biggreenegg.com/recipes/pig-candy/
Ingredients:
1 cup brown sugar
1⁄2 tsp pepper
1 lb. thick cut bacon
1⁄2 cup maple syrup
Instructions:
Set EGG for direct cooking (without convEGGtor) at 350°F/177°C. Cover a baking sheet in foil, and place a wire rack on the baking sheet, or use a Half Moon Perforated Cooking Grid.
Mix together brown sugar and pepper in a small bowl. Cover strips of bacon with brown sugar mixture. Then, place the bacon on the wire rack or cooking grid.
Place baking sheet in the EGG and allow to cook until the bacon starts to crisp. Then brush the top of the bacon with maple syrup, flip the bacon and brush the other side with maple syrup as well.
Allow to continue to cook until it is to your preference of doneness. Remove and serve.
*You may serve it with a small side of additional maple syrup for dipping if you’d like it to be extra sweet!
Pig Shots
From the EGGhead discussion forum
https://eggheadforum.com/discussion/1141456/pig-shots
Ingredients:
2 Nathan’s Beef Kielbasa
2 16-oz. packages bacon
8 oz. cream cheese, softened
½ cup Mexican 4-cheese blend
3 oz. diced green chiles
½ cup brown sugar
½ tsp Chili power
Brown Sugar – ½ cup
½ tsp Cayenne Pepper
½ tsp + a light dusting BBQ Rub
Instructions:
Cut sausage to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10-inch skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles.
Pipe or spoon the cream cheese blend into the shot.
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling.
Lightly sprinkle with BBQ rub.
Set the EGG for indirect cooking at280-320 degrees F and cook until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.
Bacon Wrapped Meatballs
From the EGGhead discussion forum
https://eggheadforum.com/discussion/1144174/bacon-wrapped-meatballs
Ingredients:
Pack of Italian meatballs (44 per bag)
22 strips of bacon
Instructions:
Dust with Texas BBQ Grand Champion .
Set the EGG for indirect cooking at 275° for about 45 minutes.
Add a little BBQ sauce and cook another 10-15 minutes.
Bacon Roses
From Big Green Egg
https://www.biggreenegg.com/features/bacon-roses/
Ingredients:
Bouquet of rose stems or wooden skewers
1 pack of bacon
40 toothpicks
Instructions:
Set the EGG for indirect cooking at 350°F/177°C.
Take each slice of bacon and carefully roll it up.
Insert toothpicks in an X shape to the bottom of the bacon roll up.
Put bacon roll ups on EGG and allow them to cook until finished. Make sure the bacon isn’t too crispy.
If using real flower stems, remove the flowers from the stems carefully. You may need to use scissors. Insert half a toothpick into the top of the stem. Remove the toothpicks from the bacon roll up and insert onto stem toothpick.
If using wooden skewers, simply remove the toothpicks from the bacon roll up and insert onto skewer.
Whichever method you choose, you will likely need to use a ribbon to tie the stems/skewers together towards the top so they don’t fall over and put them in a vase or wrap.
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