Bacon Wrapped Steak Bites

Here is a fun and tasty little thing to throw on the grill; bacon wrapped steak bites!

These are real simple to make.  I started with some sirloin steak and cut it into strips about one inch wide and two inches long.  I grabbed a mallet and pounded the steak until I had nice thin strips.  Season both sides with Montreal Steak Seasoning (or whatever else floats your boat).  I added a piece of Swiss cheese, a mushroom slice and a piece of precooked bacon on one side of the steak strip.

 Roll everything together, wrap with bacon and shove a toothpick through the middle! 

I dusted these with some chili powder and brown sugar then grilled with indirect high heat until the bacon crisped up a little.

This was a tasty little snack and I had fun making them.  It is always nice to throw something a little different on the grill!

Crispy Grilled Chicken

I found a recipe on a box of Hungry Jack instant mashed potato flakes for crispy oven baked chicken wings and decided to adapt the technique for the grill.

I started by brining a batch of chicken drumsticks overnight (2 quarts water, half cup salt, full cup sugar). 

The next day I rinsed the chicken, patted dry then coated it liberally with hot sauce.  I rolled the wings in potato flakes then grilled with indirect high heat for about an hour.

It was a struggle to brown the flaky potato crust with indirect heat.  When the chicken was almost done cooking I moved it to direct heat and got the crispy, golden skin I was looking for.  I had to turn the chicken often when I was using direct heat as the potato crust really wanted to burn.

The crust was delicious and the chicken was extremely juicy.  The brine worked wonders! We really didn’t notice much flavor from the hot sauce which was surprising. 

I really like the idea of a potato coating and it worked reasonably well.  I will be adapting this for future cooks and see how to get the most out of the concept.

Alabama White Sauce

I went a little overboard making bbq sauce the other weekend and ended up with five beauties.

My favorite of the bunch is the Alabama white sauce that went amazingly well with chicken.

The recipe is pretty simple.  Just mix everything up and let it sit in the fridge for a few hours.

Alabama White Sauce Recipe

• 2 cups mayonnaise
• 1/3 cup fresh lemon juice
• 1/3 cup cider vinegar
• 2 Tbls white sugar
• 1 Tbls black pepper
• 1 Tbls granulated garlic
• 2 tsp prepared horseradish

Use this as a dip on some grilled chicken thighs and you will be very happy!

If you would like to read about the other four homemade bbq sauce recipes here is the link to the full post.

Weber Rotisserie Pork Roast

This was a 4.5pound bone in  pork roast that I had brined then rubbed with black pepper, fresh garlic and rosemary.  I roasted this beast on my Weber kettle rotisserie for two hours at moderate heat.

I pulled the roast and let it rest on the rotisserie spit for 20 minutes before carving.  This guy was extremely juicy and the garlic herb crust was amazing.

My last post was a sweet Peaches and Pork combination that was pretty danged good.  I think the garlic and rosemary crust is a nice savory counter-balance that holds its weight equally well.

Counter-balance...heh-heh...stupid rotisserie joke.

I might have to try an eye of round beef roast next.  I have already done a pastrami on the kettle rotisserie and that was okay but the flavor profile was already so strong I am not sure it gained that much from being on a rotisserie.

I am still looking for cool ideas for my rotisserie.  Please pass on any suggestions that you think would be fun!  Thanks for dropping by and visiting!

Peach Glazed Pork Loin on the Rotisserie

I am in the midst of figuring out how to put my Weber rotisserie to the best use.  My latest round of meat spinning involved a pork loin roast. 

I scored the side of the roast with the fat cap to open it up for a little more flavor penetration.  The pork gat rubbed mith McCormick's Maple Smokehouse rub and was roasted on my Weber kettle for about 90 minutes. Here is what it looked like while it was spinning.


Towards the end of the cook I brushed the pork with melted peach preserves.  The pork came out great; peaches and pork is a tough combination to beat!  There will be much spinning of meat this grilling season!

Anybody have ideas for what else would be great on a rotisserie?  Trying to come up with ideas other than chicken!

Weber Rotisserie Tri Tip

I am loving the rotisserie these days.  I threw on a tri tip that was rubbed down with Montreal Steak seasoning and let it spin over indirect high heat until an internal temp of 139F.

Perfect and delicious!

Sliced this bad boy up nice and thin then went to town!

The cook took took about 50 minutes.  It shouldn't have taken that long but I kept opening the lid to take pictures.  I had it open for about a minute while I made this video of the tri tip spinning.  I hope you enjoy!

Weber Rotisserie

When I first got my Weber Jumbo Joe I was trying to see how many ways I could put the little grill through its paces.  One of the things I tried was rigging up the rotisserie ring from my 22 inch kettle to fit over the Jumbo Joe.  This actually worked incredibly well!



I had to place four bricks on either side of the Weber rotisserie to get it high enough so the chicken could spin.  You can't close the lid with the rotisserie ring in place but that really isn't a big deal. This just means you have an open air rotisserie going and your fuel usage will be a bit higher. 

I can't say that this is really practical as the Weber rotisserie ring costs twice as much as the Jumbo but it still was a lot of fun.

Thanks for dropping by!  Have a great day!!