10 Epic Grilled Bacon Recipes

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Because everything is better with bacon

Smoky, salty, and insanely good — these grilled recipes are game-changers.

Bacon makes everything better, especially your next backyard cookout. Here are 10 epic bacon-based grilling recipes to help take your next party over the top.

Bacon-Wrapped Bourbon Caramel Apple

The bacon wrap and bourbon caramel make this the perfect adult treat. Get the recipe.

Bacon-Wrapped Smoked Chicken Wings

Smoked chicken wings have never tasted so good. Get the recipe.

Candied Bacon Cinnamon Bun Burger

This burger is like having breakfast any time of the day. Get the recipe.

Bacon Explosion

It’s a bacon bonanza with this bacon-wrapped, bacon-stuffed smoked sausage log. Get the recipe.

Grilled Bacon Cheddar Bread

This bacon- and Cheddar-stuffed bread is the perfect side for any meal. Get the recipe.

Zero Carb All-Bacon Bun Burger

This ultimate bacon burger features a bun made entirely out of this porky treat. Get the recipe.

Grilled Bacon Wrapped Onion Rings

Amp up your onion rings with a crispy, crunchy bacon wrap. Get the recipe.

Grilled Bacon-Wrapped Tater Tots

These definitely aren’t the same tater tots from your childhood cafeteria. Get the recipe.

Double-Smoked Bacon-Wrapped Ribs

If you like smoked ribs, then you’ll love this bacon wrapped version. Get the recipe.

Cheese-Stuffed, Bacon-Wrapped Burger

Wrapped in bacon and stuffed with cheese, this is a burger to best all burgers. Get the recipe.

Want More Delicious Bacon Inspiration?

There are few foods that elicit the same passionate response as bacon. Crumbled over a wedge salad, fried up in thick strips and piled on a BLT, or whipped up into a frothy milkshake, fans of this porky product will eat it in almost anything. And when it comes to an ingredient this inspiring, it’s no wonder chefs across the country are dreaming up dishes that showcase bacon in unique and outrageous ways.Considering the undeniable popularity and versatility of this delectable ingredient, the plates featured in this collection only scratch the surface of the outstanding bacon-centric dishes out there.

- Molly Aronica

12 Fiddlehead Recipes to Celebrate Spring

Anyone who has known me for a long time, but still loves me, would say that I’m a bit…frugal. I’m not stingy with others. But I LOVE a good deal. I thrive on bargains.

And I think that was my initial attraction to foraging. There are so many edible spring plants in Canada that you can pick for FREE!

Well, if you know where to go and you make sure you’re not eating the poisonous ones. I never go without multiple books/field guides. When in doubt I pass.

Although I love traveling all over the world. And I would prefer to skip winter each year. I do love foraging in spring and autumn.

It’s my idea of an adventure, traipsing through the forest to collect things to eat.

While the Fiddlehead Capital of the World (yes this is a thing) is in Tide Head, New Brunswick, I’ve foraged fiddleheads as far west as Ontario.

They are very popular in Main, Vermont and New Hampshire.

If you have ostrich ferns (Matteuccia struthiopteris) in your forest then you have fiddlehead ferns in spring.

1. Make a Bacon Jam Burger

Bacon jam on a burger is life-changing, as this epic burger with 15-ingredient bacon jam recipe proves.

And while that particular burger uses bacon jam-packed with a myriad of flavorings—think brown sugar, garlic, cinnamon, bourbon, balsamic vinegar, coffee, and more—even a simple bacon jam amps up the flavor on a burger.

Simply spread the bacon jam on a toasted bun, and pile it high with your patty and preferred toppings. Pro tip: pair the bacon jam with a rich mayo or aioli for a creamy element.

Pro tip: pair the bacon jam with a rich mayo or aioli for a creamy element.

Recipe Summary

  • 6 thick slices bacon
  • ½ pound lean ground beef
  • 1 tablespoon barbeque spice rub, or to taste
  • 4 thin slices prosciutto
  • 2 jalapeno peppers, sliced into long strips
  • 2 sticks pepper Jack cheese
  • 2 tablespoons barbeque sauce, or to taste
  • 1 cup French-fried onions

Arrange bacon slices side by side, facing lengthwise, on a sushi mat.

Mix ground beef and spice rub together in a large bowl. Spread in a thin layer over bacon, leaving 1 inch of bacon uncovered on the end furthest from you. Cover beef with prosciutto. Line jalapeno strips across the end closest to you. Place cheese sticks next to jalapeno strips.

Roll up bacon tightly towards the uncovered end.

Preheat grill to 350 degrees F (175 degrees C). Grill bacon roll seam side-down over indirect heat until crisp, about 25 minutes. Brush some barbeque sauce on top. Continue grilling until barbeque sauce is glazed, about 5 minutes. Add remaining barbeque sauce grill for 5 minutes more.

Remove from grill and coat evenly with fried onions. Slice and serve with chopsticks.

Bacon Explosion Ingredients

  • 2 pounds thick cut bacon
  • 2 pounds Italian sausage
  • 1 bottle of Burnt Finger BBQ sauce
  • 1 shaker of Burnt Finger BBQ rub

To kick off the construction of this pork medley you’ll need to create a 5࡫ bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

The next step is to add some seasoning on top of your bacon weave. I used our Burnt Finger BBQ Smokey Kansas City seasoning (the label artwork has changed since this photo was taken), but many rubs will work. Here are some of my favorites that are available on Amazon.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. I use our Burnt Finger BBQ Smokey Kansas City sauce, but any BBQ sauce that you like will work. Here are some of my favorites that are available on Amazon.

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some more Smokey Kansas City Barbecue Seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until the meat reaches an internal temperature of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that Burnt Finger BBQ sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!

Best sandwich recipes

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Switch up your usual sarnie for our sushi sandwich with soft sashimi tuna, pickled fiery ginger and crunchy veg. Plus, this easy Japanese onigirazu recipe is low in calories too.

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Portuguese prego sandwich with green piri-piri

Check out our vibrant and punchy Portuguese prego recipe. This simple steak sandwich recipe is served all over Portugal – the green piri-piri, although not traditional, gives a massive flavour boost.

Olive fried chicken sandwich

Check out this epic buttermilk fried chicken recipe. Our own olive fried chicken sandwich takes a fast-food favourite up a notch with the addition of a spicy, salty, sweet glaze.

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The Cubano sandwich

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Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down.

Smoked mackerel open sandwich

Open sandwich style, just like the Scandis! Our recipe for smoked mackerel on rye with horseradish cream and pickled radish makes for a great lunch or lighter dinner for one. The horseradish gives it a punchy kick.

Katsu sando

This is a proper indulgent sandwich! Tonkatsu is a Japanese dish of breaded, fried pork served with cabbage and dark, sweet tonkatsu sauce. It also appears in sandwich form as the katsu sando, which is a popular grab-and-go lunch for busy workers. We have plenty more Japanese recipe ideas here.

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Check out Sabrina Ghayour’s take on everybody’s favourite, the classic cheese toastie. Filled with salty halloumi, rose harissa and honey for a touch of sweetness, this toastie is too delicious for words. It’s meat-free too, so your veggie friends don’t have to miss out.

Mushroom ciabatta sandwich

What did we do to deserve such an epic sandwich? Garlicy mushrooms, fresh green pesto, Taleggio cheese and roasted red peppers make for a delicious filling. Use brie if you want a veggie sandwich – taleggio is made with animal rennet.

Eggs Benedict baguette

We’ve taken a classic brunch recipe and made it even better with this recipe for eggs benedict baguette. It’s also a great, easy way of making hollandaise.

Fried shrimp po’ boy sandwich

The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce. If you want to fill your deep-fried craving then try one of our deep-fried recipes.

French dip sandwich

This is a meat-and-bread lover’s dream. A soft bun stuffed with slow-roast beef comes with its very own bowl of hot gravy for dunking. Yes, DUNKING your sandwich in gravy is a thing!

Grilled reuben sandwich

This our ultimate version of a New York favourite. In just 10 minutes you can be enjoying that salty beef, tangy sauerkraut and melting cheese – perfect for an indulgent supper for one.

Bulgogi cheese steak

Philly cheese steak + bulgogi is a marriage made in heaven sometimes known as a koagie. This indulgent sandwich is super easy to make. This is one of our favourite Korean recipes, but there are more here.

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Fill bread rolls with meatballs for a speedy midweek meal. This easy sub recipe, made healthy with turkey mince is served with quick sweet potato wedges.

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A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. Creamed horseradish adds a punch for a flavour-packed snack or starter.

The fool’s gold sandwich

Legend goes that Elvis once chartered a plane from Memphis to Denver to eat one of these at the Colorado Mine Company restaurant. It’s an American classic that sounds so wrong but tastes so right

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Some More Bacon Inspired Recipes

As the saying goes, &ldquoeverything goes better with bacon&rdquo. If you want some more ways to take advantage of your Traeger no flip bacon, then here are a few suggestions:

Zucchini Grilled Cheese

This zucchini grilled cheese sandwich is a gluten-free or keto-lover's dream come true because it's made without bread. A baked zucchini paste takes its place and then gets topped with mozzarella cheese and broiled for a thoroughly satisfying cheesy delight.

Does this count as a grilled cheese? It probably counts.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Cheesy Grilled Bacon Jalapeños

These Grilled Cheesy Bacon Jalapenos are such a great BBQ side dish. Don’t think that because these are made from jalapenos they will be crazy hot. If you remove all the seeds they should actually be pretty mild. You can also use small bell peppers if you are really worried about it. We did a combination of jalapenos and bell peppers last time and we loved the variety. These make a great side dish or appetizer to burgers!

Watch the video: Ζουμερό μπιφτέκι στη σχάρα

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