Tag Archives: bacon

Bacon Wrapped Pineapple With Burnt Finger Smokey Kansas City Spicy Honey Glaze

Bacon Wrapped Pineapple With Burnt Finger Smokey Kansas City Spicy Honey Glaze

This is a crowd favorite created by none other than 2015 Food Network Chopped Grill Master Champion Stan Hays of County Line Smokers. Who doesn’t like bacon and pineapple then glazed with some spicy sweetness?




1 Whole Pineapple

1 Package thick sliced low sodium bacon

1 bottle honey

1 bottle Smokey Kansas City Spicy BBQ Sauce from Burnt Finger BBQ

1 Package Oakridge BBQ Dominator Sweet Rub

OPTION:  Add grilled jalapenos or cerrano chili strips to the inside of the bacon when wrapping for an extra Kick!




Core the pineapple and cut into 1 1/2 inch chunks. Cut bacon in half. Dust the pineapple chunks with the Oakridge BBQ Dominator sweet rub. Use a half piece of bacon wrap it around the pineapple chunks and use a tooth pick to hold it in place. Dust the outside of the bacon wrapped pineapple chunks with Oakridge BBQ Dominator Sweet seasoning. Put in fridge while you make the glaze.

For tailgating, use a foil loaf pan to heat up one cup of the Smokey Kansas City Spicy BBQ sauce from Burnt Finger BBQ with two tablespoons of honey. This will be the glaze applied to the bacon wrapped pineapple chunks at the end of grilling.

Set up your grill for direct grilling over medium high heat. Or grill indirect over high heat to make sure the bacon gets crispy. Grill the pineapple chunks until the bacon is crispy on the outside and finish by glazing them with the Smokey Kansas City Spicy Honey glaze.


Bacon Wrapped Pickled Watermelon Rinds

If any food can handle the moniker “trendy”, it’s most definitely Bacon! Bacon has become all the rage as a versatile ingredient in just about everything from savory BBQ dishes to desserts! Here is a delicious appetizer for the next time you fire up your grill for your friends and family!




1 jar pickled watermelon rinds

1/4 cup of your favorite BBQ rub or spicy seasoning

1 lb. bacon

Simply cut your bacon strips into thirds or fourths so they will fit the watermelon rinds. Dust each watermelon rind with seasoning and then wrap each rind and secure with a toothpick. Sprinkle more rub on each bacon wrapped watermelon rind and grill on medium high heat. Preferred temperature would be 350 degrees. Grill until the bacon is browned and crispy. Watch them closely because the fat from the bacon and the sugar from the rub can cause flare-ups and burning.

The tartness of the pickled watermelon rinds makes a great combination with a sugar based BBQ rub such as Oakridge BBQ’s Secret Weapon, Plowboys BBQ Yarbird, or Fast Eddy’s All Purpose BBQ Seasoning.



Smoked Chicken Italian Fatty

This recipe is a twist on the ever popular “Bacon Explosion” featuring a bacon weave wrapped around sausage and smoked/grilled. I love taking the basic premise of this recipe and adding a couple of tasty and unique ingredients. The great thing about these “explosions” or “fattys” as they’re called, is that they slice up so beautiful and fit perfectly on a toasted bun! This particular version uses pounded marinated chicken breasts and has a touch of Italian to it!



What you’ll need:


  • 1. Split the chicken breasts in half lengthwise. Pound the breasts out with a meat tenderizer to about ¼ inch thickness.
  • 2. Place the breasts in a doubled up freezer bag and pour in the Smoke On Wheels BBQ Marinade. Marinade the breasts for at least 3 hours and up to 6 hours.
  • 3. Assemble your bacon weave using the “8 Strip” process.
  • 4. Take the Italian sausage and put it into a 2 lb. zip lock bag. Lay the bag flat and use a rolling pin to roll the sausage out flat from corner to corner.



  • 5. With a knife or kitchen shears, cut along each edge of the zip lock bag from the opening so you can peel back the top of the bag.
  • 6. Gently lay the sausage on top of the bacon.
  • 7. Dust the sausage with Oakridge Santa Maria rub and lay the chicken breasts on top of the sausage.
  • 8. Lay strips of roasted red pepper and basil along one half of the chicken.




  • 9. Sprinkle the grated provolone cheese on top of the peppers and basil.



  • 10. From the end of the bacon weave where the peppers and cheese are… tightly roll the entire weave into a roll.



  • 11. Place roll into half foil pan and transfer onto grill at 325 degrees.
  • 12. Cook for about 15-20 minutes in the foil pan so the roll can “set”.
  • 13. Remove the roll from the pan and finish directly on the grill until internal temperature reads 165 degrees.
  • 14. Let the roll rest for fifteen minutes and slice into medallions for serving.



Absolutely Gorgeous!!!