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Bacon wrapped Tater Tots
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Boss Hogg
Posts: 1,377
I haven't posted any pics in a long time, so I thought I'd better let folks know that I'm still cooking. Tried making Maple Bacon wrapped Tater Tots last night after getting a few pointers from Vadalia 1. Coated bacon with DP Raging River, which is about our favorite DP rub. (We were on vacation at the shore for a week cooking on a Weber . Went through almost a whole jar of RR in a week's time)Here are a few pics-
As Vadalia says, "They were deeeelicious!" :laugh:
Brian
As Vadalia says, "They were deeeelicious!" :laugh:
Brian
Comments
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Looks like you did them indirect. How long do they take? I think I'll give them a try!
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Yes please share! That looks amazing.
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First, you need to let the frozen tater tots soften a little, or your toothpick won't go through the tater tot when you're spearing the bacon on the tot. You can get 3 tots out of one strip of bacon, i.e. cut the bacon strip in thirds. Indirect cook, platesetter feet up, drip pan, then grid on top. Egg at about 350* It took about 45 minutes. You definitely need a beer or some wine to help cut the grease!! :laugh:
Brian -
Dale-Did you make it to Fred's? How was Buca Di Beppo?
Brian -
Brian those look great...and oh by the way it is Vidalia1....LOL :woohoo:
and because I know Dale is a visual kind of learner here is a step by step primer...and yes use Raging River...
http://www.dizzypigbbq.com/recipesTaterTots.html -
Kim-Next time I'm giving the shout out to Mint Tulip instead!! :P
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Apparently it is easier to spell... :pinch: :woohoo: :cheer: :silly:
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Brian, sure wish those things were low cal......quit tempting me.
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Rebecca- You could start yourself on a prophylactic regimen of Lipitor, and then make them.
Brian -
Wow looking good. Great job Boss Hogg.
Patti
Wichita, KS -
Rebecca, maybe with turkey bacon or prosciutto it might get within a two-day fat gram allowance! :ohmy: :ohmy:
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