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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Bacon Wrapped Mushrooms.....

These sounded good. Original idea was to cook for 15 minutes, remove and coat with a hot wing sauce. Problem is I live in the frigid north and nobody knows what BBQ is (couldn't find any store to have a bottle of hot wing sauce).

I put on a batch of tater pigs (right side of grill). For the mushrooms, I took a piece of bacon, cut in half, wrapped 1 piece around the 1 direction, then the other piece of bacon around the other way (90°). I wanted to protect the mushroom from being over cooked. The mushroom survived very good.

I gotta say, these are better than the taters. Not a good thing that the mushroom is marinating in the bacon oil but dang were they good.

Here they are. Now what to name these???image

 

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Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • chill243chill243 Posts: 127
    OH YUM
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  • Those look tastey.  Since you used mushroom buttons, how about Mushroom Bacon Buttons?  Or perhaps Shroom & Squeal?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • GriffinGriffin Posts: 6,926

    Oh my. Those look good. Have you tried bacon wrapped tater tots yet?

    image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • ChubbsChubbs Posts: 5,268

    Look great Griffin. Do you just wrap frozen tots?

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • 500500 Posts: 1,644
    How about Fungoink Balls?
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • GriffinGriffin Posts: 6,926
    yeah, just frozen tater tots. Allow to thaw a bit (not totally, can't member if it was 10 minutes or so), otherwise you will break toothpicks or stab the bah-jeezus out of yourself when it finally does go through the tot and into your finger/hand. Don't ask me how I know. :((

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • @Griffin -- I learned the same way!  ~X( Ouch!
    But they sure are good!

    Great idea, @bigguy136 ...  I need  to try these!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Those are the best looking Baconshrooms I have ever seen!
    image
    Louisville, GA - 2 Large BGE's
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  • GriffinGriffin Posts: 6,926
    And don't forget to sprinkle on some of your favorite rub to the tots after you wrap them.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • bigguy136bigguy136 Posts: 1,007
    ... you will break toothpicks or stab the bah-jeezus out of yourself when it finally does go through the tot and into your finger/hand. Don't ask me how I know. :((
    Why not use a set of stainless steel tooth picks? I'm using some in the photos above.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • How long and at what temp did you cook the baconshrooms? 
    image
    Louisville, GA - 2 Large BGE's
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  • bigguy136bigguy136 Posts: 1,007

    I cooked at 325° for 35 minutes (till the bacon was as I like).

    I might try another batch with a cream cheese mix around the stem before wrapping.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • DnlDnl Posts: 12

    bigguy, these are definately going on the menu the next time I do appetizers.

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  • @bigguy136 where did you find the SS toothpicks, the shortest I can find is 8", unless those are some monster shrooms, I'm guessing yours are shorter, the SS toothpick is a great idea! 

    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • bigguy136bigguy136 Posts: 1,007
    I used stainless TIG welding rod. You should be able to find locally or somewhere on-line like mcmaster-carr. I cut, deburred the end and a quick roll with the pliers. I got 9 from a 36" piece of wire (4" pieces).

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • td66snrftd66snrf Posts: 774
    MAGIC PIGROOMS
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • GK59GK59 Posts: 501
    Any body ever wrap some small red skins in bacon?  If so how did they turn out?

    Smitty's Kid's BBQ

    Bay City,MI

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  • bdub60bdub60 Posts: 27

    Those look great!  I've been doing those for a while but I always do cream cheese.  Pull the stems out and you'll have a nice little bowl to stuff with cream cheese.  I did some for the Super Bowl and took a couple of packages of cream cheese and mixed in the food processor with three LARGE jalapenos and a few cloves of garlic and some salt and fresh cracked pepper.  They were the best I'd done.  If you do it this way I recommend letting the mixture sit in the fridge overnight or in the freezer for a little while to firm up.  I also like basting them with BBQ sauce as they finish.

    These are a nice alternative for folks that like ABTs but don't like as much heat or are cooking for folks that don't.  They're also a little less work since pulling the stem out of a shroom is much easier than cleaning japs IMO.

    Guns Up! Roll Tide!
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  • LowflyerLowflyer Posts: 752
    Giving these a try as we speak, I just threw jalapeño in the center, wrapped and dusted....
    image.jpg 2.2M
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  • bigguy136bigguy136 Posts: 1,007
    Lowflyer said:

    Giving these a try as we speak, I just threw jalapeño in the center, wrapped and dusted....

    OMG. That looks good. Were they hot with the seeds?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • LowflyerLowflyer Posts: 752
    @bigguy136 they are still on the Egg. I hope they are hot. Publix japs aren't the best I've had, plan on growin my own this year. I'll keep u posted.
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  • I will be trying these out tomorrow with the meal, good stuff, everything looks great!
    County of Parkland, Alberta, Canada
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  • KempyKempy Posts: 188
    Lowflyer said:
    @bigguy136 they are still on the Egg. I hope they are hot. Publix japs aren't the best I've had, plan on growin my own this year. I'll keep u posted.

    Last year SWMBO and I had 2 japs in our garden.  Ended up canning about a dozen pints of japs, but I didn't have the BGE then.  I have a feeling that next year, I won't have nearly as many japs for canning.  I did use some of the japs last year for ABTs for a fantasy football draft. (Grilled on a friends BGE).  I don't know what I did right last year with my japs, but they were the hottest japs I've ever had.  I wonder if it had something to do with planting them right next to my tobasco pepper plant. 

    Good luck with growing yours.

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  • LowflyerLowflyer Posts: 752
    @bigguy136 they were dusted w Swamp Venom, then finished w Stubbs Sweet Heat... Delicious!! After about 3 the wife and I looked at each other and grabbed coldies. They were warm, but flavorful. I wouldn't change a thing. The possibilities are endless w these things. Thanks for a great idea!!
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  • LowflyerLowflyer Posts: 752
    Here you go.... Tasty n Hot.
    image.jpg 2.6M
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  • EggcelsiorEggcelsior Posts: 11,298
    Looks fantastic!
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