Bacon-Bourbon Chicken Kabobs

Botch

I was going to try Birria Tacos next, but this recipe was on my pile (I can't remember where it's from), it sounded good, and I had some new wood-handled skewers to try out.
 
2 lbs boneless skinless cheekun thighs, cut into 1" squares
Thick-sliced bacon, cut into 1" squares (one slice per thigh worked perfectly)
 
For the Baste:
1.5 cups commercial BBQ sauce 
1/3 cup Blanton's* bourbon
3 Tbl dark brown sugar
2 Tbl sriracha
1.5 Tbl yellow moostard
1 Tbl neutral oil
1/2 Tbl garlic powder
1 tsp salt
1 tsp pecker
 
* in honor of YukonRon  
 
Alternate the cheekun and bacon on the skewers, grill over a hot fire, basting top each time you turn (~every 3 minutes).  
 

 
Next time I'll leave out the oil, all it did was pool up on top of the baste and coat my basting brush.  I really like the new skewers; I had been using Weber's but while flat they were only about 1/8" wide, and some foods would spin on them, plus I would always forget and grab the metal handle and burn the &$^%! out of my hand.  These have nice bamboo handles, are wide, and a set of 8 came in a zippered folder covered with Capitol-Camo™, $9!  I will be sharpening the tips on my diamond stones, though.  
 

 
I didn't get quite the crispy edges I wanted, but I have an idea I'm going to try tomorrow.  Tasty, this was a keeper.  
 

loco_engr

great idea . . . thanks for posting

hoosier_egger

Looks great!

nolaegghead

Nice.  My problem with kabobs is I can't always get the egg hot enough unless it's full of lump

MasterC

Keep the dome closed unless turning, seriously 

PeteSliver

Those look really great!  Where did you get the skewers?

JohnInCarolina

You had me at bacon.

Botch

PeteSliver said:

Those look really great!  Where did you get the skewers?

Sorry, I should've posted that:
 
https://www.amazon.com/dp/B07K4H5KS4?psc=1&ref=ppx_pop_dt_b_product_details
 
I'm trying to buy less on Amazoid these days, but this offer (from the Sam The Cooking Guy site) was too good to pass up.  

nolaegghead

MasterC said:

Keep the dome closed unless turning, seriously 

Depends on what you're going for.  I like my beef and lamb kabobs to be charred on the outside and rare to medium rare on the inside.  That works better if the lid is open.  There's no right or wrong way, but plenty of choices.

MasterC

Agreed 

HighHeat

Nice. good to see an actual cook on here once in a while!

JohnInCarolina

HighHeat said:

Nice. good to see an actual cook on here once in a while!

You could post some yourself you know.

mtasker

No way am I using Blanton's for a sauce!  Hard to find right now and double the price!

lousubcap

You had me at bacon and then completely lost me at Blanton's.  If you can find Blanton's here (some 58 miles from the point of origin) the upcharge is at least 30-40%.  I have not seen it on a shelf in at least 8 -10 weeks, even at the inflated price.  

northGAcock

Lowd-ave-mercy

caliking

Bravo! Those look deeelishus.