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An Ode to Henapple: Bacon-Wrapped Spares

JohnInCarolina
JohnInCarolina Posts: 34,682
edited March 2015 in EggHead Forum
I'm not naked @henapple but I think this is actually a better idea:





These will go on the MM later this afternoon.  I'm kind of surprised none of you have tried this before.  I'm riffing off this APL recipe.  I'll try not to eff it up too badly.  
"I've made a note never to piss you two off." - Stike

"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Gonna watch this JIC. I've seen it but, haven't tried it yet. And on the MM....good call. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Tinyfish
    Tinyfish Posts: 1,755
    Mmmm..... bacon wrapped ribs
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  • DMW
    DMW Posts: 13,836
    This looks like the start of greatness. So for the first hour they are cooked wrapped in plastic wrap and foil?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    edited March 2015
    DMW said:
    This looks like the start of greatness. So for the first hour they are cooked wrapped in plastic wrap and foil?
    That's what the recipe reads.  I thought it was a typo but I googled around and apparently this is fairly common.  I think if you were concerned about the saran wrap melting or leaching you could just use the foil.  I just like to live dangerously... 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • YEMTrey
    YEMTrey Posts: 6,835
    :subscribed:
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • DMW
    DMW Posts: 13,836
    JohnInCarolina said:
    DMW said:
    This looks like the start of greatness. So for the first hour they are cooked wrapped in plastic wrap and foil?
    That's what the recipe reads.  I thought it was a typo but I googled around and apparently this is fairly common.  I think if you were concerned about the saran wrap melting or leaching you could just use the foil.  I just like to live dangerously... 
    I'm sure that for the first hour the meat will keep the plastic below melting temps. I'll bet this allows the bacon to partially cook and keep its shape when the foil and plastic are removed.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    @DMW - yep, that's my take too.  The foil provides protection as well.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • jcaspary
    jcaspary Posts: 1,479
    Can't wait to see the results on this.  Waiting impatiently.  LOL
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • SGH
    SGH Posts: 28,988
    edited March 2015
    Brother InCarolina, bacon wrapped anything is excellent. Standing by for the finale. Just something I would like to share:  If you like wrapping meat in plastic to cook, Stretch Tite is rated to 400 degrees. Saran Wrap has became balmy and tacky in the 350 degree arena before. Thus I switched to Stretch Tite. Just thought I would share. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    SGH said:
    Brother InCarolina, bacon wrapped anything is excellent. Standing by for the finale. Just some thing I would like to share:  If you like wrapping meat in plastic to cook, Stretch Tite is rated to 400 degrees. Saran Wrap has became balmy and tacky in the 350 degree arena before. Thus I switched to Stretch Tite. Just thought I would share. 
    Scottie thanks I appreciate that info.  I'll be staying well under 350 while the Saran Wrap is involved if I can manage it.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Walt2015
    Walt2015 Posts: 583
    I'm just worried that it might be too lean...
    Memphis, TN ----> Chattanooga, TN
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  • hapster
    hapster Posts: 7,503
    Insane...

    in the only way that "insane" is a positive thing
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • johnmitchell
    johnmitchell Posts: 7,358
    Really looking forward to seeing the end result..What sides you planning on?
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    johnmitchell said:
    Really looking forward to seeing the end result..What sides you planning on?
    We need sides?  ;)
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • johnmitchell
    johnmitchell Posts: 7,358
    JohnInCarolina said:
    johnmitchell said:
    Really looking forward to seeing the end result..What sides you planning on?
    We need sides?  ;)
    Hell yeah...Fully loaded baked potato, Mac and cheese,and maybe some baked beans with some pork back fat...:)...Enjoy looks great so far.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Coming along nicely!


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Foghorn
    Foghorn Posts: 10,226
    When I read the title of this thread, I was hoping that I would open it and see pics of a cook where each rib was individually wrapped in bacon.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Into the home stretch now - bacon is off and chopped to add to the board dressing.  Ribs are on the BGE direct over medium heat, being basted.  This is going to be interesting no matter what.  


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • bweaver
    bweaver Posts: 112
    Just when you think ribs can't get any better. Great idea
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    edited March 2015
    My friends I have finally seen the light:



    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SGH
    SGH Posts: 28,988
    JohnInCarolina said:
    My friends I have finally seen the light:

    I see the light as well. Awesome looking!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubbs
    Chubbs Posts: 6,929
    I just popped a .... Nevermind. Looks great man
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    edited March 2015
    Action shot 


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • TTC
    TTC Posts: 1,035
    Just fantastic
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    What else besides the diced bacon did you do for a board sauce? The end result looks amazing. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Scottborasjr said:
    What else besides the diced bacon did you do for a board sauce? The end result looks amazing. 
    Just some pre-made BBQ sauce.  It's the Kentucky Bourbon sauce I posted about some time ago.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    OK, so these were very very good, not great IMO. I think they could be pretty amazing with some easy changes to the recipe.  

    Tons of flavor, but too salty.  It's not overpowering, but it's close.  If you look at the recipe, there's some salt in every step.  The ribs probably don't need more salt than the bacon naturally adds by contact.  

    The worcestershire salt that's part of the recipe is pretty cool.  In the end it almost has an Old Bay aroma to it.  I think I'll use it on some other things soon.  

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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