We all have our favorite ingredients or dishes. The ones we love to create for ourselves, our families and friends, during parties, or just at home. I have a BLT addiction. I find myself craving these bacon filled and refreshing sandwiches. the downside is they can be a tad messy. While a BLT is a sandwich, I wouldn’t consider it party platter worthy. These delicious sammies fall apart, the tomatoes slide in every which direction, and the beautiful bacon is hidden under a blanket of lettuce and toasted bread.
So I started thinking of different ways to enjoy my most requested sandwich. Grilling Bacon is something you should most definitely start practicing. It’s the best and easiest way to enjoy bacon. The greasy mess is moved outside, and the charred flavors of your grill coals and/or grates, make all the difference in the development of those smoky cured flavors. This recipe is simple, and a beautiful presentation.
Skewering the bacon I found to be a little difficult at first. However, I discovered that if you twist the bacon once in between each part you pierce, the bacon ribbon is wrapped more tightly and holds its shape and place better. Once it starts to seize and shrink during the cooking process it hugs tightly against the skewer. Each Bacon kabob is the topped with fresh field greens and grape tomatoes, then drizzled with your favorite hot sauce. Easy, eye pleasing, and delicious. Make a platter of the gorgeous BLT skewers for your next party. They are sure to be a hit.
*Note* If you choose to use bamboo skewers, be sure to soak them prior to adding the bacon and grilling. You can purchase the stainless steel skewers I like you use HERE
- 12 slices of thick cut bacon
- 12 skewers
- 24 fresh grape tomatoes
- handful of field greens
- favorite hot sauce for drizzling
- Preheat your propane grill on high, once sufficiently heated and hot turn off one side. If using charcoal, allow one side to remain hot coals and not flaming.
- Thread the thick-cut bacon slices onto a skewer like a ribbon but twisting once between each time you pierce, making sure the skewer pierces through the meaty part, not the fat which will render and melt under the grill heat.
- You want to put the skewers on the grill on the side of the grill away from the flames or coals. If the bacon is placed directly over the flames the fat drips at high heat and will combust into large flames. which will most certainly burn your bacon and possibly your hair. So keep a good eye on them.
- Cooked them on the grill until cooked to desired doneness - using tongs or heat proof gloves to turn them half way through cooking.
- Remove them from the grill with tongs or gloves and place on a heat proof platter or baking sheet to
- allow to cool.
- Once cool enough to handle, top with two grape tomatoes, and some pieces of field greens. Drizzle with hot sauce as a spicy finishing touch.
- Serve these guys immediately while the tomatoes and greens are still crisp and fresh.