1 pork tenderloin marinated in teriyaki sauce (I use Hormel brand teriyaki pork tenderloin), 1 package thick sliced bacon, 1/2 bar Philadelphia cream cheese-(sliced like butter tabs), 1 Jalapeno pepper-(de-seeded and sliced into slivers)
Marinate the pork tenderlion for at least 3 hours ahead of time (unless buying the already marinated brand). Butterfly the pork tenderlion length wise. Fill length with jalapeno and cream cheese slivers. Close up the tenderlion and tightly wrap bacon around the tenderlion (overlay edges of bacon so the filling is sealed in). Use long tooth picks to secure the bacon in place as you wrap it. Grill on your Hasty bake @ 200-250 degrees, medium height, for approx. 40 minutes. Please make sure pork is cooked throughly. No pink should show.
Grill, charcoal & hardwood (your choice)-Wild Black Cherry used here
2 pork tenderloins, thin sliced bacon & toothpicks, 3 large jalapenos, 1 medium sweet onion, zesty Italian dressing, red pepper flakes, black pepper
Clean and core jalapenos saving seeds for later use and slice onion cutting into strips. Then clean pork tenderloins by cutting off excess fat and tendon skin. With a very sharp knife butterfly them length ways and lay out flat on cookie sheet. Pour on some of the Italian dressing and sprinkle with jalapeno seeds to your taste. Add peppers and onions in a way that you will be able to fold back over and wrap with bacon. Fold and wrap with bacon strips using toothpicks to keep bacon in place while grilling. Cover both sides with more Italian, red pepper flakes and black pepper to taste. Cover and put in refrigerator until next day to marinate. Next day they are ready for the grill with smoke. Do not put directly over coals. Bacon grease will cause fire. Instead, cook them slow and away from direct heat with a little wood on the coals for smoke flavor. This is kind of neat, when the bacon looks like you could eat it then the pork tenderloins in most cases are done too. Helps take some of the guessing out. Sliced tenderloin picture attached.
I don't own a Hasty-Bake yet, but have been around them and cooked on them off and on since the Summer of 1979. Luckily many of my friends have one. Over many years and many smokers I've never cooked on a better smoker than a Hasty-Bake. You all truly have the very best smokers on the market.
3 pounds slab bacon-cut into 1/3 pound pieces, 1/2 cup light brown sugar, 1/4 cup lemon pepper, Chipotle Maple Glaze, 1 1/2 cups grade B maple syrup, 1/2 cup Dark Agave, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 to 2 teaspoons chipotle powder
Combine the brown sugar and lemon pepper and blend well. Place the bacon strips on a sheet pan and sprinkle the brown sugar mixture all over the bacon. Place the maple syrup, agave, lemon juice, zest and chipotle in a medium saucepan over medium high heat. Bring to a boil. Reduce heat and simmer rapidly, reduce the syrup by half to 1 cup. Preheat your Hasty Bake to a medium, with Applewood chunks, grill bacon on all sides turning every 3 to 5 minutes to caramelize. Brush with the glaze and coat liberally, to a thick sticky finish. Cut into chunks and serve as is or with your favorite barbecue sauce. Serves 10 to 12
2 lbs ground sirloin, 1 small onion chopped, 1 raw egg, 1/8 cup yellow mustard, 1/8 cup Heinz 57, 1/2 package of 2" X 2" crackers, 1 tsp garlic powder, 1 tbsp course ground pepper, 8 strips bacon.
Mix all ingredients together except bacon. Make 4 patties (yes they are big) and wrap with bacon. Use toothpicks to hold bacon to fillet. Use a high setting to sear both sides of meat, then drop setting 6 inches to slow cooking. Cook to preference. I like mine medium, it still is a little juicy.
6 All Beef Hot Dogs (6:1#), 8 Strips of Thick Cut Peppered Bacon, 6 Quality Hot Dog Buns, Crumbled Bleu Cheese, Red Onion, diced Tomato, diced Romaine Lettuce, chopped Serano Peppers-sliced (optional), Dijon Mustard Butter
Prepare the hot dogs by wrapping each one with a piece of bacon in a spiral fashion. Use toothpicks to secure the bacon to the sausages. Take the two remaining pieces of bacon, dice, and cook in a skillet until crisp. Drain the bacon and set aside. Prepare a medium-high fire in the grill. Cook the hot dogs until the bacon is crisping, but not shrinking (it is best to use indirect heat to avoid flare ups). While the sausages are cooking, prepare the buns by buttering and grilling on a hot griddle or skillet. Finish by dressing the buns with dijon mustard and garnishing the hot dogs with bleu cheese, tomato, red onion, lettuce, and peppers if you want a bit of heat. These are perfect with a bit of slaw and a glass of Pinot Noir.