charlief1 wrote:Pretty descriptive title but I'll go ahead and tell you how. Cut the fillets the same width and length as the bacon strips, wrap the two together and use a tooth pick to hold together. Put on the grill until done. You can add a slice of jalapeno, onion, or pepper to add flavor but it's really not needed. Not my idea but I hope you enjoy guys and gals.
Yaklash wrote:Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.
charlief1 wrote:Yaklash wrote:Fourth, based on 54Bravo's question above, I precooked the bacon in the oven for 12 minutes at 300 and then let it cool, before rolling them up.
You could pre-cook the bacon but unless you're using a really hot grill the bacon should cook at about the same rate. Nice mention on the skewers and that's a good idea to keep it easier to cook and serve. I use a cool grill myself so the fish doesn't cook like a normal grill, more like a smoker. I also use Elm for cooking to keep the temps down in the summer rather than other woods. In the winter I use mesquite so I can keep the temps easier. Fall and spring I'll either mix woods or use something in between, like pecan.
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