Bbq Glazed And Bacon Wrapped Grouper Food

GLAZED BACON-WRAPPED CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the crackers face up on a clean work surface and scoop 1/2 teaspoon Parmesan on each. Wrap each cracker with a piece of the bacon so the seam side is on the bottom and the cracker and cheese are covered as much as possible. Place the crackers seam-side down on a wire rack set over a baking sheet. Bake until the bacon is golden and crisp, about 1 hour.
• Meanwhile, whisk together the jelly with 1 teaspoon water in a small bowl and microwave on high until warmed through and loose, about 30 seconds; add more water if necessary.
• When the crackers are done, brush each with the jelly, sprinkle with the cayenne if using and serve immediately.

BACON-WRAPPED BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
• In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

GRILLED MAPLE GLAZED BACON WRAPPED SCALLOPS

Steps:

• Partially Cook Bacon for 3-5 minutes in a pan, on medium heat, putting a plate or weight on the bacon to flatten it as it cooks. Do not overcook, as it will complete the cooking process on the BBQ. Remove from pan and place the partially cooked bacon slices on a paper towel and pat with papertowels to remove any excess grease, then set aside.
• Lightly Salt the Scallops, and then wrap them with the partially cooked bacon and secure them with toothpicks.
• Mix Maple Syrup and Dijon Mustard together, and coat the bacon wrapped scallops with the mixture, and refrigerate for (1) hour if you have the extra time, if not you can grill them right away.
• Lightly Oil the BBQ grill, and cook until lightly browned. Serve immediately.

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE

Steps:

• Preheat oven to 400°F.
• On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
• Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
• Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
• Wrap bacon slices tightly around each chop.
• Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
• Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
• Turn oven to broil and broil on each side until bacon is crisp.
• Let chops rest for a few minutes. Remove rosemary sprigs before serving.
• If desired, serve with additional warmed barbeque sauce.
• Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

BBQ GRILLED BACON WRAPPED MAPLE GLAZED SCALLOPS

Steps:

• Soak long wooden skewers in water for about 20 minutes (available from the dollar store).
• Preheat BBQ to about 250°F.
• Mix BBQ sauce and Maple syrup.
• Wrap bacon around each scallop and thread onto a skewer (4 on each).
• Place each skewer on the grill.
• Sear for about 2 minutes each side.
• Spoon or brush BBQ sauce/Maple syrup mixture over entire skewer each turn.
• Grill and turn every 2 minutes.
• Remove from grill after about 8 minutes. The longer they are left on the crispier and somewhat chewier they will be.