I need some help please? Alternatives for a smoker...
So, my boyfriend and I often watch food network together... And the other day, we saw something called a "bacon bomb" on Diners, Drive-ins, and Dives. ... Immediately he turned to me and said "woahh that looks awesome... Shainie, you HAVE to make me one of those!" ... I'm pretty good with food, and up until now have had no problem mimicing food network items hes wanted... but for this item, a smoker is required... and I dont have one.
So the bacon bomb is basically a heart attack rolled up in a 5-lb bacon burrito...
The usual recipie is a weave of bacon filled with ground sausage and peppered bacon, filled and covered with barbeque sauce.
The way I intend to make it is a weave of bacon filled with seasoned ground beef and teriyaki pepper steak chunks, covered with teriyaki sauce.
But that still doesnt help the problem that I dont know what the best alternative for a smoker will be... my options are to slow cook it on my dads infared grill, or to slow cook it in the kitchen oven... But I also dont know in either case what the best temperature would be for that amount of meat (and also because it will ruin it if the bacon puckers up on the weave). So if anyone has any suggestions that would be very helpful... Im supposed to make it tomorrow or the next day after work.
People who smoke call this a "fatty" in case you're looking to google some more recipes. You can vary the "stuffing" in the fatty - mushrooms, cheese, jalapenos, green/red peppers, onions, garlic etc.
Here's a crazy fatty
You can do it in your regular propane grill. Low heat and smoke from one side, food on the other. Low and slow it - you want some of that fat to "melt" away.
If you can find one and it will be difficult, try a Rival K.C smoker and Roaster.
Here is a link to a review on one. http://reviews.walmart.com/1336/5902599/rival-k-c-smoker-electric-smoker-and-roaster-reviews/reviews.htm
It is basically a roaster oven with a liner pan and under the liner pan, there is a recess to hold damp wood chips that generate smoke. They are around $30. The product has been discontinued, I believe, so it won't be easy to find one.
Another smoker option is to buy a small electric smoker at the home improvement center. They cost about $50. Those would look like this. http://www.homedepot.com/h_d1/N-25eco...
I think you can get away without the smoker, it sounds like the smokiness would compete with your teriyaki flavors anyway.
A low, slow BBQ is going to run about 250-275 degrees. What about putting the whole thing on a roasting rack in a pan, so it's not sitting in it's own juices, in the oven at about 275? I'm thinking that since you're using ground beef and steak pieces (that don't necessarily need that long hold time at temperature to break down and get tender,) you are just looking for an internal temp of 160 - a thermometer is going to be your friend here. I'd say you're going to need around three hours in the oven. I have never used an infrared grill, so can't help you there. Let me know how it turns out -sounds exactly like what my guy would love!