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Bacon Wrapped BBQ Basted Grilled Kielbasa
This is the main course of Vrghr's weekend cookout.
Some SCRUMPTIOUS bacon-wrapped grilled Kielbasa, basted with BBQ sauce.
Oh it was SO yummy! And so easy!
And to cut the carbs a little, wuffy offered extra large Tortilla wraps in regular flour and spinach basil form, and paired it with some tasty sauteed onions that wuff wrapped in foil with butter and grilled while the sausages were cooking. Yumm! A really drool-worthy result with a drizzle of Dijon mustard and a bit of extra BBQ sauce.
You can use any BBQ sauce you enjoy here. Wuff used a traditional "KC Style".
Preparation is could hardly be easier. And only needed about 30 minutes on the grill to finish up, and about 15 minutes to prepare before that.
The results really speak for themselves! Oh, meat heaven!
And if you're not into Kielbasa, give a coil of Andouille or smoked beef sausage a try. Or maybe some extra large hot links or super-duper jumbo-dogs?
Okay, wuffy's drooling again. Here's the (incredibly simple) procedures:
INGREDIENTS:
2 rings of Kielbasa per 3 guests
1 lb of sliced Bacon per 3 rings of Kielbasa
1 bottle favorite BBQ sauce
Toothpicks
For the onions:
3 Large onions, peeled and halved then sliced 1/3" thick
5-6 TBS salted Butter
2 tsp Seasoned Salt (wuff used Lawry's)
Several large sheets of heavy duty foil
DIRECTIONS:
Put the onions in the middle of a long sheet of Heavy Duty foil. Drop pats of the butter on top and sprinkle it all with the seasoned salt.
Wrap the foil up tightly, making sure the seams don't leak. Then wrap a second layer over top for extra security.
Grill the onions over medium heat or on the upper shelf of your grill if you have one, flipping over occasionally. Or just bake in the oven at 350 degrees for about 1 hour
For the Sausages:
Slice your kielbasa ring into 3 portions. Wrap those with bacon, using toothpicks to keep them from unwrapping on the grill
Grill the sausages over a medium high grill, turning frequently until the bacon is cooked on every side
Paint everything with your BBQ sauce, and let that caramelize as you turn it and paint on more sauce. Give it at least 2 coats, or more to yur preference
Remove the toothpicks. Place a link in a tortilla and cover with the sauteed onions. Drizzle with a bit of mustard and a bit more BBQ sauce. If desired, cut in half for easier handling
!DEVOUR!
Some SCRUMPTIOUS bacon-wrapped grilled Kielbasa, basted with BBQ sauce.
Oh it was SO yummy! And so easy!
And to cut the carbs a little, wuffy offered extra large Tortilla wraps in regular flour and spinach basil form, and paired it with some tasty sauteed onions that wuff wrapped in foil with butter and grilled while the sausages were cooking. Yumm! A really drool-worthy result with a drizzle of Dijon mustard and a bit of extra BBQ sauce.
You can use any BBQ sauce you enjoy here. Wuff used a traditional "KC Style".
Preparation is could hardly be easier. And only needed about 30 minutes on the grill to finish up, and about 15 minutes to prepare before that.
The results really speak for themselves! Oh, meat heaven!
And if you're not into Kielbasa, give a coil of Andouille or smoked beef sausage a try. Or maybe some extra large hot links or super-duper jumbo-dogs?
Okay, wuffy's drooling again. Here's the (incredibly simple) procedures:
INGREDIENTS:
2 rings of Kielbasa per 3 guests
1 lb of sliced Bacon per 3 rings of Kielbasa
1 bottle favorite BBQ sauce
Toothpicks
For the onions:
3 Large onions, peeled and halved then sliced 1/3" thick
5-6 TBS salted Butter
2 tsp Seasoned Salt (wuff used Lawry's)
Several large sheets of heavy duty foil
DIRECTIONS:
Put the onions in the middle of a long sheet of Heavy Duty foil. Drop pats of the butter on top and sprinkle it all with the seasoned salt.
Wrap the foil up tightly, making sure the seams don't leak. Then wrap a second layer over top for extra security.
Grill the onions over medium heat or on the upper shelf of your grill if you have one, flipping over occasionally. Or just bake in the oven at 350 degrees for about 1 hour
For the Sausages:
Slice your kielbasa ring into 3 portions. Wrap those with bacon, using toothpicks to keep them from unwrapping on the grill
Grill the sausages over a medium high grill, turning frequently until the bacon is cooked on every side
Paint everything with your BBQ sauce, and let that caramelize as you turn it and paint on more sauce. Give it at least 2 coats, or more to yur preference
Remove the toothpicks. Place a link in a tortilla and cover with the sauteed onions. Drizzle with a bit of mustard and a bit more BBQ sauce. If desired, cut in half for easier handling
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 1072 x 798px
File Size 2.4 MB
Yup! These would cause those!
And totally worth it! *grin*
And totally worth it! *grin*
Well, it would still be possible to create this in a nice hot oven or broiler. Would add just a wee bit of liquid smoke to the basting sauce to give some of those "real" grill flavors.
But you definitely have wuff's sympathies! A nice grill or smoker is such a great device for tasty results, not to mention a wonderful reason to get friends and family together for some tasty noms. *grin*
But you definitely have wuff's sympathies! A nice grill or smoker is such a great device for tasty results, not to mention a wonderful reason to get friends and family together for some tasty noms. *grin*
Oh absolutely. I've contemplated things to counter not having the grill/smoker, and they're quite do-able. As of late, my new job has been keeping me on the road quite a lot. Since April, I've been to Puerto Rico twice, Wisconsin, and Houston, and usually at 1-2 weeks at a time.
Definitely a mobile bear! Hope you're enjoying the trips, as best you can.
And getting plenty of chances to sample local cuisines and little "ma & pa" places along the way.
Hope you can get the grill/smoker of your dreams one day. *GRIN*
And getting plenty of chances to sample local cuisines and little "ma & pa" places along the way.
Hope you can get the grill/smoker of your dreams one day. *GRIN*
You KNEW wuff had to do something like this eventually. *laughs*
BACON!!!!!!
By the by, we have found Wright's thick cut apple wood smoked bacon to be the best...
By the by, we have found Wright's thick cut apple wood smoked bacon to be the best...
OooO! That is important information for this wuffy!
Thanks!!
Thanks!!
*gets slapped several times in the face by m'own tongue as I hit the reroll' button* {:P~~~~
Wuff knows a way to keep that tongue quiet - - stuff a big bite of this kielbasa in on top of it! *GRIN*
Glad you enjoyed this!
Glad you enjoyed this!
Wuffy's not at all familiar with "Pit Boss" grills. But if you're in the market, you need to think about what is important to you with your grilling experience. For example, gas/propane is very convenient, and has very good control for temperatures. It heats quickly and you can adjust the cooking temperature while grilling.
Charcoal has distinctive flavors, but can be slower to start grilling and has more limited options for adjusting your cooking heat.
Pellet grills can give similar smoke/fire flavors of charcoal with nearly the same speed to start as gas/propane, and can be adjusted during cooking, but are generally more expensive and do take more maintenance than plane gas grills.
Charcoal has distinctive flavors, but can be slower to start grilling and has more limited options for adjusting your cooking heat.
Pellet grills can give similar smoke/fire flavors of charcoal with nearly the same speed to start as gas/propane, and can be adjusted during cooking, but are generally more expensive and do take more maintenance than plane gas grills.
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