Tater Tots wrapped in bacon to form a shot glass topped with cheese. YUM!
I was playing with appetizers today and this came out as my favorite. I also tried Pig Candy and Scotch Eggs (with Chorizo).
I think I’ll call these TOINK Shots. They are super easy to make.
Frozen Tater Tots (thawed 10 seconds in the microwave to allow a toothpick to pierce them)
Thick cut bacon, cut in 1/2 or 1/3 slices.
Shredded cheddar or your favorite cheese
Your favorite rub – I used Dizzy Pig Raging River Rub Continue reading
As a relatively new Big Green Egghead, I have stayed in my comfort zone – brisket, steaks and hamburgers. Now that I am getting the hang of things, I am venturing out into other areas. This was my first try at cedar planked salmon with Dizzy Pig Raging River Rub. First, I have to give credit to Jason Griffin at Griffin’s Grub for the recipe on his blog.
Here’s how it played out…
I bought a couple of pieces of Salmon – about a pound total. I rinsed the filets and patted them dry with a paper towel. I soaked a cedar grilling plank in my kitchen sink. Since wood floats, I put a mixing bowl of water on the plank to submerge it. The total soak time was about an hour. I recommend at least 30 minutes of soaking. This will keep the plank from catching on fire. Continue reading