Next time you plan to fire up the grill, do yourself a favor and grill up an appetizer or side dish that features bacon.
You see, if you enjoy bacon (and who doesn’t?) then you’ll go bonkers in love what BBQ-ing does to it. BBQ takes your already delicious bacon and upgrades it to a “I’m having a moment, don’t speak to me while I’m chewing” level of goodness.
Bacon wrapped onion rings are a thing of beauty. They’re similar to fried onion rings but instead of crispy breading you have crispy bacon. You bite into them and under the crisp smoky bacon is soft, sweet onion. Oh, yes.
If you’re never had bacon wrapped asparagus, stop what you’re doing right now and get your hands on some asparagus! I assume you already have some bacon. Bob and I first had this delectable duo at Disneyland many, many years ago. It’s been a staple at the Bengal BBQ in Adventureland forever. The combination of flavors amped up by BBQ-ing it outrageously good. It’s impossible to make too much. I have this fantasy that I’ll make enough to enjoy leftovers the next day and it NEVER happens.
So whether you’re grilling hot dogs or rib eye; bacon wrapped onion rings and asparagus will take your festive feast over the top!
BACON WRAPPED ONION RINGS
Start to finish: 2 hours
Servings: 2 rings per person
You’ll need sweet onions for this recipe, Vidalia or Walla Walla Sweets would be best.
Each onion will only make 4 to 6 rings. You’ll use the remainder of the onion for other purposes. Remember – chopped onion freezes beautifully.
- Prepare your grill with heat on one side (to provide indirect heat) aim for 300 degrees.
- Slice the onions in half then slice a ½ inch slice from each half. You’ll need two or three larger rings together for stability so carefully separate the center smaller rings away from the outer rings. Save the rest of the onion for another purpose.
- Next take slices of bacon and wrap them around the onion ring. I found 1½ slices of bacon worked nicely but you could use more if your budget allows. Secure with a toothpick or skewer.
- Load the rings on the cool side of the grill and cook for about 90 minutes at 300 degrees for beautiful smoky, juicy, bacony rings.
Diva Tip – Don’t try to rush this. Higher heat results in burned bacon and raw onion. Depending on how thick your rings are and how much bacon you used they may take longer than 90 minutes.
If they look a little anemic but the onion is soft; finish them off under the broiler to crisp and brown the bacon.
BACON WRAPPED ASPARAGUS
Start to finish: 1 hour
Servings: 4 spears per person
- Trim the tough ends from asparagus spears. Lightly steam asparagus until warmed through but not soft. Allow them to cool until you can handle them.
- Preheat grill to 300°F.
- Wrap each spear with one slice of bacon. You can opt for half a slice per spear; it’s still wonderful and a little more budget friendly.
- Assemble wrapped spears into “rafts” with long skewers to keep them from falling through the grill grates and make them easier to turn.
- Place on grill and cook until bacon is crisp.
Here is a great source for skewers – Farberware BBQ Bamboo Skewers, 75 Count, 12-Inch, Natural
Ad I’m always asked about my grill topper, but it seems to be out of stock – BBQ Grill Sheets Mat ,100% Non Stick Safe ,Extra Thick,Reusable and Dishwasher Safe – Set of 3
OVEN DIRECTIONS – Now, of course, you can make these using your broiler for those times when you NEEEED bacon wrapped asparagus but it’s snowing. I feel ya!
The asparagus is semi-cooked already so you’re just cooking the bacon. You can follow the instructions as written using your broiler.
With the onion rings remember to start them in the oven at about 300°F until they’re soft, then use the broiler to crisp the bacon.
Since you’re firing up the grill here are some recipes you’ll love – Grilled Red, White & Blueberry Donut Shortcake Grilled Hawaiian Chicken with Coconut Pineapple Rice Make Labor Day your best burger bash. Ever.
Both these recipes are fantastic items to take if you’re invited to a BBQ potluck. I guarantee you’re be hailed as The Diva of the gathering. Take THAT, potato salad!