It's NFL playoff time! Whether you’re rooting for your favorite team or just love the competition, there's no better way to spend a winter weekend than gathering friends for a game day get-together filled with cold drinks and delicious snacks. Since everything is better with bacon, BBQ Island's own Josh Dae is sharing three amazing recipes for grilled appetizers that are sure to please.
Fresh (never frozen!) asparagus spears
Your favorite rub (we love Slavo Salt, but a mixture of salt, pepper and garlic powder works, too)
Heat Memphis Elite Pellet Grill to 275-300 degrees.
Season bacon with the rub.
Trim the bottom inch of asparagus stalks and discard.
For thick asparagus stalks, bundle 3 together and wrap with a slice of bacon in a spiral pattern. For thin asparagus stalks, bundle 5 together.
Place asparagus on cooker until bacon is crisp. Serve hot.
Bacon Jalapeño Poppers
1 tub whipped cream cheese
1 small package shredded cheddar
Heat Big Green Egg to 275-300 degrees.
Rinse jalapeños and pat dry. Cut the stem end off, then slice lengthwise in half. Remove seeds and any white ribs in the pepper. It's a good idea to wear gloves for this part!
In a medium bowl, mix cream cheese and shredded cheddar together.
Fill each jalapeño half with a dollop of cheese filling, then top each with a Lit'l Smokie.
Wrap each jalapeño half in bacon and secure with a toothpick.
Place on cooker until bacon is crisp. Serve hot.
1 dozen glazed donut holes
6 bacon strips
Heat Primo Oval XL to 300-325 degrees.
Cut bacon strips in half crosswise and wrap each donut hole, holding bacon in place with a toothpick.
Season bacon doinks lightly with Honey Hog BBQ Rub.
Place on cooker until bacon is crisp.
Drizzle with maple syrup and serve.
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