BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwes...
When Boomer Bacon Bombs were first unveiled, over here, there were many comments and suggestions that came up like; "what if you did this...", "what if you added...", "Oh, you should try...", etc., etc.. After looking through all of these, it became only logical that I should give some of them a try. So, that is what I did.
First I picked up some more mushrooms, got out some bacon (Yes, I used the Tobasco Brown Sugar bacon this time.) and a couple of other goodies.
The mushrooms were then stemmed and washed. At this point I took 4 of them and bathed them in some Basalmic Vinegar and let them sit for awhile.
For the rest, I cut the regular bacon down to 2/3rds it's original size and brought out the cheese curds!
Some were stuffed with white curds.
Others with Yellow...
Half of each of these were then wrapped with regular bacon and the other half were wrapped with the Tobasco Brown Sugar bacon. The Basalmic Bathed mushrooms were also given a curd and wrapped.
Then on to the OTG set for Stun with some Peach wood.
While these lovelies were smoking away, I whipped up some batter. After last time I knew that I wanted to try using a thinner batter than before so I made up some cheese curd batter and thinned it out with some added milk.
After about 45 minutes, the bacon had crisped up nicely. I had noticed there was a bit of cheese melting over flow but, not to the point where it looked like it was completely lost.
Then came the frying set up.
Here are the little darlings all fried up!
I liked how could actually see the ridges of the bacon wrapped around the mushrooms even though they had been battered. "But! What about the taste?!", you ask. Pure awesome!
Overall, I definitely like the creaminess that the cheese brought to the party with these. I found the white ones were more Italian tasting and that the yellow ones were more "cheesy" tasting. The peppery taste that the tobasco flavored bacon brought was a nice compliment in fact, I think if I had to make these without that bacon I might hit the mushrooms with a pepper rub. The only one that got kind of lost in the shuffle was the Basalmic ones. The flavor wasn't really pronounced you could taste it but, if you didn't know it was there you wouldn't have most likely noticed it. This might be due to the mushrooms not having soaked long enough or possibly needing to be brushed during cooking instead. In the end, the only thing I regret was that I did not brush some of these with BBQ Sauce while they were cooking because I think the sweetness would have been a nice compliment.
Thanks for looking.
First I picked up some more mushrooms, got out some bacon (Yes, I used the Tobasco Brown Sugar bacon this time.) and a couple of other goodies.
The mushrooms were then stemmed and washed. At this point I took 4 of them and bathed them in some Basalmic Vinegar and let them sit for awhile.
For the rest, I cut the regular bacon down to 2/3rds it's original size and brought out the cheese curds!
Some were stuffed with white curds.
Others with Yellow...
Half of each of these were then wrapped with regular bacon and the other half were wrapped with the Tobasco Brown Sugar bacon. The Basalmic Bathed mushrooms were also given a curd and wrapped.
Then on to the OTG set for Stun with some Peach wood.
While these lovelies were smoking away, I whipped up some batter. After last time I knew that I wanted to try using a thinner batter than before so I made up some cheese curd batter and thinned it out with some added milk.
After about 45 minutes, the bacon had crisped up nicely. I had noticed there was a bit of cheese melting over flow but, not to the point where it looked like it was completely lost.
Then came the frying set up.
Here are the little darlings all fried up!
I liked how could actually see the ridges of the bacon wrapped around the mushrooms even though they had been battered. "But! What about the taste?!", you ask. Pure awesome!
Overall, I definitely like the creaminess that the cheese brought to the party with these. I found the white ones were more Italian tasting and that the yellow ones were more "cheesy" tasting. The peppery taste that the tobasco flavored bacon brought was a nice compliment in fact, I think if I had to make these without that bacon I might hit the mushrooms with a pepper rub. The only one that got kind of lost in the shuffle was the Basalmic ones. The flavor wasn't really pronounced you could taste it but, if you didn't know it was there you wouldn't have most likely noticed it. This might be due to the mushrooms not having soaked long enough or possibly needing to be brushed during cooking instead. In the end, the only thing I regret was that I did not brush some of these with BBQ Sauce while they were cooking because I think the sweetness would have been a nice compliment.
Thanks for looking.
With the Boomer Bacon Bombs that is!:hand:
