When I first found this concept, I said “mmmm…bacon on chicken…okay”. Then I said “bourbon?!” I decided “Why stop with chicken?” So I grabbed chicken, steak, and pork, and tried them all out. And we arrive at Bacon Bourbon BBQ Chicken, Pork, and Steak Kebabs.
Verdict: I thought the chicken was best. Husband liked the pork best. The steak was “okay.” I probably should have gotten a better cut, but was in a rush and it was labeled steak for kebabs.
First, I must confess that I did not develop this recipe. To give me due credit, I AM the only one who taste-tested it on three different meats so I could report to you. See, that’s why you’ll keep visiting me: because I take on such heroic tasks as taste-testing bacon bourbon BBQ meat and honestly reporting the results. (You should be laughing. Or at least smiling).
The recipe- from the research I did- appears to have been developed by “The Slow Roasted Italian.” I personally found it on “Cooking with Janica” whom adapted it from “Host the Toast,” who (yes, of course) got it from the slow-roasted Italian mentioned above. I’m still wondering why we’re slow-roasting the cook? Every one has slightly different ratios of ingredients (as does mine). I think it’s a taste preference. So feel free to go check them out!
So, you read “bacon” at some point and clicked to get here. Of course. Because who doesn’t love bacon? Then you look at the picture, glance at the recipe, and figure out we’re making a paste out of the bacon. Yikes! That sounds horrible, doesn’t it?! I almost tossed the recipe in the trash, but I’m usually willing to give anything a try.
The paste looks even more horrible than it sounds. Check it out.
We used about 2 pounds of meat total.
Rub each piece of meat with bacon paste mix. Might need to “press” it on versus trying to rub it in. Once well-coated, thread the piece onto the skewer. When done, place skewers in fridge while grill is warming.
Blend barbecue sauce and bourbon together.
I have to admit, I was not having a good feeling about this recipe at this point. The skewers looked weird. The paste was icky looking. The bourbon BBQ sauce had a strong bourbon smell. But I persevered.
Heat grill. Place kebabs on grill; cook approx. 5 minutes per side, or until almost cooked through.
Brush the kebabs with the bourbon BBQ sauce. Cook for an additional minute per side.
Serve.
Note: If serving with additional BBQ sauce, I do NOT recommend blending the bourbon into this. Only put it in the BBQ sauce that is going to be grilled. Most recipes say to serve the extra on the side, but all I could taste was the bourbon in the uncooked sauce. For some, that might be a plus. haha.
Bacon Bourbon BBQ Chicken & Pork Kebabs
Ingredients
- 8 oz. barbecue sauce
- 1/8 C. bourbon
- 8 pieces uncooked bacon cut into small pieces
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. onion powder
- 2 Tbsp. paprika
- 1 Tbsp. smoked paprika
- 1/4 C. dark brown sugar
- 2-3 lbs. chicken, pork, or both
- Additional BBQ sauce if desired
Instructions
- Prep meat. Cut chicken/pork into pieces that go well on skewers.
- In a food processor or high-quality blender, place bacon, brown sugar, and all the spices. Pulse until completely smooth.
- Rub each piece of meat with bacon paste mix. Might need to “press” it on versus trying to rub it in.
- Once well-coated, thread the piece onto the skewer. When done, place skewers in fridge while grill is warming.
- Blend barbecue sauce and bourbon together.
- Heat grill. Place kebabs on grill; cook approx. 5 minutes per side, or until almost cooked through.
- Brush the kebabs with the bourbon BBQ sauce. Cook for an additional minute per side.
- Serve.
- Note: If serving with additional BBQ sauce, I do NOT recommend blending the bourbon into this. Only put it in the BBQ sauce that is going to be grilled. (The alcohol gets burned off)
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