We have been enjoying some blissfully cool-for-August temperatures lately and this weather gift has inspired me to heat up the old Green Egg after a long hiatus. I am still adjusting back to post-vacation life, aka feeling a little lazy. (I tell my son that vacation wouldn’t be special if we had it all the time. I so lie to that boy.) Anyway, I was looking for something pretty simple to ease my way back into real life.
I had some lovely jalapeno bacon in the freezer from a trip awhile back to Hirsch’s Specialty Meats. I wasn’t sure what I was making but I was pretty darn sure it would be wrapped with jalapeno bacon. I used this magnificent pork product to make one of my favorite dishes so far on the smoker and I think I may be addicted. I actually found out about it through Artizone, a grocery site that sources artisan food products. They have delivery in the Dallas and Chicago areas but also nationwide shipping for those of you in other parts of the U.S. They did not pay me to say that; I just love them.
So, I went to the store with the idea that I would be buying 2 lbs of something that just looked like it should be wrapped in awesome bacon. Since I am averse to most forms of chicken, I scoped out the pork and beef sections and laid my eyes on these sweet things…
I usually avoid anything that has been pre-seasoned but these just had a bunch of cracked pepper on the sides and I love pepper. In the basket they went. I won’t preach to you about portions… okay, I’m gonna preach here a bit. It’ll be quick. Two pounds of meat equals eight weeknight servings in my house. We load the rest of our plates with veggies. (Weekends are a different story. Oh, and vacations — just ask my scale.) So I cut my four sirloins in half. Then I proceeded to wrap them in the bacon and secure with half a toothpick each.
I threw them on my 350-degree grill on indirect heat, which I chose to avoid bacon fat flare-ups.
I grilled them over indirect heat for about four minutes on each side and then finished them up over direct heat (400 degrees or so) for about two minutes per side. They looked something like this when I was done…
Dinner was served, y’all — and I barely broke a sweat.