Playing With Fire and Smoke

This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~

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Bacon Wrapped Pepper Rings


I started making this appetizer with onion rings, but pepper rings stay crunchier and you can modify the width to your own liking.  All you need is some bell peppers, one strip of thick bacon per ring and some BBQ rub.  Spray oil is optional.

Start by pounding out each strip of bacon between pieces of clear wrap. This will make the bacon wider and longer, plus it makes the bacon slightly sticky so it holds better when wrapping the pepper ring.


As you wrap each ring, stretch the bacon and try to get 1/4" or so overlap.  One slice should wrap the entire ring.


Season the bacon with your favorite BBQ rub or at least some black pepper. You can add a sprinkle of brown sugar if you want a touch of sweet, just don't go too heavy or it may burn. For some kick, add a little cayenne. 


Use an indirect set-up and smoke the rings in the 275° to 300° pit temp until the bacon is fully cooked, about 30 or 40 minutes. Turn the rings once or twice.  A very light spray of cooking oil during the cooking will shine up the bacon. 


Posted by ~thirdeye~