Cooking and Barbecue Magazine

Free Online Cooking and Barbecue Magazine

FREE Cooking and Barbecue Magazine page contents .

The Perfect Veggie for any Meat

Who loves a good BBQ? Everyone! There’s nothing like a nice cut of meat, seasoned properly and flamed kissed. But there’s always the conflicting decision of what veggies should you have with it? Some say it depends on the meat, others say it depends on the side or the combination of the two. In my 12+ years of cooking and grilling, I have come across a veggie side that is a wonderful compliment to any entrée you choose.

My first choice, bacon wrapped asparagus. I’m sure this doesn’t sound too amazing, but the way I make it pleases the taste buds very much. Start with your fresh asparagus, rinse it off and allow it to dry. Then pick your favorite seasoning(s) and coat lightly, for me I mix it up between lemon pepper, garlic pepper, or Louisiana Cajun seasoning. Now, I know I said these can be made with any meat you choose, but I suggest experimenting with the seasonings and seeing what compliments the seasoning of the meat best. I proceed to season the tops on a cutting board then roll them in the remaining, but to each their own here.

Next I get my bacon and rinse it off, choose your cut as you please, most like a thicker cut, but this time I actually prefer a thinner cut. Slice the bacon in half vertically, as many strips as you can from one piece roughly ¼ inch wide. Next, wrap the bacon around the asparagus, leaving a slight space between wraps. Secure the ends in a way that you are comfortable with. Proceed to grill at 400 degrees for approximately 10-15 minutes depending on if you want a chewier of crunchier bit. If you had to trim the bacon down to avoid double wrapping, top meat with excess.

Drizzle with a little Balsamic vinegar and there you go!

By: Christopher Riviers

[jetpack_subscription_form]


Republished by Blog Post Promoter

Posted in: More Articles

About the Author:

Comments are closed.