bacon-wrapped pork kabobs, fresh off the grill using Country Bob's barbeque sauce

Bacon Wrapped Pork Kabobs

Ken Fisher Leave a Comment

Patti had a couple of nice pork tenderloins that I wanted to do something a little different. The first thought I had was bacon, of course, that’s normal for us so I move on through the thought process. Which sometimes is a painful process for me. My second and third thoughts were more bacon. Ok, I can sometimes take a hint, always when it involves Patti & I and our BBQ.

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bacon-wrapped pork kabobs, fresh off the grill using Country Bob's barbeque sauce
 2 pork tenderloin
 1 package of bacon
1

What I came up was 1½ inch thick pork medallions wrapped in bacon and put on skewers.

Then, we drizzled them with Country Bob’s Barbeque Sauce, smoked for about 45 minutes and then onto the grill. Trim up the tenderloins, cutting away any silver skin, fat and ragged ends.

Cut them into about 1½ inch medallions, wrap with bacon and place on a skewer using the skewer to hold the bacon in place.

Note: I ran 2 skewers through them so that they wouldn’t roll when I turned them. (Just makes it a little easier).

Sprinkle with a little of CB’s Seasoning Salt and you are ready for the grill.

Add your BBQ sauce the last 10 minutes or so of your cooking so it doesn’t burn. The kabobs will be ready when the internal temperature is 160-170 degrees.

Cooking with Smokin Brothers Wood Pellet Grill/Smoker
2

Prep Time: 15 minutes
Cook Time: 15 minutes
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Hickory

3

Open the lid and turn it on. After about five minutes, you can shut the lid. Give it about 10 minutes to heat up. Note: for easier cleanup, you can line the drip pan with foil.

4

Place your kabobs directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.

5

This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke.

pork kabobs smoker

6

After 30 minutes, turn the digital control up to 300 degrees and pull the meat off the grill.

7

When the grill comes up to temperature put the kabobs back on for about 20 minutes. I

8

In about 10 minutes sauce them up and turn them. On a pellet grill, you don’t have to turn them but I like the grill marks.

9

When the meat reaches an internal temp around 160-170 pull it off, let it rest for 10 minutes before serving. This will be medium for pork. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium, pull it at 155 and 170 for overdone.

10

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees; anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Gas Grill Directions
11

Prep Time:15 minutes
Cook Time: 30 minutes smoke, 15 minutes cook
Preparing Grill: Medium & High Indirect Heat

12

Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat.

13

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

14

Cook about 10 minutes per side and sauce when you turn them.

Preparing Grill: Low Indirect Heat
15

Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat.

16

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

17

Smoke for about 30 minutes, you can skip this part if you like but you will lose all the flavors of the smoke.

Preparing Charcoal Grill
18

Cook time about 20 minutes

19

Get the grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes.

20

Bank your coals over to one side of your grill.

21

Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking in the Oven
22

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

pork kabobs oven

23

It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

24

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

25

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Category,

Ingredients

 2 pork tenderloin
 1 package of bacon

Directions

1

What I came up was 1½ inch thick pork medallions wrapped in bacon and put on skewers.

Then, we drizzled them with Country Bob’s Barbeque Sauce, smoked for about 45 minutes and then onto the grill. Trim up the tenderloins, cutting away any silver skin, fat and ragged ends.

Cut them into about 1½ inch medallions, wrap with bacon and place on a skewer using the skewer to hold the bacon in place.

Note: I ran 2 skewers through them so that they wouldn’t roll when I turned them. (Just makes it a little easier).

Sprinkle with a little of CB’s Seasoning Salt and you are ready for the grill.

Add your BBQ sauce the last 10 minutes or so of your cooking so it doesn’t burn. The kabobs will be ready when the internal temperature is 160-170 degrees.

Cooking with Smokin Brothers Wood Pellet Grill/Smoker
2

Prep Time: 15 minutes
Cook Time: 15 minutes
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Hickory

3

Open the lid and turn it on. After about five minutes, you can shut the lid. Give it about 10 minutes to heat up. Note: for easier cleanup, you can line the drip pan with foil.

4

Place your kabobs directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so.

5

This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke.

pork kabobs smoker

6

After 30 minutes, turn the digital control up to 300 degrees and pull the meat off the grill.

7

When the grill comes up to temperature put the kabobs back on for about 20 minutes. I

8

In about 10 minutes sauce them up and turn them. On a pellet grill, you don’t have to turn them but I like the grill marks.

9

When the meat reaches an internal temp around 160-170 pull it off, let it rest for 10 minutes before serving. This will be medium for pork. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium, pull it at 155 and 170 for overdone.

10

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees; anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Gas Grill Directions
11

Prep Time:15 minutes
Cook Time: 30 minutes smoke, 15 minutes cook
Preparing Grill: Medium & High Indirect Heat

12

Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat.

13

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

14

Cook about 10 minutes per side and sauce when you turn them.

Preparing Grill: Low Indirect Heat
15

Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat.

16

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

17

Smoke for about 30 minutes, you can skip this part if you like but you will lose all the flavors of the smoke.

Preparing Charcoal Grill
18

Cook time about 20 minutes

19

Get the grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes.

20

Bank your coals over to one side of your grill.

21

Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking in the Oven
22

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

pork kabobs oven

23

It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

24

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

25

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Bacon Wrapped Pork Kabobs

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