First of all the SMF is a great place to learn and share all kinds of interesting things from smokers to just plain awesome recipes. I have read many posts and tried many of the recipes here and there but I keep coming back here to SMF for the best of what the hobby has to offer. Plus, I like to eat so it fits me well.
My first experiences with cooking was nearly 40 years ago cooking on open fires in the woods while my family cut wood in the winter for heat in our house. Well it stuck and I still find tasting the fruits of the cook exciting. I own several modern smokers / grills and just a plain ole fire pit in the back yard with a tri-pod. I work for a distributing company that distributes the Holland Grill, Grill Dome, and of course our own design The HG Smokehaus, so I am very familiar with out door cooking on these devices and use one or the other almost daily.
My family and I have lived in the Grand Lake area for almost twenty years now and enjoy the country and the people out here.
I purchased the Rub and Sauce recipe better than a year ago and find them both very enjoyable, as a matter of fact I have done a few cooks using it and get major complements for it, along with requests, so I send them to SMF to get there own like myself.
My goals signing up here are to learn and share, so I would like to share now since I have learned how to put together a great rub.
Maple Bacon Asparagus,
Here's what you need:
Package of sliced Maple Bacon, ( must be Maple Flavor)
hand full of fresh asparagus
Wash Asparagus thoroughly
spiral wrap 1 slice bacon around each asparagus sprig, the full length with a little overlapmaking sure to cover the top (It will stick)
sprinkle Jeff's Rub on the bacon to your taste. (Rub will stick to the bacon without help)
Grill, smoke or open fire cook the bacon to a almost crispy state.
Ive used all cooking methods except a pan and it is easy on the grill, smoker or fire pit on a grid.
I hope you enjoy this as much as my family and I do. Its simple, quick and most of all easy..
Oh and mostly, please share the recipe...
Edited by HG Smokehaus - 5/8/13 at 12:44pm