YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“I’ve shared with you before Candied Sriracha Bacon Wrapped Pineapple and y’all go nuts over it every time I post it. However this one, this one I’m crushing on way more. I’m firing up the Yoder Smokers YS640 and adding in the Yoder Smokers Pizza oven for one recipe that’s sure to go viral this summer!” No doubt everyone will love these, Lori (aka The Kitchen Whisperer)!!
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
Learn more about the Wood-Fired Pizza Oven here: https://www.yodersmokers.com
INGREDIENTS
- SPEARS
- 8 Pineapple Spears (fresh pineapple 1” thick by 6-8” long)
- 8 slices of ham (deli meat)
- 1 pound regular cut bacon (approximately 12–16 slices)
- 14 teaspoons Brown Sugar, divided
- 1 teaspoon smoked paprika
- 24 toothpicks (wooden ones must be soaked in water for 30 minutes before making the recipe)
- 3 Tablespoons butter, unsalted
- 3 Tablespoons real maple syrup
- 2 Tablespoons brown sugar
- 3 Tablespoons Chupacabra Ribnoxious Seasoning
- 1 Tablespoon plus 1 teaspoon Bourbon
MAPLE BOURBON BUTTER GLAZE
INSTRUCTIONS
- Preheat the Yoder Smokers YS640 with the Pizza Oven in place, to 375F.
- Line a quarter sheet pan with foil and place a cooling rack on top of the sheet pan.
- To a bowl mix together the 14 teaspoons of brown sugar and smoked paprika; set aside.
Make the Spears
- On a plate, place 1 piece of ham, and sprinkle 1 1/2 teaspoons of brown sugar mixture over top. Add 1 slice of pineapple to the lower third area of the ham and roll it up snugly like a burrito. Starting at the one end, pin 1 slice of bacon with a toothpick then wrap the bacon down the spear. (do not make it tight as it will tear when it bakes). Add a second slice over top of the end of the first slice, pin that, and wrap until the bacon reaches the bottom. Pin that with the 3rd toothpick and place this wrapped spear on the cooling rack on top of the pan. Repeat this step for the remaining spears.
- Sprinkle the remaining 2+ teaspoons of brown sugar mixture over the top of the spears. Add the pan to the Yoder Smokers Pizza oven and bake for 25 minutes. While the spears are baking, make the glaze
Maple Bourbon Butter Glaze
- To a saucepan over medium heat, add the butter. Once the butter melts, add the rest of the ingredients and whisk to combine. Reduce the heat to low and cook for 10 minutes. Remove from the heat and transfer to a container.
Finish the Spears
- After the 25 minutes of baking, pull the pan out of the Yoder Smokers pizza oven, with tongs, carefully flip the spears over and bake for 8-10 minutes. Remove from the oven, baste with the glaze, and bake for another 5 minutes. Remove from the oven, carefully flip, baste, and bake another 5-7 minutes or until the glaze is caramelized and the bacon is fully cooked.
- To serve, plate and remove the toothpicks before eating.
“I’ve shared with you before Candied Sriracha Bacon Wrapped Pineapple and y’all go nuts over it every time I post it. However this one, this one I’m crushing on way more. I’m firing up the Yoder Smokers YS640 and adding in the Yoder Smokers Pizza oven for one recipe that’s sure to go viral this summer!” No doubt everyone will love these, Lori (aka The Kitchen Whisperer)!!
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
Learn more about the Wood-Fired Pizza Oven here: https://www.yodersmokers.com
INGREDIENTS
- SPEARS
- 8 Pineapple Spears (fresh pineapple 1” thick by 6-8” long)
- 8 slices of ham (deli meat)
- 1 pound regular cut bacon (approximately 12–16 slices)
- 14 teaspoons Brown Sugar, divided
- 1 teaspoon smoked paprika
- 24 toothpicks (wooden ones must be soaked in water for 30 minutes before making the recipe)
- 3 Tablespoons butter, unsalted
- 3 Tablespoons real maple syrup
- 2 Tablespoons brown sugar
- 3 Tablespoons Chupacabra Ribnoxious Seasoning
- 1 Tablespoon plus 1 teaspoon Bourbon
MAPLE BOURBON BUTTER GLAZE
INSTRUCTIONS
- Preheat the Yoder Smokers YS640 with the Pizza Oven in place, to 375F.
- Line a quarter sheet pan with foil and place a cooling rack on top of the sheet pan.
- To a bowl mix together the 14 teaspoons of brown sugar and smoked paprika; set aside.
Make the Spears
- On a plate, place 1 piece of ham, and sprinkle 1 1/2 teaspoons of brown sugar mixture over top. Add 1 slice of pineapple to the lower third area of the ham and roll it up snugly like a burrito. Starting at the one end, pin 1 slice of bacon with a toothpick then wrap the bacon down the spear. (do not make it tight as it will tear when it bakes). Add a second slice over top of the end of the first slice, pin that, and wrap until the bacon reaches the bottom. Pin that with the 3rd toothpick and place this wrapped spear on the cooling rack on top of the pan. Repeat this step for the remaining spears.
- Sprinkle the remaining 2+ teaspoons of brown sugar mixture over the top of the spears. Add the pan to the Yoder Smokers Pizza oven and bake for 25 minutes. While the spears are baking, make the glaze
Maple Bourbon Butter Glaze
- To a saucepan over medium heat, add the butter. Once the butter melts, add the rest of the ingredients and whisk to combine. Reduce the heat to low and cook for 10 minutes. Remove from the heat and transfer to a container.
Finish the Spears
- After the 25 minutes of baking, pull the pan out of the Yoder Smokers pizza oven, with tongs, carefully flip the spears over and bake for 8-10 minutes. Remove from the oven, baste with the glaze, and bake for another 5 minutes. Remove from the oven, carefully flip, baste, and bake another 5-7 minutes or until the glaze is caramelized and the bacon is fully cooked.
- To serve, plate and remove the toothpicks before eating.
