
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Very few people can turn down a delicious bacon wrapped popper. And they’re practically irresistible when the cheesy filling is studded with meaty crawfish tails!
You can make these in a grill, pellet smoker or even the oven. I used an indirect grill with Kingsford original charcoal to get a boost of char grilled flavor while still crisping up the bacon nicely. I have included instructions for all three versions in the recipe. Whichever you choose to use, you may want to put the poppers on a wire rack to make them easy to lift in or out all at once.
If you choose to use a grill, you will need to set it up for indirect cooking. You can check this quick and easy guide for setting your grill up for two zone cooking.
You might have noticed I was fairly conservative with the bacon here – it’s not for cost saving reasons but rather that a single “wrap” of bacon often cooks better than a popper with lots of bacon layers. When you use a piece of bacon that is too long, the inner layers are usually rubbery even if the outside is crispy. BUT – if you are a mega-bacon person, feel free to double the recommended bacon amount and use a whole strip per popper.
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.