Five big ol' Whole Foods strips of bacon. Cooked these for 25 minutes at 350 in the oven.
The wife had some Campari Tomatoes that she let me snag. I drizzled 'em in olive oil and then sprinkled with salt and cracked pepper:
After 25 minutes, the bacon looked like this:
Drizzed olive oil on the scallops and then sprinkled with just a little salt. (Last time I tried this, the scallops didn't have quite enough flavor for my tastes, so I thought a little salt would bring out the flavor a bit.) I stacked the coals and apple wood on one side of the WSM to consolidate the burn and use a little less fuel:
Minion start (as it were) with about 20 hot coals on top of the above. Here's the whole shebang as it went on the WSM...
Internal of 140 on the scallops on the WSM was reached in 37 minutes, and 'maters looked ready to roll, too.
I then did a quick broil (2 minutes) in the oven for the bacon and scallops. That was pretty much perfect to crisp the bacon a bit. Added some frozen spinach for greenery. Here's the plated meal:
It was wonderful and a significant improvement over the last time I tried this. I think the very light salting on the scallops made a big difference. Great combination of smoke and natural scallops flavor this time.
The wife had some Campari Tomatoes that she let me snag. I drizzled 'em in olive oil and then sprinkled with salt and cracked pepper:
After 25 minutes, the bacon looked like this:
Drizzed olive oil on the scallops and then sprinkled with just a little salt. (Last time I tried this, the scallops didn't have quite enough flavor for my tastes, so I thought a little salt would bring out the flavor a bit.) I stacked the coals and apple wood on one side of the WSM to consolidate the burn and use a little less fuel:
Minion start (as it were) with about 20 hot coals on top of the above. Here's the whole shebang as it went on the WSM...
Internal of 140 on the scallops on the WSM was reached in 37 minutes, and 'maters looked ready to roll, too.
I then did a quick broil (2 minutes) in the oven for the bacon and scallops. That was pretty much perfect to crisp the bacon a bit. Added some frozen spinach for greenery. Here's the plated meal:
It was wonderful and a significant improvement over the last time I tried this. I think the very light salting on the scallops made a big difference. Great combination of smoke and natural scallops flavor this time.
