I made a killer Rotisserie Chicken with Bacon Wrapped Corn a couple of days ago.
Here’s the simple, yet unusual, Asian inspired sauce I made. It’s quickly become my wife’s favorite.
- One chopped medium white onion
- Two cloves of garlic, chopped
- Cooked them down on low heat in a couple tablespoons of butter
After the smell of garlic permeated every part of the kitchen and den I added the following to the pan:
- One cup of chopped pineapple with juice
- 1 tbs teriyaki
- 2 tbs soy
- 1 tbs wassabi sauce, (Use what you want here for heat. I should use more.)
Cook this low until the pinapples become soft. Then move the sauce to the blender and puree’ for a minute or so. Pour into a sauce bowl, or other container, removing any chunks of pineapple. Baste the bird a few times while it’s on the rotisserie. I’m telling you, it’s some good eats!
Doing the corn wrapped in bacon is super simple. Start by stripping the corn, snapping them in half, and soaking in sugar water (One cup of sugar to a gallon of water.) for a few hours or overnight. Take thin cut, or regular cut, bacon and pin one end with a broken toothpick to hold it in place. Pull the bacon snugly around the corn and pin at the end.
Place the corn on the grill using indirect heat at about 400*. Cook until the bacon starts to crisp. In the pic below I left the bacon mostly tender. You can put the corn over direct heat if you’d like to char it up and really crisp the bacon. Only do that at the end of the cook for the last minute or so.
Give this a try sometime, especially the corn. You’ll be pleasantly surprised.