Bacon Filet Mignon Kabobs

by Andy Spetz

Avg. Score: 8.3

3 - 4 oz Filet minion  cut into 1inch by 1 inch cubes

Thick sliced hickory bacon, cut into half

1 sweet Vidalia onion, julienned

Pepper Garlic Meat rub

Grill Note: For this recipe I used both charcoal for heat and  hickory wood chips. I soaked the wood chips in a mixture of rum and water for about an hour. After your charcoal is hot enough, you will put the wood chip directly on the coals. The desired flames when you cook will be relatively low when you start out. The drippings from the bacon will cause excessive flames though so I would limit how many skewers you are doing at one time or else your flame will be hard to manage.

1) Cut Filet into 1 in by 1 in cubes, thickness can vary though based on personal preference( I.E.: thicker for more rare filets and thinner for more done). This will help ensure that you bacon can still crisp without over cooking your steak.

2) Julienne your onions. After that take 3/4 of the onion and wrap them into a tin foil.  After  wrapped they are ready to be put into the hot embers of the charcoal

3) Take your thick sliced bacon and cut it into half. You will want to cut them so you are left with two short and fat slices of bacon.  Dredge your filet chunks in the pepper garlic spice rub. The desired  outside texture should be like a light encrusting. Now its time to wrap your filets in the half bacon strips. Skewer them but make sure to leave  a half inch to an inch of space between each piece of meat. This is to ensure that the sides get cooked as evenly as possible.

4) In a frying pan cook 6 slices of bacon, as the bacon starts to cook the fat will be rendered, take the 1/4th onion that was left over and dice it. Put the diced onion in your frying pan and add a small pinch of salt. Turn the heat down to a slow simmer and let it cook for 8 minutes. After which you will discard the bacon slices (feed them to krystal) and put the liquid into a small bowl.

5)  Throw the kabobs on the grill. It should be noted that it would be well advised to keep water near (possibly a spray bottle of it) so that you can douse the flames when the bacon fat hits the  embers. You  will want a small fire but not a lot, so as you do not over  char the kabobs. It is also well advised not to cook all of your kabobs at once because with large amounts of fat hitting the flames it is quite easy to become over whelmed with the fire.

6) By the time the bacon is crisp, the steak should be cooked to a good medium - mid well.  Pull the kabobs off the grill and carefully  pull your tinfoil full of onions from the embers.

7) Pull the Kabobs off the skewer and open your tinfoil. The onions should be slightly  translucent and be somewhat soft. Let the onions rest on top of the  kabob and drizzle lightly the bacon and onion glaze you made earlier on top of the steak and onions.

8) Next, enjoy with friends and think of how much this simple recipe would have cost at a nice restaurant. Man, those guys are suckers.