Bacon Wrapped Saltines

A while back I mentioned Larry Gaian's (of the BBQ Grail) experiment in wrapping bacon around saltine crackers. This is what happened when I did it.

Prep is easy. Wrap each cracker with half a strip of bacon. I used center cut but you can use whatever kind you like. The bacon won't go completely around the cracker so just be sure the ends are tucked in underneath. They'll stay in place when everything's cooked.

Then I sprinkled some of my favorite pork rub on top. I use Meathead's Memphis Dust Rub recipe. Here's a handy tip. I usually have a problem with brown sugar clumping when I try to mix the spices together. I put it all in a blender and give it a few pulses. This mixes it well and you end up with a finer rub. The better to get into the meat, I say. If you use coarse salt (kosher or sea salt -- and you should) just add it after you blend the other spices.

Then the crackers went on the hot grill, set up for indirect cooking. Larry Gaian cooked his for about 20 minutes. I kept an eye on mine and after about 12 minutes they were starting to get done. So I put some Sweet Baby Ray's BBQ sauce on them and let them go for a few more minutes. After a total cook time of 15 minutes the bacon wrapped saltines were done.

How did they turn out? Just look at the pictures. These make great appetizers and don't take much effort to make.

Do try this at home.