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September 27, 2015
Are Your Barbecued Chicken Kebabs Missing a Key Ingredient? Give it a bacon infusion.
For incredible depth of flavor as well as juicy meat, we turned to an unusual technique: grinding bacon to a paste and applying it to the salted meat. - - The FeedPosted by gerardvanderleun at September 27, 2015 11:05 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
Better: Give the chicken to the dog; fry and enjoy the bacon, preferably as a BLT.
Posted by: BillH ![[TypeKey Profile Page]](http://americandigest.org/sidelines/nav-commenters.gif)
at September 27, 2015 1:54 PM
Just had some last weekend, as described, and they were without a doubt the finest I have ever consumed, manufactured by my sister in law.
Having said that, the bacon that was between the chicken chunks didn't get as much heat exposure and was a little bit "chewy", but not too bad. I prefer my bacon crisp.
Posted by: ghostsniper at September 27, 2015 2:44 PM