Grilled Kidney and Bacon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your grill to medium-high heat.
Clean the kidney and slice it into thin pieces.
Wrap each slice of kidney with a piece of bacon.
Grill
Place the wrapped kidneys on the grill.
Cook for about 5-7 minutes, turning occasionally, until the bacon is crispy and the kidney is cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Kidney
- Provides the main meat; thin slices cook through quickly on the grill.
- Bacon
- Adds fat that renders during grilling, keeping the kidney moist and browning the surface.
The step that matters
Cooking the kidney through without overcooking. Kidney is best cooked just through; thin slices cook quickly, and the bacon needs enough heat to crisp, so turning them occasionally helps both cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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