Cheesy Butternut Squash and Apple Galettes

Mahon-Menorca Cheese, Butternut Squash and Apple Galette

Your Holiday menu will be complete with my Cheesy Butternut Squash and Apple Galettes – Side Dish

Galettes may look difficult to make but nothing could be further from the truth. These savory-sweet pastries are made with store-bought pie dough and cooked to perfection in individual cast iron skillets. There is no need for perfectly shaped pie crust either as this recipe is made freeform style to create delicious crusty cakes stuffed with holiday flavor. These Galettes are an irresistible side dish made with very little effort. 

Cheesy Butternut Squash And Apple Galettes


My Inspiration:  

Mahón-Menorca Hard – Curd cheese is my inspiration for this recipe and my 2018 holiday menu

Sliced butternut squash is lightly dressed with a mixture of extra virgin olive oil, chopped fresh sage, minced garlic, sea salt, and pepper. The squash is then roasted slightly before building the galettes. The ingredients are then layered with shredded HARD-CURD Mahón-Menorca Cheese (which has been aged more than 5 months), honey-crisp apples, a mixture of brown sugar, and allspice. The intense flavor of the mature aged cheese pairs perfectly with butternut squash and tart apples creating a sublime holiday side dish.

There are 3 varieties of Mahon-Menorca Cheese:

Tender: Soft Yellowish-white in color, with very little developed crust.  Soft and creamy, the flavor is milky with a slight reminiscence of butter.

Semi Cured: Characteristic and unmistakable, the rind is an orange color or brownish-grey if it is a farmhouse cheese. It has a firm texture and is easily sliced and it is a yellowish/ivory colour. It has a variable number of small holes, distributed irregularly.  The milky taste and flavors are more developed, with slight buttery reminiscences of toasted nuts and dried fruit, with a moderately persistent aftertaste.

Hard – Cured: A delicacy for cheese lovers the texture is firm and hard, less creamy and in an advanced curing state . The taste and aroma are very developed, complex and intense with a long persistent aftertaste; with hints of old wood, tanned leather or a wine cellar.  

This recipe is my third entry in the inaugural Mahón-Menorca Cheese Holiday Blogger Recipe Challenge   – Side Dish Category.

Cheesy Butternut Squash and Apple Galettes

  • Servings: 4
  • Difficulty: easy
  • Print

Preheat Oven 375 F.


1 medium butternut squash, peeled and sliced ¼ slices

4 medium tart apples

2 cups shredded Mahón-Menorca Cheese 

2 tablespoons extra-virgin olive oil

1 packages (2) pie crusts

3 tablespoon green onions, chopped, divided

3 tablespoon minced garlic

2 tablespoons fresh chopped sage

1 cup brown sugar

1 tablespoon allspice

5 tablespoons butter, cut into small chucks

1 teaspoon salt, divided

½ teaspoon pepper

1 egg, beaten (1 teaspoon water)


Peel butternut squash and slice into ¼ inch slices. Cut slices in half. Remove seeds from the lower half of the squash and slice into rounds. Cut these rounds into four pieces.

Blend olive oil, garlic, fresh sage, ½ teaspoon salt and pepper in a small bowl to combine. Pour mixture over cut squash and toss to coat

Roast squash for 10 minutes in a 375F. oven until fork tender. Remove from oven and cool

In a small bowl combine brown sugar, ½ teaspoon salt and 1 tablespoon allspice

Slice and core apple (leave skin on). Cut apple slices in half

Remove pie crust from package. Roll out dough on a floured surface and cut rounds of dough to fit cast iron pans. Use the pan as a guide for cutting. Using a rolling-pin, roll rounds to make them slightly larger.  The dough should go up the sides of the pan and slightly over the edge.

Poke holes in the bottom of the pie dough with a fork to release air as they bake

Begin to assemble the galettes starting with a sprinkle of cheese (about ½ teaspoon. Arrange apple slices to fit the bottom of the pan and sprinkle with a teaspoon of the brown sugar mixture and a few small squares of butter and green onions. Arrange a few slices of squash over the apples and onions. Add more sugar, butter and sprinkle of cheese and continue the process until all the pans are done. Dot the top of the galettes with butter, cheese and remaining brown sugar mixture.

Gently fold the pie dough around the filling, pinching slightly to create a bundle leaving the center open.

Brush the edges of the pie dough with egg wash (1 teaspoon water and 1 egg beaten)

Place the cast iron pans on a large cookie sheet and bake for 25-35 minutes or until the pie is bubbling and pie crust is browned.

Garnish with more grated cheese and green onion. Serve hot or at room temperature. ENJOY!

Building the Galettes:

Galette Perfection:

Cheesy Butternut Squash And Apple Galettes


SOURCE Mahon-Menorca Cheese

Grand Prize – A Five Day Trip To The Beautiful Island Of Menorca, Spain

MENORCA, Spain, Oct. 3, 2018 /PRNewswire-PRWeb/ — The Board of Control of Mahón-Menorca Cheese is looking for spectacular bloggers to compete in their inaugural “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.” The challenge date has been set, the pans will be banging and the creative juices will be flowing to see who becomes the Grand Prize Winner of the “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.”


There are three categories for the challenge; appetizers, side dishes, and entrées. Bloggers are encouraged to participate in all three categories. One winner will be selected from each category and each winner is then awarded $500.00. The winning recipes from each category will then compete to see who will become the grand prize winner of the “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.” The Grand Prize Winner will win a five day trip to the beautiful Island of Menorca, Spain. The Grand Prize includes airfare for one, lodging (for two people) and rental car (for two people). The contest starts on October 1, 2018, and ends December 31, 2018. NO PURCHASE NECESSARY.

Mahón-Menorca Cheese is looking for inspirational ideas to create “Simply Better Recipes” that occurs when creativity is fused with unexpected flavors and wholesome ingredients that deliver a full range of flavors that makes every seem extravagant.

Cheesy Butternut Squash And Apple Galettes


Mahón-Menorca Cheese is produced on the island of Menorca, one of Spain’s Balearic Islands. A paradisiacal Biosphere Reserve Island (certified by the UNESCO) located in the Mediterranean Sea. Mahón-Menorca Cheese is a Protected Denomination of Origin (P.D.O.) based upon the geographic and distinct climate factors including its temperature, humidity, light, wind and salty pastures, and its ancient farming methods mastered by generations of the Menorca family farms. Made from menorcan cow’s milk (pasteurized or raw), exclusively matured on the island of Menorca. The Mahón-Menorca Cheese Holiday Blogger Recipe Challenge is being implemented by Thought For Food & Son. READ MORE>>>>

Mahón-Menorca Cheese can be purchased nationwide at Whole Foods or at other fine retailers such as Fairway Markets, Harris Teeter, Safeway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets in Seattle. 

Grandparents Face Off at the World’s Largest Food Fight

Grandparents Face Off at the World’s Largest Food Fight

After all the Bacon World contesting dust has settled, I’m competing in one final battle on Sunday, November 11, 2018, the Grand Throw Down! If you’re in the area please stop by to watch all the live action and wish me luck! Listed below are the event details from World Food Championships:


Posted Oct 29, 2018

ORANGE BEACH, Ala., The World Food Championships (WFC) just added a unique challenge into the mix for its main event in Orange Beach, Alabama. As a part of the largest Food Sport competition in the world’s mission to showcase culinary talents of all backgrounds and ages, WFC has added a grandparents-only cooking challenge called The “Grand” Throwdown.

The new challenge was developed after experiencing the grand success and response from last year’s Granny Grilling challenge. Click here to view’s video recap of the event. The 2017 Granny Grilling Champion Sherri Williams will serve as the host for this new cooking competition and prepare to pass down her coveted title to the next grandparent cook.

“The grannies enjoyed themselves in last year’s challenge so much that we decided to give the grandpas a chance to join in our the fun food and show off their chops alongside the ladies,” said Mike McCloud, President and CEO of WFC. “We are always looking for new ways to inspire all competitors from all generations and backgrounds to join Food Sport. We are really excited to see these talented grandparents battle it out in Grill-Arena.”

The grannies and grandpas will be tasked with creating a tasty dish with ingredients found in the WFC pantry with the hope that their culinary creations will please the panel of kid judges’ palate. The “Grand” Throwdown winners will take home the “Grand” trophy, grandparent bragging rights and a Golden Ticket for WFC 2019.

Meet the Grandparents:

Mark Banick

Age: 62

Home State: Salem, Oregon

Nickname:  The ones that can talk call me Bocca Mark

Number of Children: 2 children of my own and 4 girls from my wife Kim that I call my own, (blended family).

Number of Grandchildren: 4 grandchildren

Culinary Background: My grandfather is from Dalmatia (bottom part of old Yugoslavia. He was a merchant seaman and a baker on a 3-mast sail ship. So, I wanted to copy him and started learning to make bread at a young age.

I was a single dad for about 15 years, so I did all the cooking in my home. When I married my wife Kim she took over some of the cooking but I still some along with the grilling.

I have for the last 13 years along with two other guys and one gal cook home-style meals, 140-200, each Wednesday evening, along with about 15-20 other specialty events out our church ranging upwards to 400 people on holidays.

I always get teased for buying my wife a Traeger for Christmas one year, but that is one of her most prized gifts.

Fun Facts: Most little-known fact about me is that I was a radio operator on Air Force One for two presidents. (Ford, Carter).

Vic Clevenger

Age: 50

Home State: Kissimmee, FL

Nickname: The Cookin’ Comedian. But I’m Papaw to my grandson

Number of Children: 2 Daughters + 1 Son-in-law

Number of Grandchildren: 1 grandson

Culinary Background: Just like being taught to how to feed myself, when it came to cooking I sought out those who do it the best and learn from them. So, I don’t consider myself a “self-taught cook”, I consider myself just a “student of cooking,” especially BBQ. I’ve won culinary awards from Florida to Washington as well as performing at many national culinary events. I also write regularly for National BBQ News, Tailgater Magazine, BBQ Times, Northern NY Entertainment, B&B Charcoal and have been published in Entrepreneurial Chef. I’m a huge supporter and promoter of Operation BBQ Relief.

Fun Facts: I travel the country as a Professional speaker, Stand-up Comedian and competitive cook. I was cooking in a BBQ Competition when my grandson was being born back in September.

Rebecka Evans

Bacon World Champion Rebecka Evans

Age: 58

Home state: Pearland, Texas

Number of Children: Gam Gam or Gamma

How Many children? 5

Number of Grandkids: 6

Culinary Background: Rebecka Evans is an award-winning home cook and food blogger, and an avid food and nature photographer. Rebecka lives in Texas and is happily married to her sweet husband Blake. Blessed with five children, this proud “Papa and Gamma” also have five beautiful grand-girls, and one grandbaby boy.

Rebecka began entering food competition at the age of twenty-five and began her food blogging journey over six years ago and is the proud Owner of At Home with

Years of commitment to recipe creation and food competition has recently paid off with a few very big wins. Rebecka took home top honors at the World Food Championships held November 9-12, 2017 in Orange Beach, AL. She is the 2017 “Bacon World Champion” winning $10 thousand dollars in cash and prizes. Rebecka received 7th Place at the Final Table in April, 2018.

Rebecka recently won two back to back competitions in September 2018; the Build a Better Burger Regional Contest sponsored by Sutter Home Wines and held in Washington, DC. She will go on to compete against the other Regional Finalists in May 2019 for a chance to win 25,000.00. The very next day, Rebecka won the Annual Mushroom Festival Cook-off held in Kennett Square, PA. Just a week later, Rebecka also won the South Regional Riunite Chili Cook-off with her Riunite Bold and Beefy Texas No Bean Chili taking home $1000.00 cash prize.

Rebecka won her first TV competition appearance on the Food Network’s Clash of the Grandmas “Home Sweet Grandma” taking home cash prize of $10 thousand dollars!

Rebecka is also the proud winner of the Gilroy Garlic Recipe Cook-Off, winning 1st Place at Gilroy Garlic Festival 2016 with her Garlic Goat Cheese and Bacon Soufflés. Total cash prize $5000.00 and the coveted Gilroy Garlic Crown!

Fun Facts: Rebecka is a trained classical vocalist and loves singing opera. She has performed in many professional productions in her lifetime.

Lisa Keys

Age:  61

Home state: Kennett Square, PA

Grandma nickname: Kiki

Number of Children: 2 children (Caitlin & William)

Number of Grandchildren: 1 grandchild (Annabelle)

Culinary Background: Growing up Italian I simply have the cooking gene. I am a self-taught home cook who has enjoyed entering cooking competitions for more than 30 years. I have won multiple awards over the years including WFC Top 10 in Sandwich and Recipe categories but am most proud of winning the Mother’s Day episode of the Food Network Show CHOPPED. Annabelle cooks with me now and this is the most fun ever.

Fun Facts:  I am learning to play the ukulele. So far my granddaughter and I can sing together the song, “You Are My Sunshine.”

This grand event will take place on Sunday, November 11 in Grill-Arena from 11:00am – 1:00pm.

The 7th Annual WFC, presented by Walmart, will be held Nov. 7-11 at The Wharf in Orange Beach, Alabama. To learn more about the event, visit In the meantime, stay up to date on all WFC news and developments by following us on Twitter (@WorldFoodChamp), and Facebook and Instagram (@WorldFoodChampionships). SOURCE:

World Food Championships 2018-Yacht Club Demo and more…


I’m counting down the days until I return to Orange Beach, Alabama to defend my Bacon World Championship title. I’ll be busy cooking to win it all again and also sharing my 2017 winning recipe for this years Yacht Club Progressive Dinner Party. Stay tuned for more exciting WFC contest news, you won’t want to miss a second.   

THE YACHT CLUB Progressive Dinner

2017 Bacon World Champion Rebecka Evans will serve her Bacon Dutch Crunch Pancakes and Peachy Pecan Syrup at this years World Food Championships Yacht Club Progressive Dinner Party. The event is organized by Chef Chad Combs-Ambassador Coordinator. Chef Chad will be mixing up some delicious libations to pair  with each of the five featured World Food Champions award-winning recipes. The event is so highly regarded it is already “SOLD OUT!” 

2017 Bacon World Champion 10K Bacon Dutch Crunch Pancakes and Peachy Pecan Syrup

2017 Bacon World Champion Rebecka Evans Bacon Dutch Crunch Pancakes and Peachy Pecan Syrup


Back by popular demand, WFC presents a progressive dinner on million-dollar yachts that will satisfy the most demanding taste buds! This culinary voyage includes award-winning recipes and samples from five of WFC’s past champions. Their combined winnings? More than $100,000! But YOU can taste all five dishes at a fraction of the cost! So jump aboard! Tickets are extremely limited but worth every penny! Sat, November 10, 2018 4:00 PM – 6:00 PM CST The Wharf Marina Orange Beach, AL 36561 SOLD OUT

Nothing better than hanging out on a yacht in beautiful Orange Beach, Alabama and serving guests tender Dutch baby pancakes with lot’s of BACON!! 

Ducth Baby Pancake Recipe

Rebecka Evans Dutch Baby 2017- Photo by OC Food Diva

Final Table – World Food Championship 2017

Final Table Top Ten Contestants

Front Left: Anne Jones, Rebecka Evans, Acie Vincent, Liz Kraatz, Lim Banick Back Left: Lisa Gwatney, Michael Callaghan, Tommy Shive, Craig Baker, Fred Robles Photo by WFC MMA Creative

Final Table – World Food Championship 2017 was an exhilarating and incredible experience. Held in Bentonville, Arkansas  presented by Walmart April 22, 2018, at the state of the art Brightwater cooking facility. The 10 World Food Champs (pictured above) were privileged to compete and share in one of the most prestigious cooking contest in the world. I’m still pinching myself for winning the Bacon category at World Food Championships in 2017 so you can imagine my excitement at being a contestant at the Final Table. 

My BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup placed 7th in the World with a 93.3 Score! That’s a pretty respectable finish given the caliber of professional chef’s and seasoned home cooks representing their divisions at the Final Table. 

Bacon Dutch Crunch Pancake by Rebecka Evans

Photo by WFC MMA Creative

 Official Recipe Description:

A traditional Dutch baby pancake batter is seasoned with homemade bacon dust and filled with warm fruit compote. A toasty Dutch crunch of Texas pecans, almonds, and hickory smoked bacon is sprinkled over the compote. Topped with a mascarpone, bacon infused whipped cream and a drizzle of homemade peachy, pecan-spiced syrup laced with a hint of amaretto and habanero, the Dutch Baby is then finished with more Dutch crunch and a lovely bacon spiral. Lightly dusted with powdered sugar, my BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup are the perfect combination of sweet and savory.

Many of the VIP guests and World Food Championship official sponsors took the time to find me after our Final Table Turn-In to express how much they enjoyed eating my bacon pancake; some even said it was the best bite of the night! I was so honored by their compliments and kind wishes!

One of the most enduring memories for me will be the camaraderie between contestants at the Final Table 2017. Everyone shared a cheerful demeanor throughout the competition and a common thread of belief in Jesus Christ, exemplified in group prayer before the first whistle blew and an overall feeling of joy and well being.  I will be forever blessed by this group of Food Sport enthusiast! 


Our panel of celebrity judges was made up of Walmart Senior Vice President, Shawn Baldwin, two sport ex pro-athlete, Bo Jackson, celebrity chef, Katie Dixon, venture capitalist, Mart Massey and legendary pitmaster, Moe Cason.

Best quotes from the Judges:

  • Bo Jackson said he had never eaten anything like my bacon pancake in his life but he, “LOVED IT!”
  • Katie Dixon said, “This recipe makes me so happy, I LOVE YOU!”
  • Walmart Senior Vice President, Shawn Baldwin said with a smile, “This is so delicious, it takes me back to my grandmothers kitchen.” 

Win or lose, it doesn’t get any better than that! Katie Dixon Rebecka Evans Final Table

I had the immense pleasure of meeting this darling and talented young chef at The Final Table VIP dinner. Katie Dixon is not only beautiful on the outside she is beautiful to her core! Katie, thank you for your sweet and generous spirit! Blake and I will be cheering you on as we watch all your career explode!

Lisa Gwatney World Champion 2017

Memphis Home Cook Lisa Gwatney won 100,000 prize purse with her steak dish, “The Last Supper,” which featured a Wagyu Ribeye Filet, grilled and seared, topped with truffle butter sautéed mushrooms, seared Foie gras, and an Amarone reduction. This is Lisa’s first time on the competition circuit…wow, what a great year she is having! Lisa is such a sweetheart. She gave one of the most gracious and moving acceptance speeches I’ve ever heard, not only that, she is an amazing home cook. Her husband is an award winning BBQ chef and was her sous for the event. Congratulations Lisa! 

This is the first time in the six-year history of WFC that the Final Table event has been held separate from the main competition. The strategic decision to hold the final face-off between the category champs was an effort to elevate “Food Sport” and give the category champs a chance to prepare one-of-a-kind culinary creations.

“I believe this has been most successful Final Table in the six-year year history of WFC,” said Mike McCloud, President, and CEO of the World Food Championships. “The talent and passion these ten champions demonstrated during the competition truly showcase what Food Sport is all about.” SOURCE: MMA CREATIVE World Food Championships 

Final Table 2017 Rebecka Evans

Rebecka Evans Bacon World Champion and Tamie Joeckle Photo by WFC MMA Creative

I couldn’t have done this without the love and support of my amazing sponsors! Thank you, thank you, thank you!

Saucy Mama and Kountry Boy’s Sausage/BaconKountry Boy Logo 2017

KOUNTRY BOYS SAUSAGE Company was established in 1998 in Brenham, Texas. It all started with a delicious family recipe, rich with our German, Polish, and Czech Heritage. All of our products begin with lean-cuts of meat and the freshest herbs and spices. It is then stuffed into natural casings and hickory smoked to perfection. So it is ready to eat and full of bold, gourmet flavor. KOUNTRY BOYS SAUSAGE does not use any fillers, dyed casings, or additives, Just wholesome country goodness. What started out as a small family business has expanded and can be found in over 500 stores statewide and beyond. Since our specialty sausage products were proudly introduced in 1998, we have been edging our way to the top of many stores in which our sausage is sold. But, of course, there is no better judge for our fine tasting products than your very own taste buds.SaucyMama_Logo

The Creative Mind And just who’s the mastermind of these gourmet creations? Well, it’s our very own “Saucy Mama”- Suzie Barhyte. Suzie spends hours in her kitchen playing with ingredients and coming up with new ideas, and surprisingly, she doesn’t work in some scientific lab or a sterile industrial kitchen when she cooks; she plays in a kitchen that’s just like yours. It’s a home kitchen, so you know you’re eating pro

ducts that are just like something you could create. It takes a real stickler in the kitchen to make our products this consistently tasty. And that’s mom. She won’t rest until every family member declares her latest taste sensation the most delicious sauce, marinade, cocktail onion, olive, or mustard they’ve ever tasted. And even then she’ll try to make it better.

I was so blessed to share this Final Table experience with two amazing friends and personal bacon sous chefs, Lynn Beamer and Tamie Joeckel.  Both Lynn and Tamie are award winning, Top Ten-World Food Champions from years past.  Thank you for your tireless support. I love you to the moon and back! 

SCORESFinal Table 2017 Scores Special Thanks:

Mike McCloud, MMA Creative and staff for dreaming big about Food Sport and living the tireless dream everyday. 

Brightwater Culinary School Doctor Glenn R. Mack for giving us access to one of the most stunning, professional kitchen suites I’ve ever seen. It was a pleasure to meet you and a joy to cook in your kitchen!

To my sweet husband Blake Evans who drove with me from Houston to Arkansas and schlepped all of my cooking gear in and out of the hotels then over to Brightwater and back again. Love you bunches! 

Coming soon in my Food Sport Journey…

I’m headed back to World Food Championships 2018 to compete to defend my title of Bacon World Champion. Stay tuned for all the delicious details.  

Smoked BBQ Bacon BOMBS

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs wrapped in Kountry Boy’s Hickory Smoked Bacon, slathered in Saucy Mama’s Honey Barbecue Wing Sauce, and smoked to perfection in the Le Grande Oyster Bed Tray on my Traeger Wood Pellet Grill.  The is one deliciously GRANDE meal. 

As part of my prize package for winning the 2017 Bacon World Food Championships I received this amazing Le Grande Oyster Bed Tray from the folks at the Oyster Bed Company. They were also kind enough to gift me a Stella Oyster Tray and a Steak Bed Tray to use for recipe creation. Thank you Waller Brother’s, I love them!! 

It’s a joy to work with such high quality products during recipe creation not to mention, being sponsored by two AMAZING family owned companies, BARTHYTE FOODS, SAUCY MAMA and KOUNTRY BOY’S SMOKED MEATS   for the 2018 World Food Championships Final Table.  Click the links to find out more about both of my sponsors. 

Smoked BBQ Bacon Bombs

We’ve all been eating low carb so my Smoked BBQ Bacon Bombs really hit the spot with just a hint of sweetness from the BBQ sauce. The meat was perfectly seasoned and moist with a wonderful smoked bacon flavor. 

I’ve had so much fun using the multi purpose and multi functional Oyster Bed Trays for recipe creation. I love that they aren’t just for cooking oysters but believe me, when oysters are in season, I will be making oysters Rockefeller and a myriad of seasonal seafood dishes using these beautifully crafted trays. 

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs
Yields 1
Write a review
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 1 cup ground pork rinds. Optional: 1 cup bread crumbs
  2. 2 pounds ground beef
  3. 1/4 cup heavy whipping cream
  4. 1/4 cup BBQ Sauce
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon dry thyme
  8. 1/2 teaspoon ground black pepper
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon garlic powder
  11. 1 pound bacon
  12. More BBQ Sauce for basting and serving
  1. Mix first 9 ingredients together in a medium bowl. Lightly coat the Oyster Bed with cooking spray. Form ground meat mixture into equal portion oblong balls. Place formed "meat bombs" in individual oyster tray wells. Wrap each meat bomb with 1 slice of thick cut bacon, gently stretching the bacon before wrapping around the meat. Place bacon wrapped meat bomb back into the tray well. Continue process until all the meat bombs are bacon wrapped. Lightly brush each bacon bomb with BBQ sauce.
  2. Smoke bacon bombs on Traeger Wood Pellet Grill set at 350 F. for 40 minutes or until the meat thermometer reads 160F.
  3. Bacon Bombs can also be cooked in the oven at 350 degrees for 40 minutes or until the meat thermometer reads 160F.
  4. Remove from grill and brush with more BBQ sauce. Place under the broiler for 3-5 minutes until bacon is crispy and golden brown.
  1. Serve Bacon Bombs with more BBQ sauce.
At Home with Rebecka

About The Company 


The Oyster Bed LLC is a purpose-driven company that serves. Our purpose is to use our innovative cookware to enable professional chefs and home cooks alike to cultivate creative cooking while simultaneously using our brand to educate our customers on the value of oysters to the world’s coastal ecosystems. While our various cookware products serve some of the most savory seafood dishes, our brand and our team members serve the very coastal estuaries that provide this flavorful bounty. 

Waller Brother's They Oyster Bed Company

Photo courtesy of The Oyster Bed Company


Brothers Tommy & Adam have grown up with a deep-seated appreciation for the coastlines and estuaries of our great nation, while developing a passion for the culinary arts, product design & sustainable coastal living. With careers in both Military and Public Service, the Waller brothers bring their personal innovation and passion of service from those arenas to the industries of cookware design and coastal restoration.

About The Product

Unique Features of Our Cookware

  • Durable and Light Weight – At a fraction of the weight of cast iron (2lb 1oz for Le Petite and 4lb 6oz for Le Grande), The Oyster Bed cooks and heats food evenly like cast iron but without the need for “seasoning,” the worry about rust, or the concern about weight.  It retains heat like cast iron, keeping foods hot for approximately 20 minutes.
  • Grill and Oven Safe – The Oyster Bed can be used over direct flame on the stovetop or campfire.  It can be used in the oven on “bake” or “broil” and can be used on any type of BBQ Pit, whether charcoal or gas operated.   This special metal alloy can withstand temperatures up to 1000F.  It’s been vigorously tested against thermal shock capabilities and proven to live up to the demands of repeated heavy use on the grill.
  • Freezer and Fridge Ready – The Oyster Bed can be frozen to serve chilled halfshell oysters, cocktail shrimp, deviled eggs, etc.  It stays cold for approximately 20 minutes when the tray is frozen prior to serving.  
  • Safe and meets FDA Guidlines– Our cookware is non-toxic and meets FDA guidelines for cooking and serving foods.
  • Easy Cleaning – The Oyster Bed is easy to clean with warm soap and water.  It is best if allowed to soak for a while prior to scrubbing. (We do not recommend using it in a dishwasher because certain detergents can affect the metal adversely and ruin its “luster.”)   When we have catering jobs where we must clean The Oyster Bed rapidly to be ready to serve again in a matter of minutes we actually use a brass brush drill attachment and cordless drill to “polish” it clean, ensuring that we thoroughly wash the metal after mechanically scrubbing off the food. 
  • Easy Care – The Oyster bed does not need to be “seasoned” like cast iron or even stored in a way to prohibit rust/corrosion.  Over time, especially when cooking over open flame and camp fires, it will gain a nice looking “patina.”  However, it doesn’t require any “babying.”  It can be tossed in the cabinet, garage, or even left in the BBQ pit outdoors and it’ll be ready to cook when you are.  Because it really is a beautiful piece, though, we added holes to the handles so it can be hung in your beautiful kitchen too! Source: The Oyster Bed Company

Check out my recipe submission for the Smithfield “Shake it Up” cooking Challenge using the Steak Bed. 

PORK SCALOPPINI WITH MUSHROOM SAUCE. Recipe coming soon to the blog. 


The Steak Bed used for my recipe submission 2018 Smithfield Pork “Shake it Up” Challenge –  PORK SCALOPPINI WITH MUSHROOM SAUCE
“I like to shake up one of my favorite week night dinner routine’s using Smithfield’s Pork Loin when making traditional Veal Scaloppini. This dish is mouthwatering delicious and the perfect shake up using Smithfield’s Pork Loin instead of veal.”
Submitted by: Rebecka E.