Step 1: Preheat your grill to medium-high heat. Step 2: Place the bacon on the grill grates. (Be careful not to overcrowd the grill.) Step 3: Cook the bacon for about 10 minutes, or until it reaches your desired level of doneness. (The cooking time may vary depending on the thickness of your bacon.)
Roll up the plastic and bacon around the beef so that it is wrapped tightly, and place in refrigerator for up to one hour to allow the bacon to naturally stick to the tenderloin. Preheat oven to 375 degrees F. Heat a large cast-iron pan or roaster over medium-high heat and add olive oil.
To start, preheat your oven to 375F and line a baking sheet with parchment paper. Place the bacon on the baking sheet and bake for 15 minutes. Flip the bacon and bake an additional 15 minutes. Once the bacon is cooked through, remove it from the oven and let it cool before serving.
Preheat the oven to 400 degrees F. Slice the top of the garlic heads, drizzle with extra-virgin olive oil, wrap in aluminum foil, cut-side up. Roast for about one hour. Remove from the oven and allow the garlic heads to cool enough to handle. Squeeze out the cloves by pressing up from the root end, left intact.
4. Chill in the refrigerator for at least 20 minutes. 5. Preheat grill to 450°F. 6. Grill the steaks over high heat for 5 to 6 minutes per side with the lid closed. 7. Flip the steaks a quarter turn so that the bacon faces the grate. Rotate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
How to cook shrimp wrapped in bacon on the grill. Follow all of the previous prep instructions, then preheat the grill to 450 degrees. Cook the bacon wrapped shrimp skewers for 3 to 4 minutes on each side. Baste liberally with the barbecue sauce and cook another minute or two until the bacon is crispy and the shrimp are beautifully glazed.
Wrap each chicken breast in 3 pieces of bacon, overlapping each piece to secure. You can also use toothpicks to secure the bacon to ensure it doesn't come unwrapped on the grill. Grill the chicken over indirect heat. Place chicken directly on the grill grates over indirect heat. Close lid and cook for 20-25 minutes.
Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form. Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 150°F, around 3 hours. Check internal temp regularly to avoid overcooking. Cool for at least 30 minutes to 2 hours.

Drain any excess bacon grease from the skillet. Wrap four slices bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. Slice tenderloins between each bacon strip to create a total of eight medallions. Dip medallions into seasoning mix on both sides. Melt butter and oil together in the same skillet over medium-high heat.

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