Thanks for sharing. Sounds like a meal in the near future.

You would think for a site called "America's Test Kitchen" there would be an actual recipe with a list of ingredients (what are "other spices"?), proportions, cooking temps and times...

I am a pretty good cook and even better on the grill, but something like this has the perfect set-up for a few trial and error mess-ups before getting it right. They could eliminate that with a more informative recipe. That being said, I'm going to give this a go. We do a lot of kabobs, especially fresh veggies. Not sure if I can do my usual veggies between the meats with this though. I'll have to do each on their own kabobs.

Very curious about the processor clean-up after making bacon paste. That sounds like a gooey, greasy mess.