4 slices bacon
1 tablespoon Worcestershire sauce
1 teaspoon dried chili powder
1 onion, diced
2 lemons, juiced
1/2 teaspoon garlic powder
2 tablespoons fish sauce (such as Worcestershire)
2 large potatoes, peeled and cubeed
1 (4 ounce) can tomato paste
2 cups water
Appropriate amount of lemon juice
salt and pepper to taste
1 tablespoon olive oil
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Reserve about 1/2 teaspoon bacon grease.
In a medium saucepan, mix Worcestershire sauce, chili powder, lemon juice, garlic powder, fish sauce, potatoes, tomato paste, 2 cups of water, lemon juice, salt and pepper. Bring to a boil.
Reduce heat to medium. Add bacon grease just before pan is done. Dip the bacon slices in this grease with the grease. Coat thoroughly. (This may cause the pan to crack.)
Bake for 3 or 4 minutes in the preheated oven. Reduce heat to medium-low. Place the bacon slices on racks on smoker, so that they remain warm. Sprinkle bacon with remaining cheese.
Bake for 15 minutes in the preheated oven. Increase oven temperature to 375 degrees F (190 degrees C).
Remove foil from pans to cool meat, leaving 2 inch holes at bottom of pans. Spread bacon grease evenly over hot skewers. Do not allow grease to run through foil. Unroll skewers on foil to reach where bacon ends. Place skewers on oil/coffee/plum pan. Brush juices over meat.
Transfer skewers to the pans with remaining cheese. Cover and refrigerate. Carefully open foil and flip skewers and contents of foil. Cover skewers sometimes. Bring a large pot of water to a boil, add skewers, skilfully lifting foil evenly to prevent leaking. Place skewers on paper towels to dry. (Note: Place skewers on parchment paper to prevent drizzling in case of lint.) Bake 15 minutes in the preheated oven, checking bacon regularly with a wooden spoon, 10 to 15 minutes more. Heat through and return skewers to oven.