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-   -   Anyone do Bacon Explosion on a Weber Grill or other grill? (http://www.bbq-brethren.com/forum/showthread.php?t=153580)

bandityo 02-10-2013 07:43 PM

Anyone do Bacon Explosion on a Weber Grill or other grill?
 
Have a newb coworker wants to do one on a grill...any recipes? Time and Temps? Indirect or direct etx?

Ive only done them on smoker...any help appreciated!

Thanks,

David

Offthehook 02-10-2013 07:46 PM

Not sure what it is but I'm intrigued

funugy 02-10-2013 07:50 PM

You had me at bacon. Then you had to say EXPLOSION.

No clue what it is. Time for some google-fu

silverfinger 02-10-2013 07:51 PM

Bacon grease will defianatly give you an explosion. Highly flammable. You want to make sure you bacon is not over a direct flame. Not sure if that's what you were talking about but it's something to consider whenever you have bacon on your grill.

firefighter4634 02-10-2013 07:52 PM

Quote:

Originally Posted by Offthehook (Post 2362875)
Not sure what it is but I'm intrigued


I am with you on that one. Sounds great those two words together, bacon and explosion!! I live in N.W. Iowa and just saw on the news tonight that our Capital City had a Bacon Fest day at the State Fair Grounds. They sold over 8000 tickets to the event this year in 3 minutes and I had never heard of it.

Vision 02-10-2013 07:54 PM

I've done it using a smokenator.

Just smoke it to 165 by indirect and crisp the bacon at the end direct. Actually you may want to just go indirect and get the heat up to crisp the bacon, as it will probably unwrap if you try to go direct.

bandityo 02-10-2013 07:57 PM

I think he meant doing a fattie on the grill

funugy 02-10-2013 08:02 PM

Just googled it. The first hit came back as what at first look as a bacon wrapped fatty. If you go further into the recipe it is actually a bacon stuffed fatty wrapped in bacon...mmmm....bacon

benniesdad 02-10-2013 08:06 PM

I have done them on both the Weber Performer and mini WSM. Big things I have learned for best results are use hot sausage, thin sliced bacon, and apply more rub than you think you should. You need bold flavors or all you will taste is bacon. Maintain temps low and slow in the 225-250 range. Normal cooking time is between 90 minutes and 2 hrs. Use a probe thermometer and cook to an internal temp of 170. Other than that, have fun.

http://i86.photobucket.com/albums/k1...ps040b5392.jpg


http://i86.photobucket.com/albums/k1...ps3556c533.jpg

silverfinger 02-10-2013 08:10 PM

Quote:

Originally Posted by benniesdad (Post 2362911)
I have done them on both the Weber Performer and mini WSM. Big things I have learned for best results are use hot sausage, thin sliced bacon, and apply more rub than you think you should. You need bold flavors or all you will taste is bacon. Maintain temps low and slow in the 225-250 range. Normal cooking time is between 90 minutes and 2 hrs. Use a probe thermometer and cook to an internal temp of 170. Other than that, have fun.

http://i86.photobucket.com/albums/k1...ps040b5392.jpg


http://i86.photobucket.com/albums/k1...ps3556c533.jpg

That looks great!!

bandityo 02-10-2013 08:12 PM

thanks bennies..hes using a gas genesis but should work same indirect? And why thin bacon? vs thick cut?

benniesdad 02-10-2013 08:15 PM

You want to bacon to get chrispy. It is a lot more difficult to do with thick sliced bacon, especially on the ends where you may have overlap. Nothing tastes worse than half cooked bacon.

bandityo 02-10-2013 08:17 PM

thanks again


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