The BBQ BRETHREN FORUMS. - View Single Post

GARNAAL · 10-09-2012, 12:46 PM

I normally crosshatch the skin (~3.4 inch) with a very sharp knife when I grill the slabs of bacon - skin down a bit after smoking them - that way the skin gets really crispy from the fat that drips from the cuts..

10-09-2012, 12:46 PM	#4
GARNAAL Full Fledged Farker Join Date: 09-15-11 Location: Houston, TX Downloads: 0 Uploads: 0	crispy skin... I normally crosshatch the skin (~3.4 inch) with a very sharp knife when I grill the slabs of bacon - skin down a bit after smoking them - that way the skin gets really crispy from the fat that drips from the cuts..