Originally Posted by Bob in St. Louis
How do you cook bacon wrapped saltines?
I can't imagine how to get bacon "done", without destroying the cracker.
But yea...that's awesome. I'd like to try that.
It works well! You would think the Saltine gets soggy. It does not. The bacon grease soaks into the saltine and then once the bacon is done, it's crisp. The big deal is to focus on the bacon being done. The saltine will be ok unless it starts turning too dark.
Too simple and just wait and see what your guests think. Better make a bunch.