Originally Posted by Fiveflat
So I'm actually sitting at 165 now. The naked one looks outstanding. But the bacon on the other doesn't look done ???
Pull the naked on for sure. I'm a purist so I've never actually wrapped one in bacon. I would leave it on till the bacon is crisp or put it on direct to crisp up the bacon. Fatties are pretty resilient, it'll still be good I'm sure. You can always crumble it up and make biscuits and gravy. :)
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