Anyone do Bacon Explosion on a Weber Grill or other grill?

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bandityo

Knows what a fatty is.
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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
 
You had me at bacon. Then you had to say EXPLOSION.

No clue what it is. Time for some google-fu
 
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.
 
Offthehook said:
Not sure what it is but I'm intrigued
Click to expand...


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.
 
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.
 
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
 
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.

IMAG0983_zps040b5392.jpg



IMAG0954_zps3556c533.jpg
 
benniesdad said:
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.

IMAG0983_zps040b5392.jpg



IMAG0954_zps3556c533.jpg
Click to expand...

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