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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2013, 07:43 PM   #1
bandityo
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Default 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
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Unread 02-10-2013, 07:46 PM   #2
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Not sure what it is but I'm intrigued
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Unread 02-10-2013, 07:50 PM   #3
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You had me at bacon. Then you had to say EXPLOSION.

No clue what it is. Time for some google-fu
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Unread 02-10-2013, 07:51 PM   #4
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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.
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Unread 02-10-2013, 07:52 PM   #5
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Quote:
Originally Posted by Offthehook View Post
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.
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Unread 02-10-2013, 07:54 PM   #6
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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.
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Unread 02-10-2013, 07:57 PM   #7
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I think he meant doing a fattie on the grill
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Unread 02-10-2013, 08:02 PM   #8
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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
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Unread 02-10-2013, 08:06 PM   #9
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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.




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Unread 02-10-2013, 08:10 PM   #10
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Quote:
Originally Posted by benniesdad View Post
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.




That looks great!!
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Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 02-10-2013, 08:12 PM   #11
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thanks bennies..hes using a gas genesis but should work same indirect? And why thin bacon? vs thick cut?
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Unread 02-10-2013, 08:15 PM   #12
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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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Unread 02-10-2013, 08:17 PM   #13
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thanks again
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