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

bandityo · 02-10-2013, 07:43 PM

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

Offthehook · 02-10-2013, 07:46 PM

Not sure what it is but I'm intrigued

funugy · 02-10-2013, 07:50 PM

You had me at bacon. Then you had to say EXPLOSION.

No clue what it is. Time for some google-fu

silverfinger · 02-10-2013, 07:51 PM

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.

firefighter4634 · 02-10-2013, 07:52 PM

Quote:

Originally Posted by Offthehook

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.

Vision · 02-10-2013, 07:54 PM

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.

bandityo · 02-10-2013, 07:57 PM

I think he meant doing a fattie on the grill

funugy · 02-10-2013, 08:02 PM

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

benniesdad · 02-10-2013, 08:06 PM

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.

silverfinger · 02-10-2013, 08:10 PM

Quote:

Originally Posted by benniesdad

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!!

bandityo · 02-10-2013, 08:12 PM

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

benniesdad · 02-10-2013, 08:15 PM

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.

bandityo · 02-10-2013, 08:17 PM

thanks again

02-10-2013, 07:43 PM	#1
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	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 __________________ CS-680

02-10-2013, 07:46 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Not sure what it is but I'm intrigued __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

02-10-2013, 07:51 PM	#4
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	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. __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 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.

02-10-2013, 07:54 PM	#6
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	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. __________________ "It's all about the Hill Country brisket."

02-10-2013, 07:57 PM	#7
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	I think he meant doing a fattie on the grill __________________ CS-680

02-10-2013, 07:50 PM	#3
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	You had me at bacon. Then you had to say EXPLOSION. No clue what it is. Time for some google-fu

02-10-2013, 08:02 PM	#8
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	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

02-10-2013, 08:06 PM	#9
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	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. __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

02-10-2013, 08:12 PM	#11
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	thanks bennies..hes using a gas genesis but should work same indirect? And why thin bacon? vs thick cut? __________________ CS-680

02-10-2013, 08:15 PM	#12
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	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. __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

02-10-2013, 08:17 PM	#13
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	thanks again __________________ CS-680