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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-10-2013, 07:43 PM | #1 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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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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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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02-10-2013, 07:46 PM | #2 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Not sure what it is but I'm intrigued
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-10-2013, 07:50 PM | #3 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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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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02-10-2013, 07:51 PM | #4 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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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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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-10-2013, 07:52 PM | #5 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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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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BWS Fatboy |
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Thanks from:---> |
02-10-2013, 07:54 PM | #6 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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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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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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Thanks from:---> |
02-10-2013, 07:57 PM | #7 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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I think he meant doing a fattie on the grill
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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02-10-2013, 08:02 PM | #8 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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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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02-10-2013, 08:06 PM | #9 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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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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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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02-10-2013, 08:10 PM | #10 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-10-2013, 08:12 PM | #11 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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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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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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02-10-2013, 08:15 PM | #12 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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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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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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02-10-2013, 08:17 PM | #13 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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thanks again
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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