First off I want to thank whoever it was who posted the bacon wrapped saltines a few days ago. I swear I cant remember who it was. Thank you for the inspiration.
I was intrigued by the saltine but wanted to do something different. The Triscuit seemed perfect. Nice and fibrous to soak up the bacon grease. I wrapped them with half slices of bacon and gave a sprinkle of ground black pepper and nothing else. Cooked for about an hour at around 240 with a chunk of cherry wood. For toppings I had pimento cheese, spinach and artichoke dip, and spicy Pico de gallo. They were great and to my surprise stayed crunchy. Will do again. Thanks for looking.
I was intrigued by the saltine but wanted to do something different. The Triscuit seemed perfect. Nice and fibrous to soak up the bacon grease. I wrapped them with half slices of bacon and gave a sprinkle of ground black pepper and nothing else. Cooked for about an hour at around 240 with a chunk of cherry wood. For toppings I had pimento cheese, spinach and artichoke dip, and spicy Pico de gallo. They were great and to my surprise stayed crunchy. Will do again. Thanks for looking.
