THE BBQ BRETHREN FORUMS

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As long as it's not cripsy! Preferred is pan or griddle fried but we often cook it in our deep fryer that sets on our bbq shelf. Covered and well sealed in the garage
 
Normally in the oven, and last night I did the "twisted Bacon" so that an entire 1# package fits on one sheet.

Twist, add fresh ground pepper, and in the oven it goes.

Now when its done, there's more shrinkage than an old man in an ice storm, but none of the pieces touch so you don't end up with one connected piece that is like 5 pieces fused together.


It was a packed tray when it went in

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The Mrs recently took to doing it in the oven. Had never heard of it and thought she was being weird, but it comes out way better. Gonna have to try the twisty trick. Learning stuff here too.
 
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