abt ?

Otobiz

Iv done mulitlpe cooks with abts, im just wondering, do you guys use a drip pan and plate setter, or go direct , Im thinking direct is no good do to the fowl bacon grease, falling on the lump. Iv tried both ways. What im looking for is that fully cooked crispy bacon wrapped around my abts, Any and all suggetions please, Im doing some stuffed with cream chesse and venision sausage tommorow for a freind of mine.[p]Thanks all and merry Christmas[p]Ps- do you turn them during the cook, or just leave them alone[p]Steve

egret

otobiz,
Do them on a rack over a drip pan at 350 degrees(no plate setter). I turn them over about 3/4 of the way through the cook to crisp up the bacon on the bottom-side......