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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Bacon explosion

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Comments

  • bbrawlerbbrawler Posts: 22

    Holy cow!  I had a MI just looking at it.  I want one!

    Are you just going by the internal temp of the meat filling?  And is that elevated and indirect? What done temp and how long?

    Why is the sky blue?

    Thanks!!! I can't wait to try it.

     



    Thank you, Sir. I'm definitely gonna give this a try.

    I started out doing a meat probe and wanting it to get to internal of 160. That's what most recipes said. Or 1 hour per inch of thickness.

    Well after only about 1 hour I had internal temp of 170 with correct probe placement and the bacon wasn't even brown. So I just took the probe out and winged it!

    About 3 hours at 225. Then cranked up to 350 and basted with corkys BBQ sauce.

    Indirect raised


    Is the sky blue??

  • rabdoggrabdogg Posts: 42
    i LOVE cooking these.  next time, try some cream cheese inside as well with pineapple if you can find it.  if not, just get a canned pineapple and chopped finely.
    Green Eggin' in Lafayette, Louisiana
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