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Bacon explosion

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Comments

  • bbrawlerbbrawler Posts: 23

    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??

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  • 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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