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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fatty on a Mini

My first fatty on my mini. WOW is all I have to say. The combination of flavors was delicious. Just one question for others, I used a thicker cut bacon and it never got crispy. Has anyone else run into this problem? 

Comments

  • MrCookingNurseMrCookingNurse Posts: 3,732
    edited January 2013
    Time and temp of cook? Just by looks I'd have went longer but I don't know how hot you were. My bacon gets crispy ish on the outside.

    Ps. Nice weave!!


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    LBGE & SBGE (big momma and pat)
  • WC1WC1 Posts: 32
    250 for 3 hours. Inside temp was 167ish, that's why I pulled
  • @WC1
    Seams fair! Yesterday I did 375-400 and feel like I have better results when I'm over 300 Took about 1.5 hour to get to 165• IT

    I'd get it a little hotter next time. That way you can cook at bacon before the inside gets done. Also thick bacon is the only way to go!


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    LBGE & SBGE (big momma and pat)
  • ChubbsChubbs Posts: 3,588
    edited January 2013
    @WC1 Seams fair! Yesterday I did 375-400 and feel like I have better results when I'm over 300 Took about 1.5 hour to get to 165• IT I'd get it a little hotter next time. That way you can cook at bacon before the inside gets done. Also thick bacon is the only way to go!

    Last one I did, I made my weave, threw the weave on a pan and cooked briefly in oven to jump start it. Let it cool then proceeded with filling and rolling. It worked to get the bacon more crisp.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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