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Newbie cooks ABT

They are in the BGE. Fairly easy to put together with all of the fine help on this website/forum.  Thanks!
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

Comments

  • jlsmjlsm Posts: 968
    They are ridiculously good. Too bad they have some many calories. I don't bother with the toothpicks or skewers, though. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • chashanschashans Posts: 418
    Indirect heat and they are not browning. I cranked it up to almost 400 F now. Can I add some BBQ sauce to get some color?
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashans said:

    Indirect heat and they are not browning. I cranked it up to almost 400 F now. Can I add some BBQ sauce to get some color?

    I wouldn't, just be patient. When I make mine, I smoke them at 250 for about 2 hours.

  • chashanschashans Posts: 418
    Indirect heat and they are not browning. I cranked it up to almost 400 F now. Can I add some BBQ sauce to get some color?
    I wouldn't, just be patient. When I make mine, I smoke them at 250 for about 2 hours.
    Thanks. I ran out there and turned them down. I thought that someone said there was a one hour cooking time. Thanks for your tip.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • There's multiple ways to get a good result - this just works best for me. The bacon gets nice and smoky. It does take some time to get that "done" color though.
  • lousubcaplousubcap Posts: 13,700
    @Boileregger has it-doesn't matter the time or cook temp-the key is when the bacon is done and that's a visual call.  Raised direct at around 350*F and you can eggspect around 45 Mins. Indirect at 350*F about 60 mins-but just a guide.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
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