How to wrap in bacon??

G_S

I have been egging for a few years.
And I have wrapped ALOT of stuff in bacon before.

But I feel as thought there might be a better way to, do it that I have been. In the past.
To get it nice and crispy and not be as rubbery.

What are you guys doing to make sure it come a out nice and good.
What is everyone's wrapping stuff in bacon trips / tricks ?

Thin cut?
Thick cut?
Pre cooking some first?

What is the secret to perfectly cooked bacon wrapped things?
.



Bonus points for your wrapped stuff in bacon pictures / recipes!

bgebrent

Par cook.  Thin sliced.  Put half a piece around 20-25 shrimp.  Grill and sauce with your favorite bbq sauce. S & P on the shrimp.  Killer.

The Cen-Tex Smoker

meat glue.

https://www.amazon.com/dp/B00EIGV7MC?aaxitk=PDVJT1uW6srS..l2EZl5cg&pd_rd_i=B00EIGV7MC&pf_rd_p=e037c154-e093-48a4-b127-477e5e294e3f&hsa_cr_id=6459581350401&sb-ci-n=asinImage&sb-ci-v=https://images-na.ssl-images-amazon.com/images/I/812BFCuoupL.jpg&sb-ci-a=B00EIGV7MC

lkapigian

^^^^ this^^^^  also IMO low and slow and let it render slowly then bump to crisp. Bacon likes time 

SGH

On top of the above advice, I will add this small tidbit. All ways gauge what you are cooking upside the bacon thickness. What I mean is if you are cooking say small shrimp, use thin bacon. Don’t use real thick or slab bacon for something that cooks super fast. And vice versa. On a real thick, whole loin you would use thicker or slab style bacon. As simple as it sounds, I thought I would share it just the same. 

marysvilleksegghead

HTH   Bacon Weave:  https://www.foodrepublic.com/recipes/from-the-pitmaster-heres-how-to-make-a-bacon-weave/

DoubleEgger

I’ll add that room temp bacon is tacky and you can get away without the pesky toothpicks. 

shtgunal3

The Cen-Tex Smoker said:

meat glue.

https://www.amazon.com/dp/B00EIGV7MC?aaxitk=PDVJT1uW6srS..l2EZl5cg&pd_rd_i=B00EIGV7MC&pf_rd_p=e037c154-e093-48a4-b127-477e5e294e3f&hsa_cr_id=6459581350401&sb-ci-n=asinImage&sb-ci-v=https://images-na.ssl-images-amazon.com/images/I/812BFCuoupL.jpg&sb-ci-a=B00EIGV7MC

Check out the 1st product question on Amazon for the meat glue.

Gulfcoastguy

I have a meatloaf on indirect now. It is in a cast iron loaf pan and I just laid the bacon crosswise in the pan. Because the loaf was bigger than usual, the bacon didn't meet when I tried to get it to touch on top. So I just added a couple of strips lengthwise. Did I mention that it is a ground pork meat loaf? Pig wrapped in pig to be served to a pig.

AlbertaEgger

I use thinner bacon. Never my own as mine is thicker cut. And if it’s something like a stuffed loin I basket weave the bacon. Heres a screen shot from one of my posts on here for stuffed loin. 

JohnInCarolina

Ask @henapple

The Cen-Tex Smoker

JohnInCarolina said:

Ask @henapple

Sweet Jesus. It’s never not shocking. 

Biggreenpharmacist

I use thick-cut bacon but take my chefs knife at an angle and run it the length of the bacon so its flattened and widened. 

G_S

Does the kind of bacon matter?

I usualy use the cheap store, Krogers brand bacon.

Do I need to upgrade to a more premium?



Also thin cut?
Or
thick cut?

Or does the depend on what I am wrapping it in?





.

thetrim

I prefer thin bacon for ABTs and Magnum loads.  Haven't done bacon wrapped shrimp.

SonVolt

I'm definitely in the minority here, but I've never thought I improved a cut by wrapping it in bacon.... except for frozen shrimp.

fishlessman

room temp thin bacon,  then stretch it before wrapping an abt... or use prosciutto, or crisped up prosciutto crisps

SGH

The Cen-Tex Smoker said:

JohnInCarolina said:

Ask @henapple

Sweet Jesus. It’s never not shocking. 

What is really shocking about it is just how much that fellow looks like Uncle Apple. It’s a spot on match. 

RRP

Now - if you want to get real "artsy-fartsy" then thick bacon works best...

Begger

Thinner sliced cooks somewhat faster.    

I make Kosher Hot Dogs....Bacon Wrapped and incinerate them on the Egg.

RRP

Begger said:

Thinner sliced cooks somewhat faster.    

I make Kosher Hot Dogs....Bacon Wrapped and incinerate them on the Egg.

Kosher hot dogs wrapped in bacon? Excuse me, but what am I missing here? 

Mattman3969

RRP said:

Begger said:

Thinner sliced cooks somewhat faster.    

I make Kosher Hot Dogs....Bacon Wrapped and incinerate them on the Egg.

Kosher hot dogs wrapped in bacon? Excuse me, but what am I missing here? 

Prolly an over the top hot dog.  IDK 

RRP

Mattman3969 said:

RRP said:

Begger said:

Thinner sliced cooks somewhat faster.    

I make Kosher Hot Dogs....Bacon Wrapped and incinerate them on the Egg.

Kosher hot dogs wrapped in bacon? Excuse me, but what am I missing here? 

Prolly an over the top hot dog.  IDK 

Oh - me bad! His bacon came from cattle so that makes it kosher! 

G_S

Do I always have to use a plate setter ?

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

JohnInCarolina said:

Ask @henapple

Sweet Jesus. It’s never not shocking. 

What is really shocking about it is just how much that fellow looks like Uncle Apple. It’s a spot on match. 

When I found it (don’t ask what i was looking for) I almost peed myself. That thing has to be 6-7 years old. I still have a hard copy on my computer in case they delete it from here.