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ABT advice

bweekes
bweekes Posts: 725
in EggHead Forum
Hey folks - almost embarrassed to admit that I haven't perfected ABTs yet (I know I know, it's a relatively easy thing to cook). Been cooking them for years now, but haven't found the best cooking method and setup that results in crisp bacon. I've tried direct, raised direct, indirect, but haven't been hitting the mark. Would love to hear how some of the pros set up their rig and cook for ABT success. 
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I like to use thin, cheap bacon.  Normally I love nice thick-cut bacon but for this application I think thin works best.  I usually go indirect and just give it plenty of time for the bacon to get crispy.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    A la @SmokeyPitt thin works best for me, too.  I have done direct at about 350F so it's not flaming too much and also indirect at 400F.  Crispy bacon either way!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • fishlessman
    fishlessman Posts: 35,082
    the thinnest bacon cut in half, allowed to warm up on counter then stretched and wrapped. if you need to use a toothpick it wasnt warm and or stretched out enough. i also cook raised/direct and start the cook cheese side down
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grillmagic
    Grillmagic Posts: 1,600
    fishlessman said:
    the thinnest bacon cut in half, allowed to warm up on counter then stretched and wrapped. if you need to use a toothpick it wasnt warm and or stretched out enough. i also cook raised/direct and start the cook cheese side down

    This is also what I do however sometimes I will cook them indirect, it just depends on what else I am cooking.
    Charlotte, Michigan XL BGE
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  • bweekes
    bweekes Posts: 725
    Thanks for the tips everyone. Sounds like getting thinner bacon is my next step. Will report back on my next ABT cook!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • johnkitchens
    johnkitchens Posts: 5,234
    Great advice in this thread. 

    Louisville, GA - 2 Large BGE's
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I use thick bacon but lay my knife at a 45 degree angle and slide it the length of the bacon, widening it and flattening it. Also makes wrapping easier. Then indirect between 350 and 400. 

    Little Rock, AR

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