Bacon wraped brats question??

i have never wrapped brats.. i have however done some chedder filled bacon wrapped knockworst...



i did not use toothpicks..

i like to use the cheapest bacon i can find when doing abt's.. if you flatten and streach out the bacon with your hands it gets a lot more pliable. and will wrap nicely.. i don't use toothpicks because i will forget one and end up biting it.. and just the thought of that gives me the shivers...

160 internall is a good spot.. if i were you i would add some wood chips/chunks to give it some smokey flavor and keep your temp low indirect...


as far as the chicken you can let it sit at room temp although i am not sure what you will accomplish by doing so.. i have even taken the shakers to the grill to season(less to clean up)

that is what i would do..

not sure why you'd want the chicken at room temp. it's best left in the fridge. of all the stuff we cook, chicken is maybe more likely to be a bacteria-fest.

"coming up to room temp" is another of those things that sounds great, but is often misunderstood or misapplied.

a steak might (might) get up to room temp after a few hours. a roast, not at all (internally, anyway).

the idea comes probably from wanting the meat to go on slightly warmer so that you don't massacre the exterior to a crisp while cooking waiting for the internal temp to come up. but you can achieve that with more predictable methods.

for steaks you can sear then roast, roast then sear, or hot tub (prewarm in warm water).

for large cuts like a roast, you can do the same thing, only indirect (roast low, then jack temps up to sear at the end, indirect). or start it in a hot oven, then dial it down, letting the crust form at the start and allowing the roasting temp to be more gentle.

lots of ways to attack that, but for chicken, no real benefit other than diarrhea maybe, which isn't a benefit in my book.

I agree with the other guys about leaving out the chicken - don't do it. No benefit to be had.

Here's a wing technique that works very well for crispy wings.

First, scratch the EVOO - they don't need it.

Put your seasoning in a gallon size ziploc bag. About 2 Tbsp seasoning per 6 whole wings works for me. Add 1 Tbsp of flour and a tsp of corn starch. Mix the dry seasonings in the bag. Then add the wings 2-3 at a time, give a good shake, remove to a platter and repeat until they are all done. They'll be seasoned all over and the flour and corn starch will help keep the skin dry and give you a very light breaded texture and super crispy skin.

Hope you all get to feeling better Ron. :unsure:

Maybe it's not the food. Tim

Here's the Pic...