It is only 5 more days to Heather Lauer's book,"Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat" hits the bookshelf. Chilebrown is a proud and very humble, handsome, suave and debonair contributor. Because of this wonderful event,We have fired up the grill to barbeque some bacon.
A medium mesquite wood charcoal fire was built. Tonight some bacon from Prime Smoked Meats was sliced and placed on the grill. I am using a Weber Kettle grill. The lid was used often to prevent flair ups. The cooking time was about 15 minutes.
How did these slices of pork goodness taste? I will tell you. They were Extra, Extra smoky! There was some crispness (burnt) textures going on. If you attempt this recipe yourself, be prepared for bacon smoke flavor to adhere and stick to everything in a 100 yard radius of your barbeque. What more can you ask for?