Mid week cook for the retired-results - Page 2 - BBQ Central

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Old 03-12-2009, 08:45 AM   #11
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Lookin' good from here Big Dude.
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Old 03-12-2009, 09:02 AM   #12
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Good all around.
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Old 03-12-2009, 01:22 PM   #13
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Man that looks really good big. Ive never done the lattuce weaved bacon. How hard is that to do? thanks.
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Old 03-12-2009, 03:06 PM   #14
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Quote:
Originally Posted by dollarbill
Man that looks really good big. Ive never done the lattuce weaved bacon. How hard is that to do? thanks.
The lattice is real simple and takes about 5 minutes. Just lay the bacon down in one direction to the width of a length of a bacon strip. Fold every other piece back in half and lay a piece of bacon the cross direction. Un fold those strips and fold the other every other pieces back in the same direction and lay another cross piece. Repeat to the end and you'l have it half done. Move to the other side and repeat the process or just watch Paula Dean make a top pie crust sometime. It was hard to seal up the seam after rolling the fatty with the bacon on it, so if I do another one, I'll make up the fatty then roll the bacon around it. Here's the link.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion
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Old 03-12-2009, 03:32 PM   #15
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Thanks Man! I have seen Paula do that but didnt really pay attention.
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Old 03-13-2009, 09:04 AM   #16
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Gotta try that fatty. Great pics. Thanks.
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Old 03-14-2009, 07:26 AM   #17
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I read somewhere that if you want the bacon to be crispier, after weaving, just cook it for a few minutes in the oven before wrapping around the fatty. Gives it head start.

Al
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Old 03-14-2009, 09:38 AM   #18
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Quote:
Originally Posted by Uncle Al
I read somewhere that if you want the bacon to be crispier, after weaving, just cook it for a few minutes in the oven before wrapping around the fatty. Gives it head start.

Al
My wife gave the same advise -so it's probably right
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Old 03-16-2009, 06:45 PM   #19
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Great lookin meal!
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Old 03-19-2009, 08:35 PM   #20
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Hello big dude.....:)-

What kind of wood did you use, and how long for the fish?
Maybe try a milder wood(alder or white oak),sounds as if you did all with the Cherry;somewhat too much for fish like Catfish-now on Swordfish or such it could be good, but the Cat is a tender fish and needs TLC. Oh,yes, and RINSE the girl before cooking as the salt will remain too heavy.IMHO
Good luck next time,
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