Quote:
Originally Posted by BengalMan
Just skimming threads and saw this thread. I've made these time and time again at our tailgate and are always a huge hit, however, I always run into the same problem, the mixture I fill them with (cream cheese, shredded cheese, pulled pork) always ends up melting all over the place before the bacon can finish cooking. I usually can get the heat side down cooked, but the top part of the bacon (also where the filling is) is undercooked, and flipping them causes a huge mess. By the time they come off the grill, they're a sloppy and uneatable without a fork. How can I get the bacon to cook evenly while keeping the filling inside each piece?
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Easy fix (hopefully) for this...
Cook them on lower temp (250) with indirect heat rather than 'grilling' them. When I do them I light 2 burners on my grill and put the ABT's on the opposite side - with a pan of soaked mesquite over the flame. Get the temp to about 250 and they should cook nice and slow and get the bacon done without oozing out and without the need to flip them. HTH.
