Bacon Wrapped Stuff

bpiela

bpiela

Hello all,
 
When smoking or bbqing an item that is bacon wrapped, what do you do when the item that is wrapped is done well before the bacon is fully cooked and crispy?  For instance, I recently made a Buffalo Chicken Fatty.  I cooked in on my grill for two hours at 275F.  I did a temp check on the chicken at it was reading 170-175F so it was done.  The bacon certainly had a ways to go.  Should I be precooking the bacon a little bit before I wrap things up and drop it on the grill?  The bacon I used for this was the thick cut bacon.  Now, another time I cooked a bacon wrapped meatball and that I went three hours at 225F.  The bacon was good but the meatball was over cooked.
 
Anyone make these crazy things and how do you time things so that bacon and the wrapped item are both cooked correctly?
 
 
 
Precook the bacon on a skillet but turn off the heat while it is still soggy, but not completely raw
Bacon wrapped mushrooms are my favorite and you don't need to precook anything because you can never overdo a mushroom. 
 
Good luck
 
Thick cut bacon is the best. (My fav comes from Wisconsin) But is always harder to cook with. I cook about half way so it's not too cooked but still workable.

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Use a brown sugar or regular sugar rub (the same way you rub pork) and it will caramelize and help crisp the bacon. In most cases will be done when the meat is. You can even spritz it if you think the bacon is done but inside not. So, easier to work with, than waiting for undone bacon.
 
Oh yeah one more tip, let the bacon air chill in the fridge overnight, so lay it out and don't cover, the same you do with chicken so the water evaporates = crisper when grilling (this will especially help if you don't want to rub it). Or prep fatty and leave unwrapped and chill.
 
When I'm doing fattys in the smoker I will always make my bacon weave and then par cook it on a rack in the oven at 275 for about 20-30 minutes.  Remove from heat, allow to cool and then wrap the fatty.  The par cooking also helps keep the bacon weave from squeezing the fatty as it cooks.  Also do the same thing w strips for ABTs as well.  For poppers I just cook the bacon all the way till crisp and then mix it into the cream cheese.  
 
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