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| Unapologetic Old School Curmudgeon  |
made a bacon wrapped pork loin tonight but the bacon didn't get crispy at all. Is there a way to get more done bacon when wrapping other meat without over cooking the pork loin or whatever? Don't weep for the stupid, or you will be crying all day | ||
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The Unmanned Writer |
Broil the meat for five minutes at the end (or grill it on high) Life moves pretty fast. If you don't stop and look around once in a while, you could miss it. "If dogs don't go to Heaven, I want to go where they go" Will Rogers The definition of the words we used, carry a meaning of their own... | |||
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Frangas non Flectes |
Might also be a good application for a kitchen torch. Pat everything dry and use the torch to give a quick hit to any of the wrap that doesn’t seem done enough to your liking. ______________________________________________ Endeavoring to master the subtle art of the grapefruit spoon. | |||
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| And say my glory was I had such friends.  |
My bacon wrapped burgers have bacon wrapped after the bacon has been cooked lightly on the stove. Reduces the flair ups and everything gets cooked to the necessary internal temps and the external is crispy. "I don't shoot well, but I shoot often." - Pres. T. Roosevelt | |||
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| Member |
Always use thin bacon. | |||
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| Member |
Yes. When I grill bacon-wrapped filet mignons I always pound the bacon pieces between sheets of wax paper to thin them out before I wrap the filets. | |||
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