Fatty for my cookoff

Discussion in 'Fatties' started by kajunkue, Jan 21, 2015.

  1. kajunkue

    kajunkue Fire Starter

    I will be doing FATTIES for my upcoming cookoff. My question is should I use center cut bacon, thick cut bacon or just some simple applewood smoked bacon? :grilling_smilie:
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Simple, thin cut bacon works best, for me anyway. Easier to wrap, conforms to the shape of the log better and crisps up more easily. If appearance counts, try turning the bacon weave 45 degrees so the fatty faces corner to corner. It's a small detail but it creates a diamond pattern and looks a lot nicer than the squared off weave.
     
  3. kajunkue

    kajunkue Fire Starter

    Never thought about the diamond weave, sounds awesome. Even though it will already be sliced for the judges it will look great for show when feeding the rest of the people attending. Thanks
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I believe it's Cowgirl who I got the idea from. She used to post here quite a bit.
     
  5. I have to agree with MB. Anything you can do that will give you just a little edge. 

    Good luck.

    Happy smoken.

    David
     
  6. kajunkue

    kajunkue Fire Starter

    Any recommendations on cutting? Does the diamond pattern cut better then the typical weave?:th_4th_of_July:
     
  7. It will probably cut about the same. Use a real sharp knife or a bread knife.

    Happy smoken.

    David
     
  8. joopster

    joopster Smoking Fanatic

    You should cure your own bacon then make that fattie.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    K, Crispy bacon makes the difference also .
     
    Last edited: Jan 22, 2015

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