<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Thanks for the input guy's, I went ahead and done them on the grill as usual:
EOO, K salt, Cracked Pepper and Smoked Paprika.
Seared em and moved em! Yuuuuummmmeeeee! </div></BLOCKQUOTE>
Next time try this. K salt, pepper, GREEK SEASONING wrap in bacon. Cook indirect to a internal temp of about 140. When you reach 140 crisp the bacon over direct heat be careful not to burn the bacon. Rest and slice. Thats the only way I'm aloud to cook it now. lol