I have made bacon 3 times now using both butt and then loin for Canadian style bacon and every time I have done this, a green stain (mold?) gets on the meat surface right where it touches the grill grates. Not the whole length of the grate; only small patches.
I just cut it off the surface and have never had a problem with it but can't figure out why it happens. I have tried Pam spray on the grates and nothing on the grates; doesn't seem to matter. Start the cook at 150 - 160 for 45 minutes then go to 200 with smoke till they are done.
Anyone experience this?
I just cut it off the surface and have never had a problem with it but can't figure out why it happens. I have tried Pam spray on the grates and nothing on the grates; doesn't seem to matter. Start the cook at 150 - 160 for 45 minutes then go to 200 with smoke till they are done.
Anyone experience this?