Originally Posted by Kayelle
You're way too modest Pay. Yours are absolute art on the grill. Give us the secret about how the bacon holds on to the chub on the down side?
No secret. I use 10 strips of bacon on each fattie. The bacon sticks to itself pretty good. I set the fattie on the grate on the overlap and the heat from cooking fuses it all together. I will roll the fattie over at some point to get some color and heat to the bottom. Using a heat diffuser in my cooker keeps the meat from scorching on the bottom. So you need to turn the fatties over for a while to get the color consistent over the whole thing.