Comments on: Corned Beef Hash Bacon-Wrapped Fatty Guest Chef – Mike ‘The Pit Pirate’ Hedrick

By: Mike Hedrick

Mike Hedrick — Mon, 09 Mar 2009 13:03:01 +0000

“They are so good I slapped myself cause there was no one else around.”

HAHAHAHA!!!
Right on man. I’ve had to do that myself a time or two.
Too funny!

By: Gary Brown

Gary Brown — Sun, 08 Mar 2009 06:45:11 +0000

I cooked one in the Big Red yesterday. I put chopped green peppers in the middle. I put it on the warming rack on the right side and put the left burner on halfway, middle on bbq and the right off. Cooked it at 400 degrees for and hour and a half. We had two pieces of the log left over so I warmed them up for breakfast and put a fried egg on top of them. MMM MMM They are so good I slapped myself cause there was no one else around.

By: Mike Hedrick

Mike Hedrick — Sat, 21 Feb 2009 07:22:54 +0000

I’d Eat That!

By: CB

CB — Sat, 21 Feb 2009 01:34:51 +0000

I am going to look into the future and predict what The Pit Pirate will say: “I’d eat that.”

By: Kimberlie

Kimberlie — Sat, 21 Feb 2009 00:55:30 +0000

this is sounds yummy and is good “food for thought” too – actually I’m thinking of doing the “fatty” but then layering brown sugar on top of the bacon then topping the brown sugar with a layer of pounded boneless skinless chicken breasts then slices of ham and then swiss cheese – do you think this would turn out good?

your thoughts?

By: Mike Hedrick

Mike Hedrick — Fri, 20 Feb 2009 12:34:10 +0000

I’m sure you can. Do it indirectly so you are not grilling the bacon just on one side at a time. You want this to cook evenly so it pulls together sealing all the goodness inside.

I would set this in my Quantum Infrared Gas Grill on the top rack and bring the cooker up to about 300 – 325 degrees. The inside is really precooked so you are cooking the bacon to get it crispy.

Good luck folks and thanks for kind words
peace
mike

By: Bossman

Bossman — Fri, 20 Feb 2009 12:20:57 +0000

Mike you continue to amaze me with your bacon weaving skills and spin on normal everyday dishes people make. You are making things interesting and helping us all think outside the box. Keep it up!

By: nick wolos

nick wolos — Fri, 20 Feb 2009 12:03:45 +0000

Can you do this recipe on the grill. I do not have a smoker.

By: Gary "The Outdoor Cook"

Gary "The Outdoor Cook" — Fri, 20 Feb 2009 01:52:01 +0000

Looks almost to pretty to eat!! Glad you took a picture of it so you can it to us before it was all gone Thanks for sharing this recipe!!

Gary

By: Michael Lockridge

Michael Lockridge — Thu, 19 Feb 2009 03:28:26 +0000

That looks fabulous! I really have to try that. The “fatty” opens up a whole new world of experimentation. I must do some of these this season.

Thanks for sharing!

Mike