British BBQ Society Forums

Solas wrote: Love the weaved bacon how do you fix that around the meat? Even with the blow out looks like a proper job, well done.

Like Keith said make sure the bacon has a decent overlap to seal the sausage meat, I think this is why I had the blow as my overlap was minimal at best it was 1/4 inch

love the new bbq

I did a fattie last night and once up to temp I stuck it under the grill to crisp up the bacon

I also had a blow out with my first one and I had over stuffed it, got to excited about eating it

A true master piece, you should take up weaving