Majestik Posted June 17, 2006 Report Posted June 17, 2006 Well well... Thanks again to Gerard for getting me going on the ABTs. And you know what Gerard? The bacon-wrapped watermelon rind... I had only made that one time... that one time long ago when I posted it originally. So your talking about it meant I had to try it again. Result? Suh-weeet! It was hard to find... I was starting to despair... even considering trying dates (which makes your recent post about dates/ricotta in bacon &pepper all the more intriguing). Fortunately Harris-Teeter came through and I picked up a couple jars o' rind. Kids loved them! But the ABTs.... oh man, they are the shiznit around here these days. This time I rolled them in my fine dry rub-- hallelujah! Remember I said I could make a meal of those things? This time I did. I cooked them hotter and faster this time @ ~350F for 75 minutes, indirect. They were even better - crispy, sweet, hot... magnificent! Those are a few of the 'rinds in front. Ah, yes. Life is good. --Mike
Curly Posted June 17, 2006 Report Posted June 17, 2006 I think I'll go hotter next time. That dark look is better than the look I had on my slower cook. Although mine were plenty good, I still want to try that LOOK.
