First time Bacon Bomb on the AmeriQue,
225 degrees, for internal temp 165
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quote:Originally posted by SmokinOkie:
Two biggest issues with BBs.
1. Filling. What you use, how much and how does it come out finished: raw, undercooked or overcooked.
2. Doneness. I think sometimes people overcook them because they want the bacon more done and thus the sausage gets overdone.
For you that love yours, what temp do you take yours to? For me, it's about 155° or so with some carryover.