Thread: Question for the BBQ experts re pork strips.

Originally Posted by csmiffy

And if using marinade, put some baking down on the plate and keep an eye on it as if it's close to an edge or drain hole it can get a bit burnt and crispy.
Stops the marinate burning and charring before the meats cooked.
Applies to all meats obviously.
Saves on clean up a bit too

An option is a rack in a steel dish on the hot plate, with a lot of marinade underneath and keep brushing it onto the pork. When you say pork strips, I am assuming you are meaning unbrined bacon? mmmm, bacon...