Bacon wrapped tenderloins never come out right for me when I grill them. I usually take the bacon off and cook in the microwave for my potato. Same with bacon wrapped anything. It'll either flame up, burn, or come out raw. The light finally came on when I read this new recipe I'm trying tonight. It calls for cooking the to almost done bacon first. What do you guys do? Ever had oysters grilled with bacon. Click here;

http://whatscookingamerica.net/Appetizers/AngelsOnHorseback.htm

If using thin bacon I don't pre-cook. If using thick bacon pre-cook about half way using indirect heat first, then wrap & finish. Never tried bacon wrapped oysters, I like them raw or steamed only.

Mine still flamed up. I'm glad I put them on the top rack. My gas grill will reach 500 degrees in under 10 minutes. I had a lot of smoke, but did not burn the bacon. I'm giving up on bacon, and going back to removing it even from bacon wrapped tenderloin steaks.

I've had bad luck with bacon on gas grills. I seldom have any trouble cooking bacon over wood or charcoal. If it does flare up on me when I take the lid off or open the door I just splash it with a little beer

Use a spray bottle with water instead , beer ain't cheap anymore.

Sounds like you're cooking too hot. Low and slow with bacon for me. Around 300 to 350. That way the juices and fat from the bacon slowly penetrate what ever its wrapped around. Then just before pulling it off, I'll crank up the gas and sear the bacon to a nice crisp.

deep fried bacon wrapped oysters are awesome!!!!! the best ive ever had (besides homemade) are at Pappadeauxs in sugarland.....not on the menu but are made upon request!!! they are called En Brochet....try them once and you'll be hooked

Not bacon wrapped but loved this from the first time I tried it in Australia.

http://australianfood.about.com/od/appetizers/r/Oysters-Kilpatrick.htm

Bill-

Get rid of the gas grill and get you a wood/charcoal fired pit with a fire box at one end so you can cook with indirect heat. A good wood fired pit will yield you temps upwards of 350F. It won't burn the bacon. Also, don't use thick sliced bacon and only use half a slice.

You can probably accomplish the same end results on your gas grille but keep the fire going at one end and cook on your upper rack on the opposite end. Regulate the temp to around 300F.

Hope this helps.

this... but I also don't wrap with bacon much.

I like to get at grill marks on at least one side of my tenderloins.

Hi fellas - just rolling through here and saw this thread. Ive had the same luck as Bill with bacon. Matching the cooking time of the bacon with what's inside is almost impossible. Deep-frying them gives enough heat to cook the bacon to crispy without ruining the meat - that works well. Ive never had much success with the pre-cooking thing as the bacon doesnt wrap well.

Then the light came on for me that bacon covers up the flavor of the meat too much. Now I just cook the meat by pan searing and finishing in the oven. If bacon is needed Ill make a sauce on the side or use bacon salt post-cooking.

Can't go wrong wrapping anything in bacon!

Bacon wrapped anything is better! Even bacon! ~

^x2

everythings better wrapped in bacon. I pre cook the bacon till just turning color and starting to shrink, then wrap whatever I can find.

Lowland slow is right and more importantly not on direct heat flame. Bacon is pork, pork has fat, fat burns and flames up etc. I bacon wrap tenderloins and slow smoke them on side smoker. Bacon cooks slow and so does meat. Good stuff and always comes out tender.

Reading this is making me hungry.