Fry the bacon over Medium/Low heat. Once cooked to the desired doneness, remove the bacon strips from the pan and onto a paper towel to drain. Chop into pieces once cooled.

Set up your EGG for indirect cooking (with the convEGGtor) for 375°F/190°C.

Using a whisk, beat the eggs. Once beaten, mix in the sugar and beer. Set aside.

In a separate bowl, combine the flour, cocoa powder and baking powder and combine.

Melt the butter in a skillet over medium heat. Stir in the chocolate chips. Continue stirring until smooth. Continually stirring will keep the chocolate from burning.

Combine the bacon and dry ingredients with the wet ingredients and mix together. It is important not to over mix. Over mixing will make the brownie more cake like.

Coat the cast iron skillet with Crisco. Pour the brownie batter into the skillet. Using the handle, shake the skillet gently to even out the batter.

Add the skillet to the grill once the EGG has reached the target temperature. Cook time will range depending on skillet size, but the goal is approx. 20-25 minutes. Rotate the skillet halfway through the bake to ensure it is cooking evenly.

Just like any other baking, use toothpicks to determine doneness.

Once baked, allow the brownie to cool for approx 10-15 minutes before serving.