Posted by: scootrah | June 10, 2016

Are you grilling your BACON???

One of the things that got pounded into my brain when I attended culinary school was the idea of multitasking and prepping to cut down on time and have ingredients on hand when you need them. Whether that means roasting two chicken breasts rather than one, stacking vegetables together to spend less time cutting or melting butter in the oven while it’s pre-heating in order to use one less pan, the small things you save time on really can add up to big savings.

A favorite trick I have – or “food hack” as it’s currently trendy to call it – when I’m using the BBQ grill, is to make sure I get the most out of my briquets. Just because the burger’s done, doesn’t mean I can’t keep them working! People think I’m crazy when I tell them this, but I love to use those dying embers to grill BACON – yes, really! It’s so simple, you don’t have leftover grease to deal with, and it gives a wonderful smokey flavor to the bacon you don’t get from a frying pan.

WARNING! The theory with this is you’ll have super crispy, delicious bacon to use in recipes for the next couple of days, but the reality is that it’s so ridiculously good cooked this way, you may end up eating it before said recipes ever come together. Just so you know.

Rule #1 from my brother Todd who helped with this project: Buy thick-sliced bacon. Trust our mistakes in coming up with this important rule – you’ll be glad you did.

You want to wait until the coals have cooled a bit, but are still hot enough that you can’t keep your hand over them for more than a few seconds. If your coals are piled in the center, spread them out evenly on the bottom of the firebox. Lay as much bacon (as you want on your grill and put the lid on. I like to close the air intake about 70% so the coals last a bit longer and I’ve found it helps prevent flare-ups from the grease. Check them in about 10 minutes and turn them over.

The first flip - just look at those pretty grill marks!

The first flip – just look at those pretty grill marks!

You’ll be able to tell how hot your coals are by the bacon’s doneness at this point, and you may want to adjust the air flow to make them hotter are cooler.

That smoky goodness is going to make this bacon taste AMAZING!

That smoky goodness is going to make this bacon taste AMAZING!

Put the lid back on and check again in 10 minutes. You may have to/want to do this again a couple more times until the bacon is done to your liking.

Keep the lid on your grill to keep the smoke in and the temperature up

Keep the lid on your grill to keep the smoke in and the temperature up

You’re going to love the taste and texture of the bacon done this way. And now it’s perfect for a BLT, club sandwich, to add to chowder, or my favorite, to include in my “Almost Homemade Baked Beans”, which you can find the recipe for here.

Look at that - beautifully brown, crisp because the fat has drained off, and a delicious smokey flavor. Now you just need to add it into a favorite recipe (if you don't just eat it first!)

Look at that – beautifully brown, crisp because the fat has drained off, and a delicious smokey flavor. Now you just need to add it into a favorite recipe (if you don’t just eat it first!)

Give it a try – I guarantee you’ll start cooking bacon like this whenever you can!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: