OT: Makin' Bacon
- Thread starter Ranchdawg
- Start date
Oven is better, but I usually just fry in pan because it's quicker. If you use low heat, it usually turns out almost as good as oven. And no water.
Cast iron skillet. Fry eggs right after. If you have them available, throw leftover tater tots in the grease to heat them up. I apologize for the weight you might gain from this hack.
I thought this was about buying a pork belly to cure and smoke to make bacon.
I'm a big fan of convection oven, 425 for 25-30 minutes. Monitor very closely if you go longer.
It's just so easy that way to get good, crispy bacon that lays out flat and doesn't make a big mess. If I'm just cooking a few strips, I'll use a pan, but normally I'm cooking a whole pack or two at a time for family or a hunting camp. It's super easy and lets you be scrambling eggs or whatever else without having to mind the bacon at the same time.
Edited to add: This method doesn't require turning the bacon. It cooks evenly and in place. The convenience is as valuable as the result, and both are outstanding.
It's just so easy that way to get good, crispy bacon that lays out flat and doesn't make a big mess. If I'm just cooking a few strips, I'll use a pan, but normally I'm cooking a whole pack or two at a time for family or a hunting camp. It's super easy and lets you be scrambling eggs or whatever else without having to mind the bacon at the same time.
Edited to add: This method doesn't require turning the bacon. It cooks evenly and in place. The convenience is as valuable as the result, and both are outstanding.
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If you've never cooked bacon low and slow until it begins to basically melt, I highly recommend you give it a try. It's the best bacon can be IMO.
I'm team oven. Put the bacon on parchment paper, into a cold over set at 375, flip after 15 min and check every 3-4 min.
If I'm cooking on my Blackstone, start with a cold griddle, heat set to medium low and flipping constantly.
The real question here is crispy or chewy bacon. I'll hang up and listen.
If I'm cooking on my Blackstone, start with a cold griddle, heat set to medium low and flipping constantly.
The real question here is crispy or chewy bacon. I'll hang up and listen.
Crispy bacon is like pan frying a good steak instead of grilling it, punishable by firing squad. Don't be trying to sell me on that reverse searing crap or boiling it in a bag either.
Add me to that list too then. How many is that I'm on now, I've lost count? I remember the no 'rasslin list, the no movie theater list, the no Star Wars/SciFi/Super Hero list, but I know there's way more.
Cast iron makes a mighty fine steak. And I say that as someone who fires up the charcoal grill/smoker several times a month.
If I had a meat slicer this would be the only way I'd make bacon.
I used to mock using a pan to “fry” a steak until I actually did it. It’s damn good
Agreed. I don’t do that often either but it is pretty dang good.
I experiment with different ways to cook a steak. I have one of those Ooni wood fired pizza ovens and I threw two ribeyes in there at 750 degrees on a cast iron flat pan. Came out like a Ruth’s Chris steak.
I cook it on the pellet smoker (haters gonna hate). It is like oven but with more smoke flavor and grill marks.
Also a tip if you do this, don’t put any seasoning on it except salt. It will burn the heck out of the pepper. Put it on right after you pull it out and it’s resting.
I subscribe to that theory when deep frying. I think if you add a bunch of seasonings to your flour, it burns and jacks up the grease. I season it as soon as it comes out of the oil.
I rarely deep fry, but when I do I season after the milk/egg wash and before the flour and/or cornmeal.
Iron skillet on stovetop. Put entire pack of bacon in with pieces separated on medium high heat. Make sure skillet is hot before adding bacon. Constantly turn and flip the bacon with tongs until done. You will get no burned pieces and each slice is uniformly cooked to your liking. This is the only way I cook it unless I candy smoke some on the grill
I cook mine in a large cast iron skillet on the gas eye on the side of my grill. Usually while exclaiming “NO WHEAT TOAST AND YOGURT FOR BREAKFAST IN THIS HOUSE THIS MORNING, NEIGHBORS!!”
Oven is where it’s at. I’m all for other methods too but oven tends to be the path of least resistance particularly when cooking a lot.
I do love some thick cut bacon but only eat it a couple of times a year anymore. As someone that had a real close call with a blocked widow maker artery six years ago I can assure you that it’s not worth it. I know it sounds criminal, but stick to things that swim, things that fly, and things that are wild. You will eventually get used to it and you will live a lot longer. Sure it’s against everything that the six pack stands for it’s unfortunately reality. Besides turkey sausage ain’t that bad…….
Just for pure bacon flavor, I choose smoked or grilled.
But, if you don't fry the bacon in a pan, what are you gonna scramble your eggs in? A little grease and crumbles (and sometimes cheese) makes the eggs so much better.
I forgot to add in my other post that I cut all of my bacon in half before cooking. It’s easier to fill the frying pan. It also cooks much more evenly since most pans don’t heat uniformly across the entire pan. So I don’t get well done centers and rubbery ends in the same piece. They also don’t curl up much this way.
A friend’s wife once asked at our house where we bought the “cute little pieces of bacon.” Her husband immediately said something about how stupid that was. He didn’t enjoy his breakfast as much as me.
- edit because I’m and dubmass
A friend’s wife once asked at our house where we bought the “cute little pieces of bacon.” Her husband immediately said something about how stupid that was. He didn’t enjoy his breakfast as much as me.
- edit because I’m and dubmass
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