The Chuds press is at it again

[Oak Smoke]

I had to cook 7 pounds of bacon for the breakfast burritos we will be serving Saturday at a family get together on Lake Whitney. I fired up the Chuds press. As soon as it was hot I started putting 5 slices at a time on it. This is thin sliced bacon so I had quite a few to do. I got the stop watch feature up on my phone and learned that I could put 5 slices on, close the lid, wait 45 seconds, then flip them, close the lid, and in 45 more seconds they are done. This thing will go through a bunch of bacon in short order. With the tilted cooking surface and the catch tray at the front the grease just runs away. It’s not popping in your face. The other thing is you’re making flat bacon, not a wrinkled up mess. It cooks even and fast that way. If I could ask the folks at Chuds for anything it would be for one about 50% larger.

[Jerod Broussard]

Fry on!!!

[Smoker_Boy]

Flat bacon is da bomb.

[RonB]

Sounds like you could call it the Baconator.

[Bob K]

That thing intrigues me. Been talking myself out of it for a while. I already have a griddle, etc.

Oak Smoke 2 questions:
1. do you also have a griddle? if so, help me rationalize the Chud Press
2. think I saw this in one of your other posts - what's your heat source, a camp stove, portable side burner? think it would work sitting on a good size gasser?

lol that's 3 questions

[Oak Smoke]

Sorry I ran out of room. The setup allows me to just lift the press off and install the original griddle by just sitting it back on there. Metal is kind of my thing. I like adapting and fixing things. In trying to answer your other question you can use several different heat sources. I used a Camp Chef propane burner from my crawfish boiling setup to heat it originally. It was just more heat than was needed. The little Blackstone will get the press to 600 F , that’s all I will ever need.

[fzxdoc]

Bob, since when do you need a rationalization? Your natural curiosity with outweigh any rationalization that you have to work on. Just get one for your gasser and report back so I can follow in your and Oak Smoke 's footsteps.

K.

[Bob K]

thanks Oak Smoke, appreciate the insights. so basically put some fire under it, got it. yeah, I bet that boiler/fryer setup was some pretty intense heat.

fzxdoc - haha well I guess I've got my marching orders!

[barelfly]

Bacon party!!!!!!!!!

[texastweeter]

I'm just as excited about all that bacon grease as I am about all that bacon! Imagine the birra tacos or quesadillas you can make on that!

[fzxdoc]

Of course I had to look it up to effectively start tempting myself with it. Here's the link for the Chud's Press: About and Get on Notify List

Kathryn

[Oak Smoke]

fzxdoc. There is one thing to consider that I haven’t mentioned. These are time consuming to clean. They aren’t that heavy but are awkward. Just be careful not to drop it on your toe or let it pinch a finger. Did I mention they are awkward to handle?

[Bad Hat BBQ]

Looks good.....unfortunatley adding reasons to have more bacon in my life is maybe not the best idea for me !! (sigh)

[FireMan]

I was in the middle of my infamous camping trip when this was posted. This Chuds thing is the ultimate bacon mochine! 👍