Bacon tip for griddlers.

[Mosca]

Propane is expensive, and you can use it especially quickly when it’s cold out. Tip: make all the bacon at once. Make it to juuuuuust under exactly the way you like it (except for what you’re eating right then of course). Then when you want bacon, you can touch up a couple-three-four pieces with a 30 second zap in the microwave! They get that last little bit that takes them to perfect, and you got fresh bacon.



(Full disclosure: I really just wanted to post this picture of cooking bacon in cold weather. But I had to make up a story to put around it and make it sound like I know what I’m doing. Truth is, I just wing it like everyone else, and then when something works out I pretend that I did it with brain power.)

[Panhead John]

😂 Sounds like me Mosca.

[Allon]

Disclosure:

What's up with all these disclosures?

Just keep in mind, I wouldn't have known the difference without the disclosure...

If you disclose the discloser is it still a disclosure?

[Dan Deter]

We're eating less bacon, so I've been doing that so that I don't waste half a package of Wright's. Vacuum seal and freeze in 3 strip packets and easy peasy!

[Bkhuna]

Half-sized portions of bacon are rather inconvenient.

[Dan Deter]

That gives me just the right amount for 2 bacon egg and cheddar bagel sandwiches. Multiply as necessary

[CHNeal]

I applaud your transparency lol!

[saneric38]

I do something similar, but in a vertical pellet smoker to catch and save the bacon grease for later. I tried the griddle. It's just too messy for grease catching. I get a cleaner catch with pans under the hanging bacon.

[Mosca]

I already have two ball jars full of bacon grease. I put a little loaf pan in the grease tray, if I want to save the bacon grease I can just dump that into one of the jars.

[Mosca]

And today was time for another run. I have until January 26th to use these. I should be okay I think.

[fzxdoc]

No wonder you don't eat much beef, with a haul like that in your fridge.

I like your style.

K.

[treesmacker]

Propane is expensive, and you can use it especially quickly when it’s cold out. Tip: make all the bacon at once. Make it to juuuuuust under exactly the way you like it (except for what you’re eating right then of course). Then when you want bacon, you can touch up a couple-three-four pieces with a 30 second zap in the microwave! They get that last little bit that takes them to perfect, and you got fresh bacon.



(Full disclosure: I really just wanted to post this picture of cooking bacon in cold weather. But I had to make up a story to put around it and make it sound like I know what I’m doing. Truth is, I just wing it like everyone else, and then when something works out I pretend that I did it with brain power.)

That's exactly what I do! I buy 3 or 5 lb packages (whichever one is on sale) and grill em on my Cuisinart 360. They last a long time in the fridge cooked that way, and I have a piece or two for easy breakfast. Or BLT! Or...

[nunyaz]

You had me at 'bacon' ...


Life is too short to not have new/more friends 😂

[rlozinak]

Yep, great picture of cooking bacon in the cold.

[HawkerXP]

[Huskee]

I call that selective sharing. You share only the things that work out great or look amazing, and everyone thinks you are smart and a great cook. I mean, I'm sure you are, but you know. Anyway, that's a great tip. In a not-so-similar but distantly related vein, my wife microwaves taters to almost done yet still firm. Then she slices them for frying and they fry up in a handful of minutes instead of forever.

[FireMan]

Nuthin to be disclosed whilst yer givin a bacon tip. BTW, I am eatin more bacon! I discovered the micro tip when I started cookin a pound at a time. Well done Mosca.

[mnavarre]

Me: I need a slice of bacon for this cheeseburger,

Also Me:



I coulda got more on there, I wasn't trying particularly hard.

[Mosca]

That is exactly what I meant!

[DaveD]

The only way I make bacon anymore is on the pellet smoker with these nifty racks from Pit Boss. The grease runs down the slope into the handy troughs for easy collection, and the bacon comes out AMAZING.

Amazon link

[Jfrosty27]

At what temperature do you run the pellet grill? Must be pretty hot? I kind of like this idea.

[DaveD]

No, not that hot -- I put the set point at 225F/107C and cook it for 2 hours. Perfect every time, super delicious smoky flavor, great bite, somewhere north of al dente but south of crunchy. BLTs with this stuff are off the hook, especially in season when my lovely bride's tomato plants are bearing...