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Bacon Cooked 8 Ways (from Sunday)
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
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It is a good read, the author was thorough. It looks like I'm trying bacon on parchment paper, baked, within a couple days...
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That is a method my wife uses. Me? I'm heading outside to the griddle, unless its raining...
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Oh no @JGo37... we are repossessing your flat top grill chef hat immediately, haha!
I like that I can throw out all the bacon at once on the flat top. I think I've had 3-4 pounds going at once on there. The wife wanted bacon last Saturday, and I threw a whole pound on, then did some eggs in the bacon grease. If I had been doing it on the stove top, it would have been 3 skillets to get it done, or cooking bacon 5 strips at a time to get it in a 12" skillet. And grease all over the kitchen...Last edited by jfmorris; September 10, 2020, 10:03 PM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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It's fun to slap bacon on the griddle, as jfmorris does. There's something about watching that bacon, lined up like little soldiers, fry to perfection. For me, the only downside is that I can't save any bacon grease that way. That's not a problem when I'm cooking a few slices, but sometimes I like to cook a whole pound or more at one time.
For large bacon cooks, I place it on a disposable aluminum foil rack set into a foil-lined rimmed pan set in a cold gasser, then turn the gasser on to about 350°. Flip the bacon a couple of times during the cook. Turns out pretty good. I start in a cold gasser so I get maximum rendering of the fat. After removing the bacon and allowing the pan to cool, I pour off the bacon fat for future use.
I'm not sure what the parchment method would bring to the party compared with the method I currently use, but I think I'll give it a try for my next bacon cook.
Thanks for posting the article link, JGrana .
Kathryn
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Those disposable grates are interesting. I will look for them next time I am at Home Depot.
I think from seeing Yvonne do bacon in the oven on parchment paper, it just lets the bacon fry in its own grease, much like in a skillet, and not stick to the pan or cause a big mess you gotta scrape off the pan. The paper is just there to keep the pan clean I think.
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How have I not seen these disposable grates before? Perfect for prep work I’d think, like dry brining - yes/no?
Agree w jfmorris that parchment is only for cleanup, use it all the time. Similar to foil though I think possibly crispier edges w parchment (like cookies).
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It might work well for dry brining, depending on the weight of the meat, Bob K . They're aluminum, a bit thicker than heavy duty aluminum foil, meant to go over grill grates for ease of cleanup. I never use them for that. You can cut them to size to fit whatever sheet pan you're using.
Kathryn
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Club Member
- Sep 2015
- 5075
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Good article. I am with the griddle group - I love cooking it up on the griddle. Inside, it is either the CI skillet for up to 5 or 6 slices, or in the oven in a foil lined pan. I'll have to give the parchment paper method a try though.
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Founding Member
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- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I like to cook bacon on the pellet grill on a grate over a foil pan-BUT because there's only two of us most of the time, only cook it to 3/4 doneness. Then freeze it and when we want some just zap in the microwave for a couple minutes.
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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DH brought home 4 pounds of nice bacon recently. I'll cook the bacon in my two half-sheet (13x18 inch) pans. They were $3 flea market finds.
These pans sit nicely side by side on my Weber Genesis 3 burner gas grill and work perfectly for cooking bacon. I put 1-2 pounds of bacon in each pan. Turn the strips a time or two to get a little browning on both sides. I put the bacon on right after getting the burners lit and shoot for a temp of around 350 F. Takes around 1/2 hour, more or less.
Like Skip, I try to cook the bacon to almost done, drain well, freeze as separate strips on cookie sheets, pack in zipper top food bags, and back in the freezer. Microwave some frozen strips for a minute or so until they're as crispy as desired.
I drain, filter, and save the bacon grease for cooking and soap making. I don't use a rack or foil or parchment in the pans although one certainly could. But the nekkid pans aren't hard to wash after the dogs give them a "prewash" and then soaking them in hot soapy water for maybe 20 minutes.
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After that second line in the second para, starting I put 1-2 pounds, I got up to get in the truck and leave for Iowa. Luckily I glanced back at the screen and read the next para about freezing. My first thought was I am going to park in her driveway and beg every morning...
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My two thirtysomething kids came home for the weekend recently. The boys munched through 2 pounds of this cooked bacon in less than 2 days as BLTs and snacks. Not a single strip ever made it to the freezer. So you'd fit right in with my herd.
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A few decades ago I was a breakfast cook at a medium sized restaurant, and we did a huge batch of bacon every morning on baking sheets in the oven without parchment. Then transferred to a hotel pan and as orders came in, rashers were given a quick spell on the griddle to reheat, or a longer stay if they asked for crispy.
But at home, it's always cast iron for me, just 'cause I love any excuse to use my cast iron. But the one think I'm curious about and have never tried is a bacon press. I've never owned one. Anyone here a fan? Seems like they should prevent the curling that sometimes makes it hard to cook each slice consistently. Do they also cut down on shrinkage?
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
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Jim Morris
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Originally posted by JackJ View PostA few decades ago I was a breakfast cook at a medium sized restaurant, and we did a huge batch of bacon every morning on baking sheets in the oven without parchment. Then transferred to a hotel pan and as orders came in, rashers were given a quick spell on the griddle to reheat, or a longer stay if they asked for crispy.
But at home, it's always cast iron for me, just 'cause I love any excuse to use my cast iron. But the one think I'm curious about and have never tried is a bacon press. I've never owned one. Anyone here a fan? Seems like they should prevent the curling that sometimes makes it hard to cook each slice consistently. Do they also cut down on shrinkage?
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Mr. Bones. One is none. Two is one. Seven or eight that can be located is three??😃🤣
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Sweaty Paul "If Six Was Nine"
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
-
Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
Another thing that helps keep bacon flatter even without a press is to cook it a bit more slowly. High heat => more curling.
Also there's bacon and there's BACON. Most store bought bacon seems to have a lot of water in it and it's sliced too thin. I think that stuff curls more and definitely shrinks more. I grew up on bacon from small local butcher shops that is rather dry to the touch and is sliced thicker. Seems to cook up nicer too.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by IowaGirl View PostAnother thing that helps keep bacon flatter even without a press is to cook it a bit more slowly. High heat => more curling.
Bacon snipper, me.
Kathryn
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