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bacon cooking

Austin EggerAustin Egger Posts: 256
edited 7:08AM in EggHead Forum
Last weekend I was cooking a spatchcock chicken direct around 350 - 375 with the grid on top of the fire box and I put 3 pieces of bacon on at the same time. The grease caused some large flare ups which I have been reading about. How does everybody cook their bacon? Do you have to go indirect with a drip pan or can you possibly go direct but raised grid? I assume raised will probably still cause a flare up with the greasy goodness? Thanks for your input.

Comments

  • Gator Bait Gator Bait Posts: 5,244
     
    Hi austinegger

    Just from my own experience I have always gone indirect with a drip pan. It safe guards against flare ups and I like to save the drippings. the last Eye of the Round roast that I did I was experimenting with using bacon drippings in my injection. The jury is still out on whether or not the drippings helped in the roast but it certainly didn't hurt a very lean piece of meat. I also like to use good bacon, it taste good but also gives me the best drippings I can expect. Those drippings don't have to be a waste product and with the cost of good bacon these days thats a good thing. :lol:

    Gator

     
  • Method depends on the bacon....cheapola supermarket flabby, watery stuff I do indirect, on a raised grid w/drip pan. On the other hand, leaner/dryer stuff (or very trimmed, center cut) can go direct, but I leave the lid open and flip it very often, as it is entirely possible to burn the underside while the upside is still undercooked. ETA: the frequent flipping creates a super-crisp strip. Photo shows kurabuta bacon; I didn't have a Woo ring to raise the grid when I cooked it. Today, I'd raise the grid, in addition to the flipping.
    pc130979.jpg
  • Wise OneWise One Posts: 2,645
    Bacon has a LOT of fat in it. When it drips onto a flame it will burn. If you're doing a lot (actually I'm surprised that only 3 pieces caused a problem) use a drip pan to catch the grease. However, my favorite way to do bacon is to cover a brisket with it and cook over a drip pan. After a 12-hour (give or take 4 hours) slow cook, that bacon is absolutely delicious - and the brisket is not bad either.
  • Carolina QCarolina Q Posts: 12,187
    I cook mine in a skillet on the stove (unless it's wrapped around a good steak of course). Never could see the point of bothering with the egg to cook bacon (or eggs or pancakes for that matter) - more trouble than it's worth.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • I now cook mine on the half circle solid cast iron griddle. It catches the drippings like a pan and I can grill on the other half of the grid.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I cook mine with cherry wood indirect at 350-400.

    bacon2.jpg

    Mike
  • Frank from HoumaFrank from Houma Posts: 5,755
    Pig candy - indirect over a drip pan
    IMG_0848800x600.jpg

    IMG_0880800x600.jpg
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