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Bacon!

YukonBillYukonBill Posts: 23
edited February 2012 in EggHead Forum
Does anyone have any suggestions/hints/tips/experience for cooking bacon on the BGE? I'm trying to figure out if it's reasonable to cook about two pounds of bacon (thick cut peppered bacon) for a family brunch coming up in a week. I'm curious if anyone has ideas for temp control/cooking as well as the logistics end on the deal, namely how do I arrange 2 lbs of bacon on the BGE. Right now, I'm thinking that I'll just follow more or less the same procedure I'd use if I was making it in the oven. Thoughts? Thanks in advance.
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Comments

  • Bill,

    Raised indirect produces amazing bacon and pig candy. Use a drip pan. You would probably get a little over a pound of thick sliced at a time or all of it if you can get a second grid

    Steve 

    Caledon, ON

     

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  • MickeyMickey Posts: 16,468
    IMO (lot's will disagree)  I would not just cook 2 lbs of bacon in my egg. That said I do it all the time wrapped about peppers, chicken, sausage, etc..... But to just cook 2 lbs I can see a grease fire  or  lots of greese somewhere.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,468
    edited February 2012
    Little Steven I did not think of that. A cook I have not done but really want to. So it is done all the time that way... Please toss my post above.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Mickey,

    I don't know what others do. I really like the way it crisps the bacon without it frying in it's rendered fat. My daughter has me making pig candy all the time

    Steve 

    Caledon, ON

     

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  • I do it raised direct around 300....with a drip pan for sure. Like LS says, nice crisp bacon without frying it.
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  • GrannyX4GrannyX4 Posts: 1,460
    I'm having another senior moment - how do you cook direct with a drip pan? I just finished making bacon and I would like to do it on the egg instead of the gasser.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Ok....not technically direct I guess because of the drip pan, but i use no stone/plate setter to deflect/absorb heat. I go BGE grid on top of adjustable rig with the pan on the level below it.
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  • That's what I meant by raised indirect....use a drip pan. Sorry for being unclear

    Steve 

    Caledon, ON

     

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  • GrannyX4GrannyX4 Posts: 1,460
    Thanks, I forgot about that AR thing----I want one too. It's only money.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • I go indirect with the placesetter.  Drip pan for sure.  I have a second tier grill I made, I wonder if the grease from one pound can drip down on the lower pound and still cook properly.  Here is a secret, sprinkle your bacon with Pecan rub by john Henry!! soooo good
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  • chill243chill243 Posts: 127
    There is a place not far from mine that sells THE best bacon.  It is sold to all the high end restaurants in NY.  If you are interested I could send you some.  It IS smoked.
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  • Thanks for all the good info, this board is a fantastic resource. I have an idea of what I plan to do now. I'll send pics of my set up and results when I get that far. On the meantime, I'm definitely still interested in hearing about different approaches others have used.
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  • BotchBotch Posts: 3,279
     I wonder if the grease from one pound can drip down on the lower pound and still cook properly. 
    Since different people prefer their bacon cooked anywhere from limp to crunchy, this may be a good way to please a crowd... 
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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