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Cooking Bacon

egretegret Posts: 4,042
edited 1:16PM in EggHead Forum
I'm doing a demo cook Saturday at a new BGE dealer and want to do some bacon with applewood to be served with biscuits for the morning session. Never tried it but I think it would be pretty darn good. I will try it at home first, however. My question is what to cook it on as well as time, temp., etc. I was thinking of maybe hanging the slices on the members on the rib rack with a drip pan. Any other, and probably better, ideas?

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    bacon2.jpg
    <p />egret,
    Might I suggest cherry wood instead. A great guy from the Burg told me how to cook bacon.[p]bacon1.jpg[p]Cook indirect with a drip pan on the placesetter at 400-450. If the grease hits the fire, look out.
    I start off with a few slabs of bacon then adding accordingly, and moving bacon around. It usually takes me 45 minutes to 1 hour for 1 lb. This was thin sliced but try thick. You are going to end up with very crisp bacon and no greasey taste. I usually cook bacon to go with chicken sandwiches or bacon burgers.[p]That setup is placesetter, grid, pan then raised grid.[p]Good luck.[p]Mike

  • egret,
    You might also try Cherry wood. I did this a few times and it
    was very good. I would not use a flavored bacon such as maple
    since its flavor and wood smoke flavor may clash. Use
    an unflavored bacon. I laid out the strips on a cooling rack
    and put it in the smoker over a drip pan. Can't remember the
    cooking temp but think it was in the 275 - 325 deg.F range.
    Good idea about trying it at home first. Good luck.

  • Car Wash Mike ,
    My set up is the same ... works better when it lays flat. I use the residual heat from a T-Rex cook to make bacon while I eat the steak for dinner. I use cherry, apple or hickory. All are very good. Go for the thick sliced bacon it seems to hold up the best. 375-400 for me.[p]Great bacon shot ... mmmmm chrispy bacon.[p]Just for variety you should try making the biscuits in the egg as well. You should have a hot clean fire by the end of the bacon cook. [p]Doug

  • haywyrehaywyre Posts: 165
    PICT0005.jpg
    <p />Smoked Signals,
    I have done mine in cast iron (Keep Fire around 350-400 If grease is smoking its to hot, I do allot of frying on my egg including Spam.)(BGE Flame Jacket on fire away )[p]

    PICT0003.jpg
    [p]newsig.png
  • BordelloBordello Posts: 5,926
    haywyre,
    Are you using a ????spacer/extra firering or???? to raise the grid????[p]Thanks,
    New Bob

  • haywyrehaywyre Posts: 165
    New Bob,
    Yeah Its my old cracked one. Its cracked only on one side. I place it in there upside down on top of my old grate. then place my 2nd grate on top of it. With this setup it give me a raised grid and directs the hest to a more concentrated area. Like a Jet Thruster ;)[p]newsig.png

  • egretegret Posts: 4,042
    Thank all of you for your great suggestions and pics. I don't have any cherry wood so will have to use a substitute. It should be good, anyway, no matter what........


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