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Bacon seasoning

emeeme Posts: 6
Once a month I cook bacon for a men’s breakfast at my church. I am looking for a seasoning. We cook it at high heat in a convection oven. Recently I used 2 parts dark brown sugar, 1 part black pepper, 1 part chipotle pepper. It tended to burn because of the sugar. Any thoughts on alternatives?  Thanks. 

Comments

  • Photo EggPhoto Egg Posts: 8,880
    Use less sugar, lower the heat.
    Thank you,
    Darian

    Galveston Texas
  • dharleydharley Posts: 270
    I agree with @Photo Egg. I think your ratios are good, just use less and keep it below 400.
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • emeeme Posts: 6
    Good ideas. Thank you. 
  • Ozzie_IsaacOzzie_Isaac Posts: 9,321
    Use turbinado sugar instead of regular brown sugar.  It has a higher burn temp.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Photo EggPhoto Egg Posts: 8,880
    Might also be able to par cook the bacon, pull it off and season and toss back on. This would reduce the time the seasoning was exposed to the heat.
    Thank you,
    Darian

    Galveston Texas
  • Sea2SkiSea2Ski Posts: 3,165
    Photo Egg said:
    Might also be able to par cook the bacon, pull it off and season and toss back on. This would reduce the time the seasoning was exposed to the heat.
    I agree with everything above, but this one the most. 
    I cook at a longer time at a lower temp and then season a few minutes before pulling it out of the heat. Turns out great every time. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • lkapigianlkapigian Posts: 4,585
    since you do this once a month, really WOW them with some home cured bacon
    Visalia, Ca
  • jtcBoyntonjtcBoynton Posts: 2,340
    Use turbinado sugar instead of regular brown sugar.  It has a higher burn temp.
    This seems to be commonly believed in the BBQ world.  Regular brown sugar and turbinado sugar are chemically nearly identical.  Biggest difference is crystal size.  I can't see how the burn temp would be any different.  Crystal size may change the time it takes, but not the actual temp.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • I may be banned for this comment, but IMO, by far the best method for cooking bacon is the microwave. It really is. 60-90 seconds per slice, depending on your preference for doneness. Since my wife introduced me to this technique, I have never even thought about going back to other methods. 
  • fishlessmanfishlessman Posts: 24,390
    Use turbinado sugar instead of regular brown sugar.  It has a higher burn temp.
    This seems to be commonly believed in the BBQ world.  Regular brown sugar and turbinado sugar are chemically nearly identical.  Biggest difference is crystal size.  I can't see how the burn temp would be any different.  Crystal size may change the time it takes, but not the actual temp.
    brown also has a higher molasses content, might make it SEEM more burnt
  • fishlessmanfishlessman Posts: 24,390
    have you made pork belly burnt ends yet,   its a bacon candy game changer

  • emeeme Posts: 6
    Pork belly burnt are one of my most requested cooks. Thanks to all for your suggestions. I will update after next cook. 
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