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Temp for frying bacon

Ozzie_Isaac
Ozzie_Isaac Posts: 18,844
What temp do you all fry bacon at?  I have been trying to find a temp I like.  375 renders the fat well, but 425 seems to get a good crisp edge. Problem is when I push the temp my fat doesn't render before the edges crisp like I prefer.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Comments

  • Dobie
    Dobie Posts: 3,349
    You’re doing fine


    Jacksonville FL
  • CtTOPGUN
    CtTOPGUN Posts: 612
    Start in a cold pan. Fat will render on the way up in temp. And the bacon does not have the shriveling up reaction proteins do when hitting a hot pan.


    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,844
    Dobie said:
    You’re doing fine


    Haha!  The light and everything worked just right for that picture.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,844
    CtTOPGUN said:
    Start in a cold pan. Fat will render on the way up in temp. And the bacon does not have the shriveling up reaction proteins do when hitting a hot pan.


    Hmm, that is an interesting idea.  I use a 36" Blackstone, so maybe don't start on it completely cold, but put the bacon on while it is ramping up.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • lkapigian
    lkapigian Posts: 10,653
    edited June 2020
    I'm in there and a low and slow camp, I render bacon for a while , watch for the foam.then you'll know 

    Visalia, Ca @lkapigian
  • Botch
    Botch Posts: 15,385
    Okay, you're using a Blackstone, so I have no idea on its heat response.
    On my stove, I throw two slices into a cold pan, and set the gas burner to Medium.  Just as soon as I hear anything (boiling water) I turn the burner to Med-Low, and flip every couple minutes until I see bubbling on the top of the slice; at that point they're done.
    Cooks Illustrated  suggests adding a splash of water at the beginning, giving the fat more time to render before the frying starts.  I've tried this a couple times, and it doesn't work, for me.  But, realize I'm cooking for one, and the CI recipe is probably for Four or more.
     
    The nice thing is you can try something different, seven times a week, and you should be able to dial it in before July!   :) 
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • SciAggie
    SciAggie Posts: 6,481
    I was going to answer but @lkapigian and @Botch both cook bacon like I do. My wife cooks it hard and fast; she’s done it for 35 years of marriage. Every time there’s unrendered fatty ends and burned middles. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • U_tarded
    U_tarded Posts: 2,040
    I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 
  • lkapigian
    lkapigian Posts: 10,653
    Nitrosomine is an interesting topic 
    Visalia, Ca @lkapigian
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,844
    lkapigian said:
    Nitrosomine is an interesting topic 
    I looked that word up and it didn't help 🤪.  Looks like it might be part of the flavor compounds made by frying that make bacon tasty?

    The blackstone comes up to temp slow, I usually get it to 375 then put the bacon on and ramp up to 425 flipping a few times.

    I will try putting it on earlier, like maybe around 150 - 200.  Ramp up to 400 max and flip.

    I have been cooking 1.5lbs every other day, so lots of chances to try.  Since tomotoes are coming on good, been on a pretty steady BLT kick.


    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,844
    edited June 2020
    Also, let me just say, the advice and help is why I like this group.  Where else in life will people take your bacon cooking questions serious? Most people look at me cross-eyed and say they do it in the microwave.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • erniemcclain
    erniemcclain Posts: 505
    That pic is food porn.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • CtTOPGUN
    CtTOPGUN Posts: 612
    lkapigian said:
    Nitrosomine is an interesting topic 
    I looked that word up and it didn't help 🤪.  Looks like it might be part of the flavor compounds made by frying that make bacon tasty?

    The blackstone comes up to temp slow, I usually get it to 375 then put the bacon on and ramp up to 425 flipping a few times.

    I will try putting it on earlier, like maybe around 150 - 200.  Ramp up to 400 max and flip.

    I have been cooking 1.5lbs every other day, so lots of chances to try.  Since tomotoes are coming on good, been on a pretty steady BLT kick.


     Practice is fun! And bacon that is not perfect is still pretty good...
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
  • buzd504
    buzd504 Posts: 3,820
    U_tarded said:
    I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 
    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 
    NOLA
  • johnnyp
    johnnyp Posts: 3,932
    buzd504 said:
    U_tarded said:
    I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 
    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 
    Lightly coat the slices in flour on both sides before you do this next time. Cool texture enhancer. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Wolfpack
    Wolfpack Posts: 3,550
    Depends on how many slices I am making but, weekend cooks for the family have moved away from a griddle and to the oven. Wrap a jelly sheet tray in foil, spray with oil, and cook bacon at 375 for 15 minutes. Then a quick flip and another 4-7 minutes for perfectly cooked and crispy bacon. 

    The beauty of this method is that it prevents all of the bacon thiefs that come along during the long pan frying process. 
    Greensboro, NC
  • SonVolt
    SonVolt Posts: 3,314
    edited June 2020
    Ya'll neanderthals are still cooking bacon in a skillet? In the oven at 375F on a foil-covered baking sheet - no curling, no mess, no fuss  B)
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • SonVolt
    SonVolt Posts: 3,314
    edited June 2020
    Botch said:

    Cooks Illustrated  suggests adding a splash of water at the beginning, giving the fat more time to render before the frying starts.  I've tried this a couple times, and it doesn't work, for me.  
    That restaurant-trick works great for thick cut lardons but I wouldn't add water for regular sliced bacon.
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • RRog17
    RRog17 Posts: 562
    edited June 2020
    U_tarded said:
    I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 
    Same here. 375-400. This is the way to get the best results every time! 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
  • OhioEgger
    OhioEgger Posts: 899
    I'm surprised (and pleased) that so many others use the foil-covered sheet pan in the oven. I've done that for many years and it's by far the easiest and most foolproof method I know.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • rekameohs
    rekameohs Posts: 260
    buzd504 said:
    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 
    Do you have the flip the bacon at all? 
    I usually end up flipping it several times, so this sounds much easier
    (at least the cooking part, but more to clean).

    Raleigh, NC
  • jtcBoynton
    jtcBoynton Posts: 2,814
    I also converted to baking my bacon.  I don't bother with foil lining - too much trouble, just use a sheet pan that has one of those metallic "low stick" surfaces. Prop the pan at an angle after coming out of the oven. Remove the bacon and then pour the bacon grease into a container for later use.  Clean up is just as easy as frying in a pan.

    Flip the bacon maybe once. Most often not at all.  I have been experimenting with temps and tend towards lower temps.
    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.
     
  • SonVolt
    SonVolt Posts: 3,314
    buzd504 said:

    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

    I want mine submerged in its rendered fat so it essentially frys itself. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • GATraveller
    GATraveller Posts: 8,207
    edited June 2020
    Only in the oven anymore. Wrap sheet pan in foil and 325 so the fat is well rendered. No other way!
    Just need to make a sheet pan that'll fit an entire pound at once. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Dondgc
    Dondgc Posts: 709
    In the oven. By far the best and easiest way. Foil is your friend. 
    New Orleans LA
  • caliking
    caliking Posts: 18,647
    johnnyp said:
    buzd504 said:
    U_tarded said:
    I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 
    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 
    Lightly coat the slices in flour on both sides before you do this next time. Cool texture enhancer. 
    Hold on a minit... This sounds like something I'll definitely like =)

    Light dredging in AP, or dust with cornstarch?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Foghorn
    Foghorn Posts: 9,765
    I "bake" my bacon in the BGE.  SWMBO likes to eat bacon but doesn't like the smell of it cooking or grease in the house.

    Indirect at 300-400 - wherever the egg settles.  Flip a few times.  It's the best way I've ever cooked bacon.   Needless to say, we don't do this on workdays.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • buzd504
    buzd504 Posts: 3,820
    rekameohs said:
    buzd504 said:
    I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 
    Do you have the flip the bacon at all? 
    I usually end up flipping it several times, so this sounds much easier
    (at least the cooking part, but more to clean).


    I don't flip.  Cleaning the rack is a pain, but I just soak it in dishwashing liquid for an hour or so and cleans right up.
    NOLA
  • Dondgc
    Dondgc Posts: 709
    buzd504 said:

    I don't flip.  Cleaning the rack is a pain, but I just soak it in dishwashing liquid for an hour or so and cleans right up.
    A little non-stick spray helps a lot with the rack. 
    New Orleans LA