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How do you cook your bacon for breakfast or a burger

Abarnette
Abarnette Posts: 49
in EggHead Forum
I normally cook my bacon for breakfast in the oven I have it down to a science the only downfalls is it heats up my house and it gunks up my oven. I want to be able to maximize my green egg cooking so I have tried using my convegerator and cooked directly on the grate which worked pretty good until the grease on the convegerator caught fire. So what kind of setups do you guys use. 
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Comments

  • Rascal
    Rascal Posts: 3,923
    For just a few slices with my breakfast eggs, I nuke the precooked variety (Hormel) for 20-25 sec in the m/w.  Wrapped in a paper towel, there's no fuss and no mess to clean up afterwards.  Not quite like pan-fried but it suits me just fine!!~~
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  • Carolina Q
    Carolina Q Posts: 14,831
    I rarely have bacon, but lately, I've been frying up a whole package on my Blackstone 17. Eat a slice, then freeze the rest. Nuke a slice whenever I need it. Takes about 10 seconds.

    But, umm, what is a convegerator? That's worse than what BGE now calls it! =)

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

    Michael 
    Central Connecticut 

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  • Eoin
    Eoin Posts: 4,304
    I like my bacon fried in a pan, fat crisped. Then fry bread and / or eggs in the fat. 
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Abarnette
    Abarnette Posts: 49
    Carolina Q said:
    I rarely have bacon, but lately, I've been frying up a whole package on my Blackstone 17. Eat a slice, then freeze the rest. Nuke a slice whenever I need it. Takes about 10 seconds.

    But, umm, what is a convegerator? That's worse than what BGE now calls it! =)  yeah I have also heard it called the platesetter the heat diffuser all kinds of things. 

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  • Abarnette
    Abarnette Posts: 49
    ColtsFan said:
    Yeah I might just put an electric griddle outside till I can afford such a nice griddle
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  • Hans61
    Hans61 Posts: 3,901
    Microwave paper towels
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Focker
    Focker Posts: 8,364
    The oven method produces the best bacon IMO.  Half sheet pan with rack, 300 degrees until done.

    I want to get a bar pan for this, looks solid, no rack to clean.
    https://youtu.be/pXS2A6mLbec

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Stuss
    Stuss Posts: 75
    ColtsFan said:
    I just purchased a 36 in BS this week and made some of the finest bacon a fella could fry up………250 bucks @ Wally World.   Get ya sum!
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  • Hotch
    Hotch Posts: 3,564
    In squares!!



    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Stuss
    Stuss Posts: 75
    Hotch said:
    In squares!!



    Thats amazing.
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  • Foghorn
    Foghorn Posts: 10,227
    I just cook it indirect at 300-350 on the egg with a platesetter (conveggtor) and then drip pan fashioned out of aluminum foil to catch the grease - and then put the bacon on the grid above that.  The drip pan allows you to cook about twice as much bacon before the grease catches fire...  


    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

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited September 2017
    Oven or egg at 350-375 on a wire rack over parchment. Edit: 325 if candied. Once it is done I remove the wire rack to cool. The rendered Bacon fat can be poured off the parchment through either a screen filter or even a coffee filter into small containers to use at a later time. I use rendered filtered fat all the time. Cooking it this way is very simple and quick on clean up.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    http://www.nakedwhiz.com/pigcandy.htm

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    edited September 2017
    I used to cook it in the oven until the bacon fat caught on fire in there! Watch out, oven bacon people!! Good thing I was standing right there and saw it and turned the oven off! Even still, black smoke poured out of the back of the oven and 12 smoke detectors went off, you get the idea... So I don't do it that way anymore.

    Now I cook it slow in a heavy bottomed or CI pan on the stovetop, or on Egg grid with a drip pan on the plate setter. I par-cook in the microwave beforehand if I am wrapping around something (like shrimp) that won't cook long enough to crisp up the bacon.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • HeavyG
    HeavyG Posts: 10,380
    I cook bacon in the oven all the time. However, I do it at a lower temp (250°F-ish) than it seems some people do. It takes longer, but there is no spitting of bacon grease all over the oven, nothing is going to catch fire, and the rendered fat is very clean and clear (which is great because I save all of it for use later).
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Abarnette
    Abarnette Posts: 49
    You guys give me the best ideas I think next time i will cook over a pan with water to minimize flare up with my XL that should allow room for burgers on lower level without flare ups from the burger and the weave idea would make for the perfect size for burgers. 
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  • Woodchunk
    Woodchunk Posts: 911
    Hans61 said:
    Microwave paper towels
    Yep, we have a Pyrex dish we use, paper towels and bacon, then spin it in the m/w
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  • TheToast
    TheToast Posts: 395
    edited September 2017
    Microwaved bacon? EWWWWWWW!

    I put mine on a tray and stick under the grill (think it's called broiler in US?). 

    Then place in buttered, white bread and pour on some HP Sauce. 

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  • shtgunal3
    shtgunal3 Posts: 6,134
    There is a method I think @Spring Chicken posted where you cook/fry in water.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    My wife introduced me to microwaved bacon and I will never go back. Cook on high about 70-75 seconds per slice for the crispiest bacon perfection that has ever caressed your tastebuds. Apparently hard on your microwave, but a delight for the mouth. 
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  • Focker
    Focker Posts: 8,364
    edited September 2017
    HeavyG said:
    I cook bacon in the oven all the time. However, I do it at a lower temp (250°F-ish) than it seems some people do. It takes longer, but there is no spitting of bacon grease all over the oven, nothing is going to catch fire, and the rendered fat is very clean and clear (which is great because I save all of it for use later).
    Best part about the slower render is the texture.  The crunch, but melty thing, is nice.  Really makes Berkshire bacon shine.

    Cooking hotter is more chewy.  No right or wrong here, just personal preference.  Pretty much why I settled at 300.  Waiting an hr for bacon is my max. 

    Weekend awakening procedures.
    1.  Put bacon in the oven
    2.  Then make a pot of coffee.
    3.  Or say F it all, and walk a block to Maid-Rite. 


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • JethroVA
    JethroVA Posts: 1,251
    put bacon on 2-3 stack of paper plates. cover with paper towel. Microwave for just less than a minute per slice, e.g., 5 slices 4 minutes.  
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • smbishop
    smbishop Posts: 3,061
    I like to use my Dutch Oven for bacon in the Egg..
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Hub
    Hub Posts: 927
    I use the "bacon bonanza" in the oven.  It's actually a pretty good product.  I used to do the microwave and paper towel method, but had issues with the paper towels sticking to the bacon.
    Beautiful and lovely Villa Rica, Georgia
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  • Wolfpack
    Wolfpack Posts: 3,552
    Skillet for just a few pieces, microwave for up 8, blackstone for 2 lbs or more. 
    Greensboro, NC
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  • pgprescott
    pgprescott Posts: 14,544
    I use the gasser. Pure real estate move. Lower temps as mentioned above. I remove a bit before it looks done they way I want as it crisps up a bit more once it’s removed and cooled. If you use the egg, go direct at 250. Minimal peeking!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have never had good luck cooking in the microwave on paper towels. I can't ever get it crispy enough without cooking it until it has shrunk down to nothing.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Hub
    Hub Posts: 927
    Not affiliated in any way.  It's just how I like cooking my bacon in the oven.

    Beautiful and lovely Villa Rica, Georgia
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  • etherdome
    etherdome Posts: 471
    edited October 2017
    i use my cuisinart electric skillet outside for bacon. Always. Love that thing. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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