Grilling bacon is a great way to increase the flavor of your breakfast. Grilled bacon is a great snack or appetizer. The process of cooking bacon on the grill is simple and quick, especially when you know how to do it. Here are some tips for cooking bacon on the grill:
1.) Clean the grill: take it outside and give it a good scrubbing, brush off any leftover food from the previous use.
2.) Grease the grill using some tongs: stick them down into your bacon grease container (a mason jar works best). Grab a bit of grease with the tongs and rub over all of the grates on your grill, paying special attention to any grooves that have collected bits of food in them. The more you can lubricate those grooves before placing your meat on the grill, the easier time you’ll have cleaning afterward.
3. Make sure the bacon is completely frozen before putting it on the grill
The most important part about cooking great bacon on the grill is to make sure that your bacon is still frozen when you put it on the grill. This will help keep the bacon from sticking and prevent grease splatter that may ruin your clothing or burn you.
4. Use a brush to coat both sides of each strip of bacon with oil
Before placing any strips of bacon onto the preheated grill, take an oil-based brush and liberally spread both sides of each slice with canola oil or other vegetable or olive oils. This will help keep excess grease in check while grilling so as not to overwhelm your guests with grease should they happen to take a bite off the end of your bacon.
5.) Place bacon on the hot part of the grill: I like to start by laying four pieces per person directly in front of me, so I don’t have to rotate the bacon during cooking. Make sure that you lay them out flat (in a single layer).
6.) Check bacon: once your bacon has reached about 80% of its desired doneness, use tongs and place it in a large paper towel-lined bowl for quick cooling. I like to cover my bowl with the lid from a mason jar to keep in the steam.
7.) Repeat steps 2-4 until all pieces are cooked: I usually cook enough bacon to fill two full-size hotel pans so we can eat on it for several days afterward. If you’re using an electric grill, then make sure you turn off the heat before adding any more meat, or else the grease will just re-liquefy, and you’ll have a hell of a mess on your hands.
8.) Serve to the masses: there’s always one person who refuses to eat bacon, but I think it’s an acquired taste, and once they try, some all bets are off! Kids love bacon, too, so don’t forget that step in your quest to introduce them into the wonderful world of cooking!
9.) Don’t waste any grease: as the fat renders out from the bacon during cooking; spoon this liquid gold into containers and store it in the fridge or freezer (it lasts for months!). You can use it later for sautéing, frying potatoes, or making gravy/sauces. Just wait until the fat is solidified again before pouring off anything you plan on using.
– Things to note: You might have some pieces that are less than perfect; in this case, I like to fry them up and toss them into the leftover bacon grease for a second cooking session which tends to make any imperfections disappear very quickly 😉 This works for homemade bacon as well as the store-bought stuff.
If you’re ever concerned with a fire breaking out, make sure your grill is covered with either an oven mitt or lid; otherwise, you’ll be holding it over the sink the entire time, trying to keep others from burning themselves. No one likes burned fingers, especially if they’ve been marinating in bacon grease for the last 10 minutes.
Extra ideas: If you ever need help getting your grill hot enough or want to prevent any flare-ups from happening, check out this great article on how to start a charcoal fire using chimney starters.