To grill bacon, all you need is some bacon and 5 minutes on a medium heat grill. That’s true, grilling bacon only takes around 5 minutes!
With a long set of tongs, lay out the bacon slices on the heated grill grates.
How do you make the perfect bacon on the grill?
Bacon is the best incentive to get up in the morning, sizzling and smokey, crispy yet tender. Even if you’re a pro at frying or baking bacon indoors, all that oil and smoke makes cleanup a pain. Remember that tantalizing aroma that attracted your entire family into the kitchen at once? Of course you do, since it’s still there, a gentle reminder that your dirty, greasy oven hood needs cleaning.
With our simple, step-by-step instructions, you can have your bacon and a clean kitchen at the same time.
How to Make Bacon on the Grill
Bacon on the grill has all of the benefits of cooking bacon without the bacon hangover. But how do you do it? There are a variety of ways to grill bacon, but one approach stands out above the rest: Make use of a cast-iron skillet for this.
Step 3: Flip!
To turn the bacon over, open the grill and use tongs. Cook for 3 to 5 minutes more, or until brown and crispy. (Stop for a while and marvel at the color.) It’s extremely lovely, and not at all like stovetop bacon.)
Is it possible to cook bacon straight on the grill?
Nobody can grumble about bacon-wrapped food. Wrap it around burgers, franks, corn, and other foods. Bacon-wrapped objects can be safely grilled directly over the grill’s flames.
Is it possible to fry bacon on foil?
By folding a piece of foil over itself to make it more robust, you can absolutely grill bacon on foil. You’ll want to fold up the sides to prevent the fat from dripping all over the place and causing a fire.
In a pinch, foil will suffice, but cooking bacon on a griddle on the grill is a far superior option. A robust cast iron griddle is ideal for grilling bacon because it has an angled slope that collects fat and prevents a grill fire.
It can also be used to cook almost anything on a grill, making it a valuable addition to your barbeque toolkit.
Is it better to cook bacon on the grill or in the pan?
Bacon with a meaty fragrance, crispy crust, and savory flavor can be made by grilling or frying. Grilling is more difficult since the bacon can burn if the grill flares up. Pan-frying is quicker, but it doesn’t give the bacon the same smoky, woody flavor as grilling.
It is entirely up to you to decide which approach to choose. However, I’m going to argue that it also depends on the day.
Let’s be honest with ourselves about this. I doubt you’ll light up the grill, whether it’s gas or charcoal, to cook a dozen bacon strips. Instead, you’ll most likely brown them in a skillet on the stove.
However, if it’s Sunday, you’ve just finished searing thick-cut steak or grilling burgers, your grill is still hot, and you have a package of bacon in the fridge… I mean, what could be better than some crispy, delicious bacon for your coleslaw, burger, or even as a stand-alone side dish?
On a Weber gas barbecue, how do you cook bacon?
How fortunate can a Grill Master be?
Last month, I won the Nascar-style pork barbecue jackpot.
Smithfield, the sponsor of Aric Almirola’s #43 Richard Petty Motorsports (RPM) vehicle, asked if I could come to the Daytona 500 and give some cooking demonstrations with their goods.
What they didn’t tell me was that I’d be cooking with the team, hanging out with THE KINGRichard Petty, and living the ultimate Nascar and BBQ fan’s fantasy.
I’d seen this event a few times when cooking with Smithfield meats, but I had no idea what I was getting myself into.
The crimson carpet had been stretched out for us, or so it seemed to me.
I was at the track on Friday, Saturday, and Sunday, and my eyes were bigger than my stomach, just like a small child at a candy store!
We toured the RPM team’s trailers and cars, met the team, grilled with the #43 team’s official Chef and true Grill Master”Spanky,” dined with THE KINGRichard Petty and his family, hung out with Aric, and even saw Matthew Stoney establish a world record by eating 182 pieces of bacon in 5 minutes.
Bacon was absolutely the fuel for this weekend.
My weekend only got better and better. I gave four grilling demos, focusing on how to cook ribs, pork shoulder, pork tenderloin, pork chops, and bacon to perfection. Each lesson lasted around 30-40 minutes and had a lot of audience engagement.
What struck me about the weekend was not just how nice everyone was, but also how many barbeque stories were told and how cooking was such a common occurrence at Nascar races.
- Grill them to 150-160 degrees on a low heat setting, then double wrap them in foil and return to the smoker until they reach 190 degrees.
- Remove them from the grill and continue to cook them at 190F for another 20 minutes before serving.
- Grill it at a low temperature until it reaches 150-160 degrees, then cover it in foil twice and place it back on the smoker until it hits 195 degrees.
- Allow it to rest for 1-2 hours in a dry cooler before pulling it apart or shredding it, adding your preferred sauce, and serving.
- Grill it at 350 degrees for 15-20 minutes, or until the internal temperature reaches 135-140 degrees.
- Finally, let it rest for 5-10 minutes before slicing it against the grain and serving.
- 3-4 minutes per side on medium to medium high heat for chops 1 inch thick.
- Grill bone-in pork chops bone side down for 2-3 minutes to heat the bone and aid in the cooking of the flesh closest to the bone and center.
- Grill for 3-4 minutes per side directly on the grate at medium direct heat (400-425 degrees).
Smithfield pork products are among the best I’ve ever worked with. When I barbecue, I want my food, grills, bbq rubs, and finished items to be consistent.
I admire brands like Smithfield because they pay close attention to these details and, as a result of their high quality, make grilling to perfection a breeze.
Despite the fact that the #43 vehicle didn’t win that weekend, it wasn’t a total loss because they are powered by BACON and will be ready for the next race!
So, when you’re heading out to your favorite racetrack, make sure you take things to the next level by firing up those Weber grills all weekend and keeping them FUELED by BACON!
What’s the best way to fry bacon without a grease fire?
The flare-ups were mentioned. This is bacon’s worst enemy; thin strips will simply burn if they come into touch with a flame. Bacon is begging for a grease fire since it contains so much fat. That is something that no one desires.
The aluminum foil method, which involves laying out a double sheet of foil, measured to suit the bacon you wish to grill, with the ends turned up to capture the bacon fat, is one approach to avoid this. Place your bacon strips on this surface and flip them over as needed, just as in a pan.
Another approach is to use indirect heat. This entails placing bacon straight on the grill, across the grate’s bars. Grates should be oiled exactly like any other meat. Place the bacon close enough to the heat to cook, but not directly over it. Make careful to clean the grill thoroughly after it cools, as there will be bacon fat accumulating, ready to catch fire the next time you heat it up.
You can also thread bacon on a skewer and cook it over indirect heat like a ribbon. Add a glaze just before serving, and you’ve got yourself a great pre-burger appetizer.
Is Grilled Bacon Good for You?
Meat, in general, is high in nutrients, and bacon is no exception. (8) are included in a standard 3.5-ounce (100-gram) serving of fried bacon:
All of the nutrients contained in bacon, however, can also be found in less processed pork products.
Pork contains a variety of minerals, including protein and vitamins. The same may be said about bacon.
Is it healthy to grill bacon?
Looking for a healthy bacon-preparation option that you can do outside? Nine recommends grilling your bacon to allow the fat to seep out. Using the grill to cook your bacon will help to reduce extra grease while also infusing the meat with a smokey flavor that is tough to achieve anywhere else. Grilling bacon keeps it flat, so you don’t have to continually using your spatula to keep it from curling (via Chantelaine).
Is it safe to cook on the barbecue with aluminum foil?
Cleaning cooking grates by spreading aluminum foil on them, turning the grill to high, and letting it run for a time was an obsolete (and perhaps dangerous) procedure. This is an absolute no-no. Foiling the grates can obstruct the proper air movement inside the grill, potentially causing damage to internal components as well as creating a dangerous condition.
On the subject of aluminum foil, there’s also the practice of lining the slide out bottom tray with it. This is typically done as a time-saving manner of cleaning, as it eliminates the need to manually clean the bottom tray; instead, the foil may be pulled out and replaced as needed.
The issue is that the bottom tray of our barbecues is precisely intended to enhance grease transfer to the catch pan. If you’ve ever lined something with foil, you’ll recall that it makes a lot of ridges and creases in the foil since few people want to sit there and smooth out each ridge and crease.
Those ridges and folds all obstruct the normal flow of grease to the catch pan, allowing a large amount of grease to accumulate on the bottom tray, increasing the risk of grease fires and flare-ups.