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Bacon On The Grill
By Tom Landshof

This is a technique, not a recipe. As many of you know. I like bacon and every morning have two strips with a fried egg. What I don't like is the smell of bacon that permeates the house when frying bacon and it seems to linger for days. So I do it outside on my gas grill. I usually do 1 1/2 pounds at a time but suggest you start out with 1 pound till you get the hang of it.

Preparation:

Line a rimmed baking sheet with parchment paper (makes for easy clean up) and lay out bacon overlapping slightly. This shows pan with 1 1/2 lbs. ready to go on grill.

 

 

 

 

 

 

 

Flip the bacon and rotate pan with tongs as needed. No need to preheat grill. All burners on high.Lid closed when not flipping bacon. Flip as you would if cooking in frying pan. I usually flip a couple of times. Rotating the pan 180 degrees on grill compensates for unevenness of grill.

 

 

 

 

 

 

Drain on paper towels when done to your taste. I usually undercook about 3/4 of it for finishing later. When cool store in Ziploc bag in refrigerator or freeze if it is going to last more than 2 weeks, (which does not happen in my home).

 

 

 

 

 

 

When cool, pour bacon fat in a container and keep in freezer. When you want bacon, put about a 1/2 teaspoon saved bacon fat in frying pan and heat up your bacon.