quote:

Originally posted by Nismo:
Is deep frying bacon a thing?

Don’t know, but chicken fried bacon IS a thing:

https://www.delish.com/cooking...-fried-bacon-recipe/

https://www.food.com/recipe/ch...w-cream-gravy-156010

This link shows how to twist and bacon. I'm trying it tomorrow.

https://www.realsimple.com/syn...ok-trend-we-tried-it

quote:

Originally posted by konata88:

quote:

Originally posted by OKCGene:

This allows the grease to drip off and the bacon to cook from the bottom too as the hot air circulates under the bacon.

Whatchoo talkin'bout Wilis? I want my bacon in the grease for as long as possible. From pkg to cooking in grease to mouth with as few stops in between as possible. Allowing the grease to drip off the bacon - unthinkable.

Dude! Silly Wabbit, I’ll never steer you wrong! Whatchoo do is save the Nectar of the Gods, the bacon grease. Pour it into a jar. Then use it for, among other things, frying the eggs, or to add to the cooking of fried potatoes or hash browns.

You can thank me later. Or now.

(guffaw snort lol).

If you put the bacon on a cooling rack with a pan underneath it you will have perfectly cooked bacon every time. The same heat goes around the bacon and since the bacon isn’t resting on a hot surface it doesn’t try and curl away from the heat so your bacon will come out perfect flat and evenly cooked. You also don’t need to use a paper towel to get the excess grease off because it all fell into the pan during cooking.

I have done it this way in the oven, on a flattop and on the bbq pit and you get the same perfect results no matter the heat source.

https://www.amazon.com/Baking-...b3RMb2dDbGljaz10cnVl

This message has been edited. Last edited by: 1s1k,

quote:

Originally posted by parabellum:

quote:

Originally posted by Orguss:
I usually do it on all three sides.

You got some triangular bacon, babe?

The way the question was worded I was thinking if a triangular pan existed.

I usually only cook on one side of my pan, but both sides of the bacon. Unless of course its the 3rd round and enough grease has accumulated to cover, at which point I add an onion quarter to keep from burning the grease, but now we are just getting crazy!

quote:

The same heat goes around the bacon and since the bacon isn’t resting on a hot surface it doesn’t try and curl away from the heat so your bacon will come out perfect flat and evenly cooked. You also don’t need to use a paper towel to get the excess grease off because it all fell into the pan during cooking.

....gonna have to learn how to do this style SOON.

We've done the baked-in-oven style for decades now, in preference to others we had learned long ago.

I have yet to find a way to produce satisfactory 'baked bacon' goodness in the BBQ in any way I've tried.

This thread is worthless without some pics!

Slight drift: there is an iron griddle commonly used by Koreans for ssamgyupsal which is basically grilled uncured pork belly / bacon which you then wrap in red leaf lettuce and condiments. Anyway, the griddle is sloped to allow the bacon grease to drain out while cooking through a hole into a cup or container.

Ssamgyupsal is amazing to eat. Try it in a decent Korean restaurant if you can find it then replicate easily at home.

quote:

Originally posted by OKCGene:

quote:

Originally posted by konata88:

quote:

Originally posted by OKCGene:

This allows the grease to drip off and the bacon to cook from the bottom too as the hot air circulates under the bacon.

Whatchoo talkin'bout Wilis? I want my bacon in the grease for as long as possible. From pkg to cooking in grease to mouth with as few stops in between as possible. Allowing the grease to drip off the bacon - unthinkable.

Dude! Silly Wabbit, I’ll never steer you wrong! Whatchoo do is save the Nectar of the Gods, the bacon grease. Pour it into a jar. Then use it for, among other things, frying the eggs, or to add to the cooking of fried potatoes or hash browns.

You can thank me later. Or now.

(guffaw snort lol).

The bacon fat is great for popping corn, too. I also add a little to my cast iron skillet when I fry Spam.

flashguy

When you bake bacon, does it spatter?

quote:

Originally posted by konata88:
Slight drift: there is an iron griddle commonly used by Koreans for ssamgyupsal which is basically grilled uncured pork belly / bacon which you then wrap in red leaf lettuce and condiments. Anyway, the griddle is sloped to allow the bacon grease to drain out while cooking through a hole into a cup or container.

Ssamgyupsal is amazing to eat. Try it in a decent Korean restaurant if you can find it then replicate easily at home.

Interesting. Here’s one of those griddles on Amazon (but it’s aluminum):

Tabletop Center Raised Round Samgyupsal Grill Pan

https://www.amazon.com/dp/B00J...1ETXSHMB05GT7AR6B0M6

quote:

Originally posted by whanson_wi:
When you bake bacon, does it spatter?

The bacon sizzles, but I do the above mentioned method using a baking rack over a large pan so all the grease falls off and can be saved for later use.

I just now finished baking/eating bacon while using the bacon grease from earlier this week to sauté the onions and peppers before adding my eggs.

quote:

Originally posted by whanson_wi:
When you bake bacon, does it spatter?

Nope. I never cover the bacon when I bake it.

quote:

Originally posted by Nismo:
Is deep frying bacon a thing?

Of course it is. The first time I had it a friend's mother made it. They called it "flour bacon." It was dredged in seasoned flour and fried in oil. Very good.

When I cook bacon, it's in the oven on a parchment lined baking sheet.

I like mine crisp, including the fat so it's in the microwave with lots of paper towels above and below.

quote:

Originally posted by Nismo:
Is deep frying bacon a thing?

One of our CG cooks years ago would deep fry bacon. I didn't care for it, but that was probably because the crappy bacon he had to work with wouldn't have been that great anyway.