GrillGrate users: Have you tried grilling bacon? The ultimate test.


 
I've done it on my pellet pooper. It has a good drainage system though. Might be a real fire hazard on lots of grills.
 
They work fine for bacon.

Can use flat side like a griddle or rail side which is crispier.

No fire problem unless the bottom of the grill is really dirty. As would be the case with any kind of grate.
 
Pork belly/bacon puts off a lot of grease. When I do pork belly on the WSK, I put a pan underneath to catch the mess. It’s a big mess.
 
I normally cook bacon on my Traeger; but when its controller was out, I just put down a sheet of aluminum foil (curled up on all four corners) on the Weber and that takes care of the pork flares.
 
I simply use a 1/2 or 1/4 sheet pan (I forget which). I lay down a sheet of parchment on it, put the bacon rashers on it in the Q320 and sizzle away. No mess in the house and simply throw away the parchment when done. The pan stays clean
 
LMichaels said:
I simply use a 1/2 or 1/4 sheet pan (I forget which). I lay down a sheet of parchment on it, put the bacon rashers on it in the Q320 and sizzle away. No mess in the house and simply throw away the parchment when done. The pan stays clean
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I use a sheet pan lined with foil. And a cooling screen on top
 
Try sheet pan with parchment paper. Works better than foil and no sticking at all which is especially nice with bacons that are a little more heavily "sugared". Other nice thing no cleanup. Just throw the parchment out
 
Recently cooked bacon right over the fire on the performer......it's already cured and smoked.....
Grill marks come fast and I cooked to a chewy goodness.........minute or 2 per side.
 
Richard Garcia said:
Only have a few packages of thin-sliced bacon and will this work as you described?
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There ar a few things to take into consideration.
I get my bacon from my butcher, I can eat it raw without any issues I am pretty sure.....but I do not.
You cannot cook over the fire for very long.....it goes up in flames fast.
I use minimal coal, each side maybe gets just a couple minutes each....the bacon will not look like you would normally see it as done and ready to eat.....very chewy.
The edges will start to crisp up pretty fast too......
It's a change from the norm, the MRS does not approve so I eat it like that when I am alone.
Great for burgers and things like that.
I do not know what you have at home and cannot recommend it......you can give a couple slices a shot maybe?
 
Darryl - swazies said:
There ar a few things to take into consideration.
I get my bacon from my butcher, I can eat it raw without any issues I am pretty sure.....but I do not.
You cannot cook over the fire for very long.....it goes up in flames fast.
I use minimal coal, each side maybe gets just a couple minutes each....the bacon will not look like you would normally see it as done and ready to eat.....very chewy.
The edges will start to crisp up pretty fast too......
It's a change from the norm, the MRS does not approve so I eat it like that when I am alone.
Great for burgers and things like that.
I do not know what you have at home and cannot recommend it......you can give a couple slices a shot maybe?
Click to expand...
Thanks for the reply and will stick with placing 3 bacon strips on 3 strips of paper towels and top it with 2 additional paper towels strips and microwave on high for around 3 minutes.
 
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