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Bacon... on the bbq???

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Oh Robin Jul 18, 2007 05:19 PM

Who doesn't love a good homemade bacon cheeseburger? However frying bacon annoys me, microwaving tastes odd to me and it's too hot to bake it.

I was thinking... can I make bacon on the grill? What do you think? Lay strips on the grill and start grease fire? Lay foil down and "fry" on top of that? Any thoughts?

  1. a
    Alan408 Jul 18, 2007 05:31 PM

    Try the oven instead.

    2 Replies
    1. re: Alan408
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      SeanT Jul 18, 2007 05:36 PM

      oven is a great way and my preferred method.

      grill=charred bacon and fire

      1. re: SeanT
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        Oh Robin Jul 19, 2007 08:36 AM

        I prefer the oven also. However, please see my original post.

    2. purple goddess Jul 18, 2007 05:38 PM

      indeed you can.. Mr Goddess loves to make eggs and bacon brunch on The Barbie (note use of capitals to indicate its importance in his life)

      Our Barbie has a hot plate and he just fires it up and away he goes, bacon first, until crispy.. push to the side... eggs in the lovely fat that has collected on the plate... maybe some 'shrooms and some wilted spinach.. or a breakfast chipolata or two.

      He thick-cuts sourdough and toasts it on the grill and voila!!!

      1. chef chicklet Jul 18, 2007 08:09 PM

        I use an old cookie sheet, Grind lots of pepper on it and place it on the bbq and let it go. Not fond of smelling the house up for the day. Drain and wrap the bacon in paper towels, and then foil. Less clean up than using the oven or the cook top.
        You might have big mess in your grill the bacon directly over the coals or the flame, not to mention the fire hazard. Thick bacon works best, you can also use a rack over the cookie sheet (place foil on the bottom) leave it to cool and then wrap it up and toss. Making the washing easier. Forget the cookie sheet, it is part of the bbq tools now.

        2 Replies
        1. re: chef chicklet
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          NorfolkGuy Jul 19, 2010 02:56 PM

          iIuse the cheap disposable tinfoil type of pans from the grocery store. Something with a bit of a lip on it to avoid a fire if it gets dripping too much, as I have found sometimes happens with tinfoil. Take it off the heat when done and dispose of when cool. Easy and mess free.

          1. re: NorfolkGuy
            Davwud Jul 19, 2010 03:11 PM

            No, no, save that stuff.

            DT

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          ESNY Jul 19, 2007 05:42 AM

          It'll catch fire in about 5 seconds if you cook it on the grill directly over coals/flames. You can either cook it indirectely or put tin foil on the grill and cook the bacon on top of that. Also, you can use pots/pans/griddles on the grill as well and cook it that way.

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            Spencer Jul 19, 2007 05:50 AM

            I hear tell of a recipe for bacon rubbed with brown sugar then smoked on an off set named Pig Candy.

            3 Replies
            1. re: Spencer
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              bellywizard Jul 19, 2007 05:57 AM

              I highly recommend making a style of bacon known as 'ciganyszalonna' (or 'Gypsy bacon').

              Start with non-sliced bacon. You need a 'slab' about 1.5 inches thick, which you then prepare as follows...
              See: http://homepage.interaccess.com/~june4/gypsybacon.html
              or http://recipehut.homestead.com/GypsyB...

              I wouldn't have it as a main course, but it makes an AMAZING garnish/side. I actually put bits of it on my salad, and it's incredible.

              1. re: bellywizard
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                dontkissfrogs Jul 19, 2010 12:07 PM

                Yum! My favorite! Hunkey Bacon!!! Old family tradition of ours. Onions and cucumbers. However, You will love this, but be mindful that its a heart attack on bread, don't eat it offten!

                1. re: bellywizard
                  alkapal Jul 19, 2010 05:32 PM

                  that gypsy bacon idea sounds terrific for an autumn trip to the woods!

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                renov8r Jul 19, 2007 06:15 AM

                I keep an older, thinner-than-usual cast iron skillet for use outdoors. We use it around the yard and for camping. It is great for bacon, you obviously must have a grill that has the cooking grate high enough to facilitate leaving the handle outside the cooking area and/or keep a HEAVY suede glove (welding supply store is where I got mine) so that you can grab the handle.

                I have tried doing bacon directly over a very low fire of thinnly scattered embers, but anything "slow enough" to not start the meat on fire never seems to crisp up the bacon -- which is fine with my son, but the rest of the family does not like floppy strips of pork fat...

                1. Davwud Jul 19, 2007 10:32 AM

                  I've done it before. I just moved it around the grill as needed.

                  DT

                  1. greygarious Jul 19, 2010 05:51 PM

                    If you don't have a disposable foil or sheet pan to sacrifice, I think using heavy-duty aluminum foil folded so there's a half-inch lip all around would serve you well, and make it easy to bend over the ends and pour the drippings into a container for future use. Incidentally, I oven-baked a pound of bacon 6 weeks ago and put it into a Rubbermaid container after draining. I used the next to last slice today - still good as when baked, with no rancid or off taste or smell.

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                      ebay3392 Jan 10, 2011 10:30 AM

                      I have smoked a pound of bacon double deckered over a brisket or pork loin in the past and smoked bacon is soooo good people dug into that as well as the main course I was making. Freezes well when crumbled so can use for future baked beans, whatever else requiring some porky love!

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                        Lynlyn Aug 12, 2012 11:39 AM

                        Treat your gas grill like an oven. With all three burners turned as low as they go, my Weber gas grill maintains a temperature of 325. Line an old roasting pan (I use the pan from an old broiler pan) with heavy duty foil. Lay the bacon strips(my pan holds 8 or 9 strips) in the pan, put it on the grill and close the lid. At this low temperature, the bacon fat will render out and the bacon will cook in the fat, just like if you were using a skillet. Because the right side of my grill tends to run hotter than the left side, I rotate the pan after 7 or 8 minutes. Continue cooking until bacon is nicely browned and crispy. Remove bacon with tongs and drain on paper towels. Repeat. The second batch takes a little less time, because the fat in the pan is already hot.

                        1 Reply
                        1. re: Lynlyn
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                          bigdnotemeril Feb 24, 2013 08:58 AM

                          I preheat all three burners on my weber gas grill to 400 or so. Turn the front to off and the middle to low. Use a good quality thick slice bacon,I like Hormel black label low sodium.
                          And cook it directly on the front grate.Sprinle, black, red and cayene pepper on. Just like thin pork chops.with awsome grill marks. Great for Breakfast , blts, burgers,or add to baked beans.

                        2. Ruthie789 Aug 13, 2012 10:43 AM

                          I would cook on BBQ in my cast iron preheated pan.

                          1 Reply
                          1. re: Ruthie789
                            smaki Feb 24, 2013 10:53 AM

                            +1, I use a 14" cast iron pan or large cast flat grill on a BBQ. In a pan the bacon grease does not fire up. And no splatter or extra heat in the kitchen when cook bacon outside.

                            A lid over the pan or putting the top down on the BBQ creates an oven which helps it cook completely, faster, and even. Find either lump charcoal or a gas BBQ works great. Remember the smoke point of bacon is 370 degrees and is where burns. I do not like to burn my bacon so cook it longer at a lower temp.

                            When too cold outside find bacon out of the oven is great at 325 degrees for about 25-35 minutes depending on how you like it.

                            I cook enough bacon on the weekend to last me all week. Ends an pieces used to be much cheaper and make more meaty thick bacon bits, but seem harder to find all the time (and when do are not much cheaper than bacon on sale at two-something a pound - under a dollar a pound for a few decades spoiled me).

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