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re: Watched an old man make bacon one time..I want his technique
Posted on 6/5/19 at 10:48 am to saintsfan1977
Posted on 6/5/19 at 10:48 am to saintsfan1977
You can take a long sheet of foil and crinkle it up like the bellows of an accordion, place it on a large tray also lined with foil. When done wrap up foil and place in garbage.
No mess or clean up to deal with.
No mess or clean up to deal with.
1
Posted on 6/5/19 at 1:07 pm to hungryone
quote:
An oblong pyrex dish will hold six strips, enough bacon for two.
Two what, woman?
Posted on 6/5/19 at 7:18 pm to CAD703X
air fryer works great. no joke
Posted on 6/5/19 at 8:05 pm to CAD703X
The oven method is the best for 2-6 people. The large pot method is best for 7+ people. Basically if you're cooking a singular package of bacon, use the oven. If you're cooking for a large group and using more than one package of bacon, use a big pot on the stove.
The pot method isn't any more difficult than it looks. Don't over think it.
Eta: oven method will work for more people if you have access to commercial scale equipment, say a church kitchen or clubhouse type size kitchen.
The pot method isn't any more difficult than it looks. Don't over think it.
Eta: oven method will work for more people if you have access to commercial scale equipment, say a church kitchen or clubhouse type size kitchen.
This post was edited on 6/5/19 at 8:08 pm
Posted on 6/5/19 at 8:19 pm to BottomlandBrew
Like Montell Jordan said...this is how we do it
bake @ 400 degrees for 15-20 minutes depending on how crispy you want it. Make sure you take it out a little bit before it looks like it is done to your liking because it will continue to cook a couple of minutes after you take it out of the oven.
bake @ 400 degrees for 15-20 minutes depending on how crispy you want it. Make sure you take it out a little bit before it looks like it is done to your liking because it will continue to cook a couple of minutes after you take it out of the oven.
Posted on 6/5/19 at 8:32 pm to Bayou Tiger Fan Too
This is how I do it. Line a lipped cookie sheet with foil and bake at 375. Flip/rearrange as needed. Just like skillet bacon but easier and much less of a mess.
Posted on 6/6/19 at 6:44 am to CAD703X
Open a pack, drop it in your heated cast iron, stir occasionally, problem solved.
BONUS: your cast iron gets seasoned.
BONUS: your cast iron gets seasoned.
Posted on 6/6/19 at 11:50 am to hungryone
quote:
An oblong pyrex dish will hold six strips, enough bacon for you to be pissed off and want more bacon
FIFY
Posted on 6/9/19 at 10:08 am to Stexas
Thanks for the tips in this thread 
Abuse aside (which I'm used to) there have been some solid tips in here that I had never thought of
Abuse aside (which I'm used to) there have been some solid tips in here that I had never thought of
Posted on 6/9/19 at 2:11 pm to CAD703X
I do 8-10 strips in the oven. Key is to start out cold. I don’t bother with foil or racks. Just lay strips touching at the edges on a cookie sheet. Place on the middle rack and then set the oven to 425. Mine generally takes about 5-7 minutes to get up to temp. It’s a small 24 inch wall oven so it heats quickly. Once at temp I set the timer for 10 minutes. Don’t open to check until the timer goes off. It’s usually close to done and I switch it to low broil for another 3-5 minutes. Comes out crispy, not burnt, and I drain the fat through a coffee filter into a mason jar and let it cool.
Posted on 6/9/19 at 8:45 pm to CAD703X
The only bad bacon, is no bacon.
Posted on 6/9/19 at 8:54 pm to CAD703X
Grandma used to cut the strips in thirds and scramble cook them in cast iron. I never really seen anyone else do it that was but it was always good. Nice mix of well done and soft. That and her homemade biscuits were money.
Posted on 6/10/19 at 7:52 am to hungryone
6 pieces are appetizers just for me
Posted on 6/10/19 at 12:42 pm to simonizer
quote:
air fryer works great. no joke
yep
quick too
the worst part about skillet bacon is the splatter...if i had a glass top range, i wouldn't be as bothered
Posted on 6/10/19 at 1:56 pm to LSUEnvy
quote:i do this but as halves most the time
Grandma used to cut the strips in thirds and scramble cook them in cast iron.
My family has always over cooked
My aunt would drop
A couple lbs in a big cast iron skillet and just stir around. I never had flat bacon until I ate at a restaurant
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