Saturday, February 21, 2015
FIRE HAZARD BACON
So my girlfriend and I are in the grocery store and notice that some seriously thick cut bacon is deeply discounted. Being bacon lovers OF COURSE we are going to purchase said lovely bacon, despite the encroaching expiration date (the reason for the sale presumably).
A week later she reminds me we need to hurry up and use the bacon. I was grilling that night, and knowing how thick cut it was I decided to try grilling it. The result was a HYSTERICAL grilling experience with a great finished product (seriously, it redefines bacon, sort of).
For this recipe you'll need:
1 Package of Premium Thick Cut Bacon
1 Grill (Gas or Charcoal)
1 Grill Pan
Water Hose, or Fire Extinguisher
At some point I will blog about grilling in depth, especially concerning charcoal, but not today. Right now you need to heat up your grill, and get it ready for normal use.
Not all bacon is equal. Regularly sliced mass produced bacon is too fragile, and doesn't bring enough flavor to stand up to the grill. You will end up with extremely salty carbon. The bacon you want to use is the absolute thickest cut you can find, and will have an apple wood, or pecan wood flavoring to it. That way the bacon will survive cooking, and the flavor will be able to survive the additional smoke flavor it's going to receive.
I didn't get to document my first crack at this, so I recreated it for your reading pleasure. I'll admit the original Hormel product show below turned out better, though the Wright certainly was tasty when finished.
If you've never used or even heard of a grill pan, it's pictured above. Basically it's a pan with a bunch of holes in it, to let the smoke get to your food. It's quite versatile, and if you don't own one, I'd recommend you get one. You can pick them up almost anywhere, and typically they're between $13-$30.
This by far is not the most complicated dish I've made, because basically you just make bacon. You put the pan on the grill, let it heat up, and carefully put the bacon on the pan. You'll hear the stereotypical crackling and popping, and the bacon will start to become translucent.
Where the entertainment comes in, is when the fat starts to drip through the pan.