I'm no avid bacon eater and the few times I've eaten it it's been fried the usual way. Even camping it's always been done in a skillet. There is rarely any bacon in the fridge, but then a few days ago we had Coq au vin (yum!) and there was some bacon left. So off to the gas grill to experiment. Never actually did that before and I assumed it would result in a major inferno of flareups and a potential new California fire storm. Well, lo and behold, not at all, even on direct heat. Hardly any flareup at all. And conceivably, if it did you could set it up above a gap between the heat plates so the drippings don't catch fire. But I didn't even have to do that. Worked out great. (I'm thinking it would be nice to have the flareups on a campfire though, at least if the bacon is high enough.) A bit of light charring and more of a smokey flavor than the fried version I tested against.
Great: no cleanup of skillet and no excessive bacon smell in the house for some (although "I love the smell of bacon in the morning" goes for me, great camping memories).
Best: easy to convince myself foolishly it's healthier that way.
OK, so you knew that already but I didn't... So there!
Nice BLT for breakfast.
A great secret grilled bacon recipe you don't mind sharing?
Oh, and is there any bacon to be had out there that does not include a pound of salt per slice?
Great: no cleanup of skillet and no excessive bacon smell in the house for some (although "I love the smell of bacon in the morning" goes for me, great camping memories).
Best: easy to convince myself foolishly it's healthier that way.
OK, so you knew that already but I didn't... So there!
Nice BLT for breakfast.
A great secret grilled bacon recipe you don't mind sharing?
Oh, and is there any bacon to be had out there that does not include a pound of salt per slice?
