Monday, October 25, 2010

How to Grill Bacon and YES It is Delicious



Yes. You can grill bacon. It is not rocket science, and grilled or smoked bacon is fabulous.

Tara asked me if I'd like to try out Burgers' Smokehouse steak bacon. That's basically a thick cut which is what you really need if you want to grill or smoke bacon on the grates. I'm always game to try out new products as long as companies are fine with with honest and sometimes not so glowing opinions.



I can tell you that doing thick cut bacon like Burger's Smokehouse bacon is easier on a gas grill or a smoker like my Traeger. I did some on the Traeger, and that was low maintenance. I, however, was wanting to get some Kingsford Charcoal flavor, so this week I did part of my pack of Burgers' Smokehouse Bacon on the Portable Kitchen PK charcoal grill.



If you look close, you can see that I offset the charcoal. That just means that I had charcoal on one end of the PK and not on the other.

Bacon has a lot of fat which will make flares and high heat on charcoal. I sure did not want to burn up some high quality bacon, so I had high heat on one side and low heat on the other. The cast aluminum holds heat well, so even on the indirect side, I'm getting some good heat but no flares.



I had some chicken going with Bold and Mild barbecue sauce made by Melanie Yunk. Chicken is not going to flare up much, and these barbecue chicken strips are yummy and so easy to grill. So, I was just moving the food around as I grilled and making sure I did not burn anything up.



Whew boy. This is some primo bacon from Burgers' Smokehouse. I've always been a "thin cut" girl on bacon, because I like it crisp. This bacon grilled up fabulous, so I am now turned on to thick or steak cut as they call it bacon. It did crisp up but in a different kind of way with a really nice texture. The taste was great both ways I've grilled it so far, but even though charcaol took more work, that was my favorite. The Kingsford gave the gourmet bacon even more kick.

You can visit Burgers' Smokehouse in person if you go to California, Missouri. No. I'm not kidding. The city is California, but the state is Missouri. You can also visit them online and order, and you can chat with the company at @baconsteakcuts on Twitter.

8 comments:

Wilfred Reinke aka @OshawaOgre said...

What about the bacon grease?, did you end up with a mess in the bottom?, I would of been tempted to put a drip tray?

Other than that the finished product looked like it would be great eatin'

Grill Girl said...

No more mess than a marbled steak like Rib Eye. Fat hits the coals and burns off mostly.

Chris said...

I prefer thin cut for ABT's, shrimp, and stuff like that. But by itself, I like thick bacon too, makes great pig candy!

Cheryl said...

Boy, that looks good.

I find that there is very little that grilling won't improve and grilled bacon would be heaven.

http://baconglory.blogspot.com

Grill Girl said...

I also use thin cut bacon for my bacon weaves, but that was hard on a full turkey. I think the thick cut would time out better on a turkey. If I don't grill and eat all my bacon, I will have to weave another turkey and smoke it with the thicker cut and see how that goes.

Anonymous said...

Glaze with your favorite barbeque sauce and top it in a burger. put sauce on after first flip, let it caramelize ohh so good.

Anonymous said...

I bought my original in 1962. Smoked the best turkey in the country. After several moves and parts were in disrepair my husband wanted to thro the Cast Aluminum body away. Being raised in depression I throw nothing away. Found the new owners site and ordered all the parts plus a new grille. ( I have several smokers and grilles) Last night I fired up my 50 yr. old grille. Cooked the best steaks ever. Thanks new owners. Ruth Horrell Allen

Kamado Jim said...

Giving this a shot tonight to top jalapeƱo pepper jack cheeseburgers! Thanks for sharing.