Directions: |
Directions:1. Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well. Be sure you have a fire-free safety zone covering at least 30 percent of your grill. You may need to grill in batches depending on the size of your grill.
2. Arrange the bacon strips on the grate running diagonal to the bars of the grate. Leave at least 1 inch between the strips. Direct grill the bacon until browned on the bottom, 2 to 4 minutes. If you want to lay on a crosshatch of grill marks, give each slice a quarter turn halfway through. Move the bacon to the fire-free zone if flare-ups occur, then return to the part of the grill grate that’s over the fire. Turn the bacon with tongs and grill the other side the same way.
3. Transfer the bacon to a wire rack or to a paper towel-lined sheet pan to drain. (If using paper towels, blot both sides.) |
Personal
Notes: |
Personal
Notes: There’s really only one trick to grilling bacon—but it’s an indispensable one—you need plenty of open grate space. It’s highly possible the dripping bacon fat will cause flare-ups—especially on a charcoal grill. So you must leave plenty of maneuvering room and have a large fire-free safety zone where you can park the bacon to dodge flare-ups.
Grilling is one of my favorite way to cook bacon, especially on camping trips. Sizzling the strips, reinforcing the smoke flavor, and, above all, keeping the mess of spattering grease off your stove. (It even helps remove some of the excess bacon fat.) Also it turns out, the process isn’t quite as incendiary as it might seem. But due to its high fat content, grilling bacon requires more a lot more attention than most meats.
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This recipe for Grilled Bacon is from