Vegetarians beware — I am talking bacon today. Nothing but bacon. I promise I will do a post about nothing but veggies SOON! But today I’m all about bacon. Because my 17 year old son Kell has celiac disease, we tend to eat a lot of protein around here. One of our favorite “dinners” is BREAKFAST — and breakfast to us always means BACON.
Over the years I’ve tried out a couple of different ways to cook bacon. Obviously pan-frying is one of them, but I get so tired of the grease splatter mess (not to mention the painful grease splatters on your hands!) Even with a splatter guard, grease seems to get everywhere! Then I saw Ina Garten from the Food Network cook bacon in the oven and I was SOLD! No more grease splatters! Unfortunately, my family was NOT sold, because it takes a LOT longer and they are an impatient bunch when they are hungry!
So when I saw another Food Network celebrity, Alton Brown, making bacon in a waffle maker I was intrigued! Could this be the best of both worlds?? No splatter? Fast cooking? I decided to give it a try because I was really craving a good BLT Sandwich!
First, drag out the ol’ waffle maker. This one is ancient and very basic, but it’s all you need to get the job done. Preheat your waffle iron.
Cut the strips of bacon in half, and put two 1/2 strips on each square of your waffle iron. Close the waffle maker and let cook for 3 to 4 minutes then check on their doneness.
This is what they looked like about halfway through. If they aren’t done, close the waffle maker and check again in another 2 to 3 minutes.
When the bacon is the color you like it, drain it on a towel.
The thing I really liked about cooking the bacon this way was how the grease drained right down into the waffle iron nooks and crannies and the bacon was pressed nice and flat so it all cooked very evenly. Oh yeah — and no grease splatters!
Personally I think this is the perfect way to cook bacon! I mean look at that sandwich…only perfectly cooked bacon could make a sandwich that good lookin’! :-)
My sandwich
My son’s sandwich.
If you’re still unconvinced, or you just don’t like the idea of waffle-pressed bacon, here are some more ways I found people cooking their bacon:
In the Oven – Method #1
- Preheat oven to 425 degrees. Line a jelly roll sheet with aluminum foil for easy cleanup. Evenly space 6 slices of bacon in it.
- Place an upside-down cooling rack over the bacon to keep them flat (as long as the cooling rack is slightly smaller than the sheet pan).
- Roast for 6 minutes, turn pan 180 degrees, roast for another 6 minutes. The result: flat, and evenly cooked bacon!
In the Oven – Method #2
- Same as above but put the bacon on TOP of the cooling rack, rather than under it. The fat will drip off, making your bacon super-crispy and lean.
In the Oven – Method #3
- Preheat oven to 400 degrees. Cover a baking sheet with crinkled aluminum, lay the strips of bacon over that and cook for about 15-20 minutes. This makes clean up easy, and by crinkling the foil you allow the grease to pool away from the bacon.
In the Oven – Method #4
- Put bacon in a cold oven. Once it gets to 350 degrees, turn the bacon over. Set the timer for 4 minutes exactly and once it beeps it’s done.
In the Microwave
- Flip a bowl upside down on a plate. Lay the bacon over the bowl. Cook for approximately 1 minute per piece of bacon. The plate catches the grease that drips down the bowl. Since the grease runs away from the bacon, it results in crispy, slightly “drier” bacon.
On the BBQ Grill
- If you are making bacon burgers…cook your bacon right on the cooler part of the grill for about 5-7 minutes.
In the Smoker
- Smoke bacon slowly (30 minutes plus) over hickory in a smoker or grill using rib racks to drape the bacon strips over.
In the Deep Fryer
- One of the ways the pros do it — use a deep fryer. You can cook 5 or 6 strips of bacon in about 5 minutes without a big mess. Great if you like curly, chewy bacon.
In Bacon Fat
- Every time you cook bacon, save the fat in a plastic container in the freezer. When you want to cook bacon, take the fat out of the container and melt in a cast iron frying pan over medium heat.
- Once the fat is liquid, add your bacon strips. Cook to desired degree of crispness.
- Blot with paper towels and eat! Once the bacon grease has cooled slightly, pour it back into its container, and freeze for next time. The bacon fat does not add any more grease to the finished bacon, but does add flavor, especially after several uses.
In a Cast Iron Skillet, in the Oven
- Put about 10 pieces of bacon in a 12-inch cast iron skillet and place it into a cold oven set to 425 degrees.
- Once the oven is hot, it will take about 7 minutes to cook. No need to flip, just cook to desired doneness and remove and place on a plate lined with paper towels. Total time from fridge to eating, about 25 minutes.
In a George Foreman Grill (or Panini Press)
- A slight variation on the waffle maker. Use a George Foreman grill. No splattering, perfectly cooked on both sides and all the grease drains aways.
In a Wok
- Same rules for pan frying apply. Put your bacon (12-18) slices in a cold pan set to medium heat.
- Arrange the bacon strips in a circular pattern around the pan.
- As the bacon at the bottom of the pan finish cooking, move them to the sides to drain and replace them with the strips arranged on the sides.
- Place the bacon on a wire rack over paper towels to drain and straighten the strips to get the nice even shape you want. (NEVER place directly on the paper towels)
And as if that weren’t enough information about BACON — just a little more. Here are some additional tips and tricks to get you to your bacon “happy place”:
- To keep the bacon flat in the pan, run it under cold water first.
- Par-cook a large batch of bacon when you have some extra time. Once the bacon has cooled, toss it in the freezer inside a plastic container. Then when you have a hankering for bacon but are short on time, a perfectly cooked strip of bacon is only 20 – 30 seconds away in the microwave. Finishing the last bit of cooking in a toaster oven on some foil works well too.
- Add some fresh ground black pepper to your bacon while it’s cooking.
- And last but not least — DON’T THROW AWAY THE BACON FAT!
Some things to use your bacon fat for:
1) Seasoning your cast iron skillet
2) Making cornbread
3) Making collard greens
4) Any recipe that calls for butter or oil to grease a pan
5) Seasoning your grill
More Ideas You'll Love
There you go — more than you ever wanted to know about cooking the perfect piece of bacon!
You can thank me by inviting me over for breakfast! :-)
What’s your favorite way to eat bacon?
I’ve seen an idea on Pinterest where you cook hashbrowns in your waffle maker. How amazing would that be to cook your hashbrowns in the bacon grease left behind from this method! I must try this soon! Maybe the hashbrowns would make cleanup easier?
Please log in or create a free account to comment.I am cooking 6 slices of bacon in my CROCKPOT right now as we speak, which I greased first with unclarified ghee. I imagine I could have placed some crumpled up tinfoil in there to allow the bacon grease to pool away from the bacon, so I may try that next time. I will keep the old grease to do many things, like pan-fry hash browns or country potatoes or baby portabello mushrooms, or stir-fry egg fried rice like my mom used to do with bacon grease, or grease my waffle iron. I want to try that waffle iron idea. I usually cook anything outside that emits grease! so it doesn’t get all over everything!
Please log in or create a free account to comment.Awesome tips from everyone but the most exciting part of today’s blog is all positive comments! I guess bacon really brings out the best in people! Honestly, reading nothing negative is so encouraging! :)
Please log in or create a free account to comment.Amen Nicole! :)
Please log in or create a free account to comment.I come from a microwave bacon only family. We just always use one of these: http://iweb.cooking.com/images/products/enlarge/129212e.jpg It cooks so quickly in the microwave that by the time my eggies are done scrambling, my bacon is done :-)
Please log in or create a free account to comment.I have a little thing called Making Bacon that you hang your slices of bacon on. Put paper towel over top and pop in microwave for 3 min or so. No mess, no splatter and bacon grease goes into bottom of it as it cooks so you can save the grease or pitch it! It comes apart and goes in dishwasher. Love it!
Please log in or create a free account to comment.I’m a regular & avid reader of your posts, And the comments that experienced followers add !
My question is regarding Washing / Cleaning the waffle maker. I have an Electric Nonstick panini maker & have constant inklings that the odors remain or that the grill is not clean after use.
Jillee, could you Please help out with suggestions, advice or a full post on this topic –
How to keep Nonstick/Teflon-coated pans & cookware clean, without damaging the teflon coating, for a longer life?
Thanks a heap.
Please log in or create a free account to comment.Your blog has made my life so easy, my chores so pleasurable, & my house squeaky clean [I’m still in the process, though], & mind stress-free :-)
I sprinkle baking soda on mine to soak up any leftover grease/residue and then scrub any troublesome spots with a clean, soft toothbrush that’s slightly damp. Then I just wipe the goo off with a damp paper towel. Ours has been going strong for about 7 years.
Please log in or create a free account to comment.great idea Rachel! I usually pour the grease out into another container and put it in the fridge then lay a wet dish towel on the waffle iron and close it while it’s still hot. When it’s cool I just come back and wipe it all off.
Thank you Rachel & Jillee :-)
I, too, put a piece of damp scrap cloth over the hot grill & shut. However, some odor [probably Before I started this wet cloth cleaning] still remains.
This time I’ll sprinkle some baking soda as well.
Have a nice day !
Thanks for all that great info Jillee and yes, you’re invited for breakfast………in Australia any time you would like. :)
Please log in or create a free account to comment.How wonderful would THAT be! Australia is definitely on my “bucket list” so I’ll be sure to drop by Rob! :-) Thanks!
Please log in or create a free account to comment.We also love bacon ….Cut bacon in half, put one sheet of paper towels on a paper plate, line your bacon on the paper towel, cover with another paper towel. Place in microwave about 2 minutes, it comes out very crispy and well cooked. The time depends on how many pieces of bacon you are cooking. We do around 4 slices that has been cut in half. Two minutes is great.
Please log in or create a free account to comment.I forgot to mention, cleaning is a breeze, just through away paper plate and paper towels!
Please log in or create a free account to comment.Haven’t tried it yet, but was told to use bacon grease to pop popcorn. This person said it is the best ever popcorn. I bought bacon today-to try it.
Please log in or create a free account to comment.I like crisp bacon anyway you want to prepare it. My most loved bacon yummy is a bacon sandwich made by spreading grape jelly on toast with several slices of bacon. Toast,jelly,bacon, then toast.
Please log in or create a free account to comment.No need for butter.
that is a neAT IDEA. WE USE THE MICROWAVE – oven also. we have used cast iron but this is even better. sue
Please log in or create a free account to comment.WE TRY (OPERATIVE WORD IS TRY ) to eat “clean” and as such, I keep away from butter or “fake” spreads. When we make bacon, which is a lot of the time< I save the rendering and use that to saute my proteins—yum. Thanks for all of your great ideas. Jeannie
Please log in or create a free account to comment.I use the stir-fry method on top of the stove, but in bite-sized pieces! I take the whole slab and slice it through in about 2-3″ pieces, starting at the ends. Then I stir-fry what I want and freeze the rest. It’s always easy to pull out 1-2 servings to cook and much easier to bite into BLTs!
Please log in or create a free account to comment.Have you tried the Nu Way countertop oven? It is amazing for bacon. Fries it up nice and the grease drips down into the bottom. You do have to turn it but it works great for bacon and I use it nearly every day to cook something.
Please log in or create a free account to comment.If you cook on stoneware, you can put a pound of bacon on your large stoneware with a lip (Pampered Chef sells a Large Bar Pan that is perfect for this) and put it in the oven @ 350, no turning required…25-28 minutes…while it’s baking, you can fix the rest of your meal (eggs, pancakes, etc). Everything gets done at the same time and you are good to go!
Please log in or create a free account to comment.addition to Oven Method #2: After placing bacon on top of a cooling rack, place a second cooling rack upside down on the bacon. This prevents the bacon strips from curling up.
Please log in or create a free account to comment.You can also make Bacon Fat Cookies with left over grease.
Please log in or create a free account to comment.Just google to find several recipes to experiment with!
What a GREAT idea! I never thought of trying that before.
Please log in or create a free account to comment.My mom made an awesome side dish with bacon; Fry a skillet full of bacon, add 1/2 cup each vinegar and sugar and cook until combined. Add 3 cans green beans and let simmer. Yum!
Please log in or create a free account to comment.I learned years ago from Navy cooks that they cooked bacon in the oven…cookie sheet cover with foil and mold it so none of the grease goes into the pan but stays in the foil. Lay out the bacon strips, put in a cold oven 375º for 30 mins, check for your degree of doneness, remove from oven, prop up on side so grease pools in one half of sheet on foil…move bacon away from grease…put it on paper towels to absorb grease…wrap it in clean paper towels and place in container or plastic bag and FREEZE…you can nuke it when ready or just place in hot griddle for a few seconds and you’re DONE. that foil can be molded to one corner with a “pouring spout” and into your bacon drippings container it goes… If the drippings are hot and you’re container is glass, then place a spoon in the container first and then pour…glass will not break!
Please log in or create a free account to comment.Thank you so very much for the info. When I get home I will surely try it. Blessings and smiles, Emilou :-)
Please log in or create a free account to comment.Unfortunately, my waffle iron is small and round. Don’t think it would work very well. And I gave my George Foreman away because I never used it. I was trying to get rid of so much stuff on my countertop. I do have one of those new Ninja cookers. I might have to try using that.
Sometimes I get the bacon that is pre-cooked if it’s on sale. It’s fast, easy, and less messy. Otherwise, I put up with the mess and burn a candle to get rid of the smell. I have to cook it on the stove once in a while to get my bacon fat. I always keep some in the refrigerator. I use in most of my veggies — beans, corn, potatoes, cabbage, etc. It’s the GRITS (girl raised in the south) in me!
Please log in or create a free account to comment.I have done this for years.. however. .you have left out the BEST!! . .When the bacon is done.. (cook it in the morning .. reheat later).. leave a piece on each side of the waffle iron.. pour over with waffle batter.. close and bake!.. OH. the waffles with bacon are GRRRRR eat!.. don’t miss this one!.. LOL..
Please log in or create a free account to comment.That is DEFINITELY happening next time!!! Thanks Jimbo!
Please log in or create a free account to comment.Bacon grease is wonderful to cook up some spinach! I usually cook some onions in the grease first then toss in a few handfuls of spinach for a quick side dish.
Please log in or create a free account to comment.Oh my goodness. That sounds AMAZING! I’m going to have to try that — soon! haha. I’ve been trying to find ways to “spice up” my side salads lately. Thanks for sharing! :)
Please log in or create a free account to comment.What Michelle said!
To the hot grease, add a bit of apple cider vinegar, a couple of pinches of sugar and a pinch of salt and you have a wonderful hot dressing for fresh spinach/leaf lettuce (I always slice green onions and crumble some bacon into the greens). Let it simmer for a minute or two and then pour over the greens. It wilts the greens so nicely. For a full meal salad I sometimes add sliced mushrooms and diced hard boiled eggs. YUMMMMM!
Please log in or create a free account to comment.Wow, I never thought I’d like hot bacon dressing but THIS sure sounds good!!! I know my mom does, so I will definitely share it with her! Thanks Sharon.
P.S. I also do a whole pack of bacon in the oven, cover it with tinfoil and turn it all over with tongs. I used to make sure they were all flat but not anymore!
Thanks Jillee, my son will reap the benefits of this post.
Jillee–I think you are causing a run on bacon.
Please log in or create a free account to comment.Waffle Iron method sounds good- but what is clean up like. When I had a Forman grill I used that.
So on line I found a Trick for BLT’s etc–Tried it and have mixed reviews– Weave strips together to form a woven square & then cook. I did this in my large skillet to keep an eye on it. Some pros are that the bacon stays put on the sandwich–no escapees–bacon in every bite; easy to flip: low maintenance to cook & then to drain–(didn’t really need my eye on it) I liked the concept. Made a great Turkey Club sandwich. Filled me up and super satisfied my craving. Cons: Overlap spots were not as crispy as I like; took longer to cook; uses way more bacon this way; takes time to weave. Next time: cut strips in half before cooking, try it in my cast iron grill pan & press in the oven, weave right in the pan. Would be good to make a head for BBQ’s–then just heat on grill. I can already see my glassy eyed boys building their bacon cheeseburgers.
Don’t see why the waffle iron or panini maker wouldn’t work. I may try the Dutch oven stove top method too.