When I need a lot of bacon I cook it in the oven. This past weekend was hot and we were trying to avoid using the oven while making breakfast for dinner. I ended up using the outdoor grill to cook the bacon and I’m very happy with how it came out. It wasn’t too soft nor so crisp to be brittle. I’ll definitely do it this way in the future.
Prep time: 10 minutes
Total time: 40 minutes
- 2 lbs. bacon
- Light your grill, close the cover and let it heat up to around 350°F. For me this means setting the outer 2 (of 4) burners on low for about 10 minutes.
- While the grill heats up line 2 half sheet pans with aluminum foil (heavy duty if you have it) and arrange the bacon slices on the pan. I was able to get a dozen strips in a the first layer and place the remaining 4 or 5 slices in a second layer perpendicular to the first. I used one sheet pan for each pound of bacon.
- When the grill is hot place a 13″x9″ glass dish in the center of the grill over the unlit burners. Place one sheet pan of bacon on top the glass dish and then place the second sheet pan on across the first tray. Close the cover of the grill.
- Cook for 15 minutes. Drain any excess bacon fat that has accumulated, saving it for later use. Cook for another 5 minutes. Your bacon will still look pretty pale.
- Remove the glass plan from the grill and place the sheet pans on top of the lit burners. Close the cover and cook for 5 more minutes.
- Drain the accumulated fat again and answer this question. Is the bacon cooked enough for your taste? If it is then shut off the grill, remove the bacon, transferred it to a paper towel lined dish and serve. If not flip the bacon over a strip at a time and cook for another 5 minutes. Repeat until it reaches your desired level of yum.
You may ask why I used aluminum foil. I use it because it makes clean up much easier. No baked on browned greasiness to scrub off (or at least very little).
The bacon will stay warm in a 200°F oven for at least 30 minutes.