HawgWild: Ever put bacon on the grill?
some_beer_drinker: i'll just leave this here....
enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.
doglover: enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.Wrong.That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.The best bacon is the bacon in your mouth.
danielscissorhands: doglover: enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.Wrong.That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.The best bacon is the bacon in your mouth.Stop eating the bacon out of my mouth, you sicko!
Land_of_the_Magic_Dragon: Bacon is so last year. The real trend is chittlins. Only artisan free range ones of course.
some_beer_drinker: [i1199.photobucket.com image 725x447]
mekkab: HawgWild: Ever put bacon on the grill?I have and it burns. It's a great way to waste bacon.
Publikwerks: some_beer_drinker: [i1199.photobucket.com image 725x447]Listen, I like Canadian bacon. But it's not bacon, it's ham.
TheOmni: There are a lot of different ways to cook bacon. Like, quite a lot. And despite what some people seem to think, there's no one right way.My personal method that I use. Stovetop with a cast iron pan. I always use a thick cut hickory smoked bacon. Different cuts and thicknesses require different things. I turn the stove dial to a 4, so I think that's medium low? I'm not sure how that works. Put just a little oil or fat in the pan to get it wet, then lay down 4-6 strips of bacon. After some time, flip it. After some more time, flip it once more. When it looks done, take it out and lay it on some paper towels. To tell when to flip I usually go by the sound, it'll get quieter. I go by color to tell when it's done. I like my bacon crisp enough to shatter if you hit it, so that's a bit dark. Some people will go with a lighter shade. And then I repeat this for the rest of the three pounds of bacon. Takes about an hour to cook all of it, so the oven may be faster, but I like my method. Of course, by the last batch the bacon is pretty much getting deep fried in the fat of the previous bacons. I strongly recommend getting a splatter guard to set over your pan.I do use the oven to make special bacons. I make some candied bacon that is pretty well received by my friends and family. Preheat the oven pretty hot. I think 400? Maybe 450? I'm not good with recipes, I make a lot of it up as I go along. I use a baking sheet lined with tin foil with one of those cookie cooling racks setting on it. Lay the bacon out as much as will fit on the rack. In a bowl mix together maple syrup and brown sugar until delicious. Brush that onto the bacon. Put it in for about 10-15, take it out, flip, brush, back in for about 10, and repeat. It makes it take longer to cook, but flipping and reapplying the sugar syrup has a, in my opinion, positive effect on the outcome. Keep doing that until it looks done. Usually the very corners of the bacon that didn't get enough sugar syrup will start to blacke ...
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