Pan-frying bacon is a good way to end up with grease splatters all over your stove. Those splatters are even less enjoyable when they splash your forearm. Grilling bacon imparts and excellent flavor, and it seasons your grill nicely too. It requires lots of attention, however, to avoid flare-ups resulting in black, crumbly strips. Microwaved bacon dries out too easily, leaving something that more closely resembles artificial bacon bins.
I make my bacon in the oven. Not only does it eliminate the mess, but it doesn’t require much of my attention, leaving me free to get the rest of breakfast prepared. It’s also possible to cook an entire pound at once.
The bacon seen in these photos was purchased at a local slaughterhouse. Notice how much thicker it is than most store bought bacon. We lovingly refer to it as “steakon” in our household. This method works well with any thickness, though. Just adjust the timing accordingly.
- 1 pound sliced bacon
- Heavy duty aluminum foil
- Rimmed baking sheet
- Paper towels
- Preheat oven to 400ºF with rack in the upper third.
- Tear a piece of aluminum foil a few inches longer than your baking sheet.
- Gently crumple the foil into a ball, then straighten back out. The resulting wrinkles will allow the melting fat to drip away from the bacon.
- Line the baking sheet with the wrinkled foil.
- Arrange the bacon slices in a single layer over the foil.
- Bake for 15 to 25 minutes, or until desired crispness is achieved. My “steakon” required the full 25 minutes, but most grocery store brands will finish in much less time.
- Transfer bacon to plate lined with paper towels and serve.