Cody Casey
Cooking bacon on a grill pan is a great alternative to frying it in a skillet on the stovetop, which can be messy and cause hot oil to spit up at you. Grilling bacon is a convenient way to cook it when you're already grilling other foods, like burgers. It also adds a smoky flavour to the bacon and allows the fat to drip off, which means you can eat a little more of it without feeling guilty! There are a few different methods for grilling bacon, including using a cast iron griddle, a baking sheet, or foil.
| Characteristics | Values |
|---|---|
| Type of grill | Gas or charcoal |
| Grill temperature | Medium-high to low |
| Grill preparation | Use a cast iron griddle, preheat thoroughly |
| Grill temperature for griddle | 400 °F |
| Bacon type | Thick-cut or butcher's cut |
| Bacon preparation | Place on grill or griddle, ensure even spread |
| Cooking time | 2-3 minutes, flip, then 1-3 minutes |
| Post-cooking | Transfer to a paper towel-lined plate |
| Crispy bacon | Cook slowly, avoid high temperatures |
| Crispy bacon method | Use a cast iron skillet, start with cold pan |
| Crispy bacon method 2 | Place bacon on baking sheet, put on grill grate, close lid, cook for 12 minutes |
| Crispy bacon method 3 | Sous vide, then crisp on a hot griddle or cast iron pan |
| Crispy bacon method 4 | Put bacon in a cold oven, let it heat up |
| Avoiding flare-ups | Keep grill temperature low, turn bacon frequently |
| Avoiding flare-ups method 2 | Use a thicker cut of bacon |
| Safety | Keep an eye on the bacon while it cooks |
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What You'll Learn
Grill pan types
Grill pans bring the flavour of an outdoor grill indoors to your stovetop. They are made with durable metals and can sustain medium-high heat. Grill pans come in different styles, sizes, and materials.
Induction Cooktops
Cast iron grill pans are recommended for induction cooktops. However, normal cast iron can scratch the surface of the induction cooktop. To prevent this, you can buy an enamel induction grill pan. Enameled cast iron coats the cast iron to prevent scratching.
Electric Stoves
Cast iron pans are not recommended for electric stoves because they are heavy and solid, so they take a long time to heat up.
Grill Pan Materials
The two main categories of grill pans are cast iron and non-stick, usually on an aluminium base. Non-stick pans are easier to clean and are usually dishwasher-safe. Cast iron pans offer higher ridges than non-stick pans, which provide better sear marks. Cast iron pans are also cheaper than non-stick pans.
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Grill temperature
While it is possible to cook bacon in a grill pan, it is not the best option. Bacon cooked in a grill pan will have less-cooked bits where the fat is chewy, and there is nothing to contain the splatter. However, if you want to use a grill pan, it is important to get the right grill temperature.
First, preheat your grill pan. Place the grill pan on the stove and turn the heat to medium-high. You can also preheat your oven to 400°F (200°C) if you want to finish cooking your bacon in the oven. Once the grill pan is hot, turn the heat down to medium.
Next, place the bacon on the grill pan. Make sure to leave some space between each slice of bacon so that they are not overlapping. You can also cook bacon on a cooling rack placed on a baking sheet for easier cleanup.
Now, it's time to cook the bacon. Cook the bacon for 2-3 minutes on the first side. Then, flip the bacon with tongs and cook for another 1-2 minutes on the second side. If you want your bacon to be chewier, increase the temperature and cook for a shorter time. For crispier bacon, decrease the temperature to around 350°F (180°C) and cook for a longer time. For example, cook the first side for 7 minutes and the second side for 3 minutes for chewy bacon, or cook the first side for 10 minutes and the second side for 5 minutes for crispy bacon.
Finally, transfer the cooked bacon to a paper towel-lined plate to absorb any excess grease. You can also place the bacon on a wire rack to cool.
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Bacon thickness
Bacon is a fatty cut of meat that comes in different varieties, including thin strips of standard breakfast bacon and thick-cut rashers. The thickness of the bacon you choose will depend on how you plan to cook it and your desired outcome.
For grilling bacon, thick-cut or butcher's cut bacon is recommended. Regular bacon will be too thin and flimsy to withstand the heat of the grill. Thick-cut bacon is also preferable if you plan to cook the bacon sous vide as the pronounced texture difference between the seared exterior and melting interior is one of the advantages of this cooking method.
If you are cooking bacon on a stovetop, you can use either thick or thin bacon. Thicker cuts will produce chewier bacon, while thinner cuts will result in crispier bacon. When choosing bacon for stovetop cooking, look for a nice blend of meat and fat, with a little more meat than fat.
To cook bacon on a stovetop, place the bacon strips in a cold pan and heat over medium heat. Cook the bacon slowly, flipping and turning the strips to help them brown evenly. If you like your bacon crispier, cook it for a little longer. If your bacon is fatty, it may splatter, so be careful as the hot fat can cause burns. Some people like to use a splatter screen to reduce the mess and protect their skin.
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Flipping the bacon
Cooking bacon on a grill pan is a great way to avoid the mess of frying and the half-crispy, half-soft texture that can result from using a frying pan. The grill allows the fat to drip off, reducing the risk of burns and making it healthier.
When grilling bacon, it's important to use thick-cut or "butcher's cut" bacon, as regular bacon will be too thin and flimsy to withstand the heat. Thick-cut bacon holds its shape better and can cook longer without burning.
To get started, heat your grill to medium-high heat. If using a cast iron griddle, it's best to put it on the grill before turning on the heat so it can preheat thoroughly. Once the grill reaches 400 °F, spread the bacon slices out along the griddle.
After 2-3 minutes, use long tongs to flip the bacon. The bacon will cook quickly at this point, so watch it carefully to prevent burning. Turn the grill to low heat and cook the bacon for another 1-2 minutes, depending on your desired crispness.
Finally, transfer the bacon to a paper towel-lined plate to absorb any excess grease. Enjoy your delicious grilled bacon!
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Reducing flare-ups
Flare-ups occur when fat, juices, or marinades drip onto the hot grill grates, causing uncontrolled flames. Here are some tips to reduce flare-ups when cooking bacon in a grill pan:
Maintain a Clean Grill
Keep your grill grates and interior clean by regularly removing any built-up grease or debris. This helps to prevent flare-ups by minimizing the amount of fuel available for the fire.
Control the Temperature
Keep the grill temperature low, especially after flipping the bacon. If the grill is too hot, flare-ups are more likely to occur due to the bacon drippings. You can also turn off one of the burners to reduce the overall heat and the risk of flare-ups.
Use a Two-Zone Fire Setup
Create a two-zone fire setup with a hot zone for searing and a cooler zone for indirect cooking. If a flare-up occurs, quickly move the bacon to the cooler zone to allow the flames to subside. This provides more control over the cooking environment and helps manage flare-ups effectively.
Trim Excess Fat
Before grilling, trim any large pockets of fat from the bacon. This reduces the amount of fat that can drip onto the grill and cause flare-ups.
Be Mindful of Marinades
Apply marinades sparingly, and avoid letting them drip directly onto the hot grill grates. Excessive marinades can increase the risk of flare-ups by providing additional fuel for the flames.
Use a Rack or Aluminum Pan
Place a rack or aluminum pan on the grill before laying the bacon strips on it. This allows the grease to drip off, reducing the amount of grease that comes into contact with the grill grates and lowering the risk of flare-ups.
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Frequently asked questions
Thick-cut or "butcher's cut" bacon is best for grilling because regular bacon is too thin and flimsy to withstand the heat of the grill. Thick-cut bacon can cook longer without getting burnt.
Heat the grill to medium-high heat, then turn the heat down to medium. Lay the bacon slices on the grill and cook for 2-3 minutes. Turn the grill to low heat and cook for another 1-2 minutes.
Flare-ups are caused by bacon drippings, so keeping the heat low once you flip the bacon will help reduce flare-ups. You can also turn off at least one of the burners.
