Note that if you aren’t using match-light charcoal, this may require lighter fluid. After lighting, leave the lid off and wait for the coals to burn to perfection. Coals are typically ready for grilling after they develop a grey, ashy exterior and emit a warm orange glow. This can take 20 minutes or longer.
If you don’t have oil, you can probably get away with either quickly rubbing one fatty piece of bacon across the grate or else just ignoring this step entirely. Note, however, that some sticking may occur in this case.
Try to lay most or all of your bacon strips across the bars of the grate, rather than parallel to the bars. This makes it less likely for the thin bacon to slip through the cracks of the grill into the ashy area underneath.
Cooking times will vary widely depending on the temperature of the grill, the thickness of the bacon strips, and your preference for crispiness, so be sure to check the bacon often. The total cooking time should be no more than 20 minutes or so. If you prefer “softer” bacon, yours may be ready in as little as 7-10 minutes. For other cuts of meat, there is a long-raging debate in the culinary community about whether excessive turning ruins the meat. This is a non-issue for bacon, which most agree benefits from a fair amount of turning. [2] X Research source
As with turning during cooking, bacon proves the exception to other meats in terms of allowing it to rest before serving. While many other cuts of meat are noticeably moister and more flavorful after resting for 10-15 minutes following cooking, bacon is ready to eat as soon as it’s cool enough not to burn your mouth!
Begin by lighting most or all of the grill’s burner’s and closing the lid. Let the grill heat up for several minutes before beginning cooking.
As an added bonus, roasting pans make for easy cleanup — just pour the grease out of the lower pan, wash the pan and the grate, and you’re done!
Don’t forget to turn doing the cooking process — though it’s not as essential here because the heat is coming from all sides, rather than just from below, it’s still necessary for even cooking. You’ll want to turn at least as it cooks — more is fine, but may lengthen the cooking time by allowing the grill’s heat to escape. Keep a close eye on your bacon as it cooks — if it’s cooking too quickly, flip it immediately and reduce the heat.
Note that using an aluminum foil “dish” makes it less necessary to offset your coal pile in a charcoal grill. Since the rendered fat isn’t falling directly into the grill unless the aluminum tears, you have the option to cook directly over the coals. Note, though, that this can give faster cooking times.
Rosemary[3] X Research source Red pepper flakes Minced garlic Cajun seasoning Black pepper Steak seasoning Brown sugar
Bacon-wrapped asparagus stalks Bacon-wrapped chicken Bacon cheeseburgers Barbecue beans Chili Roasts (pork, beef, venison, turkey, etc. )
