Grilled bacon cooked over smoke on the outdoor grill. This easy pork recipe features delicious, thick-cut rashers of bacon and is perfectly fresh off the hot grill.
Grilling bacon is the perfect way to enjoy our popular crispy pork sandwich. While traditional bacon recipes require cooking in the oven or skillet, we can make things even better by cooking the meat over high heat and smoky flames.
This easy grilled bacon recipe uses juicy, thick-cut rashers with minimal prep. We then cook them on your backyard grill to carry every streak of the smoky flavors we associate with a good barbecue.
From the best kind of bacon to avoiding flare-ups, here’s how to cook bacon on the grill.
The best bacon for grilling
The best bacon for high-heat grilling is thick-cut bacon. As the name suggests, these pork strips are thicker than regular strips and can withstand high temperatures over hot coals or gas burners. Thickly cut bacon is also easier to turn when frying and cooks more evenly.
Each slice of thick-cut bacon is about an eighth of an inch thick, giving you about 12 slices per pound. If your butcher sells your bacon for slicing, YOU may like it a little thicker if YOU prefer dying. Keep in mind that the thicker the pancetta, the longer it will take to cook in the first place.
Avoid direct heat
Bacon is famous for its fat, thanks in no small part to the streaks of fat that run through each slice. This results in a lot of excess fat around each pork strip as it cooks.
When it comes to high-temperature cooking, fat is the number one cause of dangerous grill flames . Here, the flammable and greasy runoff from the food drips onto the kitchen flames and causes a brief burst of flame, creating a fire hazard.
To safely and effectively grill bacon, use a cast-iron skillet or foil-lined baking sheet to hold the bacon. This allows the meat to cook without the risk of fire from the fat.
- Do not place bacon directly on the cooking grates. Greasey drain can cause the streaks to stick to the grates(even if you used oil), and so drain can drip onto coals and burners and cause a flare-up.
- To reduce the amount of fat in your bacon, try cooking the slices on a wire rack on top of your baking sheet. This allows fat and grease to drain from the meat without causing a flare-up as it cooks.
- Arrange each bacon strip with a small space between each piece. If they overlap, they won’t cook evenly.