Decided to see what all the fervor is all about concerning cooking Bacon on a Pellet Grill! Like most people, I have fried bacon on the stove where it sits in tons of grease as it shrivels down to 50-70% of its original size. Not knowing any better, I never thought to do it any other way until I read on some Forums how great Bacon can be cooked on a Pellet Grill.
Flipped the Bacon after 15 minutes. The first thing I noticed is that the Bacon was not shriveling compared to a frying pan on the stove. This procedure is similar to the results one would achieve in the oven at 350ºF with the exception that the MAK 2 Star General Pellet Grill does not make a mess or heat up the kitchen and the MAK also adds a nice touch of Hickory while cooking.
30 minutes into the cook I started pulling Bacon strips that met my desired taste. I have always preferred my Bacon to be a little on the chewy side rather than crisp. By 45 minutes, all the Bacon was done to perfection!
Having cooked this thick Bacon countless times on the stove I was impressed with the basic lack of shrinkage and the flavor was incredible. This Bacon actually had a WOW factor … the intense combination of flavors achieved by the original Applewood Smoking combined with the Hickory was intense. It was like someone sprinkled the Bacon with magic flavor dust …
Fried up a few eggs to compliment that scrumptious Bacon … I have now found my preferred method of fixing Bacon. Had a BLT for lunch just to make sure the Bacon was still good and … YES it was !!