Grilling produces bacon that is both chewy and crispy, perfect for accompanying eggs or topping a hamburger. Plan to grill the bacon for about 20 minutes depending on its thickness. To prevent burning the thin bacon slices, cook them over low heat rather than the higher grill temperatures used for other cuts of meat. Do not leave the grill while cooking bacon; a minute could mean the difference between the best bacon and burned bacon.
Things You'll Need
- Cooking tongs
- Water spray bottle
- Paper towels
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Preheat your grill to low heat, 300 to 350 degrees Fahrenheit.
Determine when your grill reaches the correct temperature. Hold your hand over the grilling grate, five inches from the surface of the grate. When you can hold your hand flat over the grill for 8 to 10 seconds before pulling it away because of the heat, the grill has properly preheated. Maintain this temperature during cooking.
Hold one of the raw strips of bacon in the tongs and rub it over the grill grates to grease the cooking surface and prevent sticking. Discard this slice.
Lay the bacon slices at a 45-degree angle on top of the grates over direct heat to create a sear on the outside of the bacon.
Spray water on flare-ups, which might occur when bacon fat drips onto the flames.
Turn the bacon over with the tongs and move to indirect heat once the bacon begins to curl.
Continue to cook the bacon over indirect heat, turning over every 5 minutes until completely cooked through. Standard 1/16-inch-thick slices of bacon take 20 minutes to cook. Thick-cut bacon, measuring 1/8 inch, cooks in 30 minutes. Look for a dark reddish-brown color over the entire piece of bacon.
Move the bacon over direct heat for a final sear, if desired.
Transfer the bacon to a plate lined with paper towels. Turn the heat off the grill or wait for the charcoals to die.