I love the crisp salty goodness of bacon. It’s great alongside cheesy scrambled eggs, tossed in a spinach salad, plopped into a Bloody Mary, or crumbled on top of mushroom soup.
However, I don’t love my house smelling like a diner all day. Whether I heat it in the microwave, sizzle it on the stove or bake it in the oven, the smell permeates every room.
And the clean up. The choices are soaking up the hot grease with paper towels because I don’t want it going down the sink or wiping spatter off the walls of the oven so my smoke alarm doesn’t go off the next time I bake.
That’s why I grill my bacon.
Place the slices of bacon on a piece of foil, folding up the edges so the grease doesn’t escape. I heat the grill to 400º. Once the grill is at temperature, I set the foil onto the grate and close the lid.
On my grill, thin-sliced bacon takes about 7 minutes and thick-sliced bacon takes 9 or 10 minutes.
You’ll have to be patient the first time you try this since everyone’s grill is different and you may like your bacon more or less crispy than I like mine.
But once you have the timing down, you’ll be able to enjoy making bacon without stinking up the house.
When the bacon is done to your liking, remove it with tongs, leaving the foil with the hot grease. Once the grill cools down, clean up is easy: