Preheat oven to 400 degrees

Arrange bacon on a cookie sheet,flat and with a little space between the pieces(don't buy crappy bacon,spend some money on the good stuff from your local meat monger)

Bake that sh!t for 20 minutes or so. I flip it over a few times during the process. Perfect bacon has to stand up to the test. Hold the end of a piece. If that fker doesn't droop it's the real deal.

Lay them out on paper towels and get some of the grease off it.

Now eat it!!!!!


Nothing worse that undercooked or cheap fatty streaky bacon. Nothing better than killer flat perfectly crisp salty ass pork fat cracklins!!

Did somebody say bacon?

IT'S BAAAACCCCOOOON!!!!!

WRONG!!!! You can do the roasting rack but it isn't necessary.

Barbasol ain't gonna do [Bleeeeep!] to me,all that guy eats is hard tack and pemmican!

20 min lol? They’d come out coal black. You’re a good dude but cmon man.

I like a little maple syrup drizzled over the top after it comes out of the oven.
Good stuff!

No not in the oven. It takes roughly 20 minutes. Naturally you dont want it burnt. Come on man. Dude. LOL

To make perfect bacon requires turning it often in the pan....keeps it from curling and cooks both sides evenly. Medium heat, if too hot it'll curl or burn. The most important thing in cooking bacon is to do it outside with mountain fresh air, the smell of pine trees and the sound of a river or lake nearby. Then make pancakes in the bacon grease.

Totally agree. You need to be patient for the perfect outcome. I prefer to use a smoker with cherry wood to make bacon. It takes longer than a gas grill but totally worth waiting. I've been to Greece last month to visit my brother there: he managed to buy property in Athens last year with a great mountain view. We invited all the neigbors and made bacon in his garden with his old smoker. It was so delicious that all his neighbors lost their minds

I knew this Thread would have legs.

Is making bacon still called porking?

Doesn't the grease run all over the place on a cookie sheet? I can't say I've ever tried making it in an oven myself.

Baking bacon is for chumps and fascist commies.

First...get good bacon. Not that paper thin garbage from the grocery store. Good bacon, it's about 1/4" thick.

Next, line it all up in your frying pan, and cover it completely with water, just enough to cover it...and turn it on high.

As it boils, it renders the fat...the usual problem with cooking bacon is that the fat and the meat cook at different rates...this won't matter if you are using garbage bacon from the grocery store, since it's paper thin and almost all fat already...but as I mentioned above...get good bacon.

When the water is gone, and the bacon starts to sizzle, turn it down to about medium, and wait for that side to get cooked to the extent you like...which is not burned to fukk, you damn heathens...but cooked.

Flip it over, do the other side.

Eat.

You will not be disappointed, and it works a thousand times better than baking it.

Use good bacon, or none of this matters!

Fish on...

Todd

Todd, I need to try that, never heard of cooking bacon that way

I tried it and it turned out pretty consistent throughout.

Thanks for the tip, Toff!


-Steamy

Looks like I am not the only one who watches America's test kitchen

GO JOE GO!!!!

Sounds like no consideration here to cook the bacon with the least use of precious energy.