Quote:
Originally Posted by Wormius
Bacon on the BBQ? Yay or nay? Just looking for options that require less kitchen cleanup. Even cooking in the oven is a mess, and although I don’t mind the smell of bacon lingering in the house for days... not everybody is cool with it.
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That just sounds like a grease fire ready to go.
I sous vide my bacon and then finish it off on a pan. I do the same with breakfast sausages and swedish meat balls. I finish it off with blueberry jam instead of maple syrup though. Sometimes I'll even add a splash of hot sauce or chili flakes too.
The method Jimmy Stang posted, has higher capacity and would probably be perfect every single time.