Secrets don’t make friends. But revealing bacon secrets makes friends with errbody.
It’s the time of year when you sweat like a fat kid running after an ice cream truck. I don’t know about y’all, but the last thing I want to do is stand over a hot stove and fry bacon.
Growing up, we had one of those really cool trays made for microwaving bacon. The grease would flow like a magic river to one side of the tray, and then we’d scoop it out and save it for later.
Sorry, where was I? I spaced out for a second thinking about bacon grease salad dressing.
I don’t have a fancy microwave tray for my bacon, and it doesn’t taste the same as straight-up fried bacon. Last night, I did a little bacon experiment with my BLTs.
Are you ready for the best kept secret to makin’ bacon?
BAKE THE BACON.
Seriously. Spread it out on a cookie sheet that has sides (don’t bother with the broiler pan with the drip thing on top), set your oven to 350 degrees for 30 minutes, and BAKE. THE. BACON. I had so much bacon on the cookie sheet that they were touching each other like little bacon snuggles and they came out as a CRISPY SHEET OF BACON (!!!!) so I just broke off a hunk (!!!!) and put it on my sammich. You should do the paper towel trick to soak up a little bit of the grease, but you can still save the runoff bacon grease for later.
If you’re into making BLTs or tomato sammiches, I suggest sprinkling a little seasoned salt on your tomatoes.
You can thank me later.
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