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Subject: Since we haven't had a bacon thread in a while... rss

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“It’s raining tacos, from out of the sky. Tacos, no need to ask why. Just open your mouth and close your eyes: It’s raining tacos!”
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I thought this might be a good excuse -- "Zits" comic for 25-AUG-15:

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Brian Morris
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My wife and I now cook our bacon in the oven. Put tin foil down on a cookie sheet. Then put a cooling rack on top of the cookie sheet and your bacon on top of the cooling rack. Perfect bacon.

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Mystery McMysteryface
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That cooling sheet must be a nightmare to clean, not to mention the spatters on the oven.

We cook bacon inside paper towels in the microwave. Delicious, low grease, and zero mess! It comes out perfect, too!
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Robert Wesley
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I've seen 'microwave'-baconbacon that costs "TWO TIMES!" what regular sort did.
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John Holder
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I don't use a cooling rack... or foil. Bacon in the oven = way easier to cleanup than in a pan. 350 for 15-20 min for CostCo thick sliced. The pan is pretty easy to clean, and way easier then cleaning grease off the stovetop.
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Edward Gilhead
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I have to say this is an ingenious use of bacon...https://www.facebook.com/BuzzFeedFood/videos/101059778228678...
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Daniel J Isom
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peapicker wrote:
I don't use a cooling rack... or foil. Bacon in the oven = way easier to cleanup than in a pan. 350 for 15-20 min for CostCo thick sliced. The pan is pretty easy to clean, and way easier then cleaning grease off the stovetop.


This is exactly how I've been making it for years.
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Phil Alberg
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Has anyone tried Alton Brown's method of cooking bacon on a waffle iron?

http://www.foodnetwork.com/recipes/alton-brown/man-bacon-rec...
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John Culp
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I've done it...its a PITA, but works in a pinch if all you have is a waffle iron.

I grew up on microwaved bacon (Grognads - it's just bacon...) and used to fry mine on a skillet, but oven baking is the way to go. Cooling rack is healthier, but I like to use some aluminum foil and let the bacon fry in its own grease.
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Wesley
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A local eatery is having a Baconfest in the next week or so and they're going to be making a burger that's 50% ground steak 50% ground bacon. I can't wait.
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David K.
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disom wrote:
peapicker wrote:
I don't use a cooling rack... or foil. Bacon in the oven = way easier to cleanup than in a pan. 350 for 15-20 min for CostCo thick sliced. The pan is pretty easy to clean, and way easier then cleaning grease off the stovetop.


This is exactly how I've been making it for years.


Yup, me too. The cooling rack is not a problem to clean. It gets a soak in the sink, and then into the dishwasher! This method works best with the thick slice bacon.
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Brian Baird
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We started doing it on the rack/tray/oven like that after seeing it on Big Daddy's House. Great cookery show.
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J.L. Robert
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