Bacon can be one of the most frustrating things to cook in a frying pan. A pan can allow too much excess grease to pool up, resulting in soggy, limp bacon. The strips also tend to stick together, giving uneven results that make the cooking process frustrating. The best way to cook a lot of bacon at once is on a griddle, where the bacon will be cooked just right.
The Blackstone griddle is our favorite for cooking up breakfast and brunch recipes. These top-performing flat-top grill designs open up a world of opportunity. They have a large cooking surface and great temperature controls that make it easy to make pancakes, bacon, eggs, and sausage that is crispy and golden.
As a passionate home cook and Blackstone griddle owner, I absolutely love cooking up sizzling plates of bacon for weekend brunches. There’s nothing better than that smoky aroma and satisfying crunch!
After much trial and error, I’ve honed my technique for cooking foolproof bacon on the Blackstone. Below I’m sharing my step-by-step guide, along with tips and tricks for crispy, flavorful bacon every time.
Benefits of Cooking Bacon on the Blackstone
Before we dig into the how-to let’s overview the benefits of using your Blackstone to make bacon versus conventional cooking methods
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Uniform cooking – The wide flat surface allows even heat distribution so the bacon cooks evenly. No more undercooked fatty spots!
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Perfect crispness – The high heat of the griddle can achieve the ideal crispness from soft and chewy to super crunchy.
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Smokey flavor – The bacon gets infused with a wonderful smoky taste from the griddle.
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Quick cooking – A large batch of bacon can be cooked fast on the spacious griddle.
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Less messy – Containing the splatter and grease on the outdoor griddle keeps kitchen walls grease-free.
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Fun outdoor activity – Cooking together on the patio makes weekend breakfasts more fun for the whole family.
With all these advantages the Blackstone really is the best way to cook bacon!
Step-by-Step Guide to Cooking Bacon on a Blackstone
Follow these simple steps for perfectly cooked bacon every time you fire up the Blackstone:
1. Heat the Griddle
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Heat your griddle to 375-400°F. Use an infrared thermometer to check the temperature.
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Allow 10-15 minutes to fully preheat the griddle. Proper preheating is key for even cooking.
2. Prep the Bacon
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Choose high-quality, thick-sliced bacon for the best results. My favorites are Wright Brand or Nueske’s.
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Cut bacon slices in half so they fit better on the griddle.
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Pat the slices dry with paper towels. Excess moisture causes splatter.
3. Add Bacon to the Griddle
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Place bacon slices vertically on the hot griddle.
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Make sure slices aren’t overlapping. They need breathing room to cook evenly.
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Use tongs to handle the bacon slices. Forks pierce the meat, losing juices.
4. Cook the First Side
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Cook for 3-5 minutes until the bottom edge turns golden brown.
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Resist the urge to move or flip the bacon early. Let it sizzle and brown.
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Adjust heat as needed to avoid over-browning. Lower heat for thicker slices.
5. Flip and Cook Second Side
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Use tongs to carefully flip each slice.
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Cook for another 2-5 minutes until desired level of doneness is reached.
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I prefer mine extra crispy so I cook a bit longer after the flip.
6. Transfer to a Plate
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Move the perfectly cooked bacon to a plate lined with paper towels.
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The towels will soak up excess grease for crispier bacon.
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Immediately season with a sprinkle of pepper or other spices (optional).
7. Repeat with Remaining Slices
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Cook slices in batches to avoid crowding and uneven cooking.
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Adjust heat as needed between batches to maintain ideal temperature.
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Pour out excess bacon grease between batches to keep the griddle surface clean.
And that’s it! Enjoy your hot, crispy bacon straight from the griddle.
Handy Tips for Bacon Perfection
Follow these tips and tricks for the very best results:
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Use a grease catcher – This helps minimize mess and splatter. The Blackstone grease tray works great.
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Monitor temperature – Keep an infrared thermometer handy to check griddle temp.
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Cook in batches – Avoid overcrowding for even cooking. Cook only what fits in a single layer.
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Make bacon strips – For bacon “strips” instead of slices, cut each slice lengthwise into thirds.
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Use bacon fat – Save the rendered fat to use later for cooking eggs, Brussels sprouts, popcorn and more!
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Clean the griddle – Carefully scrape away bacon debris after cooking. Season the griddle before storing.
Delicious Ways to Use Blackstone Bacon
Once you’ve mastered cooking it, here are some of my favorite ways to enjoy Blackstone bacon:
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Crispy bacon in breakfast sandwiches or burgers
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Chopped bacon in mac and cheese or potato salad
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Bacon bits sprinkled on salads or baked potatoes
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Wrapped around smoked jalapeños or stuffed dates
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Candied bacon strips for a sweet and salty snack
The possibilities are endless! You’ll want to cook up batch after batch.
Frequently Asked Questions
Here are answers to some common questions about cooking everyone’s favorite food – bacon!
What’s the best thickness for griddle bacon?
Go for thick-sliced bacon around 1/8 inch thick. Thinner bacon overcooks quickly.
How do I keep bacon from curling?
Cutting slices in half helps minimize curling. Also don’t overload the griddle.
Why is my bacon greasy?
Cooking on too low heat or not patting slices dry can cause greasiness.
How can I reduce bacon splatter?
Use a grease catcher, cut bacon in half, and pat it very dry before cooking.
Is it safe to cook bacon when it’s cold out?
Yes, you can cook bacon in cold weather as long as the griddle reaches the target temp.
Start Sizzling Up Perfect Bacon
Now that you know the simple process for cooking bacon on the Blackstone griddle, you can start enjoying grease-free, crispy bacon anytime you please!
Preheating, using high-quality thick slices, cooking in small batches, and taking time not to rush the process are the secrets for success.
Let the mouthwatering aroma lure everyone outdoors to have fun cooking and eating together. I hope you love these bacon recipes as much as I do!
Serving Bacon on a Griddle
When the bacon is finished cooking, remove it and place it on a clean, dry plate. Let the bacon rest for a minute or two so that the extra grease can drain off. Then, put the bacon on a plate that has been lined with paper towels. Putting the bacon straight onto paper towels traps grease near the bacon and makes it soggy. You can also use a wire rack and skip the paper towels altogether.
The best way to store cooked bacon is in a resealable bag or container. Keep it in the refrigerator to prevent the growth of harmful bacteria. You can reheat leftover bacon on a griddle on low heat or in the microwave.
Bacon on a Griddle: How to Know When It’s Done
Bacon needs to be fully cooked in order to be food safe. That means a temperature of 165 degrees or higher. Since a meat thermometer won’t work with bacon, you’ll have to use your nose, eyes, and hands to tell when the bacon is done.
This is what we’ve learned: bacon should be taken off the grill just before it stops being a little limp. Bacon will continue cooking after you remove it from the griddle. Pulling it just before it is at the desired crispiness gives you perfect crispy bacon.
A mistake we have seen too many times is cross-contamination from raw bacon. Raw bacon can potentially harbor numerous types of bacteria that can make you sick. Be careful not to reuse tongs that have touched the bacon. Wash your hands with hot water and soap between handling bacon and other cooking instruments. It is best to treat bacon like raw poultry – particularly turkey bacon.
A downside of using many griddles is that you will likely lose or contaminate the bacon grease. When we make bacon, we like to use a new, disposable grease trap to keep the renderings from going to waste. You can add flavor to food with bacon fat, and it’s also great for greasing cast iron pans before cooking.
Many of us remember the can of bacon grease grandma used to keep by the stove. Even though you remember that, bacon grease should be kept in the fridge or freezer to keep it from going bad. Stored in an airtight container, bacon grease can last three to six months in the refrigerator. It can be frozen and will last indefinitely.