Ditch The Frying Pan, There's A Better Way To Make Bacon

America sure loves its bacon. In fact, people in the States consume roughly 1.1 billion servings every year. That should hardly come as a surprise, though. Bacon is crispy, savory, fatty, and seriously hard to stop eating – everything you need for a satisfying bite. Traditionally, bacon slices go straight into a frying pan over low heat until they're beautifully crunchy, while some people consider popping bacon in the oven the best (and easiest) way to cook it. However, you don't need a frying pan to make delicious bacon, because the grill might actually be a better choice.

Grilled bacon is extra crispy and unbelievably smoky. That's the result of cooking it over charcoal or wood. Better yet, the high heat speeds up the Maillard reaction (which causes browning) and gives it a deeper, richer flavor. But the taste isn't the only reason to grill this pork product. The process also makes cleanup far easier, as you won't have a splattered stovetop to wipe down later. Conveniently, you can cook a large batch at once, and it will take only around 10 minutes. 

Still, it's rare to see grilled bacon. That's largely because bacon is loaded with fat; it makes up about 40% of its weight. Fat drippings can cause flare-ups if they land straight on the flames. That doesn't mean you have to give up grilled bacon for good. The secret is to grill it over indirect heat. Moreover, drip trays or drip tray liners can also come in handy and catch the fatty drippings before they reach the fire.

To put this approach to the test, the first thing you need to get right is the heat. Preheating the grill is essential. With that in mind, aim for a low to medium-low temperature of between 225 and 300 degrees Fahrenheit. This temperature promotes indirect grilling and gives the bacon more time to cook slowly and take on plenty of flavor. It also helps prevent burning or sticking to the grates.

That said, if you'd rather keep the bacon off the grates entirely (because maybe you don't have a drip tray nearby), you can use a baking sheet lined with aluminum foil and topped with a wire rack. Then just place it on the grill, close the lid, and let the sheet catch the drippings while the bacon crisps up. If you choose this method, though, you may need to increase the heat to around 400 degrees Fahrenheit since the bacon won't be cooking directly on the grates.

Cook time will ultimately depend on whether you like your bacon crispy or chewy, as well as the thickness of the slices. For the grill, thick-cut and extra-thick bacon works best, since thin slices can easily burn or slip through the grates. For reference, thick-cut bacon is roughly an eighth of an inch thick, while extra-thick slices come in at around a quarter inch. When ready, add the bacon to your favorite burger, pair it with pancakes drizzled with maple syrup, or crumble it over a salad; after all, bacon tastes good with everything.