One of my daughters walks around muttering “bacon” at random times of the day or night. I think she likes it – a lot! I have been preparing our bacon on the grill or in the oven for years now. I despise dodging the hot bacon grease splatters at the stovetop. Low and slow in the oven, or by using the grill as an oven seems to work best for me. I just cover a sheet pan with foil (for easy clean-up), then lay the slices of bacon in a single layer and place on the pre-heated grill, about medium heat. Its best to be able to stand at the grill to keep an eye on the bacon – I’ve been known to get busy doing other things and next thing you know, burnt bacon. There is absolutely nothing to do with burnt bacon. Urgh. I do the same prep for the oven, but preheat to about 375 degrees and flip the bacon at least once while cooking, it usually takes about 30 minutes to get the level of crispiness my family loves.
We get most of our bacon from Echerlin Meats in Findlay Market. Our favorites are the applewood smoked bacon, pepper bacon and cajun bacon. Yum.
I recently covered a couple of mini meatloaves with pepper bacon. I always need to make two separate loaves – because Mr. likes it plain, but I like it topped with a mixture of ketchup, brown sugar and cayenne. The little chicks in the house have mixed reviews on whether or not they like it saucy or no saucy. How do you like your meatloaf – saucy or no saucy?