Bacon is a type of pork that is usually cured and smoked. It is popular breakfast meat and can be eaten on its own or added to other dishes. Bacon originates from Europe, where it was first used as a means of preserving meat. Let’s look at cooking on the Blackstone griddle below:
cooking bacon on blackstone griddle
- 1 Blackstone Griddle
- Paper towels
- Bacon press (optional)
- 3 rations Bacon
- Before cooking, take your bacon out of the fridge for 20-30 minutes so it comes to room temperature. This helps the bacon cook better. Set your griddle to medium heat and fire up your stovetop. If you have an infrared thermometer, aim for 325-350 degrees Fahrenheit. Place the press on the cooktop now so it can heat up while you're working. Once the griddle has reached temperature, begin layering the strips on it in a single direction (vertical). Make sure there is space between each slice and that they aren't overlapping one another.
- Allow the bacon to cook. Depending on the bacon cut, it will take from 5 to 8 minutes to cook on the first side. Grease will begin accumulating as a result of this; therefore, use a spatula or spoon to push any excess into the grease trap. Once each piece of bacon has cooked for at least 5-8 minutes, carefully flip it using your tongs and continue cooking for another 5-8 minutes, or until the desired doneness.Place the bacon on the griddle, then place it in a bacon press. Depending on how thick the bacon is, it should take 4-6 minutes to cook. There's no need to flip the bacon if you're using a press.
- After the bacon has reached your desired level of crispiness, transfer it with a clean pair of tongs to a plate and wrap paper towels around it. Place additional layers of paper towels on top of the bacon to catch any extra fat after all the bacon is removed.