You can almost never have too much bacon. Those crisp, smoky slices are nearly impossible to resist, plus any leftovers can be used on sandwiches (BLTs and beyond), in mac and cheese and other pastas, on burgers, and more.
Our new Flatrock Flat Top Grill lets you cook up a lot of bacon all at once. And we mean a lot. To determine the utmost max capacity it, we crammed 48 slices (about 3 lb) onto the surface of the cooktop. Now, that might be a bit much for most folks, but it is doable with a little overlapping of slices on the 18x33-inch cooktop. Because we were doing it outside—as all the cooking on the Flatrock is done—there’s no worry about smoke and grease spattering on the stove and counter. Keep scrolling for all the info you need to cook up some crisp bacon.
So, how many slices of bacon can I cook at one time?
We recommend sticking to cooking 28 or so slices (about 1 1 /2 lb) at one time. This allows for some room in between the slices, which encourages more even cooking and makes the slices easy to flip.
Do I need to oil the surface of the cooktop?
No. Your cooktop, if properly seasoned, is practically nonstick. In addition, the bacon will almost immediately begin to release its own fat onto the cooktop, which means it should not stick. That said, adding a thin layer of additional oil will not hurt.
What temperature should I cook bacon at?
We have found that medium works well. At that temperature, the bacon cooks in 8 to 10 minutes, which allows the fat to render and the slices to crisp. If you go higher, you run a risk of burning your bacon.
How do I add the bacon to the cooktop?
If you are cooking a lot of bacon, we strongly recommend separating the slices before putting them on the hot cooktop. If you take too long fumbling with them the first ones will be done before you've finished putting them all on. Leave a little room between each slice.
Do I need to flip my bacon? And how?
Yes, we recommend cooking on one side for 5 or so minutes, then flipping and finishing on the other side for a short amount of time, usually 1 to 2 minutes. The time will vary depending on the thickness of the bacon as well as how crisp you like it. If you are only cooking a few slices of bacon, go ahead and use tongs to flip. However, if you are cooking a lot of bacon, and certainly, if you’re attempting the max 48 slices, use the big spatula to flip a bunch of slices at once.
Do you recommend a bacon/grill press?
A bacon or grill press, like the one that comes in our Smashed Burger Kit, can speed up the cooking process a bit by ensuring the bacon is pressed against the hot cooktop on all points. It can also be handy if the bacon starts to curl. To use a press, place it directly on the bacon and let it sit there. What’s nice is that it’s a hands-free tool. That said, you can also use your hands (armed with a spatula) to press down on the bacon if needed.
Got any other tips? Sure do.
Let the bacon warm up a bit before cooking it. This will help the bacon cook more evenly with less chance of curling. Fifteen minutes at room temperature is usually enough.
Drain the bacon on paper towel. When the bacon is cooked to your liking, transfer it to a paper-towel lined plate to blot off any excess grease.
Cook other foods in the bacon grease. Bacon fat is delicious, so why waste it? If you are cooking bacon to top a pizza, cook the accompanying onions in the bacon fat for more flavor. Of course, frying eggs in bacon fat is also encouraged.
Make extra! Using up bacon is never a problem. You can cover it and refrigerate it for up to 2 days and can even freeze it airtight for up to a couple months. Reheat it in the microwave or on the flat top on medium-low heat.
Once you have deliciously crisp bacon at the ready, there are tons of ways to use it. For breakfast of course, but also on sandwiches (think grilled cheese or the classic BLT), on burgers, or featured in pastas like this recipe for Bacon & Brie Mac and Cheese. Bacon also makes a great addition to quiches, casseroles, and salads, such as this grilled romaine salad, which gets topped with a creamy blue cheese dressing and loads of crisped bacon. Crumbled bacon also adds salty and savory notes to this twice baked potatoes topped with marshmallows and tastes great in an omelet made on the flat top.
Classic crab cakes are perfect for cooking outside on your flat top. They’re delicious paired with lightly dressed greens as a first course or paired with heartier sides as a main dish. While fresh crab is always a treat, canned crab works well, too.
Chef JRob describes his sweet brunch dish as a cross between French toast and cheesecake. Yet the cream cheese and blueberry filling could not be easier to make, and the large surface area of the flat top lets you cook all the brioche at once so everyone can eat at the same time.
We’re taking the classic smashed burger up a notch with porcini powder and a special sauce. The dried mushroom powder, sometimes called dust, gives the meat an even deeper savory flavor. If your supermarket carries dried porcinis but not powder, simply grind the whole dried mushrooms in a spice grinder. Spreading a little mayo on the buns before toasting them makes them nicely browned and crisped.
Diva Q makes this fantastical, many-layered cake for her kids, who request it often for breakfast (and just about any other time of day). Once you try it, you will know why. For best results, let the crepe batter rest for at least a couple of hours but preferably overnight.
This quick and tasty appetizer is gluten free if you use tamari in place of the soy sauce. For fewer bowls needed at the grill, consider combining the garlic, ginger, scallions, and the red pepper flakes, if using, into one bowl.
Though this batter is exceptionally thick, it yields light and fluffy pancakes, thanks to the egg yolks and whites getting separated and added to the batter at different times. Bonus: You don’t even have to whip the whites first.
Boneless, skinless chicken thighs are a great choice for cooking on the griddle. As convenient and quick cooking as chicken breast, they have a deeper flavor and are more forgiving so they’re almost guaranteed to stay juicy after cooking. We like the heat the jalapeño ribs provide. If that’s not your thing, cut the seeds ribs out of the slices. Depending on how filled you like your fajitas, you may have extra vegetables; if so, save them to use in omelets or on pizza.
Cooking fajitas on a flat top griddle makes the process so easy because you can sear the steak, cook the vegetables, and toast the tortillas in three different heat zones at the same time. If you like spicy food, leave the ribs in the jalapeños.
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