How do you cook bacon?

[UKShootist]

In the course of three holidays in the USA I discovered a love of American food. There were but two exceptions, both of which I consider crimes against humanity. First and foremost, is tea. Some little while ago, some Americans decided to tip tea into Boston harbour. From the taste, that remains the way they seem to like it. Bacon. Of all the ways bacon can be cooked, all are wonderful, bar one. When you put that bacon press on it and cook it till it will snap at the first sign of a knife even just being in the vicinity, that can spoil a whole breakfast, not to mention the bacon shrapnel taking someone's eye out on the other side of the table. As bad as asking to butter the wafer in communion.

[Hickory]

Cowboy style.
On a stick, open fire.

My wife on the other hand uses a skillet on top of the stove.

[Thundarstick]

I cook mine in a disposable aluminum cake pan. Thick bacon, 410°F for 20 minutes, perfect every time, no muss, no fuss! Set the timer and do something else while the bacon is cooking!

ps. I'm a convert from skillet on the stove top and microwave.

[Traffer]

Cook Bacon? I thought you was supposed to eat it raw.

[Hickory]

Cook Bacon? I thought you was supposed to eat it raw.

That's caveman stuff.
Time to move up to the 21st century.

[farmerjim]

In a skillet on top the stove a pound at a time. Take out of refrigerator as needed and finish off in the microwave wrapped in paper towel. Cook very crunchy for bacon and tomato sandwiches. My breakfast of choice for the next about 6 weeks.

[Outer Rondacker]

Im with kickstand. Oven. She likes skillet. In summer I have a rack I put on the grill. It hangs the bacon and the drippings land on a sheet pan.

[Tatume]

My mother cooked bacon in a 14" cast iron skillet in the oven, because she had to cook so much of it. Since the heat is not just on the bottom, much more bacon can be cooked at one time this way.

Mom also used to make omelets in the oven, after starting the omelet on the stovetop to sear the outside. She could make an omelet in that 14" skillet that would feed all five of us! I miss my Mom.

[pmer]

We can get eight pieces of bacon rolled up individually in a cereal bowl then we put it in the microwave for about 3 to 4 minutes. Couple paper towels on bottom and one on top. Hope I don't get busted for trolling.

[pertnear]

Bacon? Any way & any time!

I have a friend that puts a whole lb out wall-to-wall on his 55 gal drum grill with mesquite coals. Now that's some good stuff, if you can manage not to set yourself on fire!

[mold maker]

I eat bacon whichever way it's cooked/served. I've had some that was less than the best but it's all good. I do prefer it done.

[40-82 hiker]

Bacon! I get locally made bacon, nicely smoked thick bacon 2 pounds at a time, and cook it all in a skillet (cast iron and regular). I then put what is not eaten in the fridge and heat pieces as needed in the microwave. I don't like it shattering crisp (nearly burnt ?), but I do like it done. I also put oil in the pan to get it started, as the first batch or two in the pan cooks better.

I've never tried the oven method.

I had a friend for a number of years who considered bacon done as soon as the fat got somewhat translucent, and would still drape completely over a fork as if still raw. Argh!

[Retumbo]

[ShooterAZ]

I cook it in my Traeger pellet smoker (basically an oven that smokes). I put it on a cookie sheet lined with parchment paper and smoke with hickory or apple pellets. Yum.....

[JBinMN]

Crispy, in a skillet, with a press, on the stove top.
( I am definitely not from the UK per UKShootists' post#21, since I like it done the way I describe. And I like my tea iced & sweet too. LOL )

If camping, and if no skillet, it is sometimes draped over a stick to cook.

I have tried it the oven once & was not satisfied with the method, but the bacon tasted ok.

( and I am surprised no one has told the following witticism until now...)
Note/Warning - Do not fry bacon on the stove top while naked. At least wear an apron... Trust me..
LOL

[Outpost75]

Depends upon the number of people you are serving. Small family group or hunting camp stovetop cast iron skillet is best.

For food service or entire ship's compliment use cast iron skillet or roaster in oven with spatter screen

[2wheelDuke]

I use a cast iron skillet on the stovetop. This not only cooks good bacon; it also keeps the skillet well-seasoned.
But a lot of restaurants use the pan in the oven method. I've done it that way, and it makes good bacon too.

I was going to comment that many restaurants use sheets in the oven to prepare large quantities of bacon. My local diner does it that way. If you want it crispy, they hit it in the deep fryer for a few seconds before it goes on the plate.

I usually use a skillet. Once in a great while I'll do it in the oven then add brown sugar to make candied bacon.

[Echo]

Microwave on a bacon cooker. Two butcher slices topped with a paper towel. Three minutes gets them nicely crisp, to go with my 3-egg omelette with a heaping tablespoon of diced jalapeno stirred into the eggs, and a small handful of shredded cheese in the fold-over. Afterwards, drain the bacon grease into a container.

[dagger dog]

The wife does the nuclear method and she removes mine a few minutes early so it doesn't break when you put it on the platter and stab it with a fork.

I know of one person that deep fries the bacon, adds the bacon and never removes the drippin's , now I'm talking about serving 20 people at a setting that have had plenty of brown bottles the night before, but that's the best I've eaten.

[MT Gianni]

Skillet on the stove for 4-6 people. For a crowd Dutch oven on coals [the only way we feed a crowd].