My favorite has always been a difficult-to-achieve middle ground. Crispy well rendered fat, but with still slightly chewy meat. I'm not very good at hitting the right spot myself, as I tend to overshoot and go full crispy. But there are a few restaurants around here that seem to get it just right every time.
Maybe I should try the low and slow oven method, but that usually requires more planning and foresight than I'm likely to muster most mornings. :lol:
Well, .....how do I like my bacon? Let me count the ways; I like it anyway it's cooked as long as the grease is drained off. I like it on sandwiches, on burgers, salads, in my trail mix, between two pieces of toast, wrapped around all types of meat, and most pertinent to this forum, use the bacon grease to dip bullets into.
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