Bacon For The Family Or A Crowd Recipes

BACON FOR THE FAMILY OR A CROWD

Bacon for the Family or a Crowd image

This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It 'fries' up flat and doesn't curl, which looks great beside a breakfast plate of eggs, and makes BLT sandwiches much easier. Very nice when feeding a family or crowd.

Provided by JOYCE

Categories Breakfast and Brunch Meat and Seafood Bacon

Time 20m

Yield 4

Number Of Ingredients 1

Ingredients

1 pound thick sliced bacon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 0.5 g, Cholesterol 41.2 mg, Fat 15.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 865.2 mg

DINER-STYLE BACON FOR A CROWD

Diner-Style Bacon for a Crowd image

There are so many things to love about this fast technique, which nods to the French confit method of cooking meat in its own fat. You'll get about 40 strips of par-cooked bacon that get crispy in mere minutes. And delicious bacon-flavored oil you can use to make a vinaigrette or cook pancakes. But the best part is the shape of the bacon itself-it cooks up like a child's drawing of bacon-long, red, flat strips that don't curl and are perfect for sandwiches or alongside fluffy clouds of scrambled eggs.

Provided by Eric Gillin

Time 45m

Yield Serves 12-15

Number Of Ingredients 2

Ingredients

2 pounds bacon
3 cups vegetable oil

Steps:

If using a top-down broiler, arrange rack on second-to-top rung. Heat broiler on high.
Arrange bacon, fat side up, in 2 layers in a 13x9" metal baking dish. Pour oil over; bacon should be mostly submerged. Broil, checking often and watching carefully, until fat is partially rendered and edges start to crisp on top layer, 15-20 minutes. Transfer dish to a wire rack.
Heat a griddle or large skillet over medium. Working in batches, remove bacon from oil, letting oil drip back into dish, and cook until crisp, about 2 minutes on each side.
Bacon can be broiled 5 days ahead. Cool submerged bacon completely in dish, then cover and chill.

BACON FOR A CROWD

Bacon for a Crowd image

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Provided by Rick Martinez

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds thick-cut bacon
1/4 cup (packed) dark brown sugar
4 teaspoons chipotle chile powder
4 teaspoons smoked paprika
1 teaspoon kosher salt
1/4 cup pure maple syrup
2 tablespoons plus 2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper

Steps:

Place racks in upper and lower thirds of oven; preheat to 400°F.
If making Chile-Brown Sugar Rub: Whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
If making Maple-Mustard Glaze: Whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
Divide bacon between two wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35-50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain.
Follow directions above, but generously sprinkle bacon with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.

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