Although a slightly fattier dish, bacon bacon always receives a lot of praise from fans of leaner food. When cooked over the coals in a campfire or on the grill, bacon is less fatty (some of the fat drips off), very juicy (if you don't overcook it, of course) and flavoursome.
Ingredients:
- Pork bacon
- Your favourite pork spices (dried sweet paprika, garlic, coriander, pepper, oregano are the most common options), but if you prefer ready-made spice mixes, we recommend Lithuanian spices DELICIA'S grill, DELICIA'S BBQ Rub spices
- Salt and pepper
Production:
- Cut the pork bacon into 1-2 cm thick pieces.
- Rub with spices and leave to marinate for at least a few hours. Ideally overnight.
- You can roll the bacon pieces in half and put them on a skewer: it will be both convenient to cook and much more original looking.
- Cook carefully, as the bacon grease dripping from the bacon onto the coals will cause flames. In this case, pull the bacon to the side for a moment. Fry on both sides until nicely browned.
Tips:
- Try your other favourite spices. Each one will give you a distinct, special flavour. However, choose carefully those spices and marinades that contain sugar or sweetness (e.g. honey). Remember that sweet things caramelise very quickly and can start to burn. In this case, cook carefully.
- Bacon can be cooked first on indirect heat at a low temperature (up to 130 degrees). This will ensure that the bacon is fully cooked. At the end of the baking process, all you have to do is toast it to enjoy its crispy, browned surface
- If you choose to cook the bacon on indirect heat for a while, use this time to smoke it. Choose medium-bright chips such as plum, olive, apple. They will add a unique flavour and give the bacon a nice yellowish colour. Much tastier!
- For an even more special look, you can glaze the bacon with your favourite BBQ glaze or sauce at the very end of the cooking process, e.g. American branded TRAEGER Que, Sugar Lips, Texas Spicy, Sweet and Heat Glaze.
Thanks to Mindaugas Žymantas, a long-time member of the Grill Club, for the photos.
