Baking Bacon on Stoneware: Is it Easy, Messy, and Tasty?

[katie0128]

Now y'all got me wondering if the LBP would be good for cooking fat back in the oven. I cook fat back in the oven now in my cast iron skillet but I have to do it in batches. Must test this out later this weekend. Too hot to turn on the oven right now. All these great iseas! I just wish I could actually get a few people to agree to host shows. Everybody wants to do a catalog show or just give me 3-5 orders for a catalog order. I so want to do the whole kitchen show and flex my creative muscles

What is this?

 

[RuthV]

It's basically the back fat from the hog. When cooked up properly its delicious and crunchie. Here's the wikipedia definition: Fatback is the layer of fat along the back of a pig, used as a cut of meat. It is often used to make lard. Fatback is a traditional part of southern U.S. cuisine and soul food, where it is used for cracklings or cracklins, and to flavor stewed vegetables such as greens and black-eyed peas. Many people enjoy eating strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. This dish is also widely eaten in Ukraine, where it is called salo.

 

[Nell's-a-Cookin']

bacon tipI always talk about the LBP being the "all day stone" and start with bacon or breakfast..... but when I do I share this TIP that I got off of Food Netwook (stuck with me b/c I talk about bacon at every show in the LBP) -- the cook on the show (don't remember who) said if you don't want the fat on the bacon just put the bacon in as your oven heats up - those lower temps will start cooking the fat on the bacon before the meat - cooking it away more so than if you put it in after it's preheated.

Make sense how I explained it?!?!?!?

Just 1 of those TIPS that I like to share to add some umph to the shows - had to share since bacon was the topic here!

 

[love2cook05]

I've never done it myself, but I've had people complain that once they cook the bacon the pan becomes so greasey that they can't clean it well. Someone told me to put parchment paper on the bottom. Any opinions on this??

I have never had any problems with my pan being too greasy to clean it well...it cleans up just like anything else I cook on it!

 

[riggs62]

Important detailI just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.

 

[c00p]

Personally, I really like doing bacon on my bar pans...either in the microwave or in the oven. I do ALWAYS use parchment paper - here's why: the grease is a real bear to get off if don't. Let the grease solitify on the parchment paper, and then you simply throw that away and your pan has very, very little leftover grease on it. Clean-up is a breeze that way!!!

 

[sfdavis918]

I just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.

Wouldn't using foil negate the benefits of the stone?

 

[riggs62]

Wouldn't using foil negate the benefits of the stone?

I don't know, I personally don't do it. I am just worried now about telling guests about cooking bacon that way ~ and then somehow be responsible for a kitchen fire. I will try to find out where I read that.

 

[riggs62]

Oh, and btw, where ever it was that I read that...another suggestion was cooking meat on foil and using the LBP as a cover over it.

 

[ChefBeckyD]

I just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.

One of the best reasons for baking your bacon is that it DOESN'T splatter! I have been doing my bacon in the oven for 5 years - and never any splatters! I think that if oven fires were a possibility, the Test Kitchen would have said something about it.....and they recommend using a piece of parchment paper when doing bacon - but nothing about foil!