My 90+ year old WW2 veteran father's idea of "health food" was a breakfast of bacon and eggs with some fried potatoes and onions on the side with a cup of coffee. When I asked him what his doctor had to say about his diet he replied: "I've outlived all my doctors."
This man is hands down the best orator on RUclips. Could you imagine sitting by the fire of his chuck wagon after a long day? Just eating amazing food and listening to him talk about the trail...pure magic I imagine.
Two tips when frying bacon. Tip 1. cut it in half, it will fit better in the pan and you can fit more without crowding. Tip 2. Put about 1-2 TBS of water in the pan when you start. It will slow the cooking process even more and allow more fat to render out.
May God bless you, sir! When I was a little boy, my grandma and momma told me that the "old ways" were the best, especially when it comes to cooking! Local ingredients, vegetables grown in the garden, and everything made from scratch! I am learning so much from you. You are helping so many become better cooks, and we will all enjoy the best tasting food!
I just changed my bacon cooking method. I’ve always preheated my cast iron skillet before hand or broiled it on a wire rack which works well, but I believe in Kent’s wisdom about cast iron cooking and will try this method for sure. Thank Kent. As always you’re the best.
@@j_freeman3230 we have every side of cast iron now and if you treat it right it tottaly works better than none stick cheap metal pans. I got some of my pans from an Arizona desert guy you found them in the hils.. All 1800 vintage stuff..the best..
@@j_freeman3230 That's why I love Kent Rollins and watch the ghost town living channel as well. I love the history too. I drive a 1962 sunbeam,,have a 73 Pontiac lemans, mg midget and a pile of vintage motorcycles in various state of rebuild. And live in a 1908 house.
The oven method is my favorite way to cook bacon. It’s especially great if you need to cook a large batch for several people. Thank you so much for sharing this wonderful video! God bless you Cowboy!
At a restaurant I worked at we cooked the bacon in the oven and used the bacon grease for the gravy. Milk, flour, bacon grease, ham base, pepper and chopped sausage.👍
I've tried cooking bacon every which way over the years. I have finally settled on the oven method, turns out perfectly every time. No mess & easy clean up, plus you can still save the drippings.👍🐖
@@timjones147 how is that lazy? If you're cooking more than 3 strips of bacon, oven makes a ton more sense. Also, the stovetop isn't coated in grease splatter.
I remember eating freshly baked mountain bread smeared with pork renderings with bits of bacon and salt. That was in Poland back in the 70"s when all the pork was raised with care and naturally. The difference between commercial pork and small farm raised pork is remarkable
I grew up in the sticks with my grandmother who grew up on a farm…I feel like you could’ve been one of our neighbors down the road. I love your videos sir!!
Baking bacon is something I always heard about but since Kent approved the method, I still say that it gives the method more credibility... can't wait to try it. Ain't nothing like doing the bacon dance!
The way I've been cooking bacon for about a decade now is to start off with a cold oven, DON'T preheat it. Put your bacon on a crinkled up piece of aluminum foil on your baking sheet to allow it to get some air underneath and it also wont stick too much this way. Put all the strips on there, make sure they don't overlap though. Put it in the oven then set the temp to 450 degrees, then set the timer for 30 minutes. In a fan powered oven, it will be more crispy, but in a regular old conventional oven, it should be "done" at this point. I like doing it this way because it's very minimal work, it cooks very evenly. And YES, pig fat is one of the best cooking fats. It breaks my heart to see people pouring it down the drain. I'd pay money for that stuff.
@@CowboyKentRollins Indeed it does. We do your method when camping -- turns out fantastic. Bacon grease is a great for a mix-in with the doggies kibble as well.
I just started doing it this way and it really does work very well. I do 350 degrees and put my oven in air fryer mode same amount of time. comes out just perfect.
Sounds good, I'll give it a shot. Also, Kent, when I use your same method of baking, I also spin it at the 14 minute mark and flip the bacon over. And I might add, cast iron is still best way to cook bacon. Messy, but worth it.
Starting off in a cold oven at 350F is the best way, I've found. No mess, lots of great bacon grease to use in other dishes, and perfectly crispy bacon as a result.
The cast iron I cook on every day is over 100 years old. I cut my bacon in half because if I keep the strips long, there is always a section that is not getting cooked and is to hard to maneuver to get that part cooked. But when short, I can slide them around better. I also start with a cold pan, however, I add a tablespoon of water or more according to how much I am cooking. That way it cooks through better. Then leave in to brown to your liking. I also do not use other ways to cook it like micro wave or oven, because then I can not keep the bacon grease for all the other dishes I make. I do not like oven cooked bacon because to me it tastes like Ham when finished, and I do not want that flavor in my bacon. Great video, Kent.
Hello Kent. I just wanted to tell you I commented on the Cowboy Stew a week ago that I was going to make the stew from your recipe. I just did it today. And man was it really good. I actually had second helpings. Thanks for putting the recipe on your videos. I love watching you videos!👋😍
Hey Kent my wife and I made the monkey bread and dog cookies recipe today on a cold Sunday in upstate New York. The puppies absolutely love the cookies. Thank you and Shannon for your great videos
@@bobsaul4568 i understand that. I am retired and just diagnosed recently with bile duct cancer, and would appreciate prayers 🙏. I personally don't pay much attention to the world much, and don't watch msm, too much lying. 🤭. HUGS and GOD bless you and your family
My favorite way to cook bacon is in the oven and sprinkle some Lemon Pepper on top before cooking.. I put my bacon in an aluminum foil lined cookie sheet .. Generously sprinkle Lemon Pepper on top then bake @ 400 until almost done.. Then I take the cookie sheet out and drain the grease off into a grease trap and place back in the oven for a couple minutes to crisp.. If you haven’t tried this then you’ve missed out on some goodness 😂 ✌️🙂
I love the smell of frying bacon, but I have found the best way to keep it flat and crispy , I bake it. The oven method, on a grate, the meat heats evenly so it stays flat. The grease drains away too. Into the tray under the rack. I cover the tray with aluminum foil. Saves clean up time.
Oven baked is the best. Low and slow (250°-285°) on a rack is the method gives the best results. While it takes longer, nothing burns. The bacon stays flat, and the fat renders out with no need to filter.
Yes, my oven baked bacon always tastes better than when I fry it in a pan. One thing I don’t do is try to drain / soak up the grease with parchment paper. I let it bathe in it’s juices and it goes right from the baking sheet to the plate - no drying it out with a paper towel. Probably not the healthiest thing, but if that was my priority I’d be eating something other than bacon - and it tastes fantastic.
I'm 24 years old and have been using and saving bacon grease my entire life. Alot of people disagree but there's nothing that tastes better then anything made in a cast iron skillet and bacon grease. Eggs burgers everything. Cast iron and bacon grease are just meant to be
Don’t have a cast iron skillet but do have a heavy duty one that’s easy for my 80 year old hands to handle. Tried your method an it worked out so well. Will never make bacon any other way. Stove wasn’t covered in grease which was a plus. Thank you, thank you, thank you.
There are two other types of bacon also from the pig, Canadian bacon and back bacon which is what you'll get in the UK, Ireland, and Europe. They call American bacon streaky meat because of all the fat that in it. I had back bacon in Spain and it was good even though it didn't look anything like American bacon. Canadian bacon isn't just ham, it's cut from a different part of the pig than American and back bacon. Enjoyed the video and always looking forward to the next one. 👍
Canadian bacon sucks, it sucks big time on eggs Benedict. I’m not trying to be disrespectful to you just telling you how I feel about it. :-) Hope you understand.
Its 2024, methods for nearly everything have improved. Take a cold pan, place bacon in, add a bit of water, cook on medium high until most of the water is gone, turn to medium and finish off. Best, tender, crispy bacon that does not crumble and is not burnt to shyte.
I have tried every way to cook bacon in my life. Haven't cooked it any other way since I bought my air-fryer! 6 thick slices, 15mins at 350 degrees. Perfect every time and I can pour the renderings into a can for other uses.
Thanks for the great videos, Kent. I always remember to give a thumbs up. Cast iron is my go-to for bacon. I've been cooking on cast iron since I started cooking. My kids have all moved out and with them the cast iron seemed to have moved out too. Funny how that works. Anyway, I bought a Lodge a while back and I hated it. I just don't like cooking on that surface. Thanks for all your reviews from various companies. I settled on a Smithey and it's my daily cooker. I'm working on finding stuff at yard sales and what not. Picked up a great little 8 incher with no name but it cooks great. Thanks again!
I love bacon, and I love my own home made bacon best of all! Thank you Kent for all your super entertaining and informative videos about my favorite kind of cooking. Chuck wagon/hunting trip out in the woods cooking.
I bought a stargazer cast iron recently, not preseasoned so I did my own seasoning, and I’ve been enjoying it so much. I love this cast iron and it’s now my favorite cast iron that I own.
Thank you Kent. My husband always tries to argue that you put bacon in a hot pan. We go roundy roundy on it. He'll believe you though. I sure hope that you and Shannon and the yodel hounds are having a good weekend. PS I like the way that you talk to Major. Seems like you have a soft spot for the little guy. Dogs always need to feel like they are someone's favorite. Even if they're all your favorite. 😉💙
@@CowboyKentRollins I remember. It made me cry when you said that you weren't sure if he was going to make it. I knew even a tough old cowboy like you probably sat up all night and looked after him. It's always the ones that need you most that you get so attached to. Thanks for saving him, Kent. There's a spot in heaven for you.
Sir, That is the best bacon I have set eyes on!! I salute you and thank you for this valuable cooking experience! I liked your dance at the end we need shows like this to bring a smile whilst being educated on the finer arts!! ....I am now off to buy some bacon!! Be safe and well!!... Cheers Brother!! from Graeme in Sydney Australia!!
Cooking bacon in the oven is easy. Now a days because I’m not cooking for a family I use my iron skillet and weather permitting son grills it outside on the black-stone. Yep, get the thick bacon and I like the peppered one. Only thing I use the thinner stuff for is when I makes stuffed peppers. Thanks for another good video!!👍❤️🇺🇸💙
I've cooked lots of bacon in a cast-iron skillet, but I've settled on the oven method the last few years. It gets just as crispy as you like, no mess, you can cook a lot at one time, and no babysitting at the stovetop. You can just set a timer and go about getting the rest of your breakfast prepared. I had to play around with my oven temp and timings, but once I got it dialed in it works great every time for me.
I keep reading “no mess” when referring to the oven method….When cooking the bacon on parchment paper, do you find it does not splatter all over the oven?After cooking bacon on a cookie sheet in the oven several times my oven is a mess! I can’t imagine that grease doesn’t get all over your oven but I am willing to learn what works! 🤗
Oven cooked bacon is a treat. It has a different texture to it vs. fried in a skillet. At $10 a pound for bacon currently, Were sticking with pork chops !!
Years ago I sawTyler Florence show how to cook bacon. Exactly what you said, start with a cool pan. Not him, but someone else recommended exactly the opposite when you take it out though, put it on a wire rack, but paper towels. I'm a paper towel guy myself.
Ken, so happy to have found your RUclips channel. I absolutely loved you on Chopped Grill Masters. I will definitely be watching all of your older videos next weekend. I cant use a grill because I live in an apartment complex so I will try bacon in the oven. I've heard it's great. Do you offer alternatives on your other videos for people who can't/don't have access to a grill?
I love the tip about using a second cast iron to flatten the bacon. However, once I went to baking it, I've never looked back. Put it on a sheet tray in a cold oven, crank it to 400 degrees, and about 25 minutes later (depending on the oven), you have the most melt in your mouth bacon ever! Also, I do use a rack instead of putting it directly in the sheet tray.
Great video. I too use thick cut bacon (Kiolbassa from San Antonio when I can get it, but any thick cut works well). I use sheet pans in a 400 degree oven with wire racks and parchment paper to ease cleanup. I can get about one pound of bacon on each rack and cook two pans at a time. Cook for 18 minutes, pull both pans, flip all slices, and put the pans back in the oven rotating front to back and bottom rack to top. Cook another 12 minutes and then you will need to start watching for the level of doneness that you like. This method removes the bacon from contact with the rendered fat and requires a lot less paper towel contact afterward to remove final greasiness. I move the pans to the other oven to let them cool down where the dogs can't get to them and they're cool to the touch in an hour or so. Remove from the racks and store in a tupperware container in the refrigerator as needed. Cooking two packages at a time lets us reheat bacon in the toaster oven as needed and saves a lot of time during the week.
Yeah, that was exactly what I thought immediately upon seeing him only cook three slices. Although this method may make great bacon, it's impractical unless you're only one person and actually I usually eat four or five slices myself.
No just make sure you cook at a low temperature so the fat has time to render out. As long as it's making some kind of noise it's working. If you want the best bacon, really as slow as possible is the best. I also have a blackstone tabletop grill if I'm doing lots of food, it's not easy to fit bacon on a cast iron pan. Also instead of using a press I sometimes use a grill grate which works very well.
I always do the oven method and I see you do it the exact same way lol. That way it wont spit at you and you have the stove top free to do eggs and beans and whatnot. Works like a charm every time.
Hey, Kent, thanks. If you are doing 10-15 pieces of bacon on a cast iron, how do you do it? You can't make the cast iron cool while the "cooked" bacon stays warm. Just wondering....
That’s what I was wondering too. If you’re only cooking enough bacon to fit in the pan it’s fine but if you want to do multiple batches then it’s a problem
It's really not a problem. Just make sure the bacon grease doesn't get to hot. The more you cook the deeper the grease gets and easier to control the temperature.
When I have all the bacon grease I need I pour the extra hot grease over a couple pieces of bread and feed it to the birds or whoever wanders by. My grandma taught me that. She said it helps keep the animals warm in the winter. Not sure about the science there but when I put it out it disappears.
Exactly right. I have always put out for the birds any fat cut from meat. The birds need the fat same as humans.I’ve even hung chicken skin over the Barb wire fence and watched the birds make it disappear. Feeding bread too birds and ducks is not healthy. It’s easy to make your own suet cakes for the birds.I have an old strainer can made for bacon grease and it’s kept in fridge too.
I've got a 12 inch skillet that will fit 7 or eight pieces. You have to pinch up the middle on the outside ones and keep flipping and rotate them in a leapfrog action.
My question as well. I'd say that as a ranch cook he eats the first three pieces or makes a plate for the boss, and cooks the rest for everyone else in a hot pan, unless you have a big old cooking grill in the cookhouse.
Hey Kent, Love your stuff, keep it coming. If you don't want/need your bacon flat (think crunchy BLT) and you're cooking for a crowd, I just throw an entire pound into a cool cast iron dutch oven over MEDIUM heat. As it cooks, stir with tongs to keep it moving. Wind up with bacon curly-ques. Great way to cook lots of bacon at one time.
A tip I would say with cooking bacon, as with other meats, is to remove it from the heat before you think it's at your desired doneness. When cooking I find myself looking at mine thinking, "That's the perfect doneness," then I take remove it from the heat only to taste too crispy bacon minutes later.
You're totally right about that. It's still cooking even after being placed onto a paper towel plate for sure. This comment needs more likes so everyone sees it.
Try a lot of pepper sprinkled on the bacon. Also, after your bacon is cooked, break it up and add it to your scrambled eggs. Add cheese. Serve with hash browns and English muffins. Sparkling juice works well.
I usually cook thick sliced bacon on the smooth side of a cast iron griddle outside on the grill day before eating it. I have been tempted to do the oven method, but just never bothered to try it. I used to cook bacon and eggs like my mother and grandmother did: fry up the bacon then throw the eggs in the grease-splash some bacon grease on top. Can’t do it now as my wife says it’s unhealthy, though I told her my grandmother lived to be 91 and my mother will soon be 92.
What are your suggestions for cooking bacon for a large crowd? The method you shared in this video cooks 3 maybe 4 pieces at a time. That would take an hour to cook for a family!
Well that was stupid, its 3:30 am, and watched this video. Now, i'm headed to the kitchen, lol... Will be enjoying a crispy bacon, tomato, lettuce sandwich around 4 am. Thank you sir, always make me hungry.
The economic hardship, recession, unemployment and the loss of job caused by covid pandemic is enough to push people into financial ventures. Winter will soon be over and there will be alots of activities to be enjoyed. Well, I'm taking a trip into investing because I lost so much during this pandemic. Multi creation of wealth is the best strategy to ensure financial sustainability..
Yeah!! Due to the fall in the stock market, I don't think it's advisable holding, it would be more beneficial and yield more profit if you actually trade on cryptocurrency I've been trading since the dip, and I've made so much profit trading.
My first investment with Mr Patrick Smith fx gave me the assurance that have made me invest without the fear of losing, I got four of my friends involved with him already
Your homemade bacon is the best I ever ate, I have made it twice and it don’t make it very long, cheers from Oregon Kent and family, Keep up the great recipes
Perfect Bacon! Being from the south (Georgia) I am constantly amazed that people, and particularly restaurants, don't cook bacon properly. I preach to everyone, DO NOT THROW OUT THAT GREASE. Your tutorials are excellent.
Yep, thanks for sharing. That's exactly how I cook bacon, both ways. Acourse you and I are about the same age and I been camp cooking since I was 14. Now adays me and my buddies are all camp cooks and enjoy each other's recipes at elk camp. And yes I've replicated many of your recipes over the years, all have been a success. Keep em coming cowboy. I now live in Washington but grew up in Duncan Oklahoma. Also I am a retired Alaska logger. God bless and best of health.
Bacon deep fried in bacon fat. Cut bacon in pieces and put in a room temperature Dutch oven with lid on. Let fat render stir occasionally. Save the fat or add diced sweet potatoes onion and bell pepper. To make a one pot meal.
4:02 They make round ones. Little more cumbersome to store, but it also works better for smashing burgers than a rectangular one does, more even pressure.
I bake mine at 350 degrees on my slotted broiler pan. Bottom pan catches the grease and each piece lays flat. Flip it a time or two with fork or tongs and lay finished pieces on paper towels to absorb oil and it is perfect every time, every time. Yummy 😊
You need good bacon to make it worth your while. I get mine from a store in Pennsylvania Dutch country called the Shady Maple. They have no “thin cut” bacon. Local sourced. Not overly salted or preserved. Your advice is, as always, spot on and I thank you!
My 90+ year old WW2 veteran father's idea of "health food" was a breakfast of bacon and eggs with some fried potatoes and onions on the side with a cup of coffee. When I asked him what his doctor had to say about his diet he replied: "I've outlived all my doctors."
Bacon and eggs have lowered my blood sugar tremendously.
That's keto diet
@@pavelshnaps2345 if you remove the potatoes it is. Bacon, eggs, fried onions, black coffee no sugar. Now that's a healthy breakfast right there.
@@wind2536 yes, basically keto
Well theyre sayin now that carbs are what cause health problems.
This man is hands down the best orator on RUclips. Could you imagine sitting by the fire of his chuck wagon after a long day? Just eating amazing food and listening to him talk about the trail...pure magic I imagine.
Kent, as a Canadian who loves his bacon, I salute you and everything about this video.
Thanks so much
Two tips when frying bacon. Tip 1. cut it in half, it will fit better in the pan and you can fit more without crowding. Tip 2. Put about 1-2 TBS of water in the pan when you start. It will slow the cooking process even more and allow more fat to render out.
I thought to myself "why do I need a nine-minute video on how to cook bacon", but I'm really glad I watched. Great video, thanks!!
May God bless you, sir! When I was a little boy, my grandma and momma told me that the "old ways" were the best, especially when it comes to cooking! Local ingredients, vegetables grown in the garden, and everything made from scratch! I am learning so much from you. You are helping so many become better cooks, and we will all enjoy the best tasting food!
Got my attention quickly with bacon in the notification!
Got to love bacon
Me too!!
Just stumbled upon Cowboy Kent, I already adore him. National treasure this man is.
I just changed my bacon cooking method. I’ve always preheated my cast iron skillet before hand or broiled it on a wire rack which works well, but I believe in Kent’s wisdom about cast iron cooking and will try this method for sure. Thank Kent. As always you’re the best.
Cast iron is the best non stick. There is a new cermic technology thats really nice, but it chips easy
@@j_freeman3230 we have every side of cast iron now and if you treat it right it tottaly works better than none stick cheap metal pans.
I got some of my pans from an Arizona desert guy you found them in the hils.. All 1800 vintage stuff..the best..
@@chuckthebull thats really cool! I love stuff with long history
@@j_freeman3230 That's why I love Kent Rollins and watch the ghost town living channel as well. I love the history too.
I drive a 1962 sunbeam,,have a 73 Pontiac lemans, mg midget and a pile of vintage motorcycles in various state of rebuild. And live in a 1908 house.
I like microwave organic turkey bacon. Or tofu bacon.
The wife and I found that bacon cooks better if you cut it in half. Can get more in the pan that way also. Great work Kent and Shan👍🏼🇺🇸
I second this and my wife thirds it.
The oven method is my favorite way to cook bacon. It’s especially great if you need to cook a large batch for several people. Thank you so much for sharing this wonderful video! God bless you Cowboy!
At a restaurant I worked at we cooked the bacon in the oven and used the bacon grease for the gravy. Milk, flour, bacon grease, ham base, pepper and chopped sausage.👍
I've tried cooking bacon every which way over the years. I have finally settled on the oven method, turns out perfectly every time. No mess & easy clean up, plus you can still save the drippings.👍🐖
Thanks for watching
Lazy lazy lazy. Been there done that. Not as good as fried in a pan or griddle, let alone cast iron if you have it.
@@timjones147 That's a matter of opinion. :)
@@timjones147 how is that lazy? If you're cooking more than 3 strips of bacon, oven makes a ton more sense. Also, the stovetop isn't coated in grease splatter.
@@pamelah6431 Because it tastes better fried.
I remember eating freshly baked mountain bread smeared with pork renderings with bits of bacon and salt. That was in Poland back in the 70"s when all the pork was raised with care and naturally. The difference between commercial pork and small farm raised pork is remarkable
Sounds great.
My favorite show 2X a week! Better than anything that you can find on cable (except for the reruns of "Chopped" with Kent). Thank you 2X.
I grew up in the sticks with my grandmother who grew up on a farm…I feel like you could’ve been one of our neighbors down the road.
I love your videos sir!!
Always brings a lil smile to the face. Beautiful family! God bless Kent, Shannon and the gang.
Baking bacon is something I always heard about but since Kent approved the method, I still say that it gives the method more credibility... can't wait to try it.
Ain't nothing like doing the bacon dance!
The way I've been cooking bacon for about a decade now is to start off with a cold oven, DON'T preheat it. Put your bacon on a crinkled up piece of aluminum foil on your baking sheet to allow it to get some air underneath and it also wont stick too much this way. Put all the strips on there, make sure they don't overlap though. Put it in the oven then set the temp to 450 degrees, then set the timer for 30 minutes. In a fan powered oven, it will be more crispy, but in a regular old conventional oven, it should be "done" at this point. I like doing it this way because it's very minimal work, it cooks very evenly. And YES, pig fat is one of the best cooking fats. It breaks my heart to see people pouring it down the drain. I'd pay money for that stuff.
@Range Ryder This is the actual BEST method to cook bacon. Perfect every time.
Got to keep the bacon grease, it goes well in so many things
@@CowboyKentRollins Indeed it does. We do your method when camping -- turns out fantastic. Bacon grease is a great for a mix-in with the doggies kibble as well.
I just started doing it this way and it really does work very well. I do 350 degrees and put my oven in air fryer mode same amount of time. comes out just perfect.
Sounds good, I'll give it a shot.
Also, Kent, when I use your same method of baking, I also spin it at the 14 minute mark and flip the bacon over. And I might add, cast iron is still best way to cook bacon. Messy, but worth it.
Starting off in a cold oven at 350F is the best way, I've found. No mess, lots of great bacon grease to use in other dishes, and perfectly crispy bacon as a result.
yes! liquid gold! I do the same.
There’s no denying that crunch of that bacon is perfection! Cheers Kent!
Bacon is meat candy
I'm hungry. I have a strange craving for bacon.
Always love watching. From a military family. 4 sons, on navy, 2 Army and retired AF hubby.
The cast iron I cook on every day is over 100 years old. I cut my bacon in half because if I keep the strips long, there is always a section that is not getting cooked and is to hard to maneuver to get that part cooked. But when short, I can slide them around better. I also start with a cold pan, however, I add a tablespoon of water or more according to how much I am cooking. That way it cooks through better. Then leave in to brown to your liking. I also do not use other ways to cook it like micro wave or oven, because then I can not keep the bacon grease for all the other dishes I make. I do not like oven cooked bacon because to me it tastes like Ham when finished, and I do not want that flavor in my bacon. Great video, Kent.
FWIW: If you put a wrinkle in the center of the bacon, it will straighten itself out as the bacon shrinks
“Everybody likes to switch positions once in awhile”🙏 amen to that! 😂
Hello Kent. I just wanted to tell you I commented on the Cowboy Stew a week ago that I was going to make the stew from your recipe. I just did it today. And man was it really good. I actually had second helpings. Thanks for putting the recipe on your videos. I love watching you videos!👋😍
So glad you enjoyed and we thank you for watching
Been using the baking method exactly as you described for years. It works perfect!
Hey Kent my wife and I made the monkey bread and dog cookies recipe today on a cold Sunday in upstate New York. The puppies absolutely love the cookies. Thank you and Shannon for your great videos
Sorry that ya live in NY
That's a great way to spend a cold Sunday.
I love living in Upstate NY on the Pennsylvania border, it's beautiful. HUGS and GOD bless you all
@@SkywatcherSandra I’m sure it is. Not worth the politics for me. God bless
@@bobsaul4568 i understand that. I am retired and just diagnosed recently with bile duct cancer, and would appreciate prayers 🙏. I personally don't pay much attention to the world much, and don't watch msm, too much lying. 🤭. HUGS and GOD bless you and your family
My favorite way to cook bacon is in the oven and sprinkle some Lemon Pepper on top before cooking..
I put my bacon in an aluminum foil lined cookie sheet .. Generously sprinkle Lemon Pepper on top then bake @ 400 until almost done.. Then I take the cookie sheet out and drain the grease off into a grease trap and place back in the oven for a couple minutes to crisp..
If you haven’t tried this then you’ve missed out on some goodness 😂
✌️🙂
I love the smell of frying bacon, but I have found the best way to keep it flat and crispy , I bake it. The oven method, on a grate, the meat heats evenly so it stays flat. The grease drains away too. Into the tray under the rack. I cover the tray with aluminum foil. Saves clean up time.
I like bacon about any way I can get it, but oven baked is my favorite.
Same here. Less mess.
Oven baked is the best.
Low and slow (250°-285°) on a rack is the method gives the best results.
While it takes longer, nothing burns.
The bacon stays flat, and the fat renders out with no need to filter.
Yes, my oven baked bacon always tastes better than when I fry it in a pan. One thing I don’t do is try to drain / soak up the grease with parchment paper. I let it bathe in it’s juices and it goes right from the baking sheet to the plate - no drying it out with a paper towel. Probably not the healthiest thing, but if that was my priority I’d be eating something other than bacon - and it tastes fantastic.
I'm 24 years old and have been using and saving bacon grease my entire life. Alot of people disagree but there's nothing that tastes better then anything made in a cast iron skillet and bacon grease. Eggs burgers everything. Cast iron and bacon grease are just meant to be
Been searching for the secret to perfect bacon since I read that there was only one way. And now you’ve delivered it to me. Thank you Kent!
For me it is like the quest for the holy grail .
try a light coat of flour before you bake it............ amazing.........
@@welty69 Try a coating of your favorite dry rub.
@@nathandanner4030 I put some freshly minced garlic on it while cooking some bacon once. Crumbled up on a salad or just eaten whole, it was heaven!
Don’t have a cast iron skillet but do have a heavy duty one that’s easy for my 80 year old hands to handle. Tried your method an it worked out so well. Will never make bacon any other way. Stove wasn’t covered in grease which was a plus. Thank you, thank you, thank you.
We love bacon! 🥓🥓🥓🥓
Thank you for sharing!
Kent you always give us a feel good,tummy full video, and always wanting more.God bless you and shannon and the dogs.
There are two other types of bacon also from the pig, Canadian bacon and back bacon which is what you'll get in the UK, Ireland, and Europe. They call American bacon streaky meat because of all the fat that in it. I had back bacon in Spain and it was good even though it didn't look anything like American bacon. Canadian bacon isn't just ham, it's cut from a different part of the pig than American and back bacon.
Enjoyed the video and always looking forward to the next one. 👍
Canadian bacon = back bacon:) This Canuck still tasting thick slices from this morning with Kents pancake recipe. Best cooking channel on youtube!
Canadian bacon sucks, it sucks big time on eggs Benedict. I’m not trying to be disrespectful to you just telling you how I feel about it. :-) Hope you understand.
@@blinko656 doesnt sound like a good combination at all...no disrespect taken.
Belly back and shoulder bacon 3 places to cut bacon.
You're all forgetting jowl bacon. And yes Canadian bacon and back bacon are the same.
Now that I have discovered it, baking it on parchment paper in the oven can't be beat... It's Amazing!
Its 2024, methods for nearly everything have improved. Take a cold pan, place bacon in, add a bit of water, cook on medium high until most of the water is gone, turn to medium and finish off. Best, tender, crispy bacon that does not crumble and is not burnt to shyte.
In cast iron?
That my style too
I have tried every way to cook bacon in my life. Haven't cooked it any other way since I bought my air-fryer! 6 thick slices, 15mins at 350 degrees. Perfect every time and I can pour the renderings into a can for other uses.
Thanks for the great videos, Kent. I always remember to give a thumbs up. Cast iron is my go-to for bacon. I've been cooking on cast iron since I started cooking. My kids have all moved out and with them the cast iron seemed to have moved out too. Funny how that works. Anyway, I bought a Lodge a while back and I hated it. I just don't like cooking on that surface. Thanks for all your reviews from various companies. I settled on a Smithey and it's my daily cooker. I'm working on finding stuff at yard sales and what not. Picked up a great little 8 incher with no name but it cooks great. Thanks again!
Every video is mouth watering, and Kent, your humor and common sense are constantly refreshing.
I love bacon, and I love my own home made bacon best of all! Thank you Kent for all your super entertaining and informative videos about my favorite kind of cooking. Chuck wagon/hunting trip out in the woods cooking.
I bought a stargazer cast iron recently, not preseasoned so I did my own seasoning, and I’ve been enjoying it so much. I love this cast iron and it’s now my favorite cast iron that I own.
Thank you Kent. My husband always tries to argue that you put bacon in a hot pan. We go roundy roundy on it. He'll believe you though. I sure hope that you and Shannon and the yodel hounds are having a good weekend. PS I like the way that you talk to Major. Seems like you have a soft spot for the little guy. Dogs always need to feel like they are someone's favorite. Even if they're all your favorite. 😉💙
Thanks Kate, he is a special pup, we rescued him, will be a year on Valentines Day
@@CowboyKentRollins I remember. It made me cry when you said that you weren't sure if he was going to make it. I knew even a tough old cowboy like you probably sat up all night and looked after him. It's always the ones that need you most that you get so attached to. Thanks for saving him, Kent. There's a spot in heaven for you.
Yer husband don't have no danged sense! Cowboy Kent is right, of course!
@@faithsrvtrip8768 Yep, I married him because he's cute but I shoo him out of the kitchen. I let him grill 😁
Sir, That is the best bacon I have set eyes on!! I salute you and thank you for this valuable cooking experience! I liked your dance at the end we need shows like this to bring a smile whilst being educated on the finer arts!! ....I am now off to buy some bacon!! Be safe and well!!... Cheers Brother!! from Graeme in Sydney Australia!!
Thanks for watching and i hope you enjoyed
Cooking bacon in the oven is easy. Now a days because I’m not cooking for a family I use my iron skillet and weather permitting son grills it outside on the black-stone. Yep, get the thick bacon and I like the peppered one. Only thing I use the thinner stuff for is when I makes stuffed peppers. Thanks for another good video!!👍❤️🇺🇸💙
Thanks Betty for watching
My favored breakfast is. Avon and eggs and I sure enjoyed and still make bacon the past 45 years.
I've cooked lots of bacon in a cast-iron skillet, but I've settled on the oven method the last few years. It gets just as crispy as you like, no mess, you can cook a lot at one time, and no babysitting at the stovetop. You can just set a timer and go about getting the rest of your breakfast prepared. I had to play around with my oven temp and timings, but once I got it dialed in it works great every time for me.
I keep reading “no mess” when referring to the oven method….When cooking the bacon on parchment paper, do you find it does not splatter all over the oven?After cooking bacon on a cookie sheet in the oven several times my oven is a mess! I can’t imagine that grease doesn’t get all over your oven but I am willing to learn what works! 🤗
It's not even a 'recipe' it's just how to cook bacon. But my mouth is watering so bad now! Love the Sunday videos, Kent!
Oven cooked bacon is a treat. It has a different texture to it vs. fried in a skillet. At $10 a pound for bacon currently, Were sticking with pork chops !!
Good lord where do you live
Over $12/lb up here in Alaska (Kenai Peninsula) now for good thick sliced smoked…makes pork chops taste much better!
Sounds about right. 2.5 lbs of good thick cut smoked bacon went for ~$14 this time last year, but it's closer to $20 now, if you can find it.
@@RoseGold823 Los Angeles area, CA.
Here in the People's Republik of Illinois it's maybe $5-6 as usual...
Years ago I sawTyler Florence show how to cook bacon. Exactly what you said, start with a cool pan. Not him, but someone else recommended exactly the opposite when you take it out though, put it on a wire rack, but paper towels. I'm a paper towel guy myself.
Well that just made my day. I have trouble making bacon crispy. 🥓 This looks like the best way to go about it. 😉
Hey my mom and grandma always said nothing good comes fast!
Thanks for proving their point.
Thank you for your service Kent!
NO FLOP
Dude you're awesome. Your commentary is great and your lifestyle seems remarkable. Cheers! Here's to watching many more of your videos.
Thanks for joining us
Ken, so happy to have found your RUclips channel. I absolutely loved you on Chopped Grill Masters. I will definitely be watching all of your older videos next weekend. I cant use a grill because I live in an apartment complex so I will try bacon in the oven. I've heard it's great.
Do you offer alternatives on your other videos for people who can't/don't have access to a grill?
On a lot of them we do, we appreciate you joining us
@@CowboyKentRollins Thanks so much for the reply, I will definitely be watching your past videos. Much love from New Jersey 🇺🇸
@@brooklyn_716 I’m just passing by, but welcome to the channel. Lots of great stuff here.
@@YouT00ber Thank you for the welcome 🙂
American bacon is the best thing i have ever eaten been to the states 3 times now made sure i ate it every day thanks for the tips sir
I love the tip about using a second cast iron to flatten the bacon. However, once I went to baking it, I've never looked back. Put it on a sheet tray in a cold oven, crank it to 400 degrees, and about 25 minutes later (depending on the oven), you have the most melt in your mouth bacon ever! Also, I do use a rack instead of putting it directly in the sheet tray.
I switch my positions often and I find it extremely gratifying to do so.
Cowboy Kent, have you ever tried it directly on the rack of the grill? It is incredible. It can over cook fast so keep an eye on it.
Great video. I too use thick cut bacon (Kiolbassa from San Antonio when I can get it, but any thick cut works well). I use sheet pans in a 400 degree oven with wire racks and parchment paper to ease cleanup. I can get about one pound of bacon on each rack and cook two pans at a time. Cook for 18 minutes, pull both pans, flip all slices, and put the pans back in the oven rotating front to back and bottom rack to top. Cook another 12 minutes and then you will need to start watching for the level of doneness that you like. This method removes the bacon from contact with the rendered fat and requires a lot less paper towel contact afterward to remove final greasiness.
I move the pans to the other oven to let them cool down where the dogs can't get to them and they're cool to the touch in an hour or so. Remove from the racks and store in a tupperware container in the refrigerator as needed. Cooking two packages at a time lets us reheat bacon in the toaster oven as needed and saves a lot of time during the week.
Hey Kent, what about if you cook more than three slices? Do you let the oil in the pan cool down before re-applying the bacon?
Yeah, that was exactly what I thought immediately upon seeing him only cook three slices. Although this method may make great bacon, it's impractical unless you're only one person and actually I usually eat four or five slices myself.
No just make sure you cook at a low temperature so the fat has time to render out. As long as it's making some kind of noise it's working. If you want the best bacon, really as slow as possible is the best. I also have a blackstone tabletop grill if I'm doing lots of food, it's not easy to fit bacon on a cast iron pan. Also instead of using a press I sometimes use a grill grate which works very well.
@@mikeslater6246 When I cook bacon, I need about 8 slices!
😜🤓
Kent just makes my day sometimes..
Amongst all the blinkin lites... Chuckwagon..! Hey Shannon...!
Kent: “Everyone likes to change positions once in a while.”
My Wife: “Hell NO.”
Shan, any comments?
Kent, you are indeed, a lucky boy!
steve
sounds sad
Sorry to hear that!
Sounds like you've got yourself a sleepy starfish!
@@Squay313 what’s sad is you didn’t recognize the “sarcasm”
I always do the oven method and I see you do it the exact same way lol. That way it wont spit at you and you have the stove top free to do eggs and beans and whatnot. Works like a charm every time.
Kent, EVERY eye doctor should have that eye chart hangin' on his/her wall. I LOVE IT!
edit: I'd buy another apron if it had that printed on it!
Thanks Randy so much and that would be a good ideal
I'm enjoying these twice-a-week video's, it's like visiting with family/friends. God bless y'all.
Hey, Kent, thanks. If you are doing 10-15 pieces of bacon on a cast iron, how do you do it? You can't make the cast iron cool while the "cooked" bacon stays warm. Just wondering....
That’s what I was wondering too. If you’re only cooking enough bacon to fit in the pan it’s fine but if you want to do multiple batches then it’s a problem
I would bake the bacon in that case. You can get a lot done in a hurry and with less mess.
It's really not a problem. Just make sure the bacon grease doesn't get to hot. The more you cook the deeper the grease gets and easier to control the temperature.
The oven method is the best. Been using it for years.
When I have all the bacon grease I need I pour the extra hot grease over a couple pieces of bread and feed it to the birds or whoever wanders by. My grandma taught me that. She said it helps keep the animals warm in the winter. Not sure about the science there but when I put it out it disappears.
Exactly right. I have always put out for the birds any fat cut from meat. The birds need the fat same as humans.I’ve even hung chicken skin over the Barb wire fence and watched the birds make it disappear. Feeding bread too birds and ducks is not healthy. It’s easy to make your own suet cakes for the birds.I have an old strainer can made for bacon grease and it’s kept in fridge too.
I use my nonstick skillet with a bit of butter on medium-low heat to keep the waves out and move to medium after the flip.
Thanks for the tip! What do you do for the second batch? Let it cool down or throw it in hot?
I've got a 12 inch skillet that will fit 7 or eight pieces. You have to pinch up the middle on the outside ones and keep flipping and rotate them in a leapfrog action.
You are the one channel where I can click Like even before I start a new video - you never fail to impress!
Have never seen one batch of bacon be enough for me let alone for everyone else. How do you cook the rest of the bacon with the pan already hot?
My question as well. I'd say that as a ranch cook he eats the first three pieces or makes a plate for the boss, and cooks the rest for everyone else in a hot pan, unless you have a big old cooking grill in the cookhouse.
Hey Kent, Love your stuff, keep it coming. If you don't want/need your bacon flat (think crunchy BLT) and you're cooking for a crowd, I just throw an entire pound into a cool cast iron dutch oven over MEDIUM heat. As it cooks, stir with tongs to keep it moving. Wind up with bacon curly-ques. Great way to cook lots of bacon at one time.
A tip I would say with cooking bacon, as with other meats, is to remove it from the heat before you think it's at your desired doneness. When cooking I find myself looking at mine thinking, "That's the perfect doneness," then I take remove it from the heat only to taste too crispy bacon minutes later.
You're totally right about that. It's still cooking even after being placed onto a paper towel plate for sure. This comment needs more likes so everyone sees it.
Doneness is not a word.
@@ChrisPage68 Irregardless, we still use it. ;)
When you're letting it rest there's still residual high heat cooking the meat.
? .
Try a lot of pepper sprinkled on the bacon. Also, after your bacon is cooked, break it up and add it to your scrambled eggs. Add cheese. Serve with hash browns and English muffins. Sparkling juice works well.
I usually cook thick sliced bacon on the smooth side of a cast iron griddle outside on the grill day before eating it. I have been tempted to do the oven method, but just never bothered to try it. I used to cook bacon and eggs like my mother and grandmother did: fry up the bacon then throw the eggs in the grease-splash some bacon grease on top. Can’t do it now as my wife says it’s unhealthy, though I told her my grandmother lived to be 91 and my mother will soon be 92.
Have your wife watch the videos of Dr. Ken Berry.
🥓 I’ve been an oven guy lately!
On a cookie sheet with foil on a rack!
No cleanup and perfectly crispy soft!
What are your suggestions for cooking bacon for a large crowd? The method you shared in this video cooks 3 maybe 4 pieces at a time. That would take an hour to cook for a family!
Oven or air fryer
Electric griddle
Well that was stupid, its 3:30 am, and watched this video. Now, i'm headed to the kitchen, lol... Will be enjoying a crispy bacon, tomato, lettuce sandwich around 4 am. Thank you sir, always make me hungry.
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I've been cookin' bacon wrong for years. Thanks Kent - these are great tips
Here's some blasphemy I cook mine in the microwave on paper towels my mom taught me this and it works great, if it's too soft cook a little longer
Cookin bacon, oooooh yeh. I use two wooden spatulas on the griddle to flatten out the bacon and it comes out great. Thanks for this...
I'm sorry for doubting anything you've ever done Kent Rollins you're one of my favorites cooks in the West
Your homemade bacon is the best I ever ate, I have made it twice and it don’t make it very long, cheers from Oregon Kent and family, Keep up the great recipes
Thanks Kurt
Love ya kent. My mom gifted your cookbook to me for Christmas i love and i also love that. God bless from Canada
It's 10:30 PM, and you have me wanting to make a bacon and egg grilled sandwich. It's never too early/late for a breakfast treat.
My mom taught me the oven method many years ago, and it's the tried-and-true method of mine in my house.
Perfect Bacon! Being from the south (Georgia) I am constantly amazed that people, and particularly restaurants, don't cook bacon properly. I preach to everyone, DO NOT THROW OUT THAT GREASE. Your tutorials are excellent.
Yep, thanks for sharing. That's exactly how I cook bacon, both ways. Acourse you and I are about the same age and I been camp cooking since I was 14. Now adays me and my buddies are all camp cooks and enjoy each other's recipes at elk camp. And yes I've replicated many of your recipes over the years, all have been a success. Keep em coming cowboy. I now live in Washington but grew up in Duncan Oklahoma. Also I am a retired Alaska logger. God bless and best of health.
I look forward to the bacon grease almost as much as the bacon. It's a gift that keeps on giving.
Bacon deep fried in bacon fat. Cut bacon in pieces and put in a room temperature Dutch oven with lid on. Let fat render stir occasionally. Save the fat or add diced sweet potatoes onion and bell pepper. To make a one pot meal.
Saludos de Mendoza Argentina cowboy Kent rollins, excelente su cocina!!! Un abrazo!!!!
I fry bacon every morning. It's a great way to start the day.
Thanks for the video
Thanks for watching!
4:02 They make round ones. Little more cumbersome to store, but it also works better for smashing burgers than a rectangular one does, more even pressure.
I bake mine at 350 degrees on my slotted broiler pan. Bottom pan catches the grease and each piece lays flat. Flip it a time or two with fork or tongs and lay finished pieces on paper towels to absorb oil and it is perfect every time, every time. Yummy 😊
I just found this channel and I absolutely love it. Everyone needs a Cowboy Kent Rollins in their life.
You speak the gospel of Bacon. You're doing God's work, Kent.
You need good bacon to make it worth your while. I get mine from a store in Pennsylvania Dutch country called the Shady Maple. They have no “thin cut” bacon. Local sourced. Not overly salted or preserved. Your advice is, as always, spot on and I thank you!