Bacon on the gas grill
Suburban Living Science Report #1: Bacon on the gas grill.
Our humble suburban Deck House (factory-built in Acton, Massachusetts for the last 50 years or so… until a couple of weeks ago when the company sent all of the workers home) contained a very functional electric range back in 1968. At that time it was acceptable for a suburban family to drive around in a car and simmer a sauce by pressing the “simmer” setting on the stove. Along with the SUV, however, the modern suburban family needs a Viking range. In 2000, therefore, the kitchen was expanded and a 48″ wide Viking range installed. Viking takes the word “burner” literally and the lowest setting on the burner is hot enough to boil a vat the size of what you’d see the witches stirring in a high school production of Macbeth.
With six burning burners, you need a massive range hood to pull the heat out of the house before it burns down. Thus a 1200 CFM range hood was installed, which makes as much noise as a departing business jet. The combination of a fully licensed and trained architect and fully licensed and trained contractor resulted in the 10″ duct carrying this 1200 CFM stream of air terminating in a roof cap that restricts the flow to a mere trickle. Consequently, it is impossible to cook or grill anything without having all of the smoke bypass the hood and set off the smoke alarm.
Hosting a waffle brunch today for a bunch of friends, I grappled with the question of how to cook 4 lbs. of bacon from Costco (I deleted Whole Foods from the car’s GPS system when the Dow slid below 8000). Not wanting to fill the house with bacon grease, I decided to use the outdoor gas grill. My friend David was the first to arrive at the party. When I explained what I was doing, he said “Do you want me to call the Fire Department now?”
It turns out that bacon on a standard outdoor gas grill comes out great if you’re patient. The grease disappears magically into the burners. There is no pan to clean up. You can grill about 1 lb. of bacon at a time. We experimented with different heat settings. High heat results in a slightly unpleasant burned taste. Medium-low heat for 20-30 minutes is what we found to be optimum. If doing a large quantity, start an hour or two ahead of the party and microwave just before serving.
[Side report on waffle mix: We had some waffles made from a nicely packaged organic mix from Whole Foods (purchased a week or two before the latest meltdown). They were okay, but not as good as those from the Trader Joe’s mix, which was approximately 1/6th the price. Frozen blueberries to go with the waffles were $12 at Whole Paycheck. The exact same brand, size, and packaging was $7 at Costco.]
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