There are two ways to grill bacon: by direct grilling or indirect grilling. The former gives you more sear and better grill marks, and it’s faster, but you greatly increase the risk of flare-ups. Indirect grilling eliminates the risk of flareups, but it takes longer, and it, well, deprives you of the adrenaline rush of grilling one of the world’s most flammable foods.
- Grill/Gear: Can be grilled over charcoal or gas. You also need a wire rack and a pastry brush.
- Shop: Use a thick-cut, real wood-smoked, artisanal bacon, like Nueske’s.
- Vegetableoil for oiling the grill grate and wire rack
- 1 pound thick-slicedartisanal bacon
- ½ cup puremaple syrup
- 1 cup packedbrown sugar, dark or light
- Setup your grill for indirect grilling and heat to medium-high. Brush or scrapethe grill grate clean and oil it well.
- Arrange thebacon strips on a lightly oiled wire rack over a sheet pan lined with parchmentpaper or aluminum foil to facilitate easy cleanup. (It’s easier to move allbacon to the grill on a wire rack than it is to do it slice by slice.) Brushthe top of each slice with maple syrup, then sprinkle generously with brownsugar, patting the sugar onto the meat.
- Placethe wire rack (reserve the prepared sheet pan) on the grill grate so the baconis over the drip pan away from the heat.
- Indirectgrill the bacon until it is browned and crisp and the sugar is caramelized, 15to 20 minutes. (The bacon will continue to crisp as it cools.)
- Returnthe wire rack to the sheet pan and let it cool slightly before serving. (Moltensugar can burn your tongue, so test a small piece before you bite into it.)