It’s a beautiful, lazy morning here by the edge o’ the prairie. Rich is getting his wish and sleeping in, and I thought it a good time to toss some bacon in the oven for breakfast and mebbe sammiches.
This is the BEST way I’ve found to cook bacon – and adds utility to the giant roasting pan I bought for turkey day 10 years ago.
This is an Ina Garten recipe – I have to say she’s only let me down once – a rather nasty salad it’s best not to talk about…
We prefer nitrate/nitrite free bacon from Trader Joe’s, and of course you should only use real maple syrup – not the fake stuff – Target has a really nice 100% pure syrup at a reasonable price.
Time to bake the bacon…
•3/4 pound thick-cut smoked bacon (16 slices) – the bacon we use isn’t thick-cut, and it seems to come out fine
•1 to 2 tbsp good maple syrup (we prefer Grade B – it’s cheaper, but more flavorful)
•Seasonings – I usually add a bit of sweet paprika, some garlic powder, and Gateway to the North Maple Seasoning (you could use your favorite steak seasoning)
Place a baking rack on a foil-lined sheet or roasting pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.