Thursday, September 13, 2012

BLT's... mMMMmmMMmm....

Who doesn't love bacon?  Have you started baking your bacon in the oven yet?  I have, I like it, but to an extent.  See, yes, it is easy, and yes, you just toss it in, have no worries of frying bacon naked, and free up your stove top for other things.  BUT (and maybe it's just my oven) it tends to take like.. for-ev-er.

At any rate, I I came across this pin, and went to the source.  She used a whiskey/brown sugar syrup on it.  I did not, I am a purest.  I like my bacon - as bacon.

Pretty much followed her directions, for the most part.  I cut the bacon strips in half, weaved them set them in the oven at 350 for about a half hour/forty-five minutes. and then slapped them on top of  some lettuce and miracle whip on wheat toasted bread.

Looks great, right?  Well, it was, sort of.  Let me level with you.  I like a lot of bacon on my sandwich, and I always omit the tomato (not my thing).  But, biting into the bacon sandwich, there was too much bacon. And I generally do use probably about 6 half slices.. not sure why I wasn't a fan of this way.  It was fun, and I had high hopes, it just didn't pan out.

So, moral of the post, I will not do crosshatch/weave bacon again, but and I will use the oven, but only when I have large groups of people over, or need a mass quantity of cooked bacon. 

I am half thinking about buying the pre-cooked stuff in the store. Have you tried the pre-cooked bacon, or do you know of a fantastically faster way to make it in the oven?  Maybe I am doing something wrong. 


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