Sizzlin’ Magic: How to Cook Bacon on a Blackstone Griddle Like a Pro

Hey there, bacon lovers! If you’ve ever dreamt of crispy, smoky, diner-style bacon right in your backyard, then lemme tell ya, a Blackstone griddle is your new best friend. I’ve been messin’ around with griddles for a while now, and trust me, once you cook bacon on one of these bad boys, you ain’t goin’ back to a skillet or oven. It’s a game-changer—huge cooking space, no curling strips, and that perfect crunch every dang time. So, grab your tongs, and let’s dive into how to cook bacon on a Blackstone griddle with all the deets you need to nail it.

Why a Blackstone Griddle is the Bacon King

Before we get to the nitty-gritty, let’s chat about why this flat-top beast is the ultimate tool for bacon I used to struggle with unevenly cooked strips in a pan—some soggy, some burnt, total mess. But the griddle? Oh man, it’s like a cheat code for breakfast Here’s why we swear by it at our little grill hangout

• Massive Space: You can cook a whole pack—or two—at once. Perfect for family brunches or when your crew rolls in hungry.
• Flat Surface: No more curly bacon! That smooth top keeps strips flat for even browning.
• Direct Heat: Every inch gets the same heat, so no soggy spots. Just pure, crispy goodness.
• Easy Flippin’: You can see everything sizzlin’, makin’ it a breeze to flip and check doneness.
• Smoky Vibes: Griddling adds this killer smoky flavor you just don’t get in an oven.
• Grease Control: Excess fat drains off the sides easy. No more greasy pools like in a pan.
• Multitaskin’: Cook eggs or pancakes right next to your bacon. One-stop breakfast shop, baby!

I remember the first time I fired up my Blackstone for bacon—smelled like heaven, and I fed a crowd without breakin’ a sweat. So, if you’ve got one, let’s make it work for ya.

Step-by-Step: Cookin’ Bacon on Your Blackstone Griddle

Alright, let’s get down to business. Cookin’ bacon on a Blackstone griddle is stupid simple, but there’s a few tricks to get it just right. Whether you like it chewy or so crispy it shatters, I’ve gotcha covered. Follow these steps, and you’ll be a bacon master in no time.

What You’ll Need

• Thick-cut bacon (or thin if that’s your jam, but thick holds up better)
• Tongs (don’t use your fingers, trust me on this)
• Paper towels (for drainin’ grease)
• A clean Blackstone griddle (don’t skip this)
• Optional: A griddle press or spatula for keepin’ strips flat

The Process

1. Prep That Griddle

First things first, make sure your griddle is clean. Leftover gunk from last weekend’s burgers ain’t gonna help the flavor. Wipe it down good. If it’s not well-seasoned, add a thin layer of high-heat oil—like avocado or canola—and spread it with a paper towel. Wear heat gloves if you don’t wanna singe your hands (been there, ouch).

Crank the heat to high at first, around 400 degrees if you’ve got a thermometer. Once it’s hot, dial it back to medium, about 375 degrees. Takes like 10-15 minutes to warm up proper, so don’t rush it. A hot griddle is key to that sizzle.

While it’s heatin’, grab your bacon. Pull it outta the pack and separate the slices if they’re stickin’ together I like to stack ‘em neat on a plate so I can slap ‘em on quick without fussin’

2. Lay It Down

Once the griddle’s ready, lay them bacon strips down in a single layer. Don’t overcrowd—give ‘em some breathin’ room so they cook even. Place ‘em startin’ close to you and stretchin’ away ‘cause hot grease can splash and I don’t want ya gettin’ burnt. Been there, done that, not fun.

Don’t mess with ‘em yet. Let ‘em cook for 2-3 minutes on the first side till you see that underside gettin’ nice and brown. You’ll hear that sizzlin’ magic—music to my ears.

3. Flip and Crisp

Grab your tongs and flip each strip. Cook another 2-3 minutes on the flip side. If it’s lookin’ too fast or slow, tweak the heat a bit—higher for quicker cookin’, lower if you’re seein’ char. Keep flippin’ every couple minutes till it hits your sweet spot of crispiness.

Here’s a pro tip I learned the hard way: pull the bacon off just before it looks perfect. It keeps cookin’ from leftover heat once it’s off the griddle. If you wait till it’s fully crisp on there, it might turn to cardboard by the time you eat it.

4. Drain and Rest

When it’s done, scoop the bacon off with tongs and slap it on a plate lined with paper towels to soak up extra grease. I sometimes let it sit on a plain plate for a sec first, then move to towels—keeps it from gettin’ soggy. Blot with more towels if it’s still shiny with fat. Let it chill for a minute or two so the grease settles. Nothin’ worse than burnin’ your mouth on hot bacon grease, right?

Season with a pinch of salt or pepper if you’re feelin’ fancy, then dig in or save it for whatever dish you’re whippin’ up.

Here’s a quick table to sum up cookin’ times based on how ya like it:

Top Tips for Bacon Perfection

I’ve burnt enough bacon to know what works and what don’t. Here’s some nuggets of wisdom to keep your griddle game strong:

• Go Thick: Thin bacon overcooks quick and turns to junk. Get a nice ¼ inch thick cut for best results. It holds that juicy flavor while crispin’ up nice.
• Preheat Proper: Don’t skimp on preheatin’. A cold griddle means uneven cookin’ and sad bacon. Give it them 10-15 minutes on medium.
• Cut for Speed: If you’re in a hurry, slice strips in half or thirds. Cooks faster, still tastes amazin’.
• Space It Out: Crammin’ strips together steams ‘em instead of fryin’. Leave gaps for that crispy edge.
• Tweak the Heat: If it’s burnin’, turn it down. If it’s takin’ forever, bump it up a notch. Watch it close.
• Keep It Flat: Bacon likes to curl up and mess with even cookin’. Use a spatula to press it gentle, or better yet, grab a griddle press. Heat the press on the griddle first, then rest it on top—don’t smash, just chill there.
• Cook First: If you’re makin’ eggs or hashbrowns, do bacon first. That rendered grease on the griddle adds unreal flavor to everything else.
• Save the Fat: Don’t toss that grease! Scoop it into a heat-safe jar once it cools. Use it later for fryin’ veggies or eggs. Trust me, it’s gold.

Keepin’ It Safe While Griddlin’

Look, I love bacon as much as the next guy, but safety ain’t no joke. Raw bacon can carry nasty bugs, so don’t slack on this stuff. Here’s how we keep things clean and safe at our griddle station:

• No Cross-Contaminatin’: Don’t use the same tongs for raw bacon and other foods without washin’. I treat it like raw chicken—separate tools, wash hands with hot soapy water after touchin’ it.
• Cook It Through: Bacon gotta hit at least 165 degrees to be safe. Since thermometers are useless here, check by sight and touch—it shouldn’t be too limp. Golden brown’s usually good.
• Grease Splash: That hot fat pops, man. Lay strips away from ya, and don’t hover too close. I’ve got a scar or two from learnin’ this the hard way.
• Store Right: Leftover bacon? Pop it in a sealed bag or container in the fridge. Don’t leave it sittin’ out for bugs to grow. Reheat on low heat on the griddle or zap it in the microwave.

Speakin’ of grease, don’t just dump it down the drain—clogs pipes like crazy. I store mine in a jar in the fridge. Lasts months, sometimes half a year, and it’s awesome for cookin’. Freeze it if you wanna keep it forever.

Fun Ways to Use Your Griddle Bacon

Now that you’ve got a pile of perfect bacon, don’t just scarf it down plain (though I wouldn’t blame ya). Here’s some ideas to level up your meals with that smoky, crispy gold. I’ve tried most of these on my Blackstone setup, and they’re crowd-pleasers.

• Breakfast Bonanza: Pair it with fluffy pancakes, scrambled eggs, or crispy hashbrowns. Cook ‘em in the bacon grease for extra yum.
• Burger Bliss: Stack it on burgers or sandwiches. Nothin’ beats that crunch with a juicy patty.
• Salad Kick: Crumble it over a wedge or spinach salad. Adds that salty punch that makes greens less boring.
• Wraps and Tacos: Toss some in a tortilla with eggs or veggies. Breakfast taco game strong.
• Soup Booster: Sprinkle bits into potato or broccoli chowder. Takes cozy to a whole ‘nother level.
• Pizza Party: Top a flatbread or pizza with bacon bits. My kids go nuts for this.
• Veggie Magic: Roast Brussels sprouts or cauliflower in bacon fat. Sounds weird, tastes unreal.

Here’s a wild trick I stumbled on for burgers: make a bacon weave. Grab three strips, cut ‘em in half, and weave ‘em into a square on parchment paper—kinda like a basket pattern. Lay it on the griddle with a press to cook even. Comes out as a perfect burger-sized bacon flat. Looks cool, tastes better. My buddies were floored when I pulled this out at a cookout.

Why Griddle Bacon Beats All Other Methods

I’ve cooked bacon every which way—skillet, oven, even air fryer—but griddle wins hands down. Pans pool grease and make limp strips. Ovens take forever and don’t give that smoky hit. Air fryers are okay, but you can’t do big batches. With my Blackstone, I get diner-quality bacon without the splatter mess of a pan. Plus, I can cook for a whole gang in one go. It’s just practical, ya know?

The flat top stops the curlin’ nonsense, and the open setup lets me watch every sizzle. I ain’t guessin’ if it’s done—I see it. And that grease drainin’ off the sides? Less mess than cleanin’ a greasy oven tray. If you ain’t tried griddlin’ bacon yet, you’re missin’ out big time.

Storin’ and Reheatin’ Your Bacon

Sometimes, I cook way too much bacon (guilty as charged). If you’ve got extras, don’t let ‘em go to waste. Stick ‘em in a resealable bag or airtight container and chuck it in the fridge. Stays good for a few days. Wanna reheat? Toss it back on the griddle on low heat for a quick warm-up, or microwave it if you’re lazy like me sometimes.

Don’t put hot bacon straight on paper towels for storin’—traps grease and gets soggy. Let it cool a bit on a plain plate first. And for the love of all that’s holy, don’t leave it on the counter overnight. That’s just askin’ for trouble.

Troubleshootin’ Common Bacon Woes

Even with a griddle, stuff can go sideways. Here’s how I fix the usual headaches:

• Burnt Bacon: Turned black before you blinked? Heat’s too high. Drop it to medium or lower next time, and flip more often.
• Soggy Strips: If it’s floppy and sad, you mighta crowded the griddle. Space ‘em out, let the heat do its thing.
• Uneven Cookin’: Some done, some raw? Griddle might not be preheated enough. Give it time to heat even, or move strips around to hotter spots.
• Too Curly: Curlin’ up like crazy? Press it down gentle with a spatula or use a griddle press. Keeps it flat for better contact.

I’ve botched plenty of batches before gettin’ the hang of it. First time, I cranked the heat too high and ended up with charcoal. Laughed it off, tried again, and now I got it dialed in. You will too—just takes a lil’ practice.

Pairin’ Your Griddle with Other Breakfast Goodies

One thing I adore about the Blackstone is how I can whip up a whole spread at once. After the bacon’s done, don’t clean off that grease—use it! Fry up some eggs sunny-side up, or make fluffy pancakes with that smoky flavor baked in. I’ve even grilled sausage patties and hashbrowns right after, all on the same surface. Saves time, and everything tastes like it came from a diner.

Here’s my go-to breakfast lineup:

• Bacon (obviously)
• Eggs (fried or scrambled in bacon fat)
• Pancakes (batter poured right on the griddle)
• Toast (grill bread slices for a quick crisp)

Takes maybe 30 minutes to feed a hungry mob, and I look like a freakin’ chef without much effort.

Final Thoughts on Griddle Bacon

If you ain’t cookin’ bacon on a Blackstone griddle yet, what’re ya waitin’ for? It’s dead simple, gives ya perfect crispy strips every time, and lets ya feed a crowd without breakin’ a sweat. I’ve been hooked since my first batch, and I’m bettin’ you will be too. From preppin’ the surface to flippin’ them strips just right, it’s all about takin’ your time and enjoyin’ the process. Plus, that smoky aroma waftin’ through the yard? Nothin’ beats it.

So, fire up that griddle, slap on some thick-cut bacon, and get to sizzlin’. Try out them weaves or use the grease for other dishes—get creative with it. Drop a comment if you’ve got your own griddle hacks or if somethin’ ain’t workin’ right. We’re all learnin’ together, and I’m always down to swap tips over a plate of bacon. Catch ya at the next cookout!