Green Mountain Grill Bacon

Oh boy, let me tell ya about the time I tried smoking bacon on my Green Mountain Grill. Now, if you’ve never done it before, you’re in for a treat. I remember the first time I did it – the neighbors were sniffing the air like bloodhounds, trying to figure out where that heavenly aroma was coming from.

How To Make Smoked Bacon On A Green Mountain Grill

Step 1: Gather Your Ingredients and Gear

Alright, first things first. You gotta start with some high-quality bacon. Don’t skimp here, folks. You want thick-cut, preferably from a butcher who knows their stuff. Get yourself a Green Mountain Grill – if you don't already have one, what are you even doing with your life? And don’t forget the pellets. We’ll get to those in a sec.

Step 2: Prepping the Bacon

Before you start, make sure your bacon is nice and cold. This makes it easier to handle. Lay those bad boys out on a baking sheet. Now, some folks like to add a little extra seasoning here – maybe some brown sugar or black pepper. Personally, I like to keep it simple and let the smoke do the talking.

Step 3: Fire Up the Grill

Set your Green Mountain Grill to 225°F. This is the sweet spot for smoking bacon. You want it low and slow to really infuse that smoky flavor.

Step 4: Choose Your Pellets

Here’s the deal: not all wood pellets are created equal. For bacon, I highly recommend using applewood or hickory pellets. Applewood gives a sweet, mild smoke, while hickory adds a bit more oomph. Both are fantastic choices, so it really comes down to personal preference. I tend to mix the two – I’m wild like that.

Step 5: Smoke That Bacon

Once your grill is up to temp and your pellets are loaded, it’s time to lay the bacon directly on the grill grates. Close the lid and let the magic happen. This usually takes about 1.5 to 2 hours. You’re looking for a nice, golden-brown color and that unmistakable smoky smell.

Step 6: Check and Flip

About halfway through, give the bacon a flip. This helps ensure even cooking and that all-over smoky goodness. Be careful though – the grill’s hot and bacon grease is no joke. I may or may not have learned this the hard way.

Step 7: Cool and Devour

Once your bacon is smoked to perfection, take it off the grill and let it cool on a wire rack. This keeps it from getting soggy. Then, dive in! There’s nothing quite like that first bite of smoky, crispy bacon.

Additional Tips for Smoky Success

1. Temperature Control: Keep an eye on your grill’s temperature. Too high and you risk burning the bacon; too low and it won’t cook properly.
2. Avoid Overcrowding: Give your bacon some breathing room. Overcrowding the grill can lead to uneven cooking.
3. Stay Patient: Smoking is a game of patience. Don’t rush it – good things come to those who wait (and drool).

What to Serve with Smoked Bacon

Alright, now that you’ve got your bacon, what do you do with it? Personally, I think smoked bacon makes everything better, but here are a few killer ideas:

• BLTs: The classic bacon, lettuce, and tomato sandwich gets a serious upgrade with smoked bacon.
• Breakfast Spread: Pair it with scrambled eggs, toast, and a good cup of coffee. Breakfast of champions.
• Salads: Crumble it over a fresh salad for that smoky crunch.
• Burgers: Top a juicy burger with a couple of strips. You’ll never look at fast food the same way again.

What to Do with Leftovers

Assuming you have any leftovers (seriously, good luck with that), there are plenty of ways to use them up:

• Bacon Bits: Chop it up and use it as a topping for soups, baked potatoes, or mac ‘n cheese.
• Bacon Jam: Yes, you read that right. Bacon jam is a thing, and it’s glorious. Look up a recipe and thank me later.
• Bacon-Wrapped Everything: From asparagus to chicken breasts, everything’s better with bacon.

Overall, smoking bacon on a Green Mountain Grill is a game-changer. It takes your regular bacon and transforms it into something truly special. Whether you’re a grilling newbie or a seasoned pro, give this a try – you won’t be disappointed. Thanks for hanging out and reading about my smoky bacon adventures. Go on, fire up that grill and get to smoking!

Green Mountain Grill Bacon

Print Recipe

Perfect your bacon game with our Green Mountain Grill bacon recipe! Get crispy, smoky bacon cooked to perfection every time on your grill.

Course Breakfast

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Ingredients

• 2 lbs thick-cut bacon preferably from a butcher
• ¼ cup maple syrup
• ¼ cup brown sugar
• 1 tablespoon black pepper
• 1 teaspoon paprika

Instructions

Preparing the Bacon

• Mix together the maple syrup, brown sugar, black pepper, and paprika in a bowl.
• Using a basting brush, apply the maple syrup mixture evenly over both sides of the bacon strips.

Smoking the Bacon

• Preheat your Green Mountain Grill to 225°F (107°C) using applewood or hickory pellets.
• Place the bacon strips directly on the grill grates.
• Close the lid and smoke the bacon for approximately 2 hours. Flip the bacon halfway through the cooking time for even smoking.
• The bacon is ready when it reaches a deep golden-brown color and has a crisp texture. Use a meat thermometer to ensure the internal temperature reaches at least 150°F (65°C).
• Remove the smoked bacon from the grill and place it on a wire rack to cool slightly.
• Once cooled, serve immediately or store in the refrigerator for up to a week.