O hai, is it the weekend yet? We’ve been back from our Utah adventure for about a week, and my current vibe is oscillating between plunging into autumn industriousness and just sitting here craving the next vacation. We’ve had a nice, steady stream of overnight guests and visits to the local Firemen’s Fair that will continue for the next few days, after which I’ll be all out of summery excuses. I’m glad we’re heading into a long weekend, and I’m very glad that weekend will include bacon in the oven.
I won’t waste your time telling you bacon is good. I mean, hi. You know bacon is good. Bacon in the oven, though? Bacon in the oven is GREAT. It’s easy and hands-off and consistent, and it works for a few or a crowd.
Bacon in the oven doesn’t splatter all over the weird spaces between the burners that you just wiped down like five minutes ago. It doesn’t talk back while you cook it. It still makes your house smell like bacon, but somehow not for as long as the stovetop method. And it doesn’t need constant tending. It understands its place to the point of being almost too humble. You’ll want to reassure it. “You complete me,” you’ll almost feel the need to say.
Yeah, I’d better go. 🙂
Talk to you soon.
Bacon in the Oven
Bacon in the oven is hands-off and consistent. I like to use applewood smoked bacon that's cut very thick. Cooking time will vary depending on thickness, so watch carefully toward the end of cooking until you get a feel for how your oven and bacon work together. 🙂
- 1 pound thick-cut bacon
Preheat oven to 400°F with a rack in the center. Line a rimmed half-sheet pan with aluminum foil. Arrange bacon in a single layer. (If you have to overlap the slices a little, it's okay -- they'll shrink.) Bake for 10 minutes, then flip slices and continue to bake until crisped to your liking, watching carefully toward the end. Cooking time will vary depending on thickness. Drain on paper towels and serve.
To make bacon in the oven for a bigger crowd, double the recipe. Use two baking sheets, one in the top third and one in the bottom third of the oven. Switch pans halfway through baking.