Although it is a slightly fattier dish, it always receives a lot of praise from fans of leaner food. Bacon, when cooked over coals or on the grill, is less fatty (part of the fat drips off), very juicy (of course, if you don't overcook it) and aromatic.
Ingredients:
- Pork bacon
- Your favorite pork spices (dried sweet paprika, garlic, coriander, pepper, oregano are the most common options), but if you tend to choose ready-made spice mixes, we recommend Lithuanian DELICIA'S grill, DELICIA'S BBQ Rub spices
- Salt and pepper
Production:
- Cut the pork bacon into 1-2 cm thick pieces.
- Season with spices and leave to marinate for at least a few hours. A day would be ideal.
- You can roll the pieces of bacon in half and string them on a skewer: it will be convenient to fry, and such a barbecue will look much more original.
- Cook carefully - fat dripping from the bacon onto the coals will cause flames. In this case, pull the bacon to the side for a moment. Fry on both sides until nicely browned.
Tips:
- Try your other favorite spices as well. Each of them will give a unique, special aroma. However, carefully choose those spices and marinades that contain sugar or sweetness (eg honey). Remember that what is sweet caramelizes very quickly and can start to burn. In this case, cook carefully.
- You can first fry the bacon in indirect heat at a low temperature (up to 130 degrees). This way you will be sure that it will be fully cooked. At the end of cooking, all you have to do is toast it to enjoy its crispy, toasted surface
- If you choose the method of frying the bacon for a while in indirect heat, use this time for smoking. Choose chips of medium brightness, e.g. plum, olive tree, apple tree. They will provide an additional, unique aroma and give the bacon a beautiful yellowish color. It will be much tastier!
- Those who want an even more special look can glaze the bacon with their favorite BBQ glaze or sauce at the very end of cooking, e.g. American, branded ones TRAEGER Que, Sugar Lips, Texas Spicy, Sweet and Heat glazes.
I thank Mindaugas Žymantas, a former member of "Grilio klubas" for the photos.
