Bacon
Bacon is a classic ingredient that brings a rich, savoury depth to BBQ and fire-cooked dishes. It has a distinctive smoky, salty flavour with a satisfying balance of fat and meat that crisps beautifully over direct heat. When cooked carefully, bacon renders its fat slowly, infusing other ingredients with intense flavour while developing a crisp texture that is hard to beat. It works well wrapped around other proteins, added to burgers, or used as a flavour enhancer in stews and sauces over the fire. Over BBQ or fire cooking, bacon behaves in a way that rewards attention and patience. It can be cooked quickly on direct heat for a crispy finish or smoked gently at lower temperatures to develop deeper complexity and a subtle sweetness. Because bacon contains a good amount of fat, it can cause flare-ups if placed directly over high flames, so it is best to cook it over moderate heat or indirect heat to avoid charring. Using bacon as a flavour accent rather than the main protein allows you to enjoy its richness without overwhelming the dish. When buying bacon, look for cuts with a good ratio of meat to fat and avoid overly processed varieties with unnecessary additives or excessive salt. British dry-cured bacon is a great choice for BBQ as it tends to have a cleaner, more natural flavour. Store bacon in the fridge and use it within a few days of opening, or freeze it for longer storage. If freezing, separate slices with parchment paper to prevent them sticking together. Proper storage ensures bacon maintains its texture and flavour, ready to enhance your next fire-cooked meal.
Preparation
No prep. Remove from fridge 5 minutes before. Thick-cut rashers hold up better over direct heat.
Cooking
Direct heat, medium-high: 3–4 minutes per side for streaky. For smoky BBQ bacon: drape over indirect smoke for 30–45 minutes. Save rendered bacon fat — it's liquid gold for cooking vegetables.
Health Notes
Bacon is a source of protein and provides essential B vitamins such as B12 and niacin. However, it is also typically high in salt and saturated fat, so it should be enjoyed in moderation. The curing process can sometimes involve nitrates or nitrites, which some people prefer to avoid for health reasons. Using bacon as a flavour accent rather than the main protein helps keep meals balanced. Pairing it with plenty of vegetables and whole foods over the BBQ allows you to enjoy its rich taste without compromising overall nutrition. As with all cured meats, moderation and variety are key to a healthy diet.
Cook With It
Recipes Using Bacon
Crispy Bacon Bits
Crispy, salty bacon bits, cooked on the barbecue to add a smoky crunch to any dish.
Smoked Pheasant with Bacon
A whole pheasant wrapped in bacon and smoked gently over indirect heat until the breast is just pink and the bacon is crisp. Game season at its finest.
Charred Spring Cabbage with Bacon
Spring cabbage charred over direct heat, paired with smoky bacon and a sharp mustard vinaigrette. A quick seasonal side that earns its place on any plate.
BBQ Baked Beans
Slow-cooked baked beans in a cast iron skillet on the grill — smoky, sweet, tangy, and deeply savoury. Better than any tin.
Full English on the Grill
The entire full English cooked over charcoal — sausages, bacon, eggs in a skillet, tomatoes, mushrooms, and toast on the grate. Weekend mornings at the fire.
