ULTIMATE BACON BATTLE: Top 10 Ways To Cook Bacon

[@allthewayupcrypto9650]

Ken Berry pot method has been my go to for cooking a pound of bacon....it really enhances the flavor....basically deep frying in it's own fat...Yummy

[@hopeparrish295]

I love this method as well. I do 3 pounds at a time. I used to do the oven on parchment paper method. Collecting the grease is much easier from the pot.

[@Meldy930]

I like to bake in the oven on a baking sheet with parchment paper, very little curl. Clean up is a breeze, save the grease and throw away the parchment ❤

[@Carnivore1959]

Same here and very crispy yummy taste! ❤

[@nvsheila]

Also my favorite. Cooking it on the parchment allows it to cook in the oil which I think adds to the flavor. Plus, NOBODY wants to clean a rack. I also purchase oversized parchment paper that goes up on the sides & ends. If you’re careful, you don’t get any grease in your pan. Super easy clean up. I always preheat my oven while I’m prepping so it cooks faster. I always cook the whole package of bacon & just use any leftovers for snacks.

[@veronicaheaney3464]

As I typically make 3 lbs. at a time, baking makes the most sense to me. As mentioned above, practically no curl, especially with the thick cut variety I generally buy. It also requires the least “physical management”.

[@tanksfamily5719]

I was literally just coming to the comment's section to leave this exact same thing. Save the grease, pitch the parchment paper, and throw the grates in the dishwasher. Easy peasy, so here, here 💯

[@nancatlin5402]

Same here.

[@DianaA-qe9py]

bacon in the oven, cookie sheet, parchment and no rack... easy clean up! i happen to like dr. berry's bacon method too

[@Carnivore1959]

Don't like on the rack....but on parchment paper? Perfect taste and texture.!!

[@TryMyMartini]

Depending on what you are using it for, I like taking a whole package of bacon and cutting it into strips that are about an inch, and just tossing it around in a cast iron skillet. Instead of carefully flipping it, you just stir it around till it's all as done as you want. You don't end up with perfect strips of bacon, but it's very easy to control your cooking, and your finished product is very consistent as far as texture and doneness goes. Great for pre-cooking bacon that you are going to add to a dish! Also, I don't know if this is common, but our grocery store sells big bags of bacon that they call "Ends and Pieces", and this is a perfect way to cook that up. This bag is a real good deal per pound, and there are some nice chunks of fat and some real good meaty ham-like parts in there too. We often eat piles of it as a side dish, especially if we're having something leaner for dinner and want to bump up our fat content for the meal. Thanks again! I'm always excited when I see y'all have a new video out!!

[@patsywilbanks277]

Hi - a hybrid method between oven and deep fry for larger amount of bacon: Cook bacon in a parchment paper/foil lined sheet pan in the oven without a rack. Pan size should be just big enough to hold the amount of bacon needed. The rendered fat will create a more deep fried environment - with the ease of cooking in the oven. Less mess to clean because you aren't using a rack.

[@shannon6610]

Yep! That's how I do it. :) I use the foil lined sheet pan and lay the bacon right on top. It gives a bit of the "deep fry" and you just throw away the foil - very easy clean up.

[@ChrisCookingNashville]

I’ve done the foil method this way and find it gets a bit soft in texture for me unless I cook it until it’s too crispy for my taste. I don’t find the balance between the two things as easy to achieve personally.

[@cindystrachan8566]

Oven method tips: Line the pan (large flat baking sheet pan with 1” edges) with parchment paper, preheat oven to 400 degrees, lay bacon on paper and bake for 20 minutes initially. Then adjust time for preferred doneness. I slightly undercook bacon I’m precooking for later use (because I’ll crisp it up at time I’m eating it). Also adjust for thickness. The parchment paper allows you to lift the grease out of the pan and pour it into your storage container. The pan is then pretty simple to wash as almost no grease got on it. For pan cooked bacon get yourself one of those splatter shield pan covers. Really cuts down on the greasification of the kitchen.

[@lynndanielson4172]

@@cindystrachan8566 I prefer a lower temperature over a longer period of time: 350° for approximately 30 minutes. I find this works better for the thick cut bacon I typically use. I don't bother preheating the oven and rotate the pan halfway through.

[@stevenstone8875]

My wife, being a commercial establishment cook, always cooks bacon in the oven. Its always delicious!!

[@beabeasley9212]

Chris, how about doing something similar for pork belly!!😋😋😋

[@shannon6610]

YES PLEASE! I can never figure out how to make pork belly the best.

[@racheliselin750]

I do my bacon in my instant pot. Cut into pcs on saute. Then I take the browning on bottom scrapit loose . Drain most of grease off. Then make bone broth .

[@Bobbi-upnorth]

I use the oven with a sheet of parchment paper and clean up is easy. Thanks for the entertainment!

[@patriciahoffmann2362]

My husband used to cook bacon on a stove top pan "low and slow", turning often to keep it from curling and cook more evenly - always turned out great!

[@pamelavail3833]

I was inspired by the twisted 🥓 bacon. So I did it in my dehydrator at 165° for 6 hours. Awesome! They stand up straight. A great addition to a charcuterie board.

[@ChrisCookingNashville]

Nice idea!

[@lynndanielson4172]

You didn't test Ken & Neisha's pot method? Oh well, it was a cool show down without that. I like using my oven, but 'didn't like cleaning up the pan and rack. I now use parchment paper and skip the rack. It makes cleanup a lot easier. Air fryer is great when I don't need to cook very much. [Maybe someday I'll have one of those big Typhur Domes.] For small amounts of bacon I will still use the cold pan method more often than not. I've had mixed feelings about the water method. You've convinced me not to bother with it. It was fun to see the other methods you used and hear your comments. Thanks guys!

[@chadcoxrox]

foil lined pan for oven, pour off drippings to save, and toss... easy peasy

[@billboyd5310]

Dr Berry bacon chips in a pot covered.

[@mags102755]

I'll try the oven method. I love my bacon very crispy! I usually use a hot skillet. It IS a pain to clean. Thanks Chris and Ash!

[@ChrisCookingNashville]

Happy to help. 😊😊😊

[@madelinecarroll17]

I use the oven method with aluminum foil and then parchment paper and I fold the bacon in half so I can get a whole pound on a cookie sheet and it comes out amazing every time and of course cleanup is a breeze

[@darla123]

I have cooked bacon in the oven, on foil at 400 degrees for years. I save the grease, use it to cook that morning's eggs, or roast veggies in it, right after cooking the bacon.

[@jenniferwood4165]

I go between the Air Fryer (400 degrees for 10-15 minutes, depending on your ‘crispness’ preference) and the Oven (400 degrees F for 20 minutes). I line both pans with heavy duty aluminum foil; for the oven method, I add a piece of parchment paper. As a carnivore I save the bacon oil…for making mayo or when cooking less lean meats and/or eggs in a skillet. When cooking bacon in the oven, DON’T use a rack…it allows the bacon to “fry” in its own fat and ensures VERY tasty flavor.

[@Stabu]

You could try a different microwave method. I was always told to put in a glass bowl, put the bacon on it so it hangs a smidge over on the outer end, and then the insides almost touch at the bottom of the glass bowl. Then you microwave it until done. The lack of paper towel etc. around it will ensure that the taste is better. The oven method could also be adjusted, some people put the bacon in for 2h at a lower temperature (can't remember what it was, maybe as low as 250 F) and others only 30 mins at like 400 F or whatever. The results are very similar, but the cleanup is a lot less with the 2h method, because the oven never gets splatted. I personally eat Oven bacon like 80% of the time, and was pleasantly surprised it won!

[@alansawesomeketoworld4612]

We have been cooking are bacon in the oven or airfryer and love the way it comes out.

[@InLawsAttic]

I learned Alton Brown’s method in oven , on rack, 400 at first, about 15-18 minutes, turn down, and up as needed. Don’t over cook. I then pour the grease in a jar, rinse the pan, turn the rack inwards and back on the pan, and put in the back of the dishwasher- comes out spotless. Thank you! I also find that different kinds of bacon cook differently; like sugar free is tough and hard to get crispy. I am rising to try the thick, so this very helpful. 😊buying your links for tongs and burner. Thinking in the skillets.

[@LibertyRancher]

The cold oven method works so well because as the heat comes up slowly the fat renders off making for crispy bacon! It sounds like the BEST would be an adjustable grill where you can start with the coals further away from your bacon and slowly raise the coals up. Smoky flavor, flat evenly cooked pieces, crispy and easy cleanup !!

[@edhardesty352]

I use a george forman grill. It cooks flat, but clean up is kind of a pain.

[@robfahnestock6930]

Fun platform and review of various methods. I am strict carnivore and when I travel and will be somewhere for several days, I prefer to get a room with a kitchen. I can cook my style of food easily. and I going to be there for several days, I find the Ken Barry covered pot method the all around best method. Fast, tasty and super easy clean up of just the pot and lid. Easy to pour off the bacon grease and save it to cooks my eggs in

[@joane8651]

I was just getting ready to cook some bacon when thankfully I found your excellent video, so I baked my bacon, and it was best I've ever had, thank you both

[@ChrisCookingNashville]

Sounds great! So glad it was helpful. 😊

[@DrtSzn83]

Solid video and insight! Thanks! I've been using the pot method where I cook a whole pack of bacon at once. I cut all of the strips into 5 equal size pieces and place them in the pot with a lid on medium heat or slightly less than medium, stirring occasionally. The only difference is I haven't added extra bacon grease for a true deep fry like you did in your deep fry method. I'm going to make that change and start doing it that way. I feel it will cook a little quicker AND definitely be more flavorful. For me, I feel this method would have ranked almost a perfect 25 on the grading scale. It's so easy to cook a large serving of bacon and is by far the easiest clean up method.

[@lisarussell1521]

I also use Parchment paper in oven. You can collect grease and not have a messy pan.

[@ifomadnotsad2140]

I buy the ends and pieces and cut it into bite-sized pieces and fry on medium in a big pot on the stove top until crispy then drain on paper towels and once cooled I put it into a jar in the fridge. This is my snacking bacon yum!

[@InTheMiddleOfAForest]

Bacon 🥓 You are speaking to my heart right here buddy!

[@ChrisCookingNashville]

I do what I can 😁😁😁

[@katrinac469]

Air Fryer it is for me for cooking bacon never fails me!!

[@eileen.330]

I like this “battle”. One other category that would have been interesting is how long each of the methods take to cook the bacon. Thanks for all you do!!

[@mom2artists]

My bacon methods: large cast iron skillet with bacon strips cut in half, cooked usually from cold, with a large lid over the cast iron, vented slightly (keeps the splatter under control) OR deep stainless pot with cover a la Neisha & Ken Berry. My method is usually based on which of those items are most easily accessible/available (life happens and usually not both clean or handy)

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@jeepssnow9506]

🥓I microwave my bacon completely differently and it turns out great. You don’t have to overcook it. I have an 8 cup Pyrex measuring pitcher (w/a handle). I lay bamboo chop- sticks or wooden skewers across the top of the rim, then drape bacon over them-(like hanging clothes over a clothes line). Tuck a paper towel over & inside-down around the edges. Microwave on high 2-3 minutes per strip (depending on thickness), until done to your preference. A bonus is all the fat collects in the bottom of the pitcher/bowl to drain right into a ‘fat keeper’. Big bonus is no cleanup except wash the measuring pitcher!! Easy Peazy 🥓

[@ChrisCookingNashville]

👍🏼

[@EsausFables]

Proud oven method user here! But if we go over 400 degrees our smoke alarm will go off, so I set it to 325, low and slow for about an hour. Of course there are 6 of us, so I do two full sheet trays at a time…. I do like Dr. Berry’s pot method in theory. However, there’s usually a baby or two trying to climb me while I’m cooking, and one got some splatter the only time I tried it. The oven is just safer for us 😅

[@risasklutteredkitchen1293]

I used to use the microwave exclusively for bacon, years ago. Now I do it exclusively in the air fryer For thin cut, 14minutes at 380 and it comes out perfect. I never did it in a skillet, as it was too messy. I used to cook it in the oven too, which was wonderful, but then you have all that clean-up (the walls of the oven). I think the air fryer is the easiest and the easiest to clean.

[@TryMyMartini]

I enjoyed in the air fryer too, but I haven't found that it's splatters in the oven at all though, so I don't mind that. Clean up on the oven has been really easy if I like to cook a lot of bacon for something.

[@sherieragan765]

Cool comparison- question: do you use a full chimney of charcoal when using the grill? It looks so small? Well done overall! 🖖🏻😘👍🏻🙏🏻

[@ChrisCookingNashville]

I used about 2/3 of a chimney and I also cooked burgers on it. 😊👍🏼

[@markwestphalen6008]

A Bacon Boss in the microwave is a game changer. Perfect texture because it keeps more moisture in and pop it in the dishwasher after you pour the fat off. Also yields the best quality lard (very clean).

[@ChrisCookingNashville]

👍🏼

[@lanamcquown3063]

I have to do some experimenting. With your help I will have the perfect bacon and egg breakfast, with of course your pancakes.

[@hollyspringer4364]

My favorite way to cook bacon and I cook bacon everyday is the microwave. But I have a glass brownie dish with a lid This keep all the grease in the pan so no clean up except the glass dish. And I can cook it as crisp or soft as I want.

[@Steeltoothees]

I cook it outside on a camp stove. Makes cleaning easy.

[@lisam3869]

We love to cook ours on the Blackstone, or cut in thirds in a pot where it ends up frying in its own oil, or finally Convection in the oven.

[@TheWolfsnack]

I have little stainless baskets for my Ninja air fryer.....perfect crispy bacon every time......and my home cured bacon doesn't leave the crap stuck to them, leaving lovely clear bacon fat.

[@cindydemanche3839]

I always cook my bacon in the oven, (on parchment paper) if not thick cut I fold in half, into a cold oven, then set temp to 400 (saw this on Loving it on Keto).

[@SKnecht1948]

Yum, thanks for testing.

[@rhondareuter666]

Chris, you have to try the oven method again....this time don't put it on a rack. Line the cookie sheet with parchment paper! The bacon cooks in its own fat and when you're done just let the grease harden up to throw away or pour into a grease jar. Won't even have to was the cookie sheet if your careful!!!! It's great!!!

[@22qcat]

Well, Chris, I couldn’t even think of 10 different ways to cook bacon before your video, so I sure learned something there. 👍🏻 It’s great to have so many options to “get our bacon on.” 🥓 😄 What a delicious taste test-thank you both! (Hope you’re having a blast at KPL!)

[@ChrisCookingNashville]

Glad you enjoyed it 😊😊😊

[@melvanini]

Hey cool, I've been doing bacon in the oven for ages, just because it's so easy! I have 6 people in my family so I use a big sheet pan, I don't use a rack because I never thought of it (and it's a pain to clean those), 20 minutes at about 200C (depending on thickness of the bacon).

[@24carrotgold8]

I fold my bacon in half and air fry it. More pieces fit on the tray and they cook evenly without curling. I think I learned this from Anita. (Ketogenic Woman)😋 🥓🥓🥓

[@rgvtexas8391]

I think about the hours and hours my mom spent in front of a stove cooking bacon. She had burns on her hands and arms from the grease. I wish she had thought of putting it in the oven like I've been doing for many many years. I hate standing in front of a stove watching something cook.

[@ArtistInNewHampshire]

Mine’s like Ken Berry’s, but I don’t recall him par- braising in about a cup of water, with a lid, followed by cooking the pan dry, (lid slightly open a bit) then simmering the bacon in its own fat to taste. Minimal splatter, doesn’t need constant watching, as I use a timer for the several stages. Doesn’t dry out unless you want it dry-crisp.

[@janellesobaskie3288]

I'm catching up on my watching... you can never go wrong with bacon! I usually do 2-3 pounds of bacon at a time the Dr. Berry method, just because I'm lazy and don't like to mess up my kitchen. It doesn't always look pretty, but no complaints on the taste! If I want pretty bacon, I fry it in a preheated, cast iron skillet and mess up my cooktop. I wonder how a bacon press, or a George Foreman grill would work. Loved the bacon burp at the end. LOL! 🤭

[@ChrisCookingNashville]

😊👍🏼

[@bluecollarcook]

I like the pot method. I think someone ought to make a bacon-scented perfume. 😀

[@TidyWhitey]

I cook bacon on our Blackstone. Easiest clean up and outside.

[@tammyjenkins730]

Oven is best!!! 375" 35 to 40 minutes. Line the cookie sheet with foil then a parchment paper. Easy to clean up. Bacon is just buttery and rich.

[@ChrisCookingNashville]

Never been a fan of the foil lined method personally.

[@Phoenixryu]

For a dishonorable mention, you should have tried to boil it! Personally, I heat the frying pan up and just let it go from there; flip a few times till done. I tried the thick cut the last time I bought bacon and wasn't a fan for most applications.

[@FoxDreams]

"You're such an interesting man..." 🤣 OMGOSH I love you two, you make me belly-laugh out loud sometimes!! I am constantly on a quest to get the texture of the bacon I get at work in the cafeteria. (I work in a hospital) It's crispy and light and so delicious! (Prior to getting this bacon I preferred mine half-raw...lol) It's almost like crackers -- except it doesn't get soft when you chew it like crackers do. Haven't succeeded yet, unfortunately. Grill is closest, but as you noticed you have to keep the temp low -- easier to do with a gas grill. I think it may well be the KIND of bacon they purchase...and I can't get it, as they get it through an institutional supplier... Of course I haven't tried it in the OVEN yet as I don't turn mine on in the summer. (and that's how they cook theirs, according to my Dietary friend) I'll give it a shot. I want perfectly crispy light bacony goodness! At home! 😛 I'm about to make your carnivore chili for my son's Birthday. (He's 29...omg I'm so old...) Love your channel and yes you ARE a professional chef!

[@loriewert5267]

I love the way bacon cooks in the microwave. But takes forever to do a big batch.

[@ChrisCookingNashville]

👍🏼

[@peggyfitzmaurice4100]

I put my bacon in a cold oven set to 400 degree on a parchment lined sheet pan for 30 minutes. I like my bacon well done. Clean up of the pan is easy, but you will need to clean the oven after a while.

[@bbqman76]

try bacon on a smoker while you are waiting on a pork butt or brisket to finish and you won’t be disappointed

[@ChrisCookingNashville]

I wish I had a smoker to do so

[@julieburns7973]

Thank you

[@thehillbillyhermit7681]

I'm a chewy/medium rare bacon kinda guy. Electric griddle for now just for convenience (disabled)

[@cheriepanter9333]

Your bacon is so different to ours 🇦🇺😆

[@rosmarshall]

You need to add mind reading to your skills! I have needed this bacon cook off forever! Sine I started ketovore I have made more bacon than ever and have developed a love hate relationship because of cleanup!

[@ChrisCookingNashville]

Haha glad I can help 😊

[@SKnecht1948]

Hubby still likes his toast. Dors your airfryer do toast well?

[@ChrisCookingNashville]

I’ve never tested it with regular bread but it does a good job toasting carnivore bread. 😊

[@jenniferwood4165]

When “torching” bacon - would you still score the method as high if you were cooking for company or a large family?

[@ChrisCookingNashville]

I would and here’s why. When I cook for other people I try to make it an experience. I cook for others not just so they can eat but as a way to serve. I take the “feed my sheep” Biblical command seriously and put a fun spin on it. If you look at how hibachi chefs make food not just a thing to be eaten but they also present it as a performance for people, that’s the approach I try to take in some form or fashion when cooking for others. Whether it’s about fire or it’s about nice plating or courses or whatever, I try to put as much time as I can into not only good food but into good presentation as well to give others the experience that makes them remember not only my cooking but my willingness to bring them into my home and treat them like they’re special by making it as fun and special for them as I can.

[@InLawsAttic]

Question, on your non stick iron skillets do I have to treat and not wash like regular skillets? I had cast iron, but never knew what to do about not washing and only wiping clean… and having to cure every time…

[@ChrisCookingNashville]

Great question! No the skillets are a hybrid so they have a coating that doesn’t require the same treatment as a regular cast iron. Just a regular wash and dry is perfect. 😊

[@haroldgreen1425]

Guess I'm in the minority but I'll go with the microwave. Not because I think it's great in taste and texture but because I can cook it in a couple of minutes and after getting the microwave zeroed in I can get a uniform result every time. For the microwave I use now and thin sliced bacon I can set the time for one minute per slice and it comes out dry and crispy. Perfect for a bacon sandwich or easy to break up to add to a fresh omelet. A few years back I skillet fried bacon for my grandkids and they were raving it was the best bacon they had ever eaten. I have no idea how their parents fry bacon but I just fried it in a non stick skillet in the bacon's fat. When I was a kid it was common to eat cornbread for breakfast. I can remember my grandmother adding raw bacon to her cornbread batter. It gave the cornbread a fantastic taste but the bacon came out like it had been boiled. I have considered trying it like she made but precooking the bacon first. I likely won't though as I eat a low carb atkins diet. Lower carb than a keto diet. So cornbread is not on my meal plan. I tried ken berrys pot method but I made one mistake. The bacon I used had a maple flavoring (less than one carb per serving but I didn't notice the flavoring) and it got really intense cooking in the bacon fat. For me if I want soft, greasy bacon (and I love it that way) then I fry it but if I want it dry and crispy I microwave it. I use a microwave tray with ridges. That let's the fat drip away from the bacon and then I can save the fat to use for my cooking.

[@richardwilliamswilliams]

Good morning neighbors, have a great weekend!!😊😊

[@ChrisCookingNashville]

Good morning!

[@lisafahey8145]

My Aunt taught me to stab the bacon with a fork and that helps with curling

[@caterinadc5567]

Oven is my candidate going in, because you get such a big batch at once, evenly cooked, on a toss able surface. Only real downside is that it does feel wasteful to use and chuck so much foil. ... Eyes open to watch the flame torch though! And I secretly think 'grill' might be the winner, though I don't think I've ever had grilled bacon. Okidokes: contest... on!

[@caterinadc5567]

Mid-show & Post-show notes: Oh, you used an oven rack and didn't lay the bacon on foil!?A few points robbed from the oven there. ;) Unnecessary cleanup, foul ball. Plus, when you lay the bacon straight on foil, it gets to bubble in its bacon grease while it cooks; the grease doesn't all drip away. And then when you lift the bacon out of the pan afterward, you can just funnel up the foil and precision-pour the grease into a jar to save. In other news, I love that you added education and ideas in between things here! E.g. about the salt disappearing into the pan water and the tip to roll foil under the bacon to create waves if we want. ... Oh. When I saw that deep-fried bacon, I purred. And then y'all's flavour reactions justified me. And lol. That grill outcome appearance wasn't what I'd personally aim for, but I do believe the flavour was good. And booyah! Final result, feeling vindicated in my oven-baking default ways. :) Ever since I learned that method it's been my go-to (and I do fill the tray every time). And for real, if you switch from an oven rack to just baking the bacon straight on foil (rolled up at the edges so you catch all the grease and the bacon cooks in it and the grease doesn't get on the pan), you may rank it even more highly in future. A++. So my takeaway: The only one of these methods I am now definitely going to try, is deep fried bacon. That just looked amazing, and I have so much bacon grease sitting in jars. If it weren't nighttime, I'd do it now. But yeah, otherwise, good to know I'm already making the A++ bacon! No wonder I'm so happy when I eat.

[@caterinadc5567]

Update: Tried the deep fried bacon and to be honest, I prefer oven-baked. Happy to now feel confident that I'm bringing myself the best of the best possible bacon! By the way I don't know if this is relevant but I usually bake on 350, and sometimes I even throw the bacon in while the oven is preheating. I don't keep track of how many minutes it takes, I just take the bacon out when it's exactly the way I want it. Edited to add: "I be bakin' my bacon."

[@FrankieOver50]

Pulls up a chair

[@Bhatt_Hole]

20:04 dafaq is happening next to him??!!!! that's some paranormal shyte right there hommie!

[@ChrisCookingNashville]

It’s called artifacting and it happens because I’m color grading iPhone footage in a color space called Davinci wide gamut when the iPhone footage is shot in a space called Rec 709 (which is broadcast color space you see on tv and computers). Basically I push the colors in the shadows too far in a large color space and it’s creates pixels that artifact in the dark areas because of the double conversion of color space back and forth away from and then back to Rec 709. I didn’t have time to fix it before posting.

[@Tanax13]

I think you mixed up the taste and texture on the screen for the first method :)

[@ChrisCookingNashville]

Probably so

[@Beefyfarmer]

You forgot cooking bacon in the oven grill, gas or electric

[@ChrisCookingNashville]

Not something I have access to with my oven.

[@jenniferwood4165]

What brand of Bacon are you using? It looks like Hills Bacon from Pendleton, Oregon (Let’r Buck!)…they KNOW their 🐖🐽!

[@ChrisCookingNashville]

It’s the store brand at BJs wholesale, Wellesley Farms.

[@miasgirls3]

🥓💜💙💜

[@annellacannella5674]

Don’t go bacon your heart? I couldn’t if I fried. 🥸

[@lynndanielson4172]

That's a groaner🙃

[@annellacannella5674]

@@lynndanielson4172 yes, but you know,…..someone had to do it.

[@ChrisCookingNashville]

😂 love it!

[@beachcaster56]

Are we so short of ideas that we have to compare 10 ways of cooking bacon.............?

[@TryMyMartini]

To be fair, your videos and all of the ideas that you've come up with have been really great. Oh wait, you don't have any. Bacon is a staple in the carnivore diet, and it's definitely worth exploring the best methods. Especially the cleanup. Sometimes the cleanup makes you want to not bother.

[@AshTaylorcountry]

@@TryMyMartiniI love you! Thank you 🙏🏻❤️🤣

[@ChrisCookingNashville]

😂😂😂

[@ChrisCookingNashville]

@beachcaster56 are we so short of things to do in life we come on KZbin just to 💩 on the work other people do because we have nothing of value of our own to show for our time? 😂

[@julieburns7973]

Thank you