Cook by temperature, not by time. Leaner cuts of pork are done when the internal temperature, when measured with a digital meat thermometer, reaches 145 F.

Roasts that will be shredded and larger cuts of pork with ample fat are done when the internal temperature, when measured with a digital meat thermometer, reaches 185 to 190 F.


Griddle Method

  1. Place griddle on gas grill, turn burners on medium heat and preheat to 350 F.
  2. Place the strips of bacon in the griddle and cook until well rendered and brown on both sides.
  3. Remove from heat and let rest on a paper towel before serving.

Grill Method

  1. Lay strips of bacon on grate in area of grill where burners will remain off (indirect cooking area). Close grill lid.
  2. Turn the rest of burners on low or medium heat and preheat to 350 F.
  3. When grill comes up to temperature, open lid.
  4. When bacon begins to brown on the underside, flip and continue to cook.
  5. Remove from heat and let rest on a paper towel before serving.
  6. Optional: Place a catch pan under grates to prevent grease from dripping down onto burners.

Aluminum Foil Method

  1. Cover grates with foil. Place bacon strips on top of foil.
  2. Close lid and turn burners on low to medium heat. When temperature reaches 350 F, open lid.
  3. When bacon begins to brown on the underside, flip and continue to cook.
  4. Remove from heat and let rest on a paper towel before serving.
  5. Optional: Flip up sides of foil to prevent grease from dripping down onto burners.