The Best Way to Cook Bacon
The Best Way to Cook Bacon is a easy American recipe that serves 4. 200 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $27.24 total, $6.81 per serving
Ingredients
- 1 lb Thick Cut Bacon (room temperature, thick‑cut slices for best render)
- 1 sheet Parchment Paper (for lining baking sheet in oven method)
- 1 jar Glass Jar with Lid (for storing rendered bacon grease)
- 1 filter Coffee Filter (to strain grease before storage)
Instructions
Prepare Bacon
Remove the thick‑cut bacon from the refrigerator and let it sit at room temperature for a couple of minutes while you gather your tools.
Time: PT2M
Skillet Method – Cold Start
Place the bacon strips in a cold, well‑seasoned cast iron skillet in a single layer without overlapping. Turn the burner to medium heat.
Time: PT3M
Temperature: Medium heat (~350°F)
Render & Flip
After 3–4 minutes, when the edges begin to turn golden, use tongs to flip each slice and continue cooking another 3–4 minutes until the desired crispness is reached.
Time: PT5M
Temperature: Medium heat (~350°F)
Drain and Rest
Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Let it rest for a minute.
Time: PT2M
Collect Rendered Grease
While the skillet is still hot, carefully pour the hot grease through a coffee filter into a glass jar. Allow it to cool before sealing.
Time: PT2M
Oven Method – Preheat
Preheat the oven to 400°F (200°C).
Time: PT10M
Temperature: 400°F
Line Baking Sheet
Line a baking sheet with parchment paper. Lay the bacon strips side‑by‑side on the paper; do not overlap.
Time: PT2M
Bake Bacon
Place the sheet in the oven and bake for 17–20 minutes, flipping halfway through if you like extra evenness, until the bacon reaches your preferred level of crispness.
Time: PT20M
Temperature: 400°F
Finish & Store
Remove the bacon, transfer to paper towels to drain, and let cool. Store any leftover cooked bacon in an airtight container in the refrigerator for up to 4 days. Rendered grease can be kept refrigerated for 1 week or frozen for up to 3 months.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 10g
- Carbohydrates
- 1g
- Fat
- 18g
- Fiber
- 0g
Dietary info: Gluten‑free, High‑fat, Not vegetarian, Keto‑friendly
Allergens: Pork
Ingredient Substitutions
- Instead of Thick Cut Bacon: Regular cut bacon, Turkey bacon (will be less crispy)
- Instead of Parchment Paper: Aluminum foil
- Instead of Glass Jar with Lid: Metal canister, Heat‑proof plastic container
- Instead of Coffee Filter: Fine mesh strainer
Equipment Needed
- Cast Iron Skillet
- Tongs
- Baking Sheet
- Paper Towels
- Wood Spatula (optional)
- Oven
- Glass Jar with Lid (optional)
- Coffee Filter (optional)
Critical Steps — Do Not Skip
- Start the skillet cold with bacon to render fat evenly.
- Do not overcrowd the pan; each slice needs space.
- Monitor heat to avoid burning the grease.
- Use parchment paper in the oven to catch splatter.
- Strain hot grease through a coffee filter into a sealed jar.
Chef Tips from the Video
- Thick‑cut bacon yields the best flavor and texture; thin slices become rubbery.
- Cold‑start cooking renders fat slowly, giving a flatter, less wavy strip.
- If you have a bacon press, place a second cold skillet on top to keep the strips flat while cooking.
- Save the rendered grease for sautéing vegetables, frying eggs, or making gravies.
Troubleshooting
Bacon sticks to the skillet.
Make sure the cast‑iron skillet is well‑seasoned and start with a cold pan; the rendered fat will act as a natural release.
Bacon curls and does not lay flat.
Start with a cold pan and flip only once. For ultra‑flat strips, press a second cold skillet on top during the last few minutes of cooking.
Bacon burns or becomes too dark before crisping.
Reduce the heat slightly and allow more time for the fat to render. If using the oven, lower the temperature to 375°F and extend cooking time.
Too much splatter in the oven.
Line the baking sheet with parchment paper and consider placing a second sheet on a lower rack to catch drips.
Storage
Refrigerator: Cooked bacon: up to 4 days in an airtight container. Rendered grease: up to 1 week.
Freezer: Cooked bacon: up to 2 months in a freezer‑safe bag. Rendered grease: up to 3 months.
Room temperature: Do not store bacon or grease at room temperature; risk of spoilage.
Make-Ahead Tips
- Cook a full batch of bacon, drain, and store in the fridge; reheat quickly in a hot skillet or under a broiler.
- Render extra grease and freeze in ice‑cube trays for convenient cooking oil substitutes.
Frequently Asked Questions
What is the cultural significance and history of thick‑cut bacon in American Southern cuisine?
Bacon has long been a staple of Southern cooking, prized for its rich flavor and ability to add depth to everything from breakfast plates to beans and greens. Thick‑cut bacon became popular in the U.S. as a way to showcase the pork belly’s natural marbling, delivering a hearty, satisfying bite that embodies comfort food traditions.
What are the traditional regional variations of bacon in American cuisine?
In the South, bacon is often smoked over hickory or oak, giving it a robust flavor. In the Midwest, applewood‑smoked bacon is common, while the West Coast favors uncured, nitrate‑free varieties. Cowboy Kent Rollins prefers thick‑cut, traditionally smoked pork belly for maximum flavor and render.
How is thick‑cut bacon traditionally served in a classic American breakfast?
It is typically served alongside eggs (scrambled, fried, or poached), biscuits or toast, and sometimes hash browns or grits. The crispness level varies by family, but the goal is a balance of chew and crunch that complements the other breakfast components.
What occasions or celebrations is thick‑cut bacon traditionally associated with in American culture?
Bacon appears at weekend brunches, holiday breakfasts (especially Thanksgiving and Christmas morning), and backyard cook‑outs. It’s also a beloved addition to Southern barbecues and country‑style diners.
What makes Cowboy Kent Rollins' bacon method special compared to other American cooking channels?
Kent emphasizes starting with a cold, well‑seasoned cast‑iron skillet to render fat evenly and avoid curling, a tip many modern channels overlook. He also shares practical ways to collect and store the rendered grease for future cooking, staying true to his ranch‑style, resource‑savvy philosophy.
What does the YouTube channel Cowboy Kent Rollins specialize in?
Cowboy Kent Rollins focuses on rustic, ranch‑style cooking, outdoor grilling, and traditional American comfort foods. His videos blend storytelling with practical, down‑to‑earth cooking techniques that celebrate the flavors of the American West.
What are the most common mistakes to avoid when making thick‑cut bacon using Cowboy Kent Rollins' skillet method?
Common errors include starting with a hot pan (which causes the bacon to curl), overcrowding the skillet, and using a poorly seasoned cast iron that leads to sticking. Also, cooking on too high heat can burn the fat before the meat crisps.
Why does this recipe use a cold skillet instead of pre‑heating the pan for bacon?
A cold skillet allows the fat to render slowly, preventing the bacon from shrinking and curling. This results in flatter, more evenly cooked strips and reduces the chance of burnt edges.
Can I make the bacon ahead of time and how should I store it?
Yes. Cook the bacon fully, let it cool, then store it in an airtight container in the refrigerator for up to four days. Reheat quickly in a hot skillet or under a broiler to restore crispness.
What texture and appearance should I look for when the bacon is done?
The bacon should be golden‑brown on the edges with a uniform crispness throughout. It should not be blackened or overly shriveled; a slight sheen from rendered fat indicates perfect doneness.
How do I know when the oven‑baked bacon is done cooking?
When the bacon reaches a deep amber color and the fat has fully rendered, it is done. Check at the 15‑minute mark; if you like extra crisp, let it go another 2‑3 minutes, but watch closely to avoid burning.
Last updated: September 1, 2026
