Cooking bacon on a Blackstone griddle finally eliminated the lingering bacon smell in my house — and I won’t go back to a stovetop pan. The griddle gives you space to cook a whole pound at once, and once you dial in the heat you can make each strip exactly as crispy or as chewy as you prefer. My family splits evenly between crispy and chewy, so I usually cook two batches.
PIN IT FOR LATER!
The Bacon Trick That Got the Grease Smell Out of My House
I used to fry bacon on the stove and live with that diner scent all day. Moving the cooking outdoors to the Blackstone changed everything. The reason is simple: open-air cooking and the griddle surface let the smoke and grease dissipate outside, and the large surface prevents overcrowding, so strips cook evenly instead of steaming each other.
One important tip most people miss: hotter is not always better on a griddle. If the surface is too hot, the edges will blacken before the center renders properly. I keep my Blackstone at a steady medium heat and let the bacon cook more slowly — that produces even browning and consistent texture every time.
Why You’ll Love This Recipe
- Cooking bacon on a Blackstone griddle takes a total of about 15 minutes, making it fast for busy mornings. You can also keep cooked bacon warm on a low section of the griddle while you finish the rest of the meal.
- Bacon on the griddle cooks evenly, so you won’t end up with undercooked fatty patches or burned edges.
- The griddle surface lets you cook large batches quickly, which is perfect for brunches or meal prep.
Key Ingredients
- Bacon – That’s it. Thick-cut bacon works especially well on a griddle because it renders slowly and holds texture, but any bacon (including turkey bacon) will cook nicely; just adjust time and temperature as needed.
Helpful Tools
- Infrared thermometer – Handy for checking griddle surface temperature so you can keep the cooking zone between 350–375°F.
- Burger press – Optional, but useful if you want to keep slices flat while they cook.
How to Cook Bacon on the Blackstone Griddle
- Preheat the griddle. Heat the Blackstone to medium, about 350–375°F. Let the surface stabilize so the bacon sizzles gently when it hits the metal.
- Arrange the strips. Lay bacon strips on the hot griddle with space between them so they do not touch or overlap.
- Cook and flip. Cook each side about 3–5 minutes depending on thickness. Flip with tongs and continue until the fat is rendered and the bacon reaches your desired doneness.
- Drain and rest. Transfer cooked bacon to a plate lined with paper towels to absorb excess grease, then serve.
For full ingredient amounts and step-by-step instructions, see the recipe card below.
Storage and Reheating
Fridge: Store leftover bacon in an airtight container in the refrigerator for up to 5 days.
Freezer: Lay cooked bacon in a single layer on a baking sheet and flash-freeze before transferring to an airtight container or freezer bag. Separate layers with parchment paper. Reheat from frozen or thaw in the fridge overnight.
To reheat, warm bacon in the microwave covered with a paper towel to avoid splatter, or crisp it briefly on the griddle for just a minute or two.
Serving Suggestions
This Blackstone-cooked bacon pairs beautifully with pancakes, waffles, breakfast sandwiches, egg muffins, or classic BLTs. Use it as a topping for burgers, salads, or in dips and casseroles to add smoky, savory crunch.
Pro Tips
- Save rendered bacon fat to cook eggs, greens, or vegetables — it adds great flavor.
- Turn slices evenly so both sides brown consistently; avoid leaving one side too long.
- If bacon sticks, your griddle may need cleaning or reseasoning — remove built-up residue and re-season the surface.
- If the edges are burning before the center cooks, lower the heat and cook a little longer for even rendering.
Frequently Asked Questions
Use a low-heat section of the Blackstone to hold cooked bacon warm without continuing to cook it. A covered pan off the direct heat also works.
Slide excess grease into the griddle’s grease trough so the bacon crisps instead of frying in a deep pool of oil.
For crispier bacon, raise the heat slightly and cook a bit longer. For softer bacon, cook lower and slower and remove it just before it looks done—it will firm up as it rests.
Blackstone Bacon
Equipment
- Infrared thermometer gun
- Griddle tongs
- Blackstone griddle
- Paper towels
- Burger press (optional)
Ingredients
- 12 slices bacon (regular or thick-cut)
Instructions
- Preheat the Blackstone griddle to medium-high, about 350–375°F.
- Place bacon strips on the hot griddle with space between each strip so they don’t overlap.
- Cook bacon 3–5 minutes per side, depending on thickness. Flip with tongs and continue cooking until the white fat turns translucent and the pink becomes a deep reddish-brown.
- Transfer bacon to a plate lined with paper towels to absorb excess grease.
- Serve immediately.
Tips
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Flash-freeze bacon in a single layer, then transfer to an airtight container with parchment between layers. Reheat from frozen or thaw overnight in the fridge.
Reheat in the microwave covered with a paper towel or crisp briefly on the griddle.
Nutrition Information
Calories: 183 kcal • Carbs: 1 g • Protein: 6 g • Fat: 17 g
Nutrition info is an estimate calculated by a program and may not be exact. Consult a nutritionist for precise information.
More Great Breakfast Ideas
- Cook your full brunch on the Blackstone for easy, efficient service — pancakes, eggs, and bacon come together on one surface.
- Try smoked breakfast items or casseroles when hosting a crowd; bacon from the griddle makes a great topping or mix-in.
- Use cooked bacon in sandwiches, dips, burgers, breakfast skillets, or as a crunchy salad topper.