A specialty market near me sells store cured bacon sliced about 3/8 of an inch thick. When we have our Yankee Stadium tailgate parties (alas, none til next Spring), I bring a grill and use mesquite and hickory chunks (no briquettes) and grill the bacon over the wood. We got this idea from the grilled bacon appetizer at Peter Lugers. If you haven't tried this, you ought to.

Grilled bacon is awesome. I do this at home sometimes, but I lament the loss of the bacon grease for use later. At a local market, we get organic, locally raised, cherrywood smoked bacon that they will cut to your specs. For store brands, I think Niman Ranch is the best, but Welshire Farms makes a very thick cut variety that is very good.

Board-O, how does Peter Lugar do their app?

I'd guess it's about 3/16 of an inch. They grill it and serve it plain. Very tasty. You can put their sauce on it if you like.

Wow, I'll have to try that Board-o. At the meat market I go to they get the bacon uncut and will cut it to any thickness if you ask. It is really good stuff which doesn't have tons of fat so this bacon will probably grill up pretty nice.

I'm really glad nobody asked me what wine I pair with it. I don't really pair anything with it, but we have wine going with all the appetizers so whatever is open is it.

We can get pretty thick bacon around here, too. But what I'd really like to get is a chunk/hunk of bacon, say, a few inches thick. You could do lots of interesting things with it I think.

The place I purchase my meats from has that available TJ. They get the bacon in a long slab and then slice it. You just have to ask for the bacon in slab form instead of sliced. I don't have a slicer so I never get the Bacon cut that way.

One of the reasons I bought a meat slicer was so I could slice my own thick bacon. I found a Virginia bacon place that sells 5lb slabs. Grilled bacon sounds good.

If you use a gas grill be sure to put the bacon over an unlit burner.

OMFG. Grilled bacon. I can't wait to get home and fire it up.

We live not far from Smithfield, VA, so at least the bacon we get is outstanding. The thick cut is the only way to go!

Ray - you hear "dollars to donuts" down here all the time. What you don't hear often is "and Bob's your uncle". Go figure.

I'll fry up three or four slices of bacon good and crisp. Then I crumble it on top of cornbread batter just before I put the pan in the oven, pushing it down into the batter a bit. You can't even imagine how wonderful it is.

Around here bacon goes into:
green beans
baked beans
pinto beans
potato salad (oh my word - wonderful when it's crispy)
spinach salad
morning toothbrush (kidding)
turnip greens
collard greens
mustard greens
Mr. Green Jeans (kidding again)
around a pork loin roast
around chicken livers
around chicken breasts (with havarti - oh baby)
around grilled scallops (as stated, wonderful when grilled)
around my fork

You get the gist. There's almost nothing we won't put bacon on or in down here.

I think the price of a donut is rapidly closing in on dollar, so it will soon be an even bet.

I tried this last night after I cooked some steaks. It turned out pretty tasty. One of the three slices got a bit burned so it wasn't so good but the other two slices were quite tasty.

Yeah. You have to be real careful about burning it. If you use a gas grill, turn all the burners on high to et the grill hot. Then turn one burner off. Sear the bacon over the on burners briefly but don't let it burn. Then finish it over the off burner.

Over charcoal or wood, like we do at Yankee (sob!) Stadium, it's a little easier, but still requires almost constant attention.

I was using Charcoal and the fire had been going for awhile as I cooked a pair of steaks first and then let them rest while cooking the bacon. You are correct about the constant attention. Without it you could get blackened bacon and the one piece that happened too wasn't all that tasty.