BaKon BaKer - You gotta problem with BACON?
The BEST way to cook BACON is in your oven with the BaKon BaKer! Cooks evenly with NO MESSY CLEAN-UP! www.bakonbaker.com
Thank you for visiting the BaKon BaKer project page! My goal is to have every backer enjoy BaKon BaKer bacon! Help me make this a reality with this extremely functional cooking apparatus.
My family of five consumes a lot of bacon. Unfortunately I am the one at the stove top with a couple frying pans going at the same time, dodging the bacon grease popping/incoming fire. I constantly flip the bacon and adjust the temperature to try to cook the perfect bacon. This is a very time consuming and stressful process (not wanting to overcook/undercook the bacon). Then I start to pull the first five pieces from the frying pan and place them onto a plate with a stack of paper towels. The soaking up of the grease begins and a mystery starts to unfold... while reloading the frying pan, I look over and notice I now have only three pieces of bacon on the plate instead of five. There are two grease marks on the paper towels where the two pieces magically evaporated into thin air!
For years I have tried to cook bacon to perfection:
Stove Top: Time consuming, constant monitoring/flipping, dangerous, very difficult to cook evenly, use of a bunch of paper towels to degrease the bacon, creates an absolute mess on the stove top, greasy pan is so much fun to clean, what do you do with all of the bacon grease? Not good for your plumbing to send down the kitchen sink.
Microwave: Difficult to cook evenly and get crisp, easy to burn, creates a mess in the microwave, greasy dish is also fun to clean and you use a bunch of paper towels.
Oven: Majority will agree this is the "best" way to cook bacon. Take a baking pan and cover it with foil and place the bacon on the pan and bake in the oven. It will cook evenly, but it is swimming/cooking in a pool of bacon grease popping like crazy. You still use a bunch of paper towels to degrease your bacon. If you like your bacon crispy, it is very difficult to pat it down with the paper towels without breaking it into pieces.
YOU GOTTA PROBLEM WITH BACON? I HAVE THE SOLUTION!
It hit me a couple months ago that I could design an insert that would be placed on top of a standard 12" x 17" baking pan, cover it with aluminum foil, create a grease runoff "moat" and the result would be evenly cooked, less greasy bacon with NO MESS TO CLEAN UP!
After numerous prototypes and MANY POUNDS OF BACON (R&D is so much fun!), "Sir HOSS" and I present to you...
THE BaKon BaKer "Fill up the pan, man!"
I have to give my oldest son all of the credit for the design of this logo. He is a Freshman at Clemson University majoring in Graphic Communications. I think he did a fantastic job! I also have to give my middle son credit for the idea of "spoofing" a popular tv add for tv service for this video. He also did a fantastic job and we hope you enjoyed the video!
This extremely functional 3/32" thick solid 3003 Aluminum with a center bend is stamped on opposite corners with "Sir HOSS". Each weighing in at approximately 1 1/2 pounds, MADE & STAMPED IN THE USA, this is an industrial cooking apparatus. This is how you do it!
First turn your oven to 350-375 degrees.
Center the BaKon Baker into a standard 12" x 17" cooking pan.
Place a piece of aluminum foil (I recommend the heavy duty 18" wide) over top of the Bakon Baker and carefully smooth it to the shape of the "tented" area and then create the moat around the BaKon Baker. Leave an area in front of pan uncovered by foil so that you can pick up the pan without putting your oven mitt into the bacon grease moat area.
Next step is to load your bacon (or sausage patties or other meat) onto the tented Bakon Baker.
Place the pan loaded with bacon into the oven. It probably will not be at the final temperature at this point, but that is just fine. Set your stove timer to 25 minutes, let the BaKon BaKer do its thing so you have the freedom to take care of other things.
Given variations of heat up time, oven temperatures, bacon (or other meat) thickness, personal preference of the final bacon (chewy or crisp) it may take you a few attempts to figure out exactly how long to leave the bacon in the oven. Experimenting is most of the fun. Once you dial in your desired final bacon cook time, you will be good to go!
When the timer beeps, carefully remove the pan from the oven (I would recommend using two hands). MAKE SURE YOU REMOVE THE PAN LEVEL because you will notice the grease in the moat on around the inside perimeter of the pan.
That distinguished beautiful aroma that calls everyone to the kitchen is now present. I give the cooked bacon a flip and let it rest for a minute to crisp up. The thick aluminum BaKon BaKer will keep it warm. You can then serve it right from the BaKon BaKer to your plate. No need to use paper towels. ENJOY!
NOW THE BEST PART, NO MESS TO CLEAN UP!!! Simply let the grease cool and gel and fold up the aluminum foil and discard into the trash.
** I store my BaKon BaKers and pans in the oven when not in use.
I have put together the following project timeline for the BaKon BaKer. I feel confident that the local metal fab shop will be able to successfully execute their portion of work in the allotted time frame. That basically leaves me (and hopefully my brother, Brian and his family) with the remaining items on the "to do" time line.
Risks and challenges
BaKon BaKer is a pretty straightforward project, but as I have learned with my previous successful KS project, BAUX Pens, certain aspects of fulfillment are out of my control. The positives are that the aluminum will be fabricated, a hop, skip and jump from Greenville, SC. I have already purchased and have on hand the "Sir HOSS" logo stamp. Given the size and weight of BaKon BaKer it was critical to identify packaging materials and negotiate the best possible shipping rates.
Thanks again for your interest in my second KS project! Hopefully I will be personally hand stamping the BaKon BaKers and boxing them up for shipment in May 2014.Learn about accountability on Kickstarter
- (30 days)