Virginia Applewood Grilled Bacon on Arteflame

Introduction

If you’ve never had thick-cut bacon grilled over applewood, you’re in for a treat! Crispy, smoky, and packed with unforgettable flavor, this Virginia-style Applewood-Grilled Bacon recipe is easier than ever when cooked on the Arteflame Grill. The searing heat of the center grate locks in the rich bacon flavor, while the solid steel flat top perfectly renders the fat, minimizing flare-ups and maximizing taste. No lid required — just pure, open-flame grilling magic.

Ingredients

• 1 lb thick-cut Virginia smoked bacon
• 1/2 tsp fresh cracked black pepper
• 1 tbsp brown sugar (optional, for a sweet note)
• 1 tbsp real butter (for griddle searing)
• Applewood chunks for flavor infusion
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting fuel)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame Grill base.
3. Stack dry firewood and a few applewood chunks over the napkins.
4. Light the napkins and let the fire build — the grill will be ready in about 20 minutes.

Step 2: Prepare the bacon

1. Lay out the thick-cut bacon onto a tray.
2. Sprinkle with cracked black pepper and a touch of brown sugar if desired.
3. Let the bacon rest while the grill comes up to temperature.

Step 3: Sear on the Arteflame grill grate

1. Once your center grill grate reaches 1,000°F, place strips of bacon directly onto it for a quick sear (about 30–45 seconds per side). This locks in meaty flavor and firms the slices.

Step 4: Move to the flat top griddle

1. Slide the seared bacon to the hotter inner ring of the flat cooktop griddle (just outside the grill grate).
2. Add a little butter under each slice to enhance crispiness and flavor.
3. Let the bacon cook slowly, turning as needed to evenly render the fat and crisp up the edges (about 4–6 minutes per side).

Step 5: Rest and serve

1. Remove the bacon when it’s just under your preferred crispiness — bacon continues cooking slightly after being removed from the heat.
2. Let it rest on a wooden board or paper towels for 2 minutes before serving.

Tips

• Avoid overcrowding; space bacon strips evenly for maximum crisp.
• For maximum applewood flavor, soak your applewood chunks in water for 30 minutes before lighting.
• The flat cooktop griddle allows you to cook eggs, potatoes, or pancakes next to your bacon at the same time.
• Use tongs to flip bacon—never pierce it, so juices don’t escape.
• Always take bacon off the Arteflame Grill when it's 15°F below desired crispiness — it’ll keep cooking as it rests.

Variations

1. Maple Bacon: Brush slices with pure maple syrup before searing for a sweet caramelized finish.
2. Spicy Chipotle Bacon: Dust bacon with chipotle powder and smoked paprika before grilling.
3. BBQ Bacon: Glaze bacon with your favorite BBQ sauce in the last few minutes of griddling.
4. Garlic Herb Bacon: Add minced garlic and chopped thyme to melted butter and baste the bacon as it grills.
5. Bourbon Sugar Bacon: Combine brown sugar and a splash of bourbon and brush on bacon just before finishing for a Southern-style kick.

Best pairings

• Grilled eggs and smashed breakfast potatoes
• Virginia buttermilk waffles
• Fresh melon slices or grilled peaches
• Craft root beer or sweet tea
• Smoked cheddar biscuits

Conclusion

Grilling bacon on the Arteflame brings out a whole new level of flavor and crunch. Using the reverse searing method and the even heat of the flat steel griddle, you get bacon that’s smoky, savory, and cooked to perfection — every time. Whether for breakfast, burgers, or dinner sides, this bacon is an unforgettable dish straight from your grill.