At some point, I pester dozens of chefs and bartenders across the country to tell me what their favorite store-bought items are (like chicken nuggets, croissants, packaged mac and cheese, bourbon, and vodka). This is all done in the hope that we, dear readers, can recreate this restaurant-level magic at home. And what better way to start the new year than by searching for the chef's favorite brand and arguably the best ingredient of all time?
Of course I mean bacon. Aside from just serving as a side dish to your weekend pancakes, bacon is an all-around ingredient: It transforms a can of beans, adds much-needed flair to no-fuss appetizers, and adds a smoky, bold flavor to grits, rice, pasta, and more . So it makes sense that these chefs would keep a favorite in mind after years of sampling the best of the bunch.
As it turns out, there is one brand in particular that is really in demand.
Photo credit: Mara Weinraub Photo credit: Mara Weinraub
According to chefs, it's the best bacon you can buy
As far as chefs go, consider yourself especially lucky if you're familiar with North Country Smokehouse's bacon. If not, it's time to get to know each other. “I've tried pretty much every type and brand of bacon available to the general public,” says chef Gavin Lambert of pop-up restaurant Bon Ami. “If I don’t make my own… I’ll buy North Country.”
This isn't your average cut of bacon, notes Lambert: The delicacy of the smoke and the overall care and pride in its creation make North Country bacon one of the most versatile cuts of bacon for use in stews, braises and sauces. “We also save every single gram of rendered bacon fat in my house to use in cooking in place of oil—liquid gold, as we call it.”
Chef Brian Poe of Tip Tap Room and Crane River Cheese Club in Boston, who learned about the brand from renowned Michelin-starred chef Thomas Keller, wholeheartedly agrees: “It has such a nice thickness, viscosity, umami and just the right amount Smoke,” says Poe. “It is intended for snacking, but also as an amusement, appetizer, soup, salad, starter and dessert.”
Whether at home or in its restaurant kitchen, North Country also has a fan in Chef Morgan Jarrett of STATE Grill and Bar, the Empire State Building's flagship restaurant. “We use North Country at my restaurant for our Clothesline Bacon,” says Jarrett of the popular dish, in which bacon is slow-cooked over rye bread (to catch all those majestic bacon drippings).
Luckily, North Country is now widely available outside of New England (you can find a store near you here). But if you can't find it, chefs overwhelmingly agree that finding the local bacon made in your region is also what makes that BEC or BLT really shine.
Find it in stores: North Country Smokehouse Organic Applewood Smoked Uncured Bacon, $7.43 (on sale!) for 8 ounces at Whole Foods
Photo credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk Image Credits: Photo: Joe Lingeman; Food styling: Jesse Szewczyk
If you're cooking bacon, a few chef-recommended tips
So you’ve brought home the bacon – now what? You have two options: choose to fry in a pan or cook in the oven. For chefs, the oven is the vast majority of solutions. “Stop cooking your bacon in a frying pan – that’s Sisyphus’ work!” Jarrett pleads. “Instead, take a small tin tray and line it with parchment paper. Lay out the bacon in a single layer and cook at 350°F.” Flip the bacon after about six to eight minutes, similar to tanning on a hot beach.
No matter how you cook your bacon (in the oven or in the skillet), don't forget to flip it. “It's crucial to flip halfway through cooking!” Lambert adds. “If the bacon is overcooked on one side, it will produce crispy, dry strips and lack the characteristic bite.”
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Generally, chefs ask that you do not throw away the bacon fat. Don't even think about it. Of course, we've all had a jar full of bacon fat (and good intentions) that we forgot to use in time, but Jarrett urges home cooks to save that jar of liquid gold—especially if you're shelling out for top-shelf bacon: ” You can then save the bacon fat and store it next to your stove for general cooking needs; I keep it in this container.”
Do you agree with these chefs? Let us know in the comments below.