At any given time, I’m eavesdropping on dozens of chefs and bartenders across the country telling me about their favorite store-bought items (like chicken nuggets, croissants, macaroni and cheese, bourbon, and vodka). All this in the hope that we, dear reader, can recreate this restaurant-level magic at home. And what better way to start the new year than by seeking out the chef’s favorite brand and arguably the greatest ingredients of all time?
Of course, I’m referring to bacon. Far from simply serving as a side dish to pancakes on the weekend, bacon is an ingredient that does it all: it transforms a can of beans, brings much-needed flair to fuss-free appetizers, and adds a rich, smoky flavor to grains and rice. Pasta and much more. So it makes sense that these chefs would have a favorite restaurant after years of sampling the best of the bunch.
As it turns out, there’s one brand, in particular, that’s really buzzing.
The best bacon to buy, according to chefs
As far as chefs are concerned, you can consider yourself especially lucky if you’re familiar with North Country Smokehouse’s bacon. If not, it’s time to get acquainted. “I’ve tried every type and type of bacon available to the general public,” says Chef Gavin Lambert of pop-up restaurant Bon Ami. “If I didn’t make my own products…I’d buy North Country.”
This isn’t your average slab, Lambert notes: The subtlety of smoke, overall care, and pride in its production make North Country bacon one of the most versatile foods for use in stews, slow cookers, and sauces. “Plus, at my house we save every gram of bacon fat to use in cooking instead of oil – liquid gold, as we call it.”
Chef Brian Poe, of Tip Tap Room and Crane River Cheese Club in Boston, who heard about the brand from Michelin-starred celebrity chef Thomas Keller, agrees wholeheartedly: “It has a great thickness, gooeyness, umami, and smokiness to it,” he says. . “It’s meant to be eaten as a snack, as well as an entree, app, soup, salad, main course, or dessert,” says Bo.
Whether it’s at home or in his restaurant’s kitchen, North Country also has a fan of Chef Morgan Jarrett of STATE Grill and Bar, the flagship restaurant in the Empire State Building. “We use North Country in my restaurant for our ‘Clothesline Bacon,’” Jarrett says of the popular dish that involves slow-cooked bacon atop rye bread (to get all those wonderful bacon drippings).
Fortunately, North Country is now widely available even outside of New England (you can locate your nearest store here). But if you can’t track it down, chefs overwhelmingly agree that seeking out local bacon made in your area will also really make your BEC or BLT shine.
Find it in stores: North Country Smokehouse Organic Applewood Smoked Uncured Bacon, $7.43 (on sale!) for 8 ounces at Whole Foods
If you’re cooking bacon, here are some chef-approved tips
You brought home bacon – now what? You have two main options: choose to fry or cook in the oven. As for chefs, the oven is often the best solution. “Stop cooking bacon in a frying pan – that’s Sisyphus’ work!” Jarrett pleads. “Alternatively, take a small sheet pan and line it with parchment paper. Place the bacon in a single layer, and cook at 350 degrees F. After about six to eight minutes, like you would while tanning on a hot beach, flip that bacon over.” .
No matter how you choose to cook bacon (in the oven or in a skillet), don’t forget to stir. “Stirring halfway through the cooking process is crucial!” Lambert adds. “Cooking bacon too far on one side will result in dry, crunchy slices, and will lack the characteristic chew.”
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Across the board, chefs are begging you not to ditch the bacon fat. Like, 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 keep that jar full of liquid gold — especially when you’re out for top-notch bacon: “You can “I then save the bacon fat and keep it next to the stove for general cooking needs; I keep it in this container.”
Do you agree with these chefs? Let us know in the comments below.