Bring Back The Baconer

May 17, 2013 | By | Comments (3)
Granny's Baconer + the Baconer How-To

Granny’s Baconer + the Baconer How-To

This week’s old-school gadget discovery is rooted in one of my earliest food memories. It was at my grandma’s place that I awoke on many Sunday mornings to the smell of drop biscuits baking, farm eggs lightly frying, and, of course, the food group know as bacon wafting its unmistakable aroma through the house. And besides how it tasted, one of my most prominent memories about Granny’s bacon was the tool she used to make it: the Westinghouse Baconer.

This 1962 relic (it sold for a hefty $19.99 back in the day) was the driving force behind all things crispy, luscious, and porcine at Granny’s for breakfast, a lunchtime BLT, or the perfect salty crumble atop a side salad.

If you can get your hands on one of these gems (check eBay or Etsy) I’d give you an advantage in a bacon cooking battle any day. You simply open the doors, lay bacon strips across the grid iron, and set the controls for your desired crispness. Perfect bacon, every time. Props to my Granny for upholding her devotion to the old school (obviously I got more than my love of cooking from her) and for allowing me to dig frequently at her house.

COMMENTS

  1. Melody McSweeney

    My mom had one of these – we used it for a while but it was a royal pain to clean! Novelty quickly wore off.

    May 18, 2013 at 1:28 pm
  2. AnnaZed

    Sort of a cool thing, but as I recall my grandmother’s was hell to clean (or she said so)

    I cook bacon in the stove now; and in an otherwise uncharacteristic flourish of ecologically unsound cooking practice I use a giant sheet of heavy duty foil which I then allow to cool and unceremoniously throw away.

    To cook bacon in the stove just prepare a deeply lipped baking sheet with the foil, spread the bacon, place in a COLD oven, turn to 400 degrees and ignore for 15 minutes.

    May 17, 2013 at 12:46 pm
  3. Arthur in the Garden!

    That is such a great idea! Someone needs to bring that back!

    May 17, 2013 at 12:11 pm

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