A specialty market near me sells store cured bacon sliced about 3/8 of an inch thick. When we have our Yankee Stadium tailgate parties (alas, none til next Spring), I bring a grill and use mesquite and hickory chunks (no briquettes) and grill the bacon over the wood. We got this idea from the grilled bacon appetizer at Peter Lugers. If you haven't tried this, you ought to.
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