Diner-Style Bacon for a Crowd
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This diner-style bacon for a crowd is a game-changer for weekend brunches or hosting large groups. By partially cooking the rashers submerged in oil under the grill, you ensure the fat renders evenly without the typical mess of a splattering frying pan. It is a reliable, dairy-free technique that results in a uniform, professional finish that is difficult to achieve when cooking multiple batches from scratch.
Preparing your breakfast protein this way also offers fantastic flexibility for busy mornings. You can complete the initial grilling stage up to five days in advance, storing the bacon in the fridge until you are ready to serve. A quick flash in a hot pan is all it takes to achieve that signature crunch, making it the perfect stress-free addition to a full English or a stack of maple-drizzled pancakes.
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Ingredients for Diner-Style Bacon for a Crowd
900g bacon
725ml vegetable oil
How to make Diner-Style Bacon for a Crowd
If using a top-down grill, arrange rack on second-to-top rung. Heat grill on high.
Arrange bacon, fat side up, in 2 layers in a 13x9" metal baking dish. Pour oil over; bacon should be mostly submerged. Grill, checking often and watching carefully, until fat is partially rendered and edges start to crisp on top layer, 15–20 minutes. Transfer dish to a wire rack.
Heat a griddle or large skillet over medium. Working in batches, remove bacon from oil, letting oil drip back into dish, and cook until crisp, about 2 minutes on each side.
Bacon can be grilled 5 days ahead. Cool submerged bacon completely in dish, then cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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