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now that’s some twisted bacon!


Never once, in all my years of eating bacon, had I considered even once that it could be improved upon.

Nothing on the planet is better than bacon!   Butter and chipotle come close, or maybe a  flourless chocolate cake with fresh raspberries.  Perfectly cooked kobe beef and a garlicky escargot with lots of bread to soak it all up is right up there, too.  But of all these delicious dishes, bacon is the only one that I can eat right after rolling out of my toasty warm bed first thing in the morning, and the only thing that I can enjoy just as it is, in it’s perfectly delicious fatty state. Baking bacon, frying bacon, Kevin Bacon, wrapping something with bacon and then baking bacon…it really doesn’t matter. It’s bacon.

Until now, I’ve never given much thought to bacon other than I prefer it thickly-sliced and crispy.  So I did some poking around and found a few fun bacon-related things you might enjoy:

Here’s a fun list from Bacon Magazine:

  • 3 million pounds of Bacon would be worth 3 million dollars if Bacon was worth a dollar a pound.
  • Bacon is formerly known as the artist Prince.
  • In 1992, Newfoundland scientists discovered that Bacon was made from pigs.
  • Bacon has been known to give people psychic powers. Usually the only future they can see is their own demise, from consuming mass amounts of Bacon.
  • It is scientifically proven* that consuming mass amounts of Bacon lowers your risk of death. (* Not scientifically proven)
  • 99% of pigs believe Bacon is made from cows.
  • 1% of pigs believe Bacon is made from werewolves.
  • When mixed with TNT, Bacon makes a powerful explosive.
  • When mixed with eggs, Bacon makes a powerful breakfast.

How about some Bacon Bandages?

My really awesome cousin Britt, who knows all about my love affair with all things chipotle, emailed me a couple of months ago with a recipe for chipotle bacon.  I don’t remember all of the ingredients – there were a few – but the one I do remember was, of course, chipotle.   I tried to find the recipe over the weekend but had apparently inadvertently deleted it, soooo…I decided to try it anyway but keep it super simple with just the chipotle and a little brown sugar.

It…was…heavenly!!  Seriously, I ADORE bacon, but this simple mixture of brown sugar and adobo sauce put it over the top!

It’s easy to do – just mix a bit of brown sugar with some of the adobo sauce from a can of chipotle peppers inside a large plastic bag, add bacon and “smoosh” (<—-real word) it around until all the bacon is coated. I used approximately equal parts of both, although you can adjust this depending if you prefer your bacon sweeter or spicier – I like it a little bit of both!

And this is where it gets really twisted (HA!).  Hold each end of the bacon and twist in opposite directions until twisted as much as you’d like.  Place on a broiler pan and cook at 400-ish until the bacon is nice and crispy.  No flipping or turning, just pop it in the oven until it’s done! It will retain the “twist” and you’ll have yourself some twisted bacon. Or spiraled bacon. Or curly q bacon. Whatever. Call it what you will, but it will be bacon that’s better!

Tip: The thicker your bacon, the harder it will be to both twist it and have it retain the twist. You may want to use metal skewers threaded just through the ends of the bacon to help it to hold its shape.

Check out these hacks for cooking bacon on a grill and even cooking bacon on a grill with foil.

Kristy Bernardo
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Donnie Young

Sunday 7th of February 2021

Even though this article is several years old, it's Bacon, so it's still, all, relevant. I cook entire packs (1.5 #) of Kirkland Thick Cut bacon for about 25-30 minutes in the oven on a cookie sheet. It then stores really well in the frig, wrapped in paper towels and put in a zip-lock bag. Well, today I used the last two slices I had cooked for a breakfast frittata, along with Hatch Chilli cheddar cheese and shallots. For the next batch, I am going to try your recipe, using metal skewers as you recommend. I may also put a few slices on wooden skewers to try using as swizzle sticks for Bacon Bloody Marys.

BTW, the Kirkland Bacon from Costco is absolutely the best non-heritage I have ever had.

I am really glad I found your site and looking forward to further exploration.

Kristy Bernardo

Monday 22nd of February 2021

Hey Donnie! Thanks for the tip on the Kirkland bacon. I love the Kirkland brand but don't believe I've tried their bacon. I make bacon and eggs often for breakfast on the weekends and always have a pack or two in the fridge. I started buying Appleton Farms from Aldi (my mom turned me on to it) but I'll give Kirkland a try the next time I'm at Costco.

Love the idea of using this in your Bacon Bloody Marys!

Cheers - Kristy


Tuesday 8th of December 2015

I really want this to work, but I have tried three times, using three different types of bacon and they all uncurl some what and burn in some parts . . . Plu when I take them ot they a limp, kinda thought the would cool and stand in a cup like a pretzel. Can you help guide me as to what I may be doing wrong?

Kristy Bernardo

Wednesday 9th of December 2015

Hi Marie, it's hard to say since I don't have much info to go on. I would say to be sure to wind them tight enough from the start. If they're very crispy they'd likely stand up (just like regular bacon). Could possibly the type of bacon, too?

11 Questions With…Kristy Bernardo, Personal Chef and Award-Winning Food Blogger |

Tuesday 25th of February 2014

[…] to date is one of my oldest and simplest! It’s almost not even a recipe, it’s nothing more than Twisted Bacon! I rubbed some spices on some regular, store-bought bacon, gave it a twist and baked it in the […]

11 Questions With…Kristy Bernardo, Personal Chef and Award-Winning Food Blogger | Axiom

Wednesday 26th of June 2013

[...] to date is one of my oldest and simplest! It’s almost not even a recipe, it’s nothing more than Twisted Bacon! I rubbed some spices on some regular, store-bought bacon, gave it a twist and baked it in the [...]


Saturday 1st of September 2012

I had just a little bit of trouble with the bacon twists. They kept breaking, and looked more like porcupines when finished because of all the toothpicks used to keep them together. They were eaten up all the same. I guess presentation is not everything after all :)

the wicked noodle

Tuesday 4th of September 2012

Annie, I wouldn't recommend using toothpicks. Skewers work well because you can thread each end onto the same skewer; toothpicks just wouldn't do the job. I hope you'll give it another shot!