Crisp, flame-kissed rashers cook on the Kasai Grill’s plancha, the rendered fat pooling and sizzling as the aroma fills the air. Fresh slices of soft white bread hit the same surface, soaking up that smoky bacon essence and toasting to a golden crunch in butter and drippings. The hot, crispy bacon is stacked high, the juices seep into the fried bread, and the debate begins — a squeeze of red sauce for the tomato purists, or a dollop of rich brown for the bold. Either way, it’s pure bacon butty bliss, fire-grilled and unapologetically indulgent. 'Av it!

Method

1. Fire up the Kasai

• - Get your Kasai Grill burning hot with a steady bed of glowing coals.
  
• - Place the plancha attachment over the heat to preheat — you want it hot enough to sizzle when the bacon hits.

2. Cook the bacon

• - Lay the bacon rashers on the plancha — you should hear that instant hiss.

• - Let them sizzle away, turning occasionally, until crisp edges and a deep golden colour form.

• - The bacon fat will begin to pool on the surface — this is liquid gold, don’t waste it.

3. Butter and fry the bread

• - Once the bacon’s done, push it to a cooler edge of the plancha to stay warm.

• - Add the butter to the bacon fat on the plancha — it’ll foam and brown slightly.

• - Lay in your bread slices and press them gently into the fat-butter mix.

• - Toast until the bottoms are golden and slightly crisp, soaking up all that smoky, salty flavour.

• - Flip for a few seconds on the other side if you like a bit of crunch all over.

4. Assemble the butty

• - Stack the bacon between the two fried slices of bread — no garnish, no green, no nonsense.

• - Drizzle (or dollop) your chosen sauce:

  • Red sauce (ketchup) for sweet and tangy simplicity, or

  • Brown sauce for deep, spiced richness.

  • Or if you’re feeling rebellious — a bit of both.

5. Serve

• - Cut it in half, let the juices run, and enjoy while it’s still hot and smoky.
  Ideally eaten outdoors with one hand and a strong brew in the other.

Tips from the Grill

• - Use streaky bacon: The higher fat content gives you more flavour and better crisp.

• - Don’t rush the bacon: Let it render slowly; you want a balance of crisp and chew.

• - Butter matters: Salted butter adds richness and helps the bread brown evenly.

• - Bonus move: Crack an egg on the plancha at the end for a bacon–egg double act.