Q&A with Holly Canter of Makin’ Bacon

Chances are you’ll smell one of Indy’s newest food trucks even before you see it. Makin’ Bacon recently cruised onto the food truck scene in hopes enticing the breakfast, lunch, dinner, and late-night crowds with the intoxicating aromas of  hickory-smoked pork. Makin’ Bacon hits the streets on Tuesdays, Wednesdays, and Fridays. We asked owner and bacon addict Holly Canter to tell us more about her newest endeavor.

Rachel Graham: Skillet or oven?

Holly Canter: Both. If we need a lot of bacon, the oven is the way to go. But I prefer cooking off the truck griddle because I want the smell to permeate the air.

RG: What are your favorite items on the menu?

HC: Biscuits and bacon gravy for breakfast, and the chili-cheese bacon dog for lunch and dinner.

RG: Do you eat bacon daily?

HC: Pretty close to it. I had bacon bits on my biscuits and gravy this morning.

RG: Microwave bacon?

HC: Blasphemy!