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Bacon Anarchy

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ah , a first for me, threw a slab of bacon on the grill last night while cooking up some other beasties..

How did that work out for you? All I can picture is a flare up to end all flare ups. And a smell to die for.

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Clicky

 

KFC-Double-Down.jpg

 

It has bacon in it.... unsure.giflaugh.gifblink.gif

 

Had it last night, regretted that dicision this morning. Wont make the same mistake again, it wasn't very good to begin with.

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Clicky A recap of Baconfest in Chicago, unfortunately I did not get to go as Tickets sold out in 15minutes. <_<

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Hmmm, hmmm

 

With all that salty bacon around, you are gonna need something sweet.

 

May I suggest something healthy from Scotchlandshire?

 

deep-fried-mars-bar.jpg

 

A thraice of deep-fried-mars-bars ( in batter)

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ah , a first for me, threw a slab of bacon on the grill last night while cooking up some other beasties..

How did that work out for you? All I can picture is a flare up to end all flare ups. And a smell to die for.

 

 

Don't know about the OP, but I've done it lots of times, both on the charcoal grill with the hamburgers (yeah, flaring's an issue) and on my indirect smoker. The latter works great because of the lack of flaring, and because the grease can fall freely thru the grating. You can get less-greasy bacon at any level of softness or hardness, plus there's the new smoke flavor. If the smoker's running at breakfast time (or I just feel like a snack while cooking) I'll throw some on. Good luck!

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Has this been posted yet?

 

http://foodporndaily.com/

 

 

Cheerio

 

C & S

That site is worthless without recipes. And kind of cruel.

 

Some of them have a "courtesy of" link under the photo, a lot of those have recipes.

 

The gaunlet has been thrown down.

 

 

 

A 2,000-calorie milkshake that is the equivalent of eating 68 rashers of bacon has been named the worst drink in America.

 

http://www.telegraph...-milkshake.html

 

shit, that's like 2/3 of my daily calorie intake, and I eat (and use) a lot more than most people.

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The gaunlet has been thrown down.

 

 

 

A 2,000-calorie milkshake that is the equivalent of eating 68 rashers of bacon has been named the worst drink in America.

 

http://www.telegraph.co.uk/news/worldnews/northamerica/usa/7766798/Americas-unhealthiest-drink-is-a-2000-calorie-milkshake.html

Unless it comes in this:

 

img4c206c147ac41.jpg

 

it can't be that bad.

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Just started getting into smokin (meat, that is) and came across a recipe that's changing my life. They're called Fatties. Basically a meatloaf wrapped in bacon. This is my first, sausage stuffed with provolone, basil and marinated eggplant (I know, too many veggies!) then smoke it for two hours or more at 250. Mmmmmmmm!

 

Fatty.jpg

 

How to Make One

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Just started getting into smokin (meat, that is) and came across a recipe that's changing my life. They're called Fatties. Basically a meatloaf wrapped in bacon. This is my first, sausage stuffed with provolone, basil and marinated eggplant (I know, too many veggies!) then smoke it for two hours or more at 250. Mmmmmmmm!

 

Fatty.jpg

 

How to Make One

 

That looks delicious!! You managed a nice smoke ring in there too. What temperature to you smoke at and what kind of wood? I think i might have thrown some roasted peppers in there as well.

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Thanks! It was at 250 for a little over 2 hours using pecan wood. When I look at the pic, I see a little red in there, so I think I did put in a roasted pepper.

 

I've been doin' 'em with all sorts of different ingredients, but that one was so far the best. Last night was sausage with prosciutto, provolone, sun-dried tomato, basil and the pickled eggplant. I feel my arteries shrinking as I eat them.

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Thanks! It was at 250 for a little over 2 hours using pecan wood. When I look at the pic, I see a little red in there, so I think I did put in a roasted pepper.

 

I've been doin' 'em with all sorts of different ingredients, but that one was so far the best. Last night was sausage with prosciutto, provolone, sun-dried tomato, basil and the pickled eggplant. I feel my arteries shrinking as I eat them.

 

 

Mind if I ask how much weight you and your family have gained since discovering this? :lol:

 

Looks yummy.

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This one appears to have all the important food groups covered

 

 

pizza%20burger%201.jpg

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This one appears to have all the important food groups covered

 

 

pizza%20burger%201.jpg

 

 

02jabba-600.jpg

 

" Hey I will take one in family size"

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Tried this last weekend. Most excellent!

 

Escargot & Bacon Stuffed Tenderloin

 

Ingredients:

1 (3-1/2 pound) beef tenderloin

3 cloves of garlic, minced

1 medium shallt, minced

2 tablespoons butter

1 can escargot, chopped

1 tablespoon flat leaf parsley, chopped

Salt and pepper to taste

6 slices bacon cut into 1 inch pieces

 

Preparation:

 

Cut a horizontal pocket in the top of the tenderloin, leaving the very ends and bottom third intact to form a pocket. In skillet cook bacon until just starting to brown. Add the butter, garlic and shallot and saute until light brown. Add the escargot and mix well. Saute for a few minutes or until heated through. Add parsley and season with salt and pepper.

 

Spoon the escargot bacon mixture into the pocket. Season tenderloin with salt/pepper. Place in a baking pan. Bake at 425 degrees for 20 minutes or until a meat thermometer registers 130 degrees F. for rare or 140 degrees F. for medium.

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f/ The Austin American Statesman, December 15th

 

Christmas Bacon

 

1 lb. applewood smoked, thick-sliced bacon

1/3 cup firmly packed light brown sugar, or moreas needed

 

Preheat oven to 350 degrees. Line a large rimmedbaking sheet with parchment

paper or foil.

Place a wire cooling rack inside the baking sheet.

 

Arrange the bacon slices on the rack in a singlelayer so they don't overlap.

 

Pat about 1 1/2 tbsp. of the brown sugar on eachslice, covering it entirely.

 

Bake in the preheated oven until the bacon iscrisp and the brown suger has

caramelized on the slices, about 25 to 30 minutes.

 

Remove from oven and allow bacon to cool sllightlyto harden the sugar coating.

 

Serve warm. Makes about 14 slices.

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Bacon - A Gateway Drug for Vegetarians

http://www.npr.org/b...ans?sc=fb&cc=fp

bacon1.jpg?t=1296243142&s=3

Recently, an old friend who's been a vegetarian for more than 15 years shocked us with a story: Last weekend, she ate bacon. Several strips. Straight out of the frying pan where her boyfriend was cooking it.

 

This wasn't the first time she'd encountered it sizzling there, in all its glistening glory. But for some reason, this time it overpowered her. She was guilty yet gleeful when she told us that she'd allowed bacon back into her life.

 

But she's not alone. We've heard this story before from many people. It seems that bacon has a way of awakening carnivorous desires within even some of the preachiest of vegetarians. And we set out to find out why.

 

We asked some scientists who study how food tantalizes the brain, and sociologists who've looked closely at vegetarianism, about bacon's seductive powers.

 

Our story was familiar to Johan Lundstrom. He's a scientist who runs a lab at the Monell Chemical Senses Center. He studies how the brain processes sensory information, like smell, for a living. He also told us he had an ex-girlfriend who became an ex-vegetarian once she tasted bacon.

 

Because bacon is one- to two-thirds fat and also has lots of protein, it speaks to our evolutionary quest for calories, Lundstrom says. And since 90 percent of what we taste is really odor, bacon's aggressive smell delivers a powerful hit to our sense of how good it will taste.

 

"There's an intimate connection between odor and emotion, and odor and memory," Lundstrom says. "When you pair that with the social atmosphere of weekend breakfast and hunger, bacon is in the perfect position to take advantage of how the brain is wired."

 

Indeed, the social experience of eating bacon also seems very important, says Donna Maurer, author of Vegetarianism: Movement or Moment? Opportunities to try new foods, like chocolate-covered bacon, with friends might push some vegetarians over the edge.

 

Bacon has special status in foodie circles, and that too seems to have enhanced its power over wavering vegetarians. Some have dubbed 2011 as the Year of Meat. BaconToday.com is a veritable daily bacon news source. And in New York can you find Bacon-Palooza, an event NPR covered on All Things Considered last year.

 

We even talked to a vegetarian, Gwen Sharp, about this, who said, "I have long thought if for some reason I ever started eating meat again, I would start with bacon." We also discovered a chapter — from a scholarly food book — titled "'Bacon sandwiches got the better of me:' Meat-eating and vegetarianism in South-East London."

 

Still, bacon has plenty of thoughtful opponents, among them Jonathan Safran Foer, author of the recent bestselling vegetarian treatise Eating Animals. Even Stephen Colbert was unable to convince Foer to eat bacon.

 

Sure, it's loaded with fat and salt, and Americans eat far more of it than what's good for the planet. But in the immortal words of Homer (Simpson, not the other one), "Mmmmm. Bacon."

 

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Our office chef made the tastiest grilled cheese and bacon sammies yesterday.

Good bread.

Aged cheddar.

Thick local bacon.

 

The bread was brushed with the bacon fat before frying.

 

I will never make grilled cheese any other way again. Yummy!

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Had chocolate dipped bacon a few weeks ago.....totally awesome and highly recommended.

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I really, really want to try that Elvis doughnut. Just once.:ph34r:

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tumblr_kzswzehxoj1qzvnxpo1_500.jpg

 

that's awesome

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Right down by the river in New Orleans is a bacons lovers mecca; Elizabeth's Restaurant. They serve Praline Bacon, you got to try it... I did and then went home and did my best at home to re-create and got about 90% there. Here is their website, dig the flying pigs in the intro. I'm also including a link to a recipe for the aforementioned treat.

 

Link to a NPR story on the restaurant and what is really neat is that the original owners were ready to bail after Katrina and a FEMA storm adjuster bought the place and kept it going. A camera man friend of mine was sent in just after Katrina to film for Ed Bradley and on follow up trips back to the city turned me onto Elizabeths. Sunday mornings will never be the same...

 

 

http://www.elizabeths-restaurant.com

 

Directions:

Prep Time: 5 mins

 

Total Time: 20 mins

 

  • 1 Preheat oven to 425F degrees. Line a large broiling pan and rack with foil, for easy cleanup.
  • 2 Arrange the bacon slices in one layer on the rack of a large broiling pan. Bake in the center rack of a 425 degree oven for 10 minutes, or until they just begin to turn golden.
  • 3 Meanwhile, in a small bowl stir together the sugar and chili powder. Remove the pan from the oven and sprinkle the bacon with the sugar mixture and pecans. Return the pan to the oven and cook for about 5 minutes, until crisp and browned.

<br style="outline-style: none; outline-width: initial; outline-color: initial; "><br style="outline-style: none; outline-width: initial; outline-color: initial; ">Read more: http://www.food.com/recipe/pecan-praline-bacon-389371#ixzz1IJdqWnQ3

 

Forgot the NPR link...

 

http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=5493402&m=5493403

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and now you can smell like it too..

 

 

"These are sophisticated aromas. There is a top, middle and bottom note. Both Bacōn Classic and Bacōn Gold are comprised of essential oils, flowers, herbs and the essence of bacon. The bacon is the bottom note.

 

 

Bacōn Cologne

 

 

baconcologne.jpg

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FedEx guy dropped off a styrofoam cooler with one of these inside. Will cook it when we return from Spring Break.

 

Probably serve it with a side of Lipitor.

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FedEx guy dropped off a styrofoam cooler with one of these inside. Will cook it when we return from Spring Break.

 

Probably serve it with a side of Lipitor.

 

Damn. I'm stopping over!:ph34r:

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If you want good bacon, check out Burgers Smokehouse.

 

Load up because pork bellies are through the roof and going higher.

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Now wake up to bacon

 

 

Just put a couple strips of pre-cooked bacon on a paper towel in the teflon cooking tray the night before, and set the Cook Time for 4 minutes. The bacon can be left out overnight with no problem since most of the moisture has been already cooked out of it, and there’s no preservatives besides the fact that it is salt-cured and smoked like all bacon is. Set your alarm for 7am and by 7:04 your bedroom is filled with the strong aroma of cooking bacon. You can then use the included tongs to pull out the cooking tray and eat the bacon without getting your fingers greasy.

 

 

bedside.jpg?w=638&h=479

 

 

220527.jpg?filter=wtop_article

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<br />Now wake up to bacon<br /><br /><br />
Just put a couple strips of  <a href='http://www.examiner.com/food-in-new-york/oscar-mayer-fully-cooked-bacon-a-review' class='bbc_url' title='External link' rel='nofollow external'>pre-cooked bacon</a>  on a paper towel in the teflon cooking tray the night before, and set  the Cook Time for 4 minutes.  The bacon can be left out overnight with  no problem since most of the moisture has been already cooked out of it,  and there's no preservatives besides the fact that it is salt-cured and  smoked like all bacon is.  Set your alarm for 7am and by 7:04 your  bedroom is filled with the strong aroma of cooking bacon.  You can then  use the included tongs to pull out the cooking tray and eat the bacon  without getting your fingers greasy.
<br /><br /><br /><img src=" bedside.jpg?w=638&amp;h=479 /><br /><br /><br /><img src="http://media.dev-cms.com/wtop/22/2205/220527.jpg?filter=wtop_article" /><br />
<br /><br />wasn't the inventor of that on Shark Tank looking for some venture capital?  I think they bailed on him thinking the fire hazard potential/liability was to high.

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4e02c2d57f269.jpg

 

from this page

 

 

 

Remember how it went before the pictograms? People would modify it thusly:

 

1. PUSH BUTTON

2. RUB HANDS UNDER WARM hAIR

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Bacon Jam

 

Ingredients

  • <LI class=ingredient>3 pounds bacon <LI class=ingredient>4 large yellow onions, peeled and thinly sliced <LI class=ingredient>8 cloves garlic, smashed with the flat side of a knife or a pan and peeled <LI class=ingredient>1 cup cider vinegar <LI class=ingredient>1 cup packed light-brown sugar <LI class=ingredient>1/2 cup pure maple syrup <LI class=ingredient>1 1/2 cups very strong brewed black coffee
  • 1 teaspoon freshly ground black pepper

Instructions

  1. <LI class=instruction>Cut the bacon slices into one inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.* <LI class=instruction>*Save the bacon drippings in the refrigerator. That’s too much flavor to trash! <LI class=instruction>Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low. <LI class=instruction>Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid. <LI class=instruction>Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the dutch oven from the heat and let stand for 5 minutes. <LI class=instruction>Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the Bacon Jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.
  2. Can be served cold, room temperature or warmed.

NotesThe bacon jam could take up to 3 hours to reduce to a syrupy consistency. Just stick with it!

 

 

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Tonight (Wednesday evenings, 5:30 pm - 9 pm) is Food-Truck Night at the Orange County Fairgrounds (right next to the Pacific Amphitheater ticket office in the Fair grounds parking lot.)

 

They have a rotating representation of Orange Counties finest trucks. Tonight Bacon Mania will be there again. Sorry the pictures are so small, but:

 

BMT_food_grid-profile.jpg

 

Slapfish and The Lime Truck are two more of my favorite trucks.

 

Trying to get 40 Grit and his wife to join me.

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making a TurBacHen today, will post pictures later

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Wrapped a chicken in bacon, put that inside a turkey, put bacon under the skin, cooked it, made turkey bacon gravey and bacon mashed potatoes. Will attach pics of the final product when I figure that shit out.

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Hope this hasn't been posted...

those fuckers are hilarious

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funny-food-photos-sandwich-flipped.jpg

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Bacon brussel sprouts made the Thanksgiving menu. Took advantage of the opportunity and added the bacon grease to my gravy, nice little bump in flavour.

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Just a great view .....

img4ed47fdc052b2.jpg

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Just a great view .....

img4ed47fdc052b2.jpg

 

If I pretend to not see the bacon, does that make me look like I am not a bacon addict.

 

If I pretend to not see the boobs, does that make me look like Bull Gator?

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Just a great view .....

img4ed47fdc052b2.jpg

 

If I pretend to not see the bacon, does that make me look like I am not a bacon addict.

 

If I pretend to not see the boobs, does that make me look like Bull Gator?

HTFU and addmit you like both and avoid looking like BG :P

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Tis the season - to bring home the bacon

 

383271_2348474474611_1332544160_32055074_543077162_n.jpg

 

:blink: How can you not believe in a God after seeing this?