Since everyone seems to be such fans of bacon, I thought I'd share the following link.
Now, EVERYTHING can taste like bacon!
http://www.baconsalt.com/
Cheers,
Ninth Path
More Bacon!
-
Ninth Path
- Posts: 35
- Joined: Tue Apr 22, 2008 4:43 pm
- Location: Venice, CA
- Contact:
-
Ugly Dougly
- Posts: 17612
- Joined: Wed Sep 10, 2003 9:31 am
- Burning Since: 1996
- Location: เชียงใหม่
-
SilverOrange
- Posts: 568
- Joined: Thu Jan 15, 2009 12:38 pm
- Location: Chelsea
Bacon Explosion
http://www.nytimes.com/2009/01/28/dinin ... terstitial
Mmmmmmm...bacon explosion
2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-
to- 1/2-inch rounds.
Yield: 10 or more servings.
Mmmmmmm...bacon explosion
2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-
to- 1/2-inch rounds.
Yield: 10 or more servings.
-
Simon of the Playa
- Posts: 22834
- Joined: Thu Sep 06, 2007 6:25 pm
- Burning Since: 1996
- Camp Name: La Guilde des Hashischins
- Location: BRC, Nevada.
-
Ugly Dougly
- Posts: 17612
- Joined: Wed Sep 10, 2003 9:31 am
- Burning Since: 1996
- Location: เชียงใหม่
Bacon BBQ stuff from bbqu.net I like
*Trout on a Stick*
4 whole trout (each 12 to 16 ounces)
coarse salt and freshly ground black pepper
2 tablespoons salted butter, at room temperature
4 scallions, trimmed
8 slices bacon
lemon wedges for squeezing
butchers string
4 sticks (1/2 inch in diameter, 2-1/2 to 3 feet long); or 1 fish basket for small whole fish
wood chunks for building a fire or for tossing on the coals or 1 to 2 cups unsoaked wood chips
Wash the trout inside and out and blot dry. Make a couple of diagonal slashes to the bone in each side of each fish. This speeds up the cooking and allows for the absorption of the smoke flavor. Generously season the trout inside and out with salt and pepper. Smear a little butter inside each trout and place a scallion in the cavity. Smear a little more butter on the outside of each fish. Place on strip on each side of the trout, running lengthwise. Tie the strips to the fish in three places, using butchers string.
Campfire Method
Build a campfire and let it die down to glowing embers. Impale the trout on a stick. (A forked stick works best for this: insert one end of each fork into the cavity.) Holding the trout about 10 inches above the coals, grill until the bacon and/or skin are nicely browned and the fish is cooked through, 6 to 10 minutes per side. Move the trout as needed to dodge any bacon fat fires.
If you don’t have sticks, place the trout in a fish basket you’ve previously sprayed with oil or greased with bacon fat. Grill the same way.
Grill Method
Set up your grill for direct grilling and preheat to medium-high. For the best results, you’d build a wood fire. Alternatively, toss some wood chunks or unsoaked chips on the coals in a charcoal grill or place in the smoker box or in a smoker pouch on a gas grill.
Arrange the fish on the grill grate and grill until the outside is browned and the fish is cooked, 6 to 10 minutes per side, turning with tongs. Leave plenty of open space on the grill, so you can move the trout in the event of flare-ups.
Snip the strings if using and serve the trout with the bacon and lemon wedges for squeezing.
*Matambre (Montevidean Hunger-Killer)*
1 flanksteak (1-1/2 to 1-3/4 pounds)
1/2 red bell pepper
1/2 green bell pepper
a 6 ounce piece of romano cheese
a 6 ounce piece of kielbasa sausage
2 hard cooked eggs, peeled and cooled (optional)
1 long carrot, trimmed and peeled
salt and freshly ground black pepper
1 teaspoon each dried oregano and sage
6 thin slices of bacon
1. Set the grill up for direct grilling and preheat to medium-low.
2. Butterfly the flanksteak: Place the steak at the edge of a cutting board, short side toward you. Using a long slender knife, butterfly the meat, that is cut it almost in half through the narrow edge of the long side and open it up as you would a book. Pound it flat with the side of a meat cleaver. The idea is to obtain a square of meat that’s 12 to 15 inches long and wide. Breathe a sigh of relief: the hard part is over.
3. Core and seed the peppers and cut into 1/2 inch strips. Cut the cheese and sausage lengthwise into 1/2 inch thick strips. Cut the eggs lengthwise in quarters. Cut the carrot lengthwise in quarters. Arrange the bacon strips, leaving 1 inch between each, on a large (24 by 24 inch) rectangle of heavy-duty foil. (The strips should run parallel to the bottom edge of the cutting board.) Place the flanksteak on top of the bacon, so that the grain of the meat runs parallel to the bacon.
4. Generously season the meat with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it. Then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard cooked eggs. Repeat the process until all the ingredients for the filling are used up. Leave the last 3 inches of meat uncovered.
5. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It’s a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butchers string. Encase the roll in foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to release the steam.
6. Place the matambre over the heat and cook until very tender, 1-1/2 to 2 hours, turning often. If it starts to burn, reduce the heat to low or move the matambre to a portion of the grill with no coals under it. To test for doneness, insert a metal skewer. It should pierce the meat easily and be piping hot to the touch. Transfer the matambre to a cutting board and let cool for 30 minutes. Remove the foil and skewers or string. Cut the roll widthwise into 1-inch slices.
*Trout on a Stick*
4 whole trout (each 12 to 16 ounces)
coarse salt and freshly ground black pepper
2 tablespoons salted butter, at room temperature
4 scallions, trimmed
8 slices bacon
lemon wedges for squeezing
butchers string
4 sticks (1/2 inch in diameter, 2-1/2 to 3 feet long); or 1 fish basket for small whole fish
wood chunks for building a fire or for tossing on the coals or 1 to 2 cups unsoaked wood chips
Wash the trout inside and out and blot dry. Make a couple of diagonal slashes to the bone in each side of each fish. This speeds up the cooking and allows for the absorption of the smoke flavor. Generously season the trout inside and out with salt and pepper. Smear a little butter inside each trout and place a scallion in the cavity. Smear a little more butter on the outside of each fish. Place on strip on each side of the trout, running lengthwise. Tie the strips to the fish in three places, using butchers string.
Campfire Method
Build a campfire and let it die down to glowing embers. Impale the trout on a stick. (A forked stick works best for this: insert one end of each fork into the cavity.) Holding the trout about 10 inches above the coals, grill until the bacon and/or skin are nicely browned and the fish is cooked through, 6 to 10 minutes per side. Move the trout as needed to dodge any bacon fat fires.
If you don’t have sticks, place the trout in a fish basket you’ve previously sprayed with oil or greased with bacon fat. Grill the same way.
Grill Method
Set up your grill for direct grilling and preheat to medium-high. For the best results, you’d build a wood fire. Alternatively, toss some wood chunks or unsoaked chips on the coals in a charcoal grill or place in the smoker box or in a smoker pouch on a gas grill.
Arrange the fish on the grill grate and grill until the outside is browned and the fish is cooked, 6 to 10 minutes per side, turning with tongs. Leave plenty of open space on the grill, so you can move the trout in the event of flare-ups.
Snip the strings if using and serve the trout with the bacon and lemon wedges for squeezing.
*Matambre (Montevidean Hunger-Killer)*
1 flanksteak (1-1/2 to 1-3/4 pounds)
1/2 red bell pepper
1/2 green bell pepper
a 6 ounce piece of romano cheese
a 6 ounce piece of kielbasa sausage
2 hard cooked eggs, peeled and cooled (optional)
1 long carrot, trimmed and peeled
salt and freshly ground black pepper
1 teaspoon each dried oregano and sage
6 thin slices of bacon
1. Set the grill up for direct grilling and preheat to medium-low.
2. Butterfly the flanksteak: Place the steak at the edge of a cutting board, short side toward you. Using a long slender knife, butterfly the meat, that is cut it almost in half through the narrow edge of the long side and open it up as you would a book. Pound it flat with the side of a meat cleaver. The idea is to obtain a square of meat that’s 12 to 15 inches long and wide. Breathe a sigh of relief: the hard part is over.
3. Core and seed the peppers and cut into 1/2 inch strips. Cut the cheese and sausage lengthwise into 1/2 inch thick strips. Cut the eggs lengthwise in quarters. Cut the carrot lengthwise in quarters. Arrange the bacon strips, leaving 1 inch between each, on a large (24 by 24 inch) rectangle of heavy-duty foil. (The strips should run parallel to the bottom edge of the cutting board.) Place the flanksteak on top of the bacon, so that the grain of the meat runs parallel to the bacon.
4. Generously season the meat with salt and pepper and sprinkle with oregano and sage. Arrange strips of sausage in a neat row, end to end, along the edge of the meat closest to you. Place a row of red bell pepper strips next to it. Then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard cooked eggs. Repeat the process until all the ingredients for the filling are used up. Leave the last 3 inches of meat uncovered.
5. Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It’s a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the matambre closed with a few lengths of butchers string. Encase the roll in foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to release the steam.
6. Place the matambre over the heat and cook until very tender, 1-1/2 to 2 hours, turning often. If it starts to burn, reduce the heat to low or move the matambre to a portion of the grill with no coals under it. To test for doneness, insert a metal skewer. It should pierce the meat easily and be piping hot to the touch. Transfer the matambre to a cutting board and let cool for 30 minutes. Remove the foil and skewers or string. Cut the roll widthwise into 1-inch slices.
This account has been closed as demanded by Wedeliver.
-
Rabbi Dali Rick
- Posts: 1848
- Joined: Mon Sep 01, 2003 9:28 am
- Location: Red Rock City, California
- Contact:
but, but ,but......
BACON!
the rebbi
the rebbi
-
SilverOrange
- Posts: 568
- Joined: Thu Jan 15, 2009 12:38 pm
- Location: Chelsea
-
LeChatNoir
- Posts: 5907
- Joined: Mon Sep 01, 2003 8:52 am
- Location: Louisville, Ky
-
swampdog
- Posts: 917
- Joined: Thu Jul 22, 2004 8:27 am
- Burning Since: 2004
- Camp Name: Rising Arms Pub
- Location: Bellingham WA
http://blog.wired.com/underwire/2009/02 ... -mike.html
wired editor plans to eat nothing but bacon for month of Feb
wired editor plans to eat nothing but bacon for month of Feb
-
littleflower
- Posts: 3420
- Joined: Mon Sep 01, 2008 7:30 pm
- Location: rainforest canopy
-
SilverOrange
- Posts: 568
- Joined: Thu Jan 15, 2009 12:38 pm
- Location: Chelsea
For the discerning bacon eater...
http://www.gratefulpalate.com/?p=Category_11
The Bacon of the Month Club.
http://www.gratefulpalate.com/?p=Category_11
The Bacon of the Month Club.
-
SilverOrange
- Posts: 568
- Joined: Thu Jan 15, 2009 12:38 pm
- Location: Chelsea
Finally the answers to all of your burning questions can be found...
The Baconcyclopedia!!!
http://www.mybadpad.com/fun-stuff/the-b ... roportions
[youtube][/youtube]
The Baconcyclopedia!!!
http://www.mybadpad.com/fun-stuff/the-b ... roportions
[youtube][/youtube]
-
Ugly Dougly
- Posts: 17612
- Joined: Wed Sep 10, 2003 9:31 am
- Burning Since: 1996
- Location: เชียงใหม่
-
Monkeypoo
- Posts: 1828
- Joined: Thu May 05, 2005 11:03 pm
- Burning Since: 2003
- Camp Name: Bahama Mamas!
- Location: MendocinoCounty
You have got to try this yummy recipe: Yes, it has bacon in it....
Seafood Dip
Ingredients:
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/4 cup crumbled bacon
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom half of soup where all the shrimp settled)
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh or canned, drained
1/2 teaspoons ground black peppercorns
Directions:
* Preheat oven to 325 degrees F.
* Melt the butter in a skillet over medium heat.
* Add the bell pepper, onion, and celery, and saute for 2 minutes.
* In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper.
* Stir the sauteed vegetables and the crumbled up bacon into the seafood mixture.
* Spoon this mixture into a lightly greased 8 x 11-inch casserole dish.
* Bake for 30 minutes.
* Serve with toasted baguette points or gourmet crackers.
adapted from a recipe by Paula Deen that I tweeked.
Seafood Dip
Ingredients:
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/4 cup crumbled bacon
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom half of soup where all the shrimp settled)
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh or canned, drained
1/2 teaspoons ground black peppercorns
Directions:
* Preheat oven to 325 degrees F.
* Melt the butter in a skillet over medium heat.
* Add the bell pepper, onion, and celery, and saute for 2 minutes.
* In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper.
* Stir the sauteed vegetables and the crumbled up bacon into the seafood mixture.
* Spoon this mixture into a lightly greased 8 x 11-inch casserole dish.
* Bake for 30 minutes.
* Serve with toasted baguette points or gourmet crackers.
adapted from a recipe by Paula Deen that I tweeked.
-
geospyder
- Posts: 1830
- Joined: Tue Mar 24, 2009 9:38 pm
- Burning Since: 2017
- Location: South of the Playa
Here is a portion of a post from a cruise forum. The title of the thread was "Bacon Police on the Glory".
"...They now have bacon police at the Lido breakfast buffet. (I think my doctor may have had something to do with this). Yep, you can't serve yourself bacon any more - everything else is the same, you have spoons or grabberdingers to get the eggs, pancakes, etc.; you just can't get your own bacon, sausage, or ham slices. There is a cook standing there and when you ask for some bacon he/she gives you a couple of slices, that's it. If you want a little more, you have to sort of beg for it..."
"...They now have bacon police at the Lido breakfast buffet. (I think my doctor may have had something to do with this). Yep, you can't serve yourself bacon any more - everything else is the same, you have spoons or grabberdingers to get the eggs, pancakes, etc.; you just can't get your own bacon, sausage, or ham slices. There is a cook standing there and when you ask for some bacon he/she gives you a couple of slices, that's it. If you want a little more, you have to sort of beg for it..."
You know it's going to be a bad day when you jump out of bed and miss the floor.
-
theCryptofishist
- Posts: 40312
- Joined: Mon Feb 23, 2004 9:28 am
- Burning Since: 2017
- Location: In Exile
