If you like bacon...you've got to try a fatty!
Take a roll of Jimmy Dean sausage...roll it out into a sqare. Put your favorite filling on it. I like Jalapenos & Cheddar. Roll it up. Wrap the whole thing with sliced bacon. Place on a Smoker and smoke until done at 220 degrees F. Let cool a bit to firm up. Slice & Serve.
Now if that doesn't get your bacon motor running...nothing will.
http://www.barbecuebible.com/board/viewtopic.php?t=18355&highlight=fatty
They've got some fatty porn at that link...
When I have been drinking I want to cook/eat bacon.
But when I have been drinking, I burn the bacon.
What a cruel, cruel world.
(1L bottle of barley wine is too much for me.)
The Ancient Scripts mentioned something about a person like you. Here you are, incarnate and willing to help us.I cure and smoke my own bacon
Chad
My god, a man who knows something on this board.F* that. Oven bacon is the way to go. I cure and smoke my own bacon, but this method works just as well for thick-cut commercial bacon (thinner cut bacon needs too be turned a little sooner).
I use a half sheet pan and wire rack arrangement for my bacon. A half sheet pan is the largest that will fit in a home (as opposed to commercial) oven. The wire rack is optional but well worth it. If you don't have a half sheet pan, use your broiler pan. One comes with every oven, so you have one, even if you've never used it. It's that sort of homespun enameled-looking thing with the slotted top rack. That'll do. Not as well as a half sheet pan with wire rack, but it'll work.
Lay your bacon out on the top rack (either the wire rack or the slitted top of the broiler rack) overlapping slices as little as possible. Slide the whole thing into a cold oven and turn it to the "Bake" setting at 400°. Set a timer for 20 minutes. When the timer goes off, flip the bacon. Reset the timer for another 15 minutes. That'll usually do it, but depending on your oven, your bacon and your desired chewy/crispy ratio, you might want to let it cook for another 5 minutes or so. Up to you.
Oven bacon frees the stovetop for the rest of the breakfast cooking, but more importantly it produces perfectly cooked, flat bacon, and allows you to strain the bacon grease off for other purposes -- all without having to deal with a spitting, sizzling pan of curled up bacon. I keep a ramekin of bacon grease in the fridge at all times for biscuits and other savory baked goods. It also goes into greens & soups if I don't have some cubed bacon ready to go for rendering down.
Chad
Disclaimer: I love bacon, and pretty well any animal for that matter, but have you noticed that a great deal of the bacon out there today is just pure crap. Its tough to find a good strip of bacon, and when you do, its not in a pack.
This website gets alot of talk of the wonders of bacon, but we shouldn't forget the humble pork belly. A pork belly braised over night, sliced and then fried in little squares is one of the most amazing things you will ever eat.
If you like bacon...you've got to try a fatty!
Take a roll of Jimmy Dean sausage...roll it out into a sqare. Put your favorite filling on it. I like Jalapenos & Cheddar. Roll it up. Wrap the whole thing with sliced bacon. Place on a Smoker and smoke until done at 220 degrees F. Let cool a bit to firm up. Slice & Serve.
Now if that doesn't get your bacon motor running...nothing will.
http://www.barbecuebible.com/board/viewtopic.php?t=18355&highlight=fatty
They've got some fatty porn at that link...
Is that what I had at The Strip House in NYC? I let my friend order. He got this, what I thought was Bacon, appetizer. It was definitely thicker than normal bacon and more layered. It was the most delicious bacony thing I have ever had. He said this type of appetizer was common place at steakhouses ?
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