- Joined
- Apr 9, 2017
- Messages
- 9,387
Trying something presently. Injecting bacon fat into a pork loin that being smoked.
Anyone else have bacon today?
Anyone else have bacon today?
Don’t forget the dab of cream cheese...Sent to me by a flying buddy from days gone by...a pure Texican as he calls himself...
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His comment?
"Wrap bacon and a jalapeño around anything and it’ll taste good and be nutritious!"
Steve
USAFA ALO
USAFA '83
What a great new backyard toy! Corncakes with bacon bits and chilies of your choice in the batter, slathered with honey butter, rolled up and scarfed up by hand with butter dripping down chin. MmmmmYesterday my DH wanted to buy a flat top outdoor grill. So, purchase in hand, we realized we wanted to immediately get cooking. Of course, grill had to be seasoned properly, so 2 pounds of perfect bacon later, we grilled corn tortillas, squash, zucchini, onions, green chile and mushrooms along with some carne asada. Our son couldn't wait for the carne asada and immediately commenced to consuming bacon and veggie tacos. Not going to lie, pretty darn tasty.
okay, now my mouth is watering. I hadn't thought of corncakes! Open to recipe of course. And this is now my new fave way to cook bacon. I don't even have to clean the kitchen of splatter afterwards!What a great new backyard toy! Corncakes with bacon bits and chilies of your choice in the batter, slathered with honey butter, rolled up and scarfed up by hand with butter dripping down chin. Mmmmm
Prepping now:
Split and grilled all-beef hot dogs
Oven-toasted Schmidt’s potato buns lightly brushed with garlic butter
Toppings: chopped Vidalia onion, shredded extra sharp vintage cheddar, crumbled bacon, other condiments your choice
House slaw
Arugula salad with raspberry vinaigrette
House hot fudge sauce on Turkey Hill vanilla bean ice cream
Cook is drinking: chilled Picpoul de Pinet in a big Yeti. Volume minimizes breaking away from tasks for refills.
duly noted, just took a picture of it. Now, to see if I can find it out here.If you’re looking for “cooking wine” or “deck white” (I like big serious reds with food, my bone-dry Med whites for prep time), do try the below. It’s bone-dry, crisp, a bit zingy, refreshing, never fails to pair well with bacon and drinks equally well out of the cook’s Yeti tumbler or a Riedel glass.
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Garlic breath doesn't matter if you both have it.There are no vampires around our house last night and this morning, for at least half a mile in all directions.
Periodically, I decree we need to finish up various leftovers for dinner, which I did last night. To sweeten the pot, though, I oven roasted three heads of garlic drizzled with olive oil. I sent DH to grill with a sliced baguette, slices lightly brushed with olive oil. Meanwhile, I cooked some bacon, crumbled it, squeezed the soft garlic out of their skins, mashed it up with a few drops of EVOO, added bacon. We spread it on the grilled bread slices, and topped them with the remainder of a tub of sweet grape tomatoes.
Peppermint tea later was no match for our dragon breath, but social distancing protected the rest of society.
Some of you might be familiar with the family table game called Pass the Pigs. Simple premise: Roll the two small plastic pigs. Depending on the position in which they land, you collect points. My favorite roll is when the pigs land in a certain suggestive position. That position is called Makin’ Bacon, and I believe is worth a lot of points.