Important matters concerning the existence of Humanity - BACON

This thread has gotten so wonderfully long that I've forgotten if I've shared our family recipe called Che-Brat-Cons. It comes to mind because DD came home for three days and brought along a shipmate, before heading to another shipmate's wedding. DD insisted that we introduce her shipmate to Che-Brat-Cons.

Poach fresh brats until they're nearly fully cooked. Cool slightly, then cut a slit nearly the full length. Stuff with several freshly pitted cherries. Wrap with two strips of bacon, then grill or bake until the bacon is done. Enjoy with mustard or maple syrup. DD took her first bite, sat back and said, "Ahhh, a taste of home."
 
This thread has gotten so wonderfully long that I've forgotten if I've shared our family recipe called Che-Brat-Cons. It comes to mind because DD came home for three days and brought along a shipmate, before heading to another shipmate's wedding. DD insisted that we introduce her shipmate to Che-Brat-Cons.

Poach fresh brats until they're nearly fully cooked. Cool slightly, then cut a slit nearly the full length. Stuff with several freshly pitted cherries. Wrap with two strips of bacon, then grill or bake until the bacon is done. Enjoy with mustard or maple syrup. DD took her first bite, sat back and said, "Ahhh, a taste of home."
Is that a home recipe? Never heard of them served like this. Sounds very interesting.

I do brats the traditional WI way: simmer in beer and onions for a good while. Traditional method adds butter to this mix, but I omit in the name of health (and I think they are fine without the butter).

Throw them on the grill, then toss in the beer to gently simmer until needed. Serve on a toasted bun, finished off with beer onions, and mustard. Some like sauerkraut as well.

Edit: DBL (dear bacon lord), this fits the bacon theme since I carried over the original bacon 🥓 element. Mkay??
 
Chick-fil-A Maple Pepper Bacon Chicken Sandwich with Toasted Maple Brioche Bun, Maple Pepper Bacon, Pepper Jack Cheese, Lettuce and Pickles was pronounced “quite tasty” by DH.

Here in the Annapolis area today, our house weather station was showing 96 deg (I know, by desert standards, balmy), with humidity at a smothering 74%, “feels like” 113 deg. I had no desire to make anything hot in the kitchen. DH had no desire to stand over the grill, even for something fast like flank steak. An ad for this seasonal sandwich showed up onscreen, and I decided an expedition was in order for dinner. They are indeed tasty. You can also get grilled or regular crispy chicken.

I now have blender out and am making milkshakes with Tillamook Oregon Strawberry ice cream.
 
Actually stood in line at The Holy Donut in Portland, ME for the first time for one of these lauded maple-bacon potato-based donuts. Totally underwhelming. I’ll never get that time back but couldn’t help but think of this thread. If you’re ever in Maine, you can safely skip this one.
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Actually stood in line at The Holy Donut in Portland, ME for the first time for one of these lauded maple-bacon potato-based donuts. Totally underwhelming. I’ll never get that time back but couldn’t help but think of this thread. If you’re ever in Maine, you can safely skip this one.
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Is the bacon worth picking off and eating? Appreciate the field test and report.
 
Way back in the Bacon Post Archives here, I am sure we had a bacon lattice photo and post. Boiling was not mentioned. Would not boiling render some of the fat and - gasp - reduce crunchy potential mass when cooked by approved means?

All I could think of was back in the days of sailing ships, they would have barrels of salted pork, which they would boil to remove the salt and make the meat somewhat less chewy than boot leather. Would also conveniently kill any worms or other seagoing nibblers of seagoing staples. I can’t recall what it tasted like…😬
 
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Cooked some perfectly crisp bacon, under cooked and egg. Pan cooked some garden harvested Yukon golds with onions. Placed in Tupperware and packed for lunch on post. This am, microwaved for 30 seconds. Absolutely perfect. Neighbor cubicle stomachs were heard to rumble.
 
The only reason to boil bacon is a desperate need to season vegetables you are boiling with it. Even then your description probably still applies.

I had to put this “vegetables” item that you referenced into the Google machine to see what they were. They sound horrible and have no place in a bacon thread.
 
Now folks, this post was by no means a slight towards bacon in taste or quality, but it was more of a focus on the inconveniences of bacon burgers. Bacon is the undisputed champion of "Deluxe" burger toppings (2nd being jalapenos, trust me), but it is not perfect on burgers (gasp, hiss, heresy I know). Its one problem being proper distribution, whether it be bacon-less bites or the ever disappointing bacon worm. I'm fairly particular with how I eat my burgers. I prefer to have a nice consistency and spread of ingredients throughout the burger and typically ending with the final bite being the middle of the burger. I sent the original post because it appealed towards my pickiness towards consistency in an even burger. Yet here I with everyone bearing down on me for bringing new ideas to the table. Is it not part of American Fundamentals to be able to freely and openly discuss bacon dispersion on burgers without discrimination?
 
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