Important matters concerning the existence of Humanity - BACON

Probably just cook ALL THE BACON before you bug out of town, so that you have enough snacks for driving, and sammich-makin' stuff for when you get there.
Once again I run into people smarter than me who save my butt!
 
THATS AMAZING TOTALLY DOING it !!
 
I love this thread and all of the foodies. So this weekend, we prepped for a day trip into the hills (dirt road access to open range, 4700 feet altitude, no people but us) for a day of skeet shooting with our grown DD and her fiance, and her lifelong childhood bestie and her fiance. Our DS also came with us. They commenced to their usual toe to toe, shot for shot clay tournament (I think it ended in a tie). But, back to bacon. So, buy decent quality bacon, open package, place in one solid stack into smoker. Smoke for 35 to 40 minutes. Then, fine dice it. Add to 80/20 ground chuck, garlic powder, minced onion, A1 sauce, Worcestershire sauce and S and P. Press into perfect pattys. Be generous with kosher salt on exterior of patties. We refrigerated them, and grilled them on portable grill over charcoal out in the hills. Superb burgers.
 
I love this thread and all of the foodies. So this weekend, we prepped for a day trip into the hills (dirt road access to open range, 4700 feet altitude, no people but us) for a day of skeet shooting with our grown DD and her fiance, and her lifelong childhood bestie and her fiance. Our DS also came with us. They commenced to their usual toe to toe, shot for shot clay tournament (I think it ended in a tie). But, back to bacon. So, buy decent quality bacon, open package, place in one solid stack into smoker. Smoke for 35 to 40 minutes. Then, fine dice it. Add to 80/20 ground chuck, garlic powder, minced onion, A1 sauce, Worcestershire sauce and S and P. Press into perfect pattys. Be generous with kosher salt on exterior of patties. We refrigerated them, and grilled them on portable grill over charcoal out in the hills. Superb burgers.

In the words of President Thomas J. Whitmore: "Not bad...not too bad at all."
 
87 posts on Bacon. Clearly, we are easily entertained. I promise I am still looking at other forums to see where I can contribute.

Back to Bacon.
 
Hmm...well...if we're considering possible challengers to bacon (I agree, very iffy at best) then perhaps this challenge:

fdd159bb-8f94-497e-9c55-7d9a8af42e50.jpg
Or this...
bacon3_1_orig.jpg
Decisions...
 
Just...wow. Speechless.
 
I love this thread and all of the foodies. So this weekend, we prepped for a day trip into the hills (dirt road access to open range, 4700 feet altitude, no people but us) for a day of skeet shooting with our grown DD and her fiance, and her lifelong childhood bestie and her fiance. Our DS also came with us. They commenced to their usual toe to toe, shot for shot clay tournament (I think it ended in a tie). But, back to bacon. So, buy decent quality bacon, open package, place in one solid stack into smoker. Smoke for 35 to 40 minutes. Then, fine dice it. Add to 80/20 ground chuck, garlic powder, minced onion, A1 sauce, Worcestershire sauce and S and P. Press into perfect pattys. Be generous with kosher salt on exterior of patties. We refrigerated them, and grilled them on portable grill over charcoal out in the hills. Superb burgers.

The first request I get from my family when I mention grilling is "may I have a bacon burger"? We start with 90% lean grass-fed beef and then mix in three finely-chopped (uncooked) strips of thick-cut bacon, one jalapeno, and a bit of onion per pound of hamburger.
 
I like that whole approach of re-fatting the 90% lean beef with bacon fat. Bet it smells great on the grill.

Occasionally we stuff a hand-made beef patty with blue cheese and crumbled cooked Bacon. Or a thick pork chop with the same, or sun-dried tomatoes and Bacon.

Bacon, a happy choice in most situations.
 
Here is my entry for roasted brussel sprouts and bacon. I happen to like brussel sprouts, but I realize that many do not:

Wash and half brussel sprouts and put in a large zip lock bag with garlic, fresh ground pepper, port wine and balsamic vinegar. Shake up to coat the sprouts and let it sit while you cut up bacon strips and spread out in a layer in a casserole pan. Put the casserole pan with bacon in the oven for a bit to give the bacon a head start and release some bacon fat. I use a lot of bacon for this. Add the bag of seasoned brussel sprouts and bake. I like to hit it with the broiler at the end. Don't overcook and make the sprouts mushy.
 
At the request of my teenage son, we do roasted Brussels often. A variation of Dadof2: pan cook chopped bacon. Remove all but a couple tablespoons of fat. Toss halved Brussels in grease, place on a pan, sprinkle with s&p. Roast at 400 until they start to turn (stir every 15 mins), about 40-45 mins. Add back cooked bacon, sprinkle with freshly grated Parmesan and slide that pan back in the oven (turned off) to melt the Parmesan.

Soooo good. And a nice egg, still soft in the middle, in the morning over leftovers is delicious too.
 
Mix the meat from several de-cased bratwurst with your hamburger at about a 5-1 or 6-1 ratio. Mammoth grease fire if you go rich, but so, so worth it.
 
flieger83 said:
Hmm...well...if we're considering possible challengers to bacon (I agree, very iffy at best) then perhaps this challenge:

fdd159bb-8f94-497e-9c55-7d9a8af42e50.jpg

What does one call that? Pizza cake? I think that would trip up Dr. Atkins. Oops. ;)
 
Treats like those, your choice, just tape them to belly, thighs or butt. That’s where it’s headed.
 
Is there bacon in there too? Thread police are watching.

You easily could, but I'm not sure I want to be a party to that level of cardiovascular trauma. Before endorsing anything like that I'd need to go get one of those disclaimers from the Youtubes of guys trimming hedges by holding a pushmower in their arms. It's just too risky to throw such an idea out there where untrained civilians could come across it unawares.
 
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