Important matters concerning the existence of Humanity - BACON

This thread is going to wreck me. Went to the store after leaving the gym last night. Bought 2 pounds of bacon. Placed on rack on baking sheet in cool oven and cooked it. ALL of it. Perfectly cooked, grease went in trusty mason jar to fry eggs this a.m. More gym time will be needed.
 
We laugh (and of course our Marine went for the bacon), but many of our bright-eyed officer aspirants have no idea that being the division officer or platoon leader for these folks will involve calls from the duty officer in the middle of the night, fun paperwork, dealing with the neighborhood JAG, perhaps even visiting their fine Marine, soldier, sailor, airman or Coast Guardsman in the pokie, after driving a few hours with perhaps their senior enlisted leader along for the ride, on a Sunday morning to do a health and welfare check, completely derailing their personal plans.
 
When you’re a JO, poop rolls both uphill AND downhill.

To work some bacon back in, it’s always good form to treat your senior enlisted leader to a bacon burger along the way. They will magically know the best places to go. They always do.
 
The. Bacon thread cannot die just yet.

I was thinking about a recipe my mom used to make. I suspect it was out of her old Betty Crocker cookbook or a church cookbook. I found it in a rubber-banded batch of 3x5 cards, all her handwriting. She would make this on a Sunday evening. Dad would be watching football, so it was a big adventure to eat on, yes, “TV trays.”

Easy Bacon and Egg Pie

12 slices bacon, crisply cooked, crumbled

1 cup shredded Swiss or Jack cheese

1/3 cup finely chopped sweet onion, sautéed until soft in 1 tsp butter

3/4 cup Original Bisquick mix

1 1/2 cups milk

3 large eggs

1/8 teaspoon pepper

1 Tbsp fines herbes

1. Heat oven to 400°F. 2. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and sautéed onion into pie plate.
2. In medium bowl, whisk remaining ingredients until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
 
UPDATE: did the burgers with Brats opened and mixed in....BEST burgers EVER. Hats off to @StPaulDad (BTW, if you are indeed of that area, is this a shout out to your neighbor state? I make a MEAN (authentic) beer and brats with onions....the WI way)!! But that’s another thread.

Up tomorrow for Football Saturday, burgers refatted with bacon . Maybe both and a ‘lil competition. Boy is my family happy!
 
Yesterday, I flew through Minneapolis St. Paul airport and ate at Red Cow burger. Had a 60/40 burger which is 60% certified angus beef AND 40% bacon!

From their menu: "60% CAB® & 40% ground bacon patty, Wisconsin aged cheddar, beer mustard and candied bacon"

Needless to say, I was blissfully sleeping the whole flight to Chicago.
 
Glad to hear it worked for you (and no one was harmed in the grease fire.) BTW that's seriously a thing if you go near 3-1 on the meat mix with a closed grill. Picture all the fat that gently leaks from a brat dumping into the flames all at once without a casing to contain it. FOOSH!

You know you could mix porketta seasoning in with your hamburger instead to go in that direction. And if any of you not from around here aren't sure what porketta is then we need another thread...
 
Another favorite - Smoked Bacon Mac & Cheese. I like mine with a few different kinds of cheese (whatever cheese ends the deli has on hand), lots of bacon and throw in a few jalapenos. Put in the smoker for 20-30 mins and for the smoke, I like Hickory chips.

A friend does a similar version with Bourbon added. I prefer to leave it out and sip my Bourbon while the mac & cheese is in the smoker.
 
My favorite labor of love for bacon and mac and cheese. First of all, cook a lot of good bacon. Dice and set aside. Keep 1/2 of the bacon grease in the pan, add butter and melt, add flour to start your rue. When rue is a nice 'tan' color, add heavy cream slowly while whisking (no lumps). Don't burn this! Meanwhile, start pasta to boil (I like using cellantini, nice ridges and curves hold sauce well) in properly salted water, cook until 1 minute under al dente. When you have appropriate amount of your cream sauce creamy and smooth, slowly add cheeses. I use 4 types, herbed goat cheese, Gruyere, white sharp cheddar and fresh Parmesan reggiano. Be careful when seasoning, bacon and cheese are salty. Nice amount of black pepper, a dash of nutmeg. When pasta is done, slowly incorporate it into the cheese sauce stirring until it soaks up some sauce (which finishes the cook time on pasta). Add diced bacon and stir. Pour into greased baking dish. Now, process garlic croutons in food processor, add fresh chopped parsley, mix with some butter. Place this on top of pasta and bake for 20 minutes until top is golden brown. Not cheap since you should buy good quality cheese. Best I have ever had, cannot remember where I found recipe so unfortunately cannot give credit where due.
 
At lunch today, I played “Google-nope” with Bacon combos, meaning, I combined “Bacon” with some unlikely food item. A Google-nope means it’s never been searched for.
Bacon cake. Yep, recipes, including a chocolate bourbon bacon cake.
Bacon cupcakes. Yep.
Bacon brownies. Yep.
Bacon yogurt. Yep.
Bacon slaw. Yep, including a bourbon-bacon slaw. (From Twin Peaks restaurant)
Bacon curry. Yep.

You get the idea.
Have fun.
 
This is the thread that never ends...

It just goes on and on my friends....

You know you have discussed bacon too much when your FB and IG accounts drop in sponsored posts containing....you guessed it ....BACON

This was in my FB newsfeed

https://www.supercall.com/recipe/irish-breakfast-shot-recipe

From the tipsy bartender actually. A shot, followed by an OJ and then bacon chaser.

No endorsement by me, but lol’ed at a Bacon Beverage coming at me....
 
One of DD's favorites is something we call the Che-Brat-Con. (Pronounced "cheh-braht-ken.") Poach fresh bratwurst in beer, then split lengthwise, almost all the way through (so it opens like a book). Stuff the slit with pitted cherries (fresh are best, though canned will work in a pinch). Wrap each brat with two strips of thin bacon, secure bacon with toothpicks, then grill over medium-low heat until bacon is cooked how you like. You can put in a bun, but we prefer it straight up, with some spicy mustard on the side. Yum!
 
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