Important matters concerning the existence of Humanity - BACON

Trying something presently. Injecting bacon fat into a pork loin that being smoked.

Anyone else have bacon today?
 
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.
 
Yesterday 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.
 
Heatherg21 said:
Yesterday 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.
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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
 
Capt MJ said:
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
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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!
 
Capt MJ said:
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.
Click to expand...

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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Capt MJ said:
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.

View attachment 5780
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duly noted, just took a picture of it. Now, to see if I can find it out here. :)
Also, I was unaware of any wine not pairing well with bacon????? I guess I either eat bacon and wine together without much thought or I just drink wine when I happen to be eating bacon.....
 
This is a serious question. Since bacon is usually split evenly between red parts and white parts, should I go with red wine or white wine? Or should I just take the easy way out and have it with a Manhattan?
 
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.
 
I’m never an early adopter, tend to lag a bit and read reviews. We keep our kitchen spotless by cleaning as we go, using a splatter screen, using a high-sided fry pan and not cooking the bacon at too high a heat that excessive splatter occurs.

Any countertop appliance goes through months of thinking about before it’s allowed in.

Eight slices at a time, sequential cooking required. Hmmmm. I get 17 in my big 13” skillet, or do mass batches in the oven in a dedicated beat-up pan.

I’d spend the money and order some special bacon from one of the places mentioned here in Bacon Forum Land.
 
Capt MJ said:
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.
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Garlic breath doesn't matter if you both have it. 🤭
 
MidCakePa said:
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.
Click to expand...
C77AC945-76BA-46F8-B9A2-E88C7257BDD2.jpeg
 
Not sure if they introduced this as a regional promotion here down south, but anyone else try these? You can put them on you dognut, or in your coffee.....or just snack on them.

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