Next time you fire up the smoker and want a little treat try this. Select a few slices of thick cut bacon. Coat both sides with brown sugar and lay them on a piece of foil in your smoker. Maintain a temperature of 225-250 degrees for 1 1/2 to 2 1/2 hrs depending on heat and placement. Keep an eye on them and you will know when they are done. Not my recipe and not for those counting fat grams. Enjoy!
Jim
boy are you in trouble
(You’ll find out why soon enough).
We talk cooking and food all the time over in b&b, drop in!
Whew!
– Last Updated: Feb-05-08 2:07 PM EST –
I thought this was going to be about the thread I've been reading on a local fishing and hunting site that I frequent. Cooked slices of bacon fermenting in vodka for two weeks, at which time he plans on drinking said vodka. I kid you not. If you think it sounds horrible, you should see the picture. I'd post the recipe, but I don't want to detract from yours, which sounds much more appetizing.
chicken fried bacon
dip the bacon in batter and throw it in the grease. Thats how we do it here in Texas. Yee Haw!!
http://www.youtube.com/watch?v=ZfbTO0GlONU
That’s…
embarrassing!
It’s called Pig Candy
– Last Updated: Feb-06-08 9:24 AM EST –
and I first saw the recipe in the Sweet Potato Queen's Big Ass Cookbook and Financial Planner.
And yes, I do admit to making it once (and I have a big ass, too).
You can add pecans to the brown sugar, put it on the bacon and bake it in a broiling pan in the oven if you don't want to fire up the grill.
And then…
Do you stuff the fried bacon into a duck inside a chicken inside a turkey and put all of that in a fryer?
Ok - that’s bad. But it’s still winter so what the heck.
eerp!
wow,
Winter?
Hey, it was in the mid-70’s today and I was outside in shorts painting my porch swing.
Nah, the Pig Candy is just bacon coated with sugar and pecans and baked on a broiling pan (for drainage) till crispy.
And I SWEAR I only made it once.
Looks a lot more appetizing
than this…
Bacon Vodka
makes up one pint
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
Decant into decorative bottles and enjoy!
A nice maple-smoked, peppered bacon will do glorious things to a smoky, aged bourbon. Prep is much the same as for the vodka, although I’ve found two weeks is usually enough for the infusion.
Shake it with ice, strain into a martini glass rimmed with hickory salt,add a dash of orange bitters, garnish with an orange peel and pearl onion, and, voila! - The Bacontini!
Cream of Bacon soup
Fry 1 lb of bacon in 2 tbsp lard
Remove bacon and crumble it.
melt 1 stick butter in bacon grease.
Add 1 pint heavy cream, heat through add crumbled bacon and serve.
Yum
sausage might be a nice addition
…but you’ll reduce the cholesterol level.
WINTER? WINTER???
Hey, it was in the mid-80’s today yesterday and the day before and the day before that… and I was outside in only shorts painting my roof. Hot work for winter!
Dunno about this stuff -but it sure sounds pretty good… for the taste buds, and if you’ve had enough, for the Crestor & cardiologist buds, too!
After a snack or two of THAT, you BETTER get out thar &
PADDLE ON!
-Frank in Miami
Been quick grillin bacon for years
while the pork loin or ribs are slow cooking. It’s a tasty and healthy(?) appetizer along with a few cold brews.
Hey
Will it work if i crank the temp up to 450-500 and cook it for 3/4 to one and 1/4 hour? L other wise that just to darn long to be smelling bacon cooking!!
I make bacon in my toaster oven
on a pan and rack to drain off the grease. 450 will do it in about 15 - 20 minutes. Over an hour will yield more carbon than Algore . . . .
OK I’ll say it
Does this thread need to be archived ? Shouldn’t it be on the discussion board.
CK for g2d (or is it c2d, oh Wotever !!)
You can also burn off all the calories
you just stuffed into your mouth by smearing yourself in the bacon fat – you must be in bear country though for this to work. Then you become bear candy. I bet you never thought you could run so fast.
The secret to being a good cook is just to add more sugar and more fat to a dish – salt also works. Just ask the Golden Arches.
thank you!
For saving me from making myself a liar!
In addition to the bacon grease,
in Alaska, you’d need to plop your ass in an old tire and douse yourself with dog food, as well, in order for that to work. Then you’ll most likely attract some old, grumpy, splotchy furred, half missing teeth, 1200 lbs brownie. In which case, I hope he eats your lazy hunter ass. Oops, was that my out loud voice, again? 