HOF44 Posted August 25, 2011 Share Posted August 25, 2011 dude, you gotta try it. It really doesn't look that hard to do- just put it in with the grease and freeze it overnight. Fat congeals, leaving behind bacon-infused bourbon It's on my list of things to do. I have a ton of mid grade bourbon just sitting around and the hurricane is gonna ruin the weekend, so I might give it a whirl. If it turns out well it will be making an ES Tailgate appearance. Link to comment Share on other sites More sharing options...
zoony Posted August 25, 2011 Author Share Posted August 25, 2011 damnit, now I'm hungry Link to comment Share on other sites More sharing options...
The Sisko Posted August 25, 2011 Share Posted August 25, 2011 Just placed my order for bacon and some of the ham. Since I gave up on getting those virgins I have a lot of ground to make up in the pork department. Damn I can't wait till it arrives. Link to comment Share on other sites More sharing options...
shuler74 Posted August 25, 2011 Share Posted August 25, 2011 You guys frying it...nooooooooooo, you must bake it for best results, trust me on this. http://cookingquest.wordpress.com/2008/06/16/baking-bacon-oven-frying/ Link to comment Share on other sites More sharing options...
zoony Posted August 25, 2011 Author Share Posted August 25, 2011 Wait a minute- Yusuf's post just got me thinking... Dan T, I'm telling your Rabbi!! Link to comment Share on other sites More sharing options...
Dan T. Posted August 25, 2011 Share Posted August 25, 2011 Wait a minute- Yusuf's post just got me thinking...Dan T, I'm telling your Rabbi!! Oy gevalt! Link to comment Share on other sites More sharing options...
Kosher Ham Posted August 25, 2011 Share Posted August 25, 2011 Baking bacon is always the best way to do it. Cooks evenly, less mess, no turning, no burns, grease drips into the pan instead of splashing/popping all over the place. Link to comment Share on other sites More sharing options...
mikered30 Posted August 25, 2011 Share Posted August 25, 2011 Just got mine today too. Link to comment Share on other sites More sharing options...
shuler74 Posted August 25, 2011 Share Posted August 25, 2011 Also bakng makes the bacon literrally melt in your mouth Link to comment Share on other sites More sharing options...
zoony Posted August 26, 2011 Author Share Posted August 26, 2011 If you are splashing grease you are doing it wrong. Turn down the heat dummy Link to comment Share on other sites More sharing options...
redskin56 Posted August 26, 2011 Share Posted August 26, 2011 I ordered two packs of this and received it the other day. Had some with pork chops and white wine sautéed spinach. The flavor of the bacon is wonderful. I make jalepeno poppers stuffed with skinless chicken breast wrapped with bacon on the grill. They are great with regular bacon. I'm going to give these a shot with this new bacon. I imagine they will be out of this world. Link to comment Share on other sites More sharing options...
zoony Posted August 26, 2011 Author Share Posted August 26, 2011 I ordered two packs of this and received it the other day. Had some with pork chops and white wine sautéed spinach. The flavor of the bacon is wonderful. wait, bacon with pork chops on the side? :notworthy Link to comment Share on other sites More sharing options...
redskin56 Posted August 26, 2011 Share Posted August 26, 2011 wait, bacon with pork chops on the side? :notworthy I already had the meal planned out for that evening. I just had to try the bacon. It pared great with the spinanch. Link to comment Share on other sites More sharing options...
The Sir Posted August 26, 2011 Share Posted August 26, 2011 A lot of top notch restaurants use this bacon. It really increased in popularity in recent years. I had some Benton Bacon Wrapped Shad Roe as an appetizer earlier this year and it was pretty pretty pretty good Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted August 27, 2011 Share Posted August 27, 2011 I have a ton of mid grade bourbon just sitting around and the hurricane is gonna ruin the weekend, so I might give it a whirl.If it turns out well it will be making an ES Tailgate appearance. Breakfast on Redskins Rd.?? Link to comment Share on other sites More sharing options...
Drockvb Posted August 27, 2011 Share Posted August 27, 2011 Just cooked up some delicious bacon before i lose power. Link to comment Share on other sites More sharing options...
mikered30 Posted August 27, 2011 Share Posted August 27, 2011 Just cooked it today, great flavor but cooking it in the oven set off the smoke alarm, I could not imagine how much some it would produce when I fry it, I may rethink that. Link to comment Share on other sites More sharing options...
zoony Posted August 27, 2011 Author Share Posted August 27, 2011 Just cooked it today, great flavor but cooking it in the oven set off the smoke alarm, I could not imagine how much some it would produce when I fry it, I may rethink that. again- low heat, you will get minimal to no smoke. But lots and lots of smell. The grease doesn't smoke unless it gets to a certain temp- which is what you want to avoid. Come on guys... say it with me... low heat, low heat, low heat!!! Link to comment Share on other sites More sharing options...
dfitzo53 Posted August 27, 2011 Share Posted August 27, 2011 again- low heat, you will get minimal to no smoke. But lots and lots of smell. The grease doesn't smoke unless it gets to a certain temp- which is what you want to avoid.Come on guys... say it with me... low heat, low heat, low heat!!! Absolutely, and then you get that delicious chewy-but-not-rubbery texture to boot. :drool: Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted August 30, 2011 Share Posted August 30, 2011 Got my Benton's bacon last night. Went to the farmers market this morning to pick up some heirloom tomatoes, fresh sourdough and crisp romaine for a BLT. Came back and lay the rashers in a cold, cast-iron frying pan which I put on low heat. Sliced the bread and tomatoes and made an espresso while waiting for the bacon to cook. Did my best not to overcook the piglets, rested them on a paper towel, and broke off a bit of fat and flesh to try before putting the rest in the sandwich. The flavor was intense. If you have a sensitive palate, you may be put off by the extremely rich smokiness. It took me a couple of bites before I started making out the subtler flavors of the smoke and the great savory pork taste. I'd hazard to say that if you're used to supermarket bacon (waterlogged and nitrate-ridden), you'd be wasting your money going straight to this bacon. You'd probably love it, but it'd be like buying a $150 bottle of wine when you've just started exploring wines. This is complex, beautiful food that keeps on giving - and if you don't know what you're looking for, you might miss a lot of the greatness. The wood-smoke flavor had a massive depth and kick to it that fake smoke flavors just don't come anywhere near. You feel as though your mouth is full even when you're chewing a tiny piece. My nostrils were actually burning a little bit with the smoke flavor, and hours later I can still taste the flavor in the back of my throat. I'm going out on a limb here, but I wouldn't eat this bacon next to my eggs. It's just too powerful. Putting it in a BLT was a great recommendation; the sweetness of the tomato and crunchiness of the lettuce cut through the salt and smoke nicely. I would also use this bacon in a gumbo or jambalaya - but not cut it too small, because the chewy texture of the pork is fantastic. I'm not sure what meats would stand up to being wrapped by this bacon - possibly chicken on the bone or a lamb backstrap. It would overwhelm anything subtle, such as most seafood. Thanks for the recommendation, zoony. My family will be enjoying this bacon, in small portions, for weeks. Link to comment Share on other sites More sharing options...
zoony Posted August 31, 2011 Author Share Posted August 31, 2011 Got my Benton's bacon last night. Went to the farmers market this morning to pick up some heirloom tomatoes, fresh sourdough and crisp romaine for a BLT.Came back and lay the rashers in a cold, cast-iron frying pan which I put on low heat. Sliced the bread and tomatoes and made an espresso while waiting for the bacon to cook. Did my best not to overcook the piglets, rested them on a paper towel, and broke off a bit of fat and flesh to try before putting the rest in the sandwich. The flavor was intense. If you have a sensitive palate, you may be put off by the extremely rich smokiness. It took me a couple of bites before I started making out the subtler flavors of the smoke and the great savory pork taste. I'd hazard to say that if you're used to supermarket bacon (waterlogged and nitrate-ridden), you'd be wasting your money going straight to this bacon. You'd probably love it, but it'd be like buying a $150 bottle of wine when you've just started exploring wines. This is complex, beautiful food that keeps on giving - and if you don't know what you're looking for, you might miss a lot of the greatness. The wood-smoke flavor had a massive depth and kick to it that fake smoke flavors just don't come anywhere near. You feel as though your mouth is full even when you're chewing a tiny piece. My nostrils were actually burning a little bit with the smoke flavor, and hours later I can still taste the flavor in the back of my throat. I'm going out on a limb here, but I wouldn't eat this bacon next to my eggs. It's just too powerful. Putting it in a BLT was a great recommendation; the sweetness of the tomato and crunchiness of the lettuce cut through the salt and smoke nicely. I would also use this bacon in a gumbo or jambalaya - but not cut it too small, because the chewy texture of the pork is fantastic. I'm not sure what meats would stand up to being wrapped by this bacon - possibly chicken on the bone or a lamb backstrap. It would overwhelm anything subtle, such as most seafood. Thanks for the recommendation, zoony. My family will be enjoying this bacon, in small portions, for weeks. wow dude. I think my word was "incredibly rich" flavor. Yours was much better :notworthy That was some seriously good food writing, you should look into a blog. I'd read it Link to comment Share on other sites More sharing options...
Ancalagon the Black Posted August 31, 2011 Share Posted August 31, 2011 LOL - i was just re-reading my post, thinking, "What a wanky way to say 'It was awesome - I loved it!'" Used the leftover bacon fat to make refried beans. Best vegetarian meal I've had in a while. Link to comment Share on other sites More sharing options...
Dan T. Posted September 1, 2011 Share Posted September 1, 2011 I came home this evening, and as I walked into the kitchen I caught the faint but distinctive whisper of hickory smoke. On the kitchen table was a UPS package. The aroma was escaping from that sealed package... just a whiff. It wafted through the room, gently pushed around by the ceiling fan. It's like Christmas in August. Link to comment Share on other sites More sharing options...
rictus58 Posted September 1, 2011 Share Posted September 1, 2011 How thick is the Bacon? I cook mine in the oven typically unless I'm making Hot German Potato Salad which requires the grease. But in order to get a lot of grease, the bacon needs to be thick cut. I like to eat the bacon chewy. The rest of my family likes it crispy. When I bake it, it allows the meat and edges to get crispy, but the fat remains chewy. Here's the recipe for the hot german potato salad. I make this for pot lucks at work, and it's typically the only dish that gets totally consumed. 12 potatoes 9 slices bacon 3/4 cup chopped onions 2 tablespoons flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon celery seed 1/8 teaspoon ground black pepper 3/4 cup water 2/3 cup distilled white vinegar Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Cook bacon over medium high heat until crispy. Drain, crumble and set aside, Keep grease in pan. Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through. Link to comment Share on other sites More sharing options...
Dan T. Posted September 4, 2011 Share Posted September 4, 2011 It was finally time. I was going to have this bacon. I put on some background music and carefully unsheathed the rasher. The pan was cold at first as I gently laid the strips down upon it. Soon the heat coursed through the meat, and things began to bubble. My heart began pumping faster as the aroma of the bacon slowly filled the air. I sliced the tomatoes while the bacon gurgled in the pan. My breathing became faster as the meaty strips became firmer from the heat. Soon the strips were stiff and shiny, ready to be plucked from the pan. I lifted them up and set them down on the bread, glistening with white pearls of mayonnaise. My breathing was ragged and shallow now, my heart thump thump thumping in anticipation of the sensual pleasure to come. The tomato slices were mounted atop the bacon, the tomato juice seeping over but not diminishing the meaty firmness of the strips. Cool lettuce blanketed the marriage of bacon and tomato, then another slice of bread completed the impressive package. As my lips parted a slight moan escaped as I brought the beautiful creation to my mouth. Yada yada yada. Then I washed dishes and took a shower. Link to comment Share on other sites More sharing options...
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