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The secret to cooking bacon

#21
I had to cook up some bacon and decided to post this. I am making onion, portabella, bacon stuffed pork tenderloin with a mustard glaze on top and them topped with a couple strips of bacon. The two (well one now) fat ladies would be proud. :D

Also making garlic mashed potatoes, asparagus, and drunken (cooked in white wine) romano stuffed mushrooms on the side. The kids are over at the in laws and I am making a special dinner for the wifey.
 
#25
fenderhutz said:
Nope. I will stand out in 10 degree weather to use my grill. I use a TINY bit of steak dust and montreal steak seasoning. Medium please :hyper:
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Lol! Last time I made a drunk chicken, it was 40-something degrees and raining the whole time. My girlfriend thought I was torturing myself to make a point or something (she had the idea to barbeque the day before), but I was really just determined to barbeque a chicken - come Hell or high water!
 
#27
Ray Salamon said:
Been there and done that. Depends on the cut for how I like mine, but it's never above Med-Rare.
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I like med-rare to medium. I just don't like dark blood on my plate when I have other food on it. So many places don't know how to cook a steak. Delmonicos I like medium because of the bone and fat, NY Strips I like medium-rare. Mignon I like med rare, if not they get hard.
 
#32
Have you tried the Korean bbq version of bacon? Phonetically it's called sahm gyup sahl. Bear with me.
You eat it with a bunch of sides of veggies & soju, which is like vodka or sake. Looks like eating pounds of bacon in one sitting. You walk away feeling good as you can imagine. Not feeling like you ate a pound of bacon.
 
#34
chuck norriss said:
Have you tried the Korean bbq version of bacon? Phonetically it's called sahm gyup sahl. Bear with me.
You eat it with a bunch of sides of veggies & soju, which is like vodka or sake. Looks like eating pounds of bacon in one sitting. You walk away feeling good as you can imagine. Not feeling like you ate a pound of bacon.
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Bacon is meant to eaten with more bacon. When you start adding in veggies and alcohol, you have something else. I eat a pound of bacon because I Iike to feel like I did indeed eat a pound of bacon, not like I didn't.

Get out of here with you blasphemy. :)

-Mike
 
#37
MJ5150 said:
Bacon is meant to eaten with more bacon. When you start adding in veggies and alcohol, you have something else. I eat a pound of bacon because I Iike to feel like I did indeed eat a pound of bacon, not like I didn't.

Get out of here with you blasphemy. :)

-Mike
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And the pork belly fat drips off the grill into a bowl that sets at the edge of the grill. You actually cook soup in the bowl while you grill the pork belly. Next time I go I'll take a pic. I can't really explain it.
 
#38
ADbassman said:
Restaurants have been roasting bacon in the oven since the dawn of existence. It's well known the bacon fat has a relatively low smoke point and isn't well suited for pan frying.
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yup. the "still chewey" spoke of in reference to pan fried bacon is char, coating undercooked, partially steamed fat.
how often do you get headaches after eating bacon for breakfast?

:hiding:

i've never seen bacon prepared stovetop in the industry.
 
#39
Anyone else think of Epic Meal Time?

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