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A Slab of Applewood Bacon

Wow. Love the ideas. I've got a free weekend right in between the bacon's arrival and the training session. I am gonna see how many of these ridiculously awesome recipes I can try out and post some Bacon Porn.

Keep them coming. T minus 10 days.
 
Cut some 1x1 chunks and wrap them in bacon then deep fry them!
 
1.Cut into strips
2. Wrap around Snickers bar
3. Beer batter
4. Deep fry
5. Clog the shit out of your arteries.
Rinse and repeat as needed!!
 
I like to roll out a pizza dough with bacon, spinach, artichokes and alfredo. Pine nuts are a nice touch, as are olives.
 
CigarStone said:
Cube it and flash cook it in a cast iron skillet.

Hollow out some Jalapenos and stuff some cream cheese in the pointed end, followed by a water chestnut, and then the cooked cube of bacon.

Put that in a smoker or cool grill for an hour.

Never had it before, and just made it up, but it sounds good!
Click to expand...

Atomic Buffalo Turds:

Split and hollow raw jalapeno peppers. Keep halves sorted together.

Fill with a mix of cream cheese or Neuchaftel and finely minced onion. You can add finely minced garlic, chives, basil etc. to that if you've a mind to.

Assemble halves, wrap with bacon slices, secure with toothpick.

Cook on medium grill or under broiler until bacon is done.

~Boar
 
Not A Nice Person said:
CigarStone said:
Cube it and flash cook it in a cast iron skillet.

Hollow out some Jalapenos and stuff some cream cheese in the pointed end, followed by a water chestnut, and then the cooked cube of bacon.

Put that in a smoker or cool grill for an hour.

Never had it before, and just made it up, but it sounds good!
Click to expand...

Atomic Buffalo Turds:

Split and hollow raw jalapeno peppers. Keep halves sorted together.

Fill with a mix of cream cheese or Neuchaftel and finely minced onion. You can add finely minced garlic, chives, basil etc. to that if you've a mind to.

Assemble halves, wrap with bacon slices, secure with toothpick.

Cook on medium grill or under broiler until bacon is done.

~Boar
Click to expand...

I saw these made before with cheddar cheese and they were awesome! We used some sort of thing to hold the jalapenos upright though to keep the cheese from melting out. Did you need to use something like that when you made these or just lay them on their sides on the grill?
 
A good artisan bread cut thick and buttered on the outside, gouda cheese, applewood bacon slices, thin apple slices, another layer of cheese and a nice grainy mustard. Grill until golden and the cheese is melted.
 
Thin cut pork chops, pounded even thinner. Mix cream cheese, diced onion, diced garlic, Butt Rub seasoning, season salt. Slather one side of pork chop with cream cheese mixture. Roll pork chop up, then wrap with thick cut apple bacon, sprinkle Butt Rub lightly over bacon. Grill on medium until bacon is crispy. Ridiculously Tasty!!!
 
Sometimes when I'm busy, I'll just slice a piece of bread off the loaf, stick some tomato and cheese on it and broil it. If you had some bacon laying around, it would make for a nice, quick, open faced BCT sandwich.


How do you feel about turkeys?

335014132_83d2ab8e37.jpg
 
That, didn't do a thing for me. I like to keep my vices separate.

Doc.
 
Fiddlehead fern and morel sauted in bacon grease and served with crumbled bacon, feta and a generous grind of black pepper. or skip the feta and offer a sauce béarnaise. or a bit of wasabi. or chill and toss with a dijon vinaigrette.

If you can't find fiddlehead and relatively fresh morel, the same treatment would go well with asparagus and a number of perfectly acceptable mushrooms including chantrelle.
 
How do you pull that off Wolfie? Fiddle heads, Morels and Chantrels are never in season at the same time. You could dry the shrooms, but can you freeze the fiddle heads. I've never known anyone that's done it.

Doc.
 
It's true; sadly dried mushrooms and frozen ferns aren't going to give you the texture and flavour they could but I think it could be done.

In Washington, the seasons are probably far wider. Easily 5 or 6 months of the year, I could hike out into the woods and get a decent harvest of chanterelles. I wouldn't know where to begin in Massachusetts and I'm not familiar enough with the mycology of the Northeast to do it with any confidence but surely somebody's got some decent shrooms around here.

Strangely enough, I didn't think fiddleheads came frozen either but I actually came across some at Whole Foods some time ago. I'd say that if I was going to do it myself, the best bet is probably to lay them out onto a pan and stick them in a chest full of dry ice but I've never tried them frozen (at least...to my knowledge).
 
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