Bacon!

Runwildboys said:

I've got bacon on my sandwich right this moment, along with Buffalo chicken, pepper jack cheese, lettuce, tomato, sour cream, and jalapeno sauce, on a ciabatta roll....Best sandwich, ever.

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Leedscowboy said:

Sounds good, it looks to me you could be the Bacon King, however, you cant beat a nice Bacon & Fried Egg for Breakfast.

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Runwildboys said:

Honestly, I prefer bacon on its own, rather than as an add on, so yes, bacon and eggs is awesome..... Although, a piece of bacon, wrapped around a jalapeno or habanero stuffed olive could bring world peace.

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Leedscowboy said:

You had me, up to the Olive.

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Runwildboys said:

That seems to get a lot of people.

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Juggernaut said:

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Runwildboys said:

Juggernaut said:

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I'm not sure if this is the most brilliant juxtaposition of greatness I've ever seen, or if it's just insulting to both parties!!

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Juggernaut said:

Definitely the former. Combining bacon and the Dallas Cowboys, especially an iconic photo of Tom Landry, just can't be beat. It's more beautiful than the art that is hung up in Gene Jones' art gallery. lol

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Leedscowboy said:

I can never understand why your bacon is cut from the belly, it nice when its cooked well, but British bacon is cut from loin, which is a lot more meaty.

It's similar to Canadian Bacon.

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Runwildboys said:

You should send this pic to Fox, so they can talk about it for 5 minutes of every.....single.....game.

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yimyammer said:

Let me introduce you to the Mother ****ing Lardon!!

Appropriately named, its slab bacon that has been diced, blanched and fried and as any bacon lover already knows is packed with flavor. They can be cooked in advance and added to salads, sauces, eggs and virtually anything your tastebuds desire, we've even crisped them up and finely diced them and added them to popcorn that was cooked in the rendered fat that was produced from making the lardons....best popcorn ever!

They're easy to make, start with a slab of bacon or cure & smoke some pork belly to make your own bacon (our in-house cured bacon is on the right, the left slab is apple wood smoked bacon from Whole Foods, I just had the butcher sell me the slab and not slice it):

Dice them into bite size cubes/rectangles:

Use a large, thick metal pan so they can be spread out without touching each other or stacking them (stacking them or veggies causes the food to be steamed by the moisture released from the items on the bottom and causes uneven cooking & soggy veggies):

Add water to about 1/2 to 3/4 the thickness of the cubed cuts & Bring water to a boil and then reduce heat enough to keep the water simmering so it will slowly cook the lardons as the water evaporates::

Continue to cook until all the water has evaporated and the fats have started to render and fry the lardons:

turn the lardons as they start to brown so they are cooked evenly on all sides:

when they're browned on all sides, remove from heat and allow the fat to drain on a towel or by placing them on a wire rack, wallah:

Use them on whatever dish u like, hell, they're great all by themselves, I added a few on top of my shirred eggs for a quick & tasty bfast:

I also like to crisp bacon and then toss with honey and sprinkle over eggs on a tortilla with goat cheese and arugula, friggin awesome:

Bon Apetit!

PS..save the bacon fat & use it to make eggs, popcorn, gravy, etc

PSS...I LOVE BACON!

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yimyammer said:

I'm about to pull 4 slabs off piglet gold out of the smoker any second now:

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