Bacon!

[Vomit]

I love bacon, and wanted to recreate the thread from the official board. So share your love of all things about the cured, salty goodness from our porcine friends.

BACON!

 

[CF74]

I like to use bacon when I make fresh green beans.

 

[yimyammer]

I make some great maple-garlic cured bacon

Here's some country bacon I cure with the same spices but use pork shoulder instead of pork belly

 

[yimyammer]

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!

 

[DallasEast]

 

[rynochop]

Seems like a lot of new members posting these days..did another board shut down?

 

[Runwildboys]

Seems like a lot of new members posting these days..did another board shut down?

Yep. The Official DC forum

 

[Runwildboys]

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!

Now ya got me wishin' I'd had THIS on my pizza today, instead of sausage, pepperoni, and jalapeno!..... almost.

 

[Blackthorn]

I love bacon also.

Bacon wrapped shrimp is a favorite go to for appetiser.

Can you have bacon wrapped bacon?

 

[nightrain]

I love bacon, and wanted to recreate the thread from the official board. So share your love of all things about the cured, salty goodness from our porcine friends.

BACON!

That didn't take long..........yes, bacon, all day!

 

[Ranched]

I love bacon, and wanted to recreate the thread from the official board. So share your love of all things about the cured, salty goodness from our porcine friends.

BACON!

Lol. Good job vomit.

 

[Ranched]

PSS...I LOVE BACON!

I think we all figured that one out.

 

[Tabascocat]

Enough said! 10 minute video but worth it

 

[Tabascocat]

I make these about three or four times a month. There is a couple tricks to it like using a half piece of bacon and deep frying the shrimp. It doesn't work too well on the grill, you get mushy bacon and overdone shrimp.

It is easy:
Buy larger shrimp and butterfly, can even split them all the way to the tail. Stuff with a sliver of jalapeno and a rectangular piece of cheese(white variety) then wrap tightly in that half piece of bacon. You can oven bake them but I like the crunch when deep fried.

Also, when in a restaurant and the menu says grilled...........there is a 90% chance it is not

 

[Corso]

Enough said! 10 minute video but worth it

My wife would make taco bowls, like at Taco Cabana, but the bowls would be made out of bacon, like that video.
The woman's a Saint, I tell you!

 

[Corso]

I make these about three or four times a month. There is a couple tricks to it like using a half piece of bacon and deep frying the shrimp. It doesn't work too well on the grill, you get mushy bacon and overdone shrimp.

It is easy:
Buy larger shrimp and butterfly, can even split them all the way to the tail. Stuff with a sliver of jalapeno and a rectangular piece of cheese(white variety) then wrap tightly in that half piece of bacon. You can oven bake them but I like the crunch when deep fried.

Also, when in a restaurant and the menu says grilled...........there is a 90% chance it is not

I'm going to do this, this weekend. Thanks!!!

 

[Vomit]

Lol. Good job vomit.

Thank you. I strive to please.

 

[Roadtrip635]

I make these about three or four times a month. There is a couple tricks to it like using a half piece of bacon and deep frying the shrimp. It doesn't work too well on the grill, you get mushy bacon and overdone shrimp.

It is easy:
Buy larger shrimp and butterfly, can even split them all the way to the tail. Stuff with a sliver of jalapeno and a rectangular piece of cheese(white variety) then wrap tightly in that half piece of bacon. You can oven bake them but I like the crunch when deep fried.

Also, when in a restaurant and the menu says grilled...........there is a 90% chance it is not

One thing you can do is par bake the bacon before wrapping the shrimp for the grill. Put the half slices in the oven and bake, just remember to pull it out while it's still pliable enough to wrap. It doesn't quite crisp up like frying but comes out much better than straight to the grill. Another solution for grilling them is to use very thin sliced bacon, but I like my bacon thick.

You're right about restaurants, many fry them and then finish them on the grill to pick up a little smoke.

 

[Runwildboys]

I'm no chef, so I keep it simple. Bacon wrapped habanero stuffed olives.

 

[Tabascocat]

One thing you can do is par bake the bacon before wrapping the shrimp for the grill. Put the half slices in the oven and bake, just remember to pull it out while it's still pliable enough to wrap. It doesn't quite crisp up like frying but comes out much better than straight to the grill. Another solution for grilling them is to use very thin sliced bacon, but I like my bacon thick.

You're right about restaurants, many fry them and then finish them on the grill to pick up a little smoke.

I didn't want to get too complicated but sometimes I do cook the bacon halfway if I am grilling it. I love the smoke on it but grilling takes practice and different techniques to master. Sticking and loss of cheese is a common problem for beginners when grilling.