Some at work made the thing!
Tastes OK. Could use more bacon.
Tastes OK. Could use more bacon.
Bacon wrapped bacon
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SomeONE at work made it.
Quote:
______________________________________________
Sent: Monday, February 02, 2009 10:11 AM
Subject: FW: Bacon Explosion Recipe with comments -- PS
The recipe says make a 5 X 5 strip mat with the bacon.
I using Albertson's thick cut bacon from the butcher block, and wound up with a 6 strip x 7 strip mat, in order to make it come out even. So it wasn't exactly a square but it certainly worked well.
;-}
C
______________________________________________
Sent: Monday, February 02, 2009 10:09 AM
Subject: Bacon Explosion Recipe with comments
http://www.nytimes.com/2009/01/28/dining/281brex.html
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This is the recipe that I used ....
,,,although I did use 2 lbs. of italian sausage instead of the 1.5 lbs that the recipe calls for. (There's another version of this on the web that does call for 2 lbs., and Albertsons only had 1 lb. packages.)
...used hot italian sausage
...used KC Masterpiece Hot & Spicy BBQ sauce and McCormick's "Steak Rub"
...took 4 hours in my oven at 225 deg F.
Enjoy.
C
Quote:
______________________________________________
Sent: Monday, February 02, 2009 10:11 AM
Subject: FW: Bacon Explosion Recipe with comments -- PS
The recipe says make a 5 X 5 strip mat with the bacon.
I using Albertson's thick cut bacon from the butcher block, and wound up with a 6 strip x 7 strip mat, in order to make it come out even. So it wasn't exactly a square but it certainly worked well.
;-}
C
______________________________________________
Sent: Monday, February 02, 2009 10:09 AM
Subject: Bacon Explosion Recipe with comments
http://www.nytimes.com/2009/01/28/dining/281brex.html
-
This is the recipe that I used ....
,,,although I did use 2 lbs. of italian sausage instead of the 1.5 lbs that the recipe calls for. (There's another version of this on the web that does call for 2 lbs., and Albertsons only had 1 lb. packages.)
...used hot italian sausage
...used KC Masterpiece Hot & Spicy BBQ sauce and McCormick's "Steak Rub"
...took 4 hours in my oven at 225 deg F.
Enjoy.
C
Was the some "one", you?
No. I had a thin slice. I had no idea people at work were all aware of this bomb. A program manager lady made it. Different recipe.
First of all it was not BBQ'd. Probably would have been better grilled. Hers was fat and stubby like a meat loaf. The one in the picture is long and lean. Seemed like it was more sausage than bacon. It wasn't all that bacon like, and the Italian sausage (while good) seemed to overpower the redneck bacon/BBQ sauce. Like zero smoke flavor.
Certainly wasn't soaked in fat, most of the fat dripped off.
First of all it was not BBQ'd. Probably would have been better grilled. Hers was fat and stubby like a meat loaf. The one in the picture is long and lean. Seemed like it was more sausage than bacon. It wasn't all that bacon like, and the Italian sausage (while good) seemed to overpower the redneck bacon/BBQ sauce. Like zero smoke flavor.
Certainly wasn't soaked in fat, most of the fat dripped off.
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Originally Posted By: Pablo
Certainly wasn't soaked in fat, most of the fat dripped off.
So only the crispy, carcinogenic goodness was left?
Certainly wasn't soaked in fat, most of the fat dripped off.
So only the crispy, carcinogenic goodness was left?
Could have used more bacon. I doubt my piece even had a full rasher.
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