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Posted on 6/2/19 at 5:21 pm to AU1960
Whatever the sell at the meat counter in my local Kroger's. I'm sure there's better bacon, but it's cheap and I can get whatever quantity I want since I don't eat bacon a whole lot.
Posted on 6/2/19 at 5:53 pm to AU1960
Burgers smokehouse thick cut
Posted on 6/2/19 at 7:24 pm to AU1960
Most thick bacon is good regardless of brand.
Posted on 6/2/19 at 7:26 pm to AU1960
I was extremely impressed/surprised at how good the rouses bacon was.
I usually get the 2 packs of Wright from Sam's.
More expensive, but also good, is the fresh market bacon that's at the butcher counter
I usually get the 2 packs of Wright from Sam's.
More expensive, but also good, is the fresh market bacon that's at the butcher counter
Posted on 6/3/19 at 1:37 am to AU1960
HEB
Most grocery store lines are at the low end. But lots of HEB stuff is among the best.
Most grocery store lines are at the low end. But lots of HEB stuff is among the best.
Posted on 6/3/19 at 6:16 am to i am dan
quote:
Most thick bacon is good regardless of brand.
this. i recently bought some no name bacon for a cub scout campout. the morning i cooked it everyone was saying how good it was and was asking what brand it was.
Posted on 6/3/19 at 8:28 am to AU1960
Nueske's
Posted on 6/3/19 at 9:21 am to NOFOX
quote:
Nueskes
The pride of Wittenberg, Wisconsin. Good stuff.
Posted on 6/3/19 at 10:57 am to NOFOX
quote:
Benton’s
This when I'm using bacon in a recipe. A bit too salty for me to eat alone, but the smoke taste is by far the best around.
Posted on 6/3/19 at 2:47 pm to AU1960
The Wright's pecan smoked is quite good. I've only seen at Sam's, though.
Posted on 6/3/19 at 2:55 pm to AU1960
Kroger brand is good stuff
Posted on 6/3/19 at 8:19 pm to Lester Earl
Wright’s applewood
Posted on 6/3/19 at 11:27 pm to AU1960
HEB...it's as good/better than Wrights.
Posted on 6/3/19 at 11:31 pm to AU1960
Heb jalapeno
Posted on 6/4/19 at 7:28 am to AU1960
I usually get the bacon from the deli at Fresh Market, it’s decent and it goes on sale at times. I usually buy a large quantity and vacuum seal/freeze it in 2 portion servings (for my wife and I).
Posted on 6/4/19 at 9:48 am to AU1960
Posted on 6/4/19 at 4:52 pm to Martini
quote:
Or cook in the oven. Takes longer but if it’s on a rack it keeps its shape and renders nice clean bacon grease.
Yep. Best way to cook it and you don't splatter grease all over the stove.
Posted on 6/4/19 at 5:06 pm to AU1960
I remember Wright had a limited edition offering of honey bourbon bacon IIRC about 4 years ago and it was outstanding. I bought it 3 times in a row and then they stopped carrying it and I failed to do much research beyond it not being in the stores. I miss it... 
This post was edited on 6/4/19 at 5:08 pm
Posted on 6/4/19 at 6:35 pm to AU1960
I keep Wright's in the fridge for every day eating bacon.
I keep Benton's in the freezer to cook with or when I want bacon that'll blow your hair back. It's just too powerful and salty to go with eggs on Sunday morning, but man is it goddamned delicious on a BLT or cut into lardons and used as the grease for something like a coq au vin or a beef bourguignon.
To keep your bacon from curling up too badly, start them cool in water and cook over medium heat until they're done. The water bath will cook them gently at 212F and render fat out. Once the water boils off, the fat is already rendered off and can then heat up and fry the bacon to whatever crispness you want. I usually start with just enough water so the slices are poking out. I'm not trying to boil the bacon, I just want enough water heat it for a few minutes at low temperature before it boils off.
Pour the fat off into a jar through a cheesecloth between batches and drop the water for the next batch in your hot pan. It will not only cool the pan off, but it will dissolve the fond and keep it from burning between batches. After the last batch cooks, you've got some GOOD stuff to build your redeye or white gravy on. Also, you'll have a jar of clean rendered bacon fat to stash in your fridge.
The water keeps the splattering down, too.
I keep Benton's in the freezer to cook with or when I want bacon that'll blow your hair back. It's just too powerful and salty to go with eggs on Sunday morning, but man is it goddamned delicious on a BLT or cut into lardons and used as the grease for something like a coq au vin or a beef bourguignon.
To keep your bacon from curling up too badly, start them cool in water and cook over medium heat until they're done. The water bath will cook them gently at 212F and render fat out. Once the water boils off, the fat is already rendered off and can then heat up and fry the bacon to whatever crispness you want. I usually start with just enough water so the slices are poking out. I'm not trying to boil the bacon, I just want enough water heat it for a few minutes at low temperature before it boils off.
Pour the fat off into a jar through a cheesecloth between batches and drop the water for the next batch in your hot pan. It will not only cool the pan off, but it will dissolve the fond and keep it from burning between batches. After the last batch cooks, you've got some GOOD stuff to build your redeye or white gravy on. Also, you'll have a jar of clean rendered bacon fat to stash in your fridge.
The water keeps the splattering down, too.
This post was edited on 6/4/19 at 6:44 pm
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