SUBMISSION Thread for F&DB Bacon Challenge August 17, 2021

One of my favorite things to eat is a cheeseburger, comfort food, and who doesn’t love bacon! So I bring to you,
Hot bacon sausage cheeseburgers with bacon aïoli and a side of Bacon parmesan truffle fries

I thought about doing 100% pork belly but decided to cut it with some pork shoulder because I was afraid it would be too much fat for the consistency of the patty. I may still try that one day but not today. I used 60% pork belly and 40%pork shoulder. I ran it through the grinder two times and added my red hot seasoning, binder, and pink curing salt. After working the meat to the right consistency it was time to form the patties and let them cure overnight.



Pork belly on the right pork shoulder on the left














I had to test a little bit to make sure the seasoning was good. It did not disappoint.






New product alert… I decided to try out this apple wood charcoal. I would normally use regular briquettes and some applewood so why not. On to the smoker at 150° (since it is cured) up to 180° for four hours until I got my internal temp where I wanted it. I could’ve smoked longer at a lower temp but that’s the time I had. Topped with some aged cheddar cheese.












For the bacon aïoli I used some store bought bacon and cook them in the oven to perfection. Mixed together the almighty mayo with salt, pepper, lemon, smoked paprika, garlic, and a few scoops of bacon grease finished off with some crumbled bacon.
















New product alert… pre packaged bacon grease! I wanted to fry the fries and bacon grease but I did not want to cook 20 pounds of bacon to get enough to deep fry them in. I decided to just look online and see if they had any kind of prepackage stuff and low and behold they do It comes in a 1 gallon tub as well but nowhere in town carried that. So I had to pay two times as much to buy the individual canisters, but this needed to happen!







First up some corn fritters for a snack.






Here is another new product for me, Parmesan black garlic truffle seasoning. If you like truffles this stuff is awesome, better on top of fries, even more so on top of fries in bacon grease. Yes you could taste a nice hint of the bacon flavor imparted buy the bacon grease










The rest of the toppings consist of butter lettuce, heirloom tomato, homemade pickles, and some white onion.




Grease up both sides with some bacon aïoli top with the rest of the stuff on a brochette bun and we are in business! Thank you for looking

Bacon Spiral Au Gratin



First I made some bacon by curing some belly in salt, pink curing salt, and Brown Sugar (recipe via Glock).



Bagged and into the fridge for 14 days flipping once per day.



Next the meat is unbagged and into the fridge, on a rack overnight to form a pellicle/film.



After that it's hit with low heat smoke for 6 hours.



Cut into pieces roughly a half of an inch thick.



Next I placed it onto some parchment paper with holes poked into it, this helps to move it easily and the holes allow the grease to drain. I wrapped it into a spiral with some potatoes. Cutting angles and using toothpicks to make the splices. Then securing the outside with butchers twine.




Onto the pit with a heat deflector and a drip pan under it, to catch the grease and avoid flare ups. Heat stayed around 300 for a few hours and I basted with a roasted garlic and herb butter(thyme, rosemary, and oregano)






Layered shredded Jack Cheese and Green onions




Pulled from the pit, slightly cooled, and then added some sour cream.




Cut like Pizza and eat. The crust formed at the bottom better than I expected and it also held together better than I expected.

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NOLAGT

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Where did you buy that truffle mixture?

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Waiting for the fun police (SixthAndBarone) to drop a bomb in:

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He is too busy whining about dog threads on the OT at the moment.

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He is too busy whining about dog threads on the OT at the moment.

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HA
Just wait

This looks ridiculous! I'm fricking drooling right now. Nice job!

Creamy Bacon Soup with Bacon baklava for dessert

soup ingredients: flour, half n half, extra thick applewood smoked bacon, garlic, onions, fire-roasted hatch pepper, BTB ham stock, S&P to taste.

Cooked down the onions and garlic in EVOO/butter then set aside. Added flour to the half n half whisking over low heat and made the creamy base. Better Than Bouillon ham stock was added to the soup for desired consistency. Fire roasted a hatch chili pepper which was diced then added with the onions and garlic into the pot of soup. Bacon was cooked on parchment paper in oven 400* for 18-20 minutes. Once done, bacon was pulsed in a food processer to make bacon bits. Added into the soup and used an immersion blender to combined all the flavors. Soup was plated and garnished with a slice of bacon, and sliced green onions. Made some compound butter using the bacon bits and lathered onto a slice of warm french bread.









Took more of the bacon bits and added some sugar and cinnamon and mixed together. Buttered a baking dish, then layered 8-10 pieces of phyllo dough brushing each with butter. Added a layer of the bacon bits. Added more layers of phyllo dough brushing with butter. Added more bacon bits and phyllo dough layers. Sliced baklava into squares. Cooked the baklava at 300* for 1.5 hours until golden brown. Drizzled a mixture of cooked down sugar, honey, water, cinnamon, and lemon zest onto the cooked baklava. Amazing flavor of the salty smoked bacon, crispy phyllo layers, and sweet honey-cinnamon glaze.

Watching all this foodporn without my own entry is painful. And bacon is the ultimate food porn. But I have no kitchen, so no submission. Remodel will be done by next contest though, and I'll be back. Good luck to all.

Watching this food porn WITH an entry is also painful.

They are made locally from a farm in Washington Parish. Excellent flavor. Best dogs I've had.