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Started By
Message
re: SUBMISSION Thread for F&DB Bacon Challenge August 17, 2021
Posted on 8/17/21 at 10:05 am to USEyourCURDS
Posted on 8/17/21 at 10:05 am to USEyourCURDS
I might try making some bacon hotdogs 
I wanted to try straight pork belly to make either regular sausage or skinless hotdogs...I shied away from that idea for my burgers incase it was too much fat. I might try both...could even toss in the some high temp cheddar cheese.
I could roll around in all the bacon grease up in here this morning
I wanted to try straight pork belly to make either regular sausage or skinless hotdogs...I shied away from that idea for my burgers incase it was too much fat. I might try both...could even toss in the some high temp cheddar cheese. I could roll around in all the bacon grease up in here this morning
This post was edited on 8/17/21 at 10:07 am
0
Posted on 8/17/21 at 10:07 am to USEyourCURDS
quote:
made locally from a farm in Washington Parish
my parents live in between Enon and Franklinton off Hwy 16
Posted on 8/17/21 at 10:13 am to Got Blaze
Check ya email
Darla your bacon weave makes me think of this pic I got recently
quote:
Darlahood
Darla your bacon weave makes me think of this pic I got recently
This post was edited on 8/17/21 at 10:15 am
Posted on 8/17/21 at 10:22 am to Darla Hood
Pork belly tacos with pineapple and hatch pepper coleslaw
Was able to score a 7# bone in pork belly from the butcher, so the wife said go with tacos and the wife is always right so here ya go.
Scored up fat into squares and seasoned up with salt and place in the fridge for 48 hrs to help remove the moisture
Pulled and ready for the grill
On the grill @350 and with the hatch peppers
Grilled up the pineapples also
Pulled and ready to peel and cut
Coleslaw is mixed up
Around an hour or so in, time to crank the heat up
Got the Weber to around 500 and closed the vents
Pulled and let it sit for 30 to cut
Got them “grattons” with the perfect crunch
Sliced with bone view
Cut up for the tacos
Grill still hot so tossed the tortillas on
Juicy juice
Plated
bon appetit mes amis!
Was able to score a 7# bone in pork belly from the butcher, so the wife said go with tacos and the wife is always right so here ya go.
Scored up fat into squares and seasoned up with salt and place in the fridge for 48 hrs to help remove the moisture
Pulled and ready for the grill
On the grill @350 and with the hatch peppers
Grilled up the pineapples also
Pulled and ready to peel and cut
Coleslaw is mixed up
Around an hour or so in, time to crank the heat up
Got the Weber to around 500 and closed the vents
Pulled and let it sit for 30 to cut
Got them “grattons” with the perfect crunch
Sliced with bone view
Cut up for the tacos
Grill still hot so tossed the tortillas on
Juicy juice
Plated
bon appetit mes amis!
Posted on 8/17/21 at 10:32 am to No8Easy2
fack! 
Posted on 8/17/21 at 11:04 am to USEyourCURDS
I have not participated in the last few because I have been so busy wrapping up one project and starting on another and trying to get my house ready to sell. I haven't been cooking much, and when I do, it's because of specific things my family has requested.
If I sell the house, there may be a period where I may or may not have access to the equipment I need to cook for these challenges. So I'm not sure when I'll be back.
I am watching, though, and this one is tough, because by definition, everything will be good, because... bacon.
If I sell the house, there may be a period where I may or may not have access to the equipment I need to cook for these challenges. So I'm not sure when I'll be back.
I am watching, though, and this one is tough, because by definition, everything will be good, because... bacon.
Posted on 8/17/21 at 11:15 am to Darla Hood
quote:
Bacon Crusted Sausage and Mushroom Pizza
holy shite
Posted on 8/17/21 at 11:18 am to No8Easy2
quote:
Animated gifs? frick, I need to up my game.
Posted on 8/17/21 at 11:20 am to LSUBoo
this is pretty easily the most inspired challenge results yet...everything looks incredible
yall are some talented mofos
yall are some talented mofos
Posted on 8/17/21 at 11:21 am to USEyourCURDS
My man!!
Everything looks amazing y’all
and I want a jar to that bacon n peach jam!!
Everything looks amazing y’all
and I want a jar to that bacon n peach jam!!
Posted on 8/17/21 at 11:22 am to holygrale
Holy fricking shite!
That is incredible
Enjoy another win
That is incredible
Enjoy another win
Posted on 8/17/21 at 11:32 am to NOLAGT
Well done!
Posted on 8/17/21 at 11:35 am to USEyourCURDS
quote:
USEyourCURDS
Dude. You should totally enter those as individual entries because they are phenomenal.
These are the best entries of any contest we've had so far, by far IMO. I can't possibly choose 3.
This post was edited on 8/17/21 at 11:38 am
Posted on 8/17/21 at 11:44 am to LouisianaLady
I'm about to have to go to the kitchen and put some bacon in the oven. I'm drooling on the keyboard. I sound like JBE during his press conferences.
Posted on 8/17/21 at 11:50 am to Darla Hood
My entry is in the mayonnaise sandwich class of all those great entries.
Meet me at Sonic Tater Tots
Using the finest of ingredients,
And the precision of a pastry chef,
I assembled these bad boys and stuck them into a 400F oven.
I don’t like to boast, but the two teens in my household have already asked me to make more.
Meet me at Sonic Tater Tots
Using the finest of ingredients,
And the precision of a pastry chef,
I assembled these bad boys and stuck them into a 400F oven.
I don’t like to boast, but the two teens in my household have already asked me to make more.
This post was edited on 8/17/21 at 12:00 pm
Posted on 8/17/21 at 11:54 am to Btrtigerfan
quote:
Meet me at Sonic Tater Tots
Great name.
quote:
I don’t like to boast, but the two teens in my household have already asked me to make more.
Winner.
Posted on 8/17/21 at 11:57 am to Btrtigerfan
quote:
My entry is in the mayonnaise sandwich class of all those great entries.
No offense, but the mayo sandwich is in a class all by itself...
Posted on 8/17/21 at 11:58 am to Gris Gris
Question for you dudes who are making your own bacon.
At what point does pork belly technically become "bacon"?
Bacon is defined as having been cured and smoked.
Does it have to be fully cured to be considered bacon?
Second question:
Is it worth the effort? I'm generally happy with thick cut Wright's. What am I missing out on? Is it to save money because bacon is expensive.
At what point does pork belly technically become "bacon"?
Bacon is defined as having been cured and smoked.
Does it have to be fully cured to be considered bacon?
Second question:
Is it worth the effort? I'm generally happy with thick cut Wright's. What am I missing out on? Is it to save money because bacon is expensive.
Posted on 8/17/21 at 12:02 pm to BitBuster
quote:
Question for you dudes who are making your own bacon.
At what point does pork belly technically become "bacon"?
Bacon is defined as having been cured and smoked.
Does it have to be fully cured to be considered bacon?
quote:
No offense, but the mayo sandwich is in a class all by itself...
100%
This post was edited on 8/17/21 at 12:05 pm
Posted on 8/17/21 at 12:05 pm to Jax-Tiger
Bacon Smoked Old Fashioned
First off, I didn't have time to make my own bacon, so I went on a pilgrimmage to Benton's Smoky Mountain Hams, who also makes amazing bacon. And I picked up 4 pounds.
Stepping inside is a bit like time travel. They haven't updated much in 20+ years.
Of course I made some right away, and then soaked some in a good serving of Buffalo Trace bourbon.
A few days later... it was time to make a drink. Of course I strained the bacon (and fat) off of the bourbon, and then used a spoon with ice cubes to get the last little bits to congeal on the bottom of the spoon.
Cocktail ingredients... bacon infused bourbon, homemade simple syrup, bitters, bourbon soaked cherries.
I started with three parts bourbon, one part simple syrup, and a few dashes of bitters, then it was time to smoke the cocktail.
Garnish with cherries and bacon, serve over one ice sphere.
First off, I didn't have time to make my own bacon, so I went on a pilgrimmage to Benton's Smoky Mountain Hams, who also makes amazing bacon. And I picked up 4 pounds.
Stepping inside is a bit like time travel. They haven't updated much in 20+ years.
Of course I made some right away, and then soaked some in a good serving of Buffalo Trace bourbon.
A few days later... it was time to make a drink. Of course I strained the bacon (and fat) off of the bourbon, and then used a spoon with ice cubes to get the last little bits to congeal on the bottom of the spoon.
Cocktail ingredients... bacon infused bourbon, homemade simple syrup, bitters, bourbon soaked cherries.
I started with three parts bourbon, one part simple syrup, and a few dashes of bitters, then it was time to smoke the cocktail.
Garnish with cherries and bacon, serve over one ice sphere.
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