Archive for July, 2009

From This is why you’re fat:

July 31, 2009

Corn dog pigs in a blanket.



Low-carb means healthy, right?

July 29, 2009

Bacon-wrapped smokies.

The AV Club

July 14, 2009

More things that taste good wrapped in bacon.

(With bonus Bacon Jam goodness.)

Tonga Toast

July 14, 2009

Sadly, I have yet to have breakfast at Kona (at the Polynesian Resort, Disney World) so I haven’t tried Tonga Toast yet.

Essentially, it’s banana-filled French toast.

The Simpsons

July 14, 2009

Proscuitto is upscale bacon

July 10, 2009

Jim Gaffigan

July 10, 2009

The Crunchwrap Supreme

July 10, 2009

From Taco Bell:

Butter your bacon!

July 10, 2009

Homer: So, you think you know better than this family, huh?
Well, as long as you’re in my house, you’ll do what I do,
and believe what I believe. [the camera pans to reveal
that Homer is talking to Bart] So butter your bacon!
Bart: Yes, father. [does so]
Lisa: Mom, Dad, my spiritual quest is over.
Homer: Hold that thought. [to Bart] Bacon up that sausage, boy.
Bart: Dad, my heart hurts. [Homer glares at him] Ohh. [wraps a
slice of bacon around a sausage link and eats it]
Lisa: I’m a Buddhist!
Homer: What? That’s it — no more chat rooms for you!

The Bacon Explosion

July 10, 2009

A classic.

Bacon Explosion

Bacon Explosion

The recipe:

Time: About 3 hours

2 pounds thick-cut sliced bacon

1 1/2 pounds Italian sausage, casings removed

3 tablespoons barbecue rub

3/4 cup barbecue sauce.

1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.

2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.

3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.

4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.

5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.

6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.

Yield: 10 or more servings.
(And countless coronaries.)

The slideshow.