Bacon

Here ya go... Chicken Fried Bacon!

Ah, Bacon. Can there ever be a finer, tastier, more satisfying carcinogen than bacon? Although I'm not of a mystical bent, were I so inclined, I should present bacon as proof-positive of not only a creator, but a benevolent one.

Ah, Bacon!

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Toothpick?

Ok.
Bare with me on this one.
let me give you the full story before you discount this recipe.

In my youth I worked at a Sheraton Hotel. Waitering, room service and such.
So I spent a lot of time in the kitchens.
We'll skip over the fact that this was in the early 80's and late 70's and all the illicit substances that went on in the kitchens and freezers at that point and move on to the important topic of bacon.

I was talking to one of the chef's and he was making himself some sort of sandwich that i couldn't see.
I was a bit peckish(sp?) so I asked him for a sample - he looked at me and told me that If I wanted he would give me half of it, but that I had to try it no matter what.

He also told me it wasn't 'gross', it was simply different.

I over prepared myself for what was to be presented.

White Toast.
.
.
.
.
.
Bacon.
.
.
.
.

Peanut Butter.
.
.
.
.
.
Fluff.
.
.
.
.
glory glory!

Angels whispered onto my ears 'though shall only partake of this divine sustenance but once per 10 cycles round thy glowing celestial orb for the artery clogging effects shall vanquish thee from thy earthly bounds'.

I live by that to this day, and rejoice was explosiveness every decade or so.

no lie.

e989 wrote:

Bare with me on this one.

I did, but then I started to get a bit chilly by the middle of the otherwise entertaining story.

Gorilla.800.lbs wrote:

I do not like bacon at all.

You, sir, are a Cylon.

Coldstream wrote:
Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Toothpick?

Super Glue? Staples? I know Scotch Tape would burn.

OG_slinger wrote:
Coldstream wrote:
Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Toothpick?

Super Glue? Staples? I know Scotch Tape would burn.

Not if you deep fried it.

Thirteenth wrote:
Duoae wrote:

Grill it?

I'm guessing with that I'm supposed to just let the grease drip off, but it's going to be hell cleaning the oven later on. Is there a way to minimize the mess?

I'll sprinkle a generous layer of pepper before grilling, and wrap them around, oh, let's say asparagus. Couple that with some hearty over-medium... Man, breakfast tomorrow can't come quickly enough.

This is what i'm talking about:

OG_slinger wrote:

A secret to cooking bacon is to put away that frying pan and get out a baking sheet (with sides) and a metal cooling rack. The rack goes on the baking sheet and the bacon goes on the rack (you can add some foil at on the baking sheet to make clean up easier).

Pre-heat your oven to about 400 degrees and pop in your bacon for 15 to 20 minutes, depending how chewy or crispy you want it. All the delicious bacon fat falls away from the bacon as it cooks, so you end up with a less greasy final product. The added bonus is that all the pieces of bacon are perfectly flat, making them ideal for sandwich construction.

I don't normally go as high as that (though it may be in those weird Farenheit martian units) but usually about 100-150 C.
13th, how do you normally grill things?

I fully support your commitment towards a bacon-centric lifestyle.

I'm so hungry now.

Kraint wrote:

Oh, I should also note that I have made actual chocolate-covered bacon and tried this candy bar. They work pretty well, but it is very dependent on the quality and type of ingredients you use. Dark chocolate + smoky bacon is not all that tasty.

Oooo... I've had that Vosages bacon-chocolate bar too... It was just about the best thing ever.

Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Wrap it around and insert a toothpick. There's a bit more to it, but an illustrated cookbook is better for that. I recommend the test kitchen cookbook.

Duoae wrote:

I don't normally go as high as that (though it may be in those weird Farenheit martian units) but usually about 100-150 C.
13th, how do you normally grill things?

I normally just stick a tin foil under what I'm grilling, lazy bum style. I also considered sticking the tin foil on the lower rack, but that would mean pulling out the entire upper rack and scrubbing it later. This "cooling rack" thing you speak of sounds very intriguing.

There's a german dish where everyone fries up their own food. It's sooooo f*cking good. Thinking of this and bacon makes my mouth water.

t0W wrote:

There's a german dish where everyone fries up their own food. It's sooooo f*cking good. Thinking of this and bacon makes my mouth water.

Are we speaking bacon Fondu?

AnimeJ wrote:
Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Wrap it around and insert a toothpick. There's a bit more to it, but an illustrated cookbook is better for that. I recommend the test kitchen cookbook.

I know I'm a double posting bastard but ah-well had to say thank you Anime.

Jim Gaffigan agrees that bacon is fantastic.

http://www.milkandcookies.com/link/74980/detail/

Also one of my best stand up routines.

Thirteenth wrote:

I normally just stick a tin foil under what I'm grilling, lazy bum style. I also considered sticking the tin foil on the lower rack, but that would mean pulling out the entire upper rack and scrubbing it later. This "cooling rack" thing you speak of sounds very intriguing.

It's basically something similar to this - though usually you get one that comes with your oven.

IMAGE(http://www.miraclegrillinc.com/cat-pubimages/oven%20pan%20grill%20rack%20cat.jpg)

The point is that if you don't let the fat drip down then the bacon doesn't cook as well..... though you're always left having to wash the thing anyway as somehow the grease will get behind any tinfoil that you place underneath the rack anyway... grrrr.

[edit]

Oh yeah, i have to add in that one of my favourite lunch time dishes is bacon and cheese pasta. You can use either pre-made sauce from a jar or (as i prefer to do) cook a load up from garlic, shallots, onions, mixed herbs and pepper, 4 tins 400g chopped tomatoes, tomato puree, balsamic vinegar and chopped bacon - simmered for about 2-4 hours with intermittent stirring. You then put this on your pasta of choice with grated cheese on top and mix together in the pasta pot (while still on the heat - pasta is drained but still has to cook slightly) then serve hot. It's a great snack and has bacon in it!

Zen Mutty wrote:
t0W wrote:

There's a german dish where everyone fries up their own food. It's sooooo f*cking good. Thinking of this and bacon makes my mouth water.

Are we speaking bacon Fondu?

RACLETTE!! I remembered the name, yes!

Thanks for the pic Duoae. I might try to find one tomorrow.

There is a bar here (Wando's) that serves free all you can eat bacon on Tuesdays. Sometimes I love living in a college town.

Phishposer wrote:

There is a bar here (Wando's) that serves free all you can eat bacon on Tuesdays. Sometimes I love living in a college town.

I'm in Chicago but I don't have a car. Do you think if I start walking now I could make it to Madison by Tuesday?

Phishposer wrote:

There is a bar here (Wando's) that serves free all you can eat bacon on Tuesdays. Sometimes I love living in a college town.

You bastards! I knew something cool was happening in Wisconsin...damn.

Of all the new overlords I've welcomed, I liked bacon the most.

It's so good, even your phone can't resist.

IMAGE(http://img222.imageshack.us/img222/3023/iphonebaconnl8.jpg)

Zen Mutty wrote:

If anyone wants that bacon wrapped turkey recipe I can post it here or PM ya....or if you're on the Xmas trade list I'll send you the leftovers! ;)

POST IT!

It is by bacon alone I set my blood in motion.
It is by the grease of bacon that the arteries acquire plaque,
the brain acquires clots,
the stroke becomes a warning.
It is by bacon alone I set my blood in motion.

AnimeJ wrote:
Zen Mutty wrote:

Anyone know how to successfully wrap a filet in bacon? I've been trying this for a little while but the bacon always manages to fall off, thus allowing me to eat bacon but still, I would like to know how to keep that bacon wrapped around a steak.

Wrap it around and insert a toothpick. There's a bit more to it, but an illustrated cookbook is better for that. I recommend the test kitchen cookbook.

I need a link to that cookbook!

Lester_King wrote:
Zen Mutty wrote:

If anyone wants that bacon wrapped turkey recipe I can post it here or PM ya....or if you're on the Xmas trade list I'll send you the leftovers! ;)

POST IT!

Ingredients

* 1 cup (2 sticks) unsalted butter, at room temperature
* 1/2 bunch fresh sage, leaves finely chopped
* Kosher salt and freshly ground black pepper
* 2 large onions, finely chopped
* 1 loaf cornbread, cubed (about 6 cups)
* 1 large egg, lightly beaten
* 1/2 cup heavy cream
* 3 cups chicken stock
* 1 (12 to 14 pound) fresh turkey
* 1 cup pure maple syrup
* 1/4 cup hot water
* 8 strips smoked bacon
* 1/4 cup all-purpose flour
* 1/2 lemon, juiced

Directions

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.