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OH. MY. GOD. (bacon related)

H8R

Cranky Pants
Nov 10, 2004
13,959
35
That looks so bacony good I would throw up just to taste it again.
 

jimmydean

The Official Meat of Ridemonkey
Sep 10, 2001
41,192
13,339
Portland, OR
That is so awesome! I need to make that, my local shop has awesome deli pepper bacon and spicy sausage. Slather that with some of Uncle Reo's sauce and :drool:
 

narlus

Eastcoast Softcore
Staff member
Nov 7, 2001
24,658
63
behind the viewfinder
what i am looking forward to this Friday:

The Dinner Club season opener is this Friday with the theme ingredient - bacon!

This season opener will feature bacon and non-bacon dishes* including, but not limited to, the following.

Bacon-wrapped pork tenderloin
Almost-gourmet pasta (with bacon)
Salad (with optional bacon dressing)
Bacon Martini
Asparagus in Prosciutto
Chicken Fried Bacon
Bacon Explosion

The dinner club season opener will be held at my place in XXXX, MA starting at 5:57pm. Event address and directions will be provided later this week.

*Featured food items are subject to change without notice and are limited in quantity. Excessive consumption of bacon may have negative cardiovascular, gastrointestinal, and/or other health consequence.
 

bizutch

Delicate CUSTOM flower
Dec 11, 2001
15,928
24
Over your shoulder whispering
My bosses husband took that bad boy to the next level and busted out his smoker and hickory smoked that recipe. It was possibly the most guilt I've ever felt while eating something. It literally should say "You could die from eating this right now....so do it!"
on the side.
 

narlus

Eastcoast Softcore
Staff member
Nov 7, 2001
24,658
63
behind the viewfinder
Can you tell me more about this dinner club?
I am guessing you or your friends organized it...
yeah it's a guy i work with...he usually hosts a few events a year. this is the first one i could make. sounds like it's usually a very good time.

he's from hong kong and i want to have him be my culinary guide in the deepest reaches of chinatown at some point...
 

Prettym1k3

Turbo Monkey
Aug 21, 2006
2,864
0
In your pants
Talk talk talk...

Am I the only one who actually MADE this? :confused:

For those who are confused, the recipe calls for 2 pounds of sausage and 2 pounds of bacon. I used only 1.5 pounds of each, and it still fed a good sized slice to 6 guys (1 guy ate 2 slices).

Also, I don't have a smoker, so I found a recipe on BBQaddicts about how to bake it. Smokers are pricey, and the baking recipe was delicious.

:D















 

TN

Hey baby, want a hot dog?
Jul 9, 2002
14,301
1,353
Jimtown, CO
yeah it's a guy i work with...he usually hosts a few events a year. this is the first one i could make. sounds like it's usually a very good time.

he's from hong kong and i want to have him be my culinary guide in the deepest reaches of chinatown at some point...
sounds pretty damn cool.

used to do something similar with wines but everyone brought a different bottle based on a theme. With my friends it always turned into a drunkfest & something/someone would usually get burned.
 

narlus

Eastcoast Softcore
Staff member
Nov 7, 2001
24,658
63
behind the viewfinder
i finally got around to looking at some of the photos from the bacon gorge night. of course, here is the centerpiece, the bacon explosion. i could only eat two bites of the slice i had...i was already full from the crab and bacon-stuffed mushrooms, the bacon-wrapped pork tenderloin, the chicken-fried bacon, the bacon chili, and assorted sides. i didn't try a bacon-flavored martini.

before the oven:


is it safe to eat yet? probably not, judging by the amount of grease...


perfection:


angioplasty on a plate:
 

Al C. Oholic

Monkey
Feb 11, 2010
407
0
FoCo
a meat log that i long to wrap my lips around...
I'm no bbq king, is there some way to grill or bake that mimics a smoker if you don't have one? burning some mesquite flavor into it really seems like it would beat simply baking it.
 

boogenman

Turbo Monkey
Nov 3, 2004
4,317
989
BUFFALO
The bacon probably adds a lot of smokey flavor. You could always add a few drops of liquid smoke to the sausage.