The Thick, Crispy Bacon Thread

[livwire68]

When I was in colorado, we use to get applewood or cherry smoked bacon cut to the desired thickness from a meat market in wheatridge. we love the stuff! Now as far as thick goes I am stuck with the peppered from the deli at the store. I do love bar s thick cut, but its not really thick cut, just what I would say is normal cut, compred to the paper thin cut of their reg. I like it crispy but flexable and do the flat horizonal in formation thing also. If you like to read good western books try Louis L'amore (SP) did this in high school and always craved bacon, seems like thats what all the characters cooked. And I love to fry my eggs and hashbrowns with the drippings. Here is the link to edwards if near by:
http://www.edwards-meats.com/index.asp

[Mister Moo]

Originally Posted by livwire68

...crispy but flexable...[/url]

That nails the lid down tight. Crisp, with some flex.

[Neuromancer]

OMFG...high-fat, high cholesterol, and nitrates......that's a heart attack waitin' to happen...

[Mister Moo]

Originally Posted by Neuromancer

OMFG...a heart attack waitin' to happen...

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

[livwire68]

Originally Posted by Neuromancer

OMFG...high-fat, high cholesterol, and nitrates......that's a heart attack waitin' to happen...

Originally Posted by Mister Moo

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

lets strap a slab of bacon to him and release the hounds! Talkin trash about a bit of heaven on earth.

[The Professor]

Originally Posted by Mister Moo

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

But he *deserves* bruises for such blasphemy.

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry.

[icehog3]

Raisin (Mike)'s bacon is the Shiznit! Nothing better.

[Rockestone]

We stayed at a Bed and Breakfast in Sevierville, TN, The Von Bryan Mountain Top Inn and they had the absolute best bacon I have ever had in my life. Thick cut, what they called Honey Bacon. Unbelieveble!

Originally Posted by icehog3

Raisin (Mike)'s bacon is the Shiznit! Nothing better.

Why?

[GTS21]

Originally Posted by icehog3

Raisin (Mike)'s bacon is the Shiznit! Nothing better.

Yep yep! I'm a man who knows his bacon (as my incredible fatness will attest), and Mike's bacon is FANTASTIC

[Genetic Defect]

Originally Posted by The Professor

But he *deserves* bruises for such blasphemy.

Went to the local meat market for the first time when some folks from the looney bin were coming to visit. T'was the good stuff. My first time cooking for so many folks, so I lined them up on baking pans. The first batch could have been a bit crispier. The second batch was pretty good, methinks. "Crisp with some flex" is damn nice.

On a related note, I have to lay them flat side-by-side. I usually cook on a ridged cast-iron skillet that (in my mind, at least) is made for bacon.

Damn ... now I'm hungry.

that was a great breakfast, Tom really missed out

[Neuromancer]

Originally Posted by Neuromancer

OMFG...high-fat, high cholesterol, and nitrates......that's a heart attack waitin' to happen...

Originally Posted by Mister Moo

Hell of a thing to say in a Cigar & Pipe forum. Hell of a thing.

Sergeant at Arms! Please escort the reactionary anti-baconist criminal element Neuromancer from the premises. No bruises. This time.

PS - thanks for not bruisin'...

[Mister Moo]

Originally Posted by Neuromancer

PS - thanks for not bruisin'...

You are being monitored. The Great Bacon Powers didn't get great by letting reactionary anti-baconist factions run around saying whatever they please. Watch your six.

[Savor the Stick]

OK sooo....where is the Bacon p**n???
This thread is disappointing.

[markem]

Originally Posted by Neuromancer

OMFG...high-fat, high cholesterol, and nitrates......that's a heart attack waitin' to happen...

I got your back, buddy. Send your bacon to me, I'll eat it !

[muziq]

Oh thank you, thank you for the bacon thread! There's a place I've been going to in St. Joe, Arkansas, called Coursey's, that mailorders its amazing slow-cured hickory smoked bacon for about $10/lb. Yes, $10/lb. Very thick cut, lightly peppered on the outside (not coated), and with nice big streaks of meat marbled in with the fat. Hillbilly God Food. I've taken to sending it to friends and family as a holiday present. The first time they get it, they usually wince a little or toss it into the fridge and move on to the next gift; but after they cook up one amazing batch of this bacon, I get what I've started to refer to as "the call": "where in the H3LL did you get that bacon?!"

The following October, I start gettting emails from said people: "so, you gonna send me some more bacon this year? Please?!"

As such, my annual holiday gift order is up to about 15 lbs these days.

Link to a review of the place: http://www.roadfood.com/Reviews/Writ...=127&RefID=127

[TripleF]

Me to self..................

WELCOME TO THE WORLD OF BACON


Yowzah, I had no idea....

[longknocker]

I like the "Hickory Smoked" from Fresh Market! Thick cuts with just the right Hickory Smoked Flavor! Wish I had some right now!

[lenguamor]

Extra-thick, extra-crisp, maple and brown-sugar-cured.

Truly, food of the gods.