Bacon Explosion!!! (Lots of pics) - Page 3

Nitrofly · 12-24-2008, 04:51 PM

Quote:

Originally Posted by The Anchorman

not so much the health issue But over kill is over kill

Hey Ray
no such thing as over kill with bacon..
just lots"O" bacon then Dead

BBQ Grail · 12-24-2008, 04:53 PM

That is so sick! (In a good way)

Awesome job.

Mad Max · 12-24-2008, 05:04 PM

That is a thing of beauty! I will put it on my bucket list!

BurntFinger_Jason · 12-24-2008, 05:10 PM

Quote:

Originally Posted by Nitrofly

MMMM looks great but you forgot the Cheese
the other other white meat

It was actually a recipe I did for the website Bacon Today, so I wanted it to be only pork products. Cheese may have caused "Sudden Cholesterol Death Syndrome" to run rampant through the BBQ community, but it would have been delicious.

PS. Bacon Today wasn't going to run it until sometime in January, so we put it on BBQ Addicts instead.

bigabyte · 12-24-2008, 05:11 PM

Smother that thing in gravy!

Nitrofly · 12-24-2008, 06:12 PM

Quote:

Originally Posted by bigabyte

Smother that thing in gravy!

Oh Yea I'm in sausage gravy too

Bacon · 12-24-2008, 07:13 PM

Greatness!!!

I would see, Four 3/4" slices along with 3 fried eggs, Two pieces of grape jellied/buttered Texas toast, and a side of fresh cut hash browns. Orange Juice - NO pulp.

jack040806 · 12-24-2008, 07:26 PM

BBQ has always been spiritual to me but that made me feel like I was actually speaking with the Big Man Upstairs (maybe it was just that fatty was an example of a quick way to go see him)

Captain Caveman · 12-24-2008, 09:06 PM

all I can say is WOW! that thing is awesome.

BurntFinger_Jason · 12-25-2008, 12:23 AM

Quote:

Originally Posted by cmcadams

I can barely see the photos with the tears in my eyes. I think the 4th wiseman probably took this to the baby Jesus in the manger, and, even though it was pork, God deemed it good, and the family enjoyed it immensely. It's not heard about in history because nothing was left for others to know about it. This is the holiest of fatties.

Pardon me while I shed more tears of joy. A whole squad of angels is currently getting their wings right now.

These comments are cracking me up! The blog post is gaining momentum throughout the web, and there are so many hilarious comments. Check some of them out:

http://www.google.com/search?hl=en&q.../&start=0&sa=N

KuyasKitchen · 12-25-2008, 03:42 AM

It is truly a thing of beauty, Jason. Truly.

You should know, though, that this kind of beauty inspires others to try to go even further. I am one of those inspired by your greatness. I will try to reach even further ...

Pictures if I survive what I have in mind ...

Double D's BBQ · 12-25-2008, 04:17 AM

Looks wonderful, just needs one more step before it gets the Paula Deen seal of approval. Dip in a mixture of egg and heavy cream, role in bread crumbs and then deep fry in bacon grease! Now your talking!

What doesn't kill you, only makes you stronger!

Merry Christmas!

OSD · 12-25-2008, 06:19 AM

A work of art!!

Pitbull · 12-25-2008, 08:20 AM

Quote:

Originally Posted by dbhost

my chest tightened up just looking at that...

ditto!

Chuckwagonbbqco · 12-25-2008, 09:03 AM

My first woven bacon was stuffed with cheese----but as the bacon shrank--little holes allowed cheese to leak out. The melted cheese leaking was solved by putting a layer of thinly sliced deli ham on top of the woven bacon and then adding cheese and rolling it. I have also added scrambled eggs in with the cheese stuffing to make breakfast bacon logs. When I make the bacon logs as a breakfast dish I brush them with pure maple syrup in the smoker. If they are not for breakfast I brush BBQ sauce on them.

12-24-2008, 04:53 PM	#32
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	That is so sick! (In a good way) Awesome job. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-24-2008, 05:04 PM	#33
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	That is a thing of beauty! I will put it on my bucket list! __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

12-24-2008, 05:11 PM	#35
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Smother that thing in gravy! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-24-2008, 07:13 PM	#37
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas	Greatness!!! I would see, Four 3/4" slices along with 3 fried eggs, Two pieces of grape jellied/buttered Texas toast, and a side of fresh cut hash browns. Orange Juice - NO pulp. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

12-24-2008, 07:26 PM	#38
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA	BBQ has always been spiritual to me but that made me feel like I was actually speaking with the Big Man Upstairs (maybe it was just that fatty was an example of a quick way to go see him) __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

12-24-2008, 09:06 PM	#39
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo.	all I can say is WOW! that thing is awesome. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

12-25-2008, 03:42 AM	#41
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	It is truly a thing of beauty, Jason. Truly. You should know, though, that this kind of beauty inspires others to try to go even further. I am one of those inspired by your greatness. I will try to reach even further ... Pictures if I survive what I have in mind ... __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

12-25-2008, 04:17 AM	#42
Double D's BBQ Full Fledged Farker Join Date: 10-31-05 Location: Hudson, OH	Looks wonderful, just needs one more step before it gets the Paula Deen seal of approval. Dip in a mixture of egg and heavy cream, role in bread crumbs and then deep fry in bacon grease! Now your talking! What doesn't kill you, only makes you stronger! Merry Christmas! __________________ 1. Jamie Geer Large Trailer Mounted Pit 2. Klose Fajita Grill 3. Jedmaster 3660 Champion 4. Primo Oval 5. Stumps GF 223 6. FEC 100 7. Backwoods Smoker - Fatboy 8. Traeger Texas Grill (BBQ 075)

12-25-2008, 06:19 AM	#43
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	A work of art!! __________________ Jim

12-25-2008, 09:03 AM	#45
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	My first woven bacon was stuffed with cheese----but as the bacon shrank--little holes allowed cheese to leak out. The melted cheese leaking was solved by putting a layer of thinly sliced deli ham on top of the woven bacon and then adding cheese and rolling it. I have also added scrambled eggs in with the cheese stuffing to make breakfast bacon logs. When I make the bacon logs as a breakfast dish I brush them with pure maple syrup in the smoker. If they are not for breakfast I brush BBQ sauce on them.