The Thick, Crispy Bacon Thread - Page 3

DrDubzz · 11-16-2008, 01:38 AM

Quote:

Originally Posted by JaVeCa

Something about bacon/pork and cigars...

Here's a pic of the makeshift grill at a herf last winter. This was after we had cooked all the bacon and moved on to the left-over Thanksgiving ham. MMMMM, good stuff.

that was a delicious night wasn't it?

taltos · 11-16-2008, 04:47 AM

Just about to put some bacon on the griddle to have with my steel cut oats which have been cooking all night in my crock pot.

11-16-2008, 01:17 PM

Quote:

Originally Posted by RX2010

that was a delicious night wasn't it?

When are we "grilling" again? It's been cold enough the last couple of nights.

DrDubzz · 11-16-2008, 01:44 PM

Quote:

Originally Posted by JaVeCa

When are we "grilling" again? It's been cold enough the last couple of nights.

I dunno, but I found my lighter, so no more matches!

Mister Moo · 11-16-2008, 08:03 AM

Quote:

Originally Posted by JaVeCa

Something about bacon/pork and cigars...

Here's a pic of the makeshift grill at a herf last winter.

Western Diamondback coiled in the background? I hear they grill well, too.

11-16-2008, 01:16 PM

Quote:

Originally Posted by Mister Moo

Western Diamondback coiled in the background? I hear they grill well, too.

They do

. But that's a garden hose.

OLS · 11-26-2008, 01:13 PM

Quote:

Originally Posted by Mister Moo

I admire people who can pile of mounds of bacon in a pan, cook it to their satisfaction and dump it on a plate, shiney and hot, and commence to eat.

When I was camping last year, I got so pissed off at the frying pan and the bacon not coming out of the slab right, that I just dumped it out in a ball, and I WAS SURPRISED that by the end of the fry, it had all gotten done to a turn. It is a huge mess in the beginning, but it sorts itself out soon enough. BUT like the OP said, I AM more of a linear strip guy, sometimes it just gets out of hand, at least withthin bacon. Trying to peel it off sometimes it stretches all to hell and back. That's when I dump.

Mister Moo · 11-26-2008, 01:36 PM

Quote:

Originally Posted by OLS

When I was camping last year, I got so pissed off at the ... bacon ... sometimes it just gets out of hand ... with thin bacon.

Thin bacon may have a place with non-smokers and, sometimes, on camping trips when grocery choices can be limited. I am happy your scrawney bacon-wad worked itself out but I take your saga to carry an explicit warning: thin bacon causes rage.

All my bacon-related threads, with and without nitrites, are fully committed to "thick" bacon. Lets all wish OLS a Happy Thanksgiving and, at this moment, take a few seconds of silence to think how his tragedy could have avoided or, worse yet how it could have been our own.

(tap tap tap tap tap)

So, that said, protect yourself and your loved ones this holiday season (and all the time, really). Let everybody with sense enough to be in this thread keep their eye on the ball. Stick with the thick cut stuff.

Happy Thanksgiving.

OLS · 11-26-2008, 01:41 PM

Quote:

Originally Posted by Mister Moo

All my bacon-related threads, with and without nitrites, are fully committed to "thick" bacon. Lets all wish OLS a Happy Thanksgiving and, at this moment, take a few seconds of silence to think how his tragedy could have avoided or, worse yet how it could have been our own.
.

Oh take my word for it, I LOOOVVE me some thick bacon. In fact, there really is no other kind of "bacon" is there.

muziq · 12-01-2008, 07:47 PM

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas. In the past, I've ordered over the phone, having received a gift parcel of 5 lbs from my grandmother some 5 or 6 years ago and loving it ever since. But before this last week, I'd not actually *been* to Coursey's, which is a fairly out-of-the-way place in North Central Arkansas. From my visit I learned that they not only do an *amazing* job of smoking their bacon, but they also make some of the best smoked cheddar and smoked swiss I've ever had. Period. In addition to what I picked up (photo below), I also snagged some of their smoked cheddar, seasoning meat for ham'n'beans, and a few road sandwiches featuring their smoked ham and turkey. Just amazing. If you find yourself on HWY 65 somewhere between Branson, MO and Little Rock, I highly recommend finding this place.

That's the "new" sign out front...

Five lbs of the best bacon I've ever had...

Mister Moo · 12-01-2008, 08:05 PM

Quote:

Originally Posted by muziq

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas.

Five lbs of the best bacon I've ever had...

Wow. Just wow. Raw bacon pictures...

12-06-2008, 06:28 PM

Quote:

Originally Posted by muziq

Five lbs of the best bacon I've ever had...

That sir, is a beautiful sight...

captain53 · 12-14-2010, 08:10 PM

Quote:

Originally Posted by muziq

Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas. In the past, I've ordered over the phone, having received a gift parcel of 5 lbs from my grandmother some 5 or 6 years ago and loving it ever since. But before this last week, I'd not actually *been* to Coursey's, which is a fairly out-of-the-way place in North Central Arkansas. From my visit I learned that they not only do an *amazing* job of smoking their bacon, but they also make some of the best smoked cheddar and smoked swiss I've ever had. Period. In addition to what I picked up (photo below), I also snagged some of their smoked cheddar, seasoning meat for ham'n'beans, and a few road sandwiches featuring their smoked ham and turkey. Just amazing. If you find yourself on HWY 65 somewhere between Branson, MO and Little Rock, I highly recommend finding this place.

That's the "new" sign out front...

Five lbs of the best bacon I've ever had...

That is some beautiful stuff right there! I have driven by that place many times and never gave it a thought but will sure be stopping in for some bacon when I go to Shreveport in January. Glad to learn about it.

jonharky · 12-06-2008, 08:37 PM

Bacon is very tasty between 2 pieces of toast that have been coated with extra crunchy peanut butter

FXAdam · 12-06-2008, 09:06 PM

Seems like this might be a good place for this link.

http://bacontoday.com/

Mmm, bacon. The finest of the meats. I'd say the best I ever had was a random package of "Bacon Ends" I stumbled across at a meat market in the city I grew up in in. It was so good. Every time I would go back there I would look for more of it but they only ever had it the one time. It was very sad.

Now I'm in a land (South Korea) where the availability of bacon is pretty hit or miss. Some stores have stuff they call bacon but it really isn't the same. At the moment i have found a source of pretty good bacon but I will be moving from here at the end of the week so who knows what I'll be able to get next

It's too bad because they eat tons of pork here. Whole restaurants dedicated to pork consumption, especially the bits that in a logical world would become bacon. It's called Samgyeopsal and it's pretty good in it's own right but every time you eat a piece you can't help but think that it is really kind of a waste.

Grumbles · 12-06-2008, 10:31 PM

I am a serious bacon lover... I usually don't mind what kind I buy, because in my opinion it's all about how you cook it...

I don't like my bacon too crispy...firm would be a better word with a bit of stiffness to it, but I love chewy bacon!!! When I shop for bacon I probably piss off the poor meat aisle workers... feel free to ask ToddziLLa, who I cook for on occasion, I literally inspect the whole section looking for a good meat to fat ratio.... that's one key. The marble, if you will, can be great on some trips and others just so so.

Cooking it is the key, as I said earlier. I am a big fan of black pepper, so I put a lot of it on my bacon. The temperature of the stove is what counts most for bacon how I like it. On most stoves that means just under medium heat. I can fill up the pan and it still turns out ok now days... at first I didn't cook too much at once.

I drain mine on paper towels as most of you all do, but I don't remove it. As I take bacon off the stove I pile it in a mound over the existing. This helps keep the bottom dwellers from drying out too much and cooling down....

SO that's my bacon story... hopefully one day I can cook you guys a big mess of it at a herf.

Ben

Mister Moo · 12-07-2008, 09:05 AM

Quote:

Originally Posted by Grumbles

I am a serious bacon lover... I literally inspect the whole section looking for a good meat to fat ratio... Ben

Don't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead.

Grumbles · 12-07-2008, 02:34 PM

Quote:

Originally Posted by Mister Moo

Don't we all?

Brilliant first post in a cigar and pipe forum. Welcome, Baconhead.

I guess that is pretty bad this was my first post.... I posted in the new inmate area, but I saw bacon and had to bite on this one too!!!

Cooking is my true first love, and I just recently jumped into the world of cigars. Once I learn more about them I will be posting up a ton... as for now it will be limited to reviews and b/s on here I am afraid!

Ben

Redbaron · 12-12-2008, 07:40 AM

The best bacon comes from a gentleman in NJ. His screen name is that of a shriveled grape.

Heliofire · 12-12-2008, 08:37 AM

My wife's mother gave me the best gift I have ever gotten last Christmas, which was a membership to a bacon of the month club. What could be better than getting to try a new bacon that you have never heard of or tasted before. But now I have a problem, the best bacon that I tried during my membership was from Hudson Valley Smokehouse, but I can't find it anywhere on the net, their website worked back in march but not now. I know that they were in New York State, but I can't find any info on them, and I really what to get more of their bacon, It was so thick that you only got 8 slices per pound. So if anyone out there knows anything about The Hudson Valley Smokehouse I would greatly appreciate the info.

11-16-2008, 04:47 AM	#2
taltos Really, really old Join Date: Oct 2008 First Name: Paul Location: Saugus, MA Posts: 2,486 Trading: (3)	Re: The Thick, Crispy Bacon Thread Just about to put some bacon on the griddle to have with my steel cut oats which have been cooking all night in my crock pot.

12-01-2008, 07:47 PM	#10
muziq Local Artard Join Date: Oct 2008 Location: Here and there...no, there... Posts: 212 Trading: (4)	Re: The Thick, Crispy Bacon Thread Visited my go-to place for bacon--Coursey's, in St. Joe, Arkansas. In the past, I've ordered over the phone, having received a gift parcel of 5 lbs from my grandmother some 5 or 6 years ago and loving it ever since. But before this last week, I'd not actually been to Coursey's, which is a fairly out-of-the-way place in North Central Arkansas. From my visit I learned that they not only do an amazing job of smoking their bacon, but they also make some of the best smoked cheddar and smoked swiss I've ever had. Period. In addition to what I picked up (photo below), I also snagged some of their smoked cheddar, seasoning meat for ham'n'beans, and a few road sandwiches featuring their smoked ham and turkey. Just amazing. If you find yourself on HWY 65 somewhere between Branson, MO and Little Rock, I highly recommend finding this place. That's the "new" sign out front... Five lbs of the best bacon I've ever had... __________________

12-06-2008, 08:37 PM	#14
jonharky Feeling at Home Join Date: Dec 2008 First Name: Jon Location: The Yak, MI Posts: 892 Trading: (1)	Re: The Thick, Crispy Bacon Thread Bacon is very tasty between 2 pieces of toast that have been coated with extra crunchy peanut butter

12-06-2008, 09:06 PM	#15
FXAdam Meep! Join Date: Oct 2008 Location: I'm in Seoul, man. Posts: 65 Trading: (0)	Re: The Thick, Crispy Bacon Thread Seems like this might be a good place for this link. http://bacontoday.com/ Mmm, bacon. The finest of the meats. I'd say the best I ever had was a random package of "Bacon Ends" I stumbled across at a meat market in the city I grew up in in. It was so good. Every time I would go back there I would look for more of it but they only ever had it the one time. It was very sad. Now I'm in a land (South Korea) where the availability of bacon is pretty hit or miss. Some stores have stuff they call bacon but it really isn't the same. At the moment i have found a source of pretty good bacon but I will be moving from here at the end of the week so who knows what I'll be able to get next It's too bad because they eat tons of pork here. Whole restaurants dedicated to pork consumption, especially the bits that in a logical world would become bacon. It's called Samgyeopsal and it's pretty good in it's own right but every time you eat a piece you can't help but think that it is really kind of a waste.

12-06-2008, 10:31 PM	#16
Grumbles Just in from the Storm Join Date: Dec 2008 Posts: 15 Trading: (0)	Re: The Thick, Crispy Bacon Thread I am a serious bacon lover... I usually don't mind what kind I buy, because in my opinion it's all about how you cook it... I don't like my bacon too crispy...firm would be a better word with a bit of stiffness to it, but I love chewy bacon!!! When I shop for bacon I probably piss off the poor meat aisle workers... feel free to ask ToddziLLa, who I cook for on occasion, I literally inspect the whole section looking for a good meat to fat ratio.... that's one key. The marble, if you will, can be great on some trips and others just so so. Cooking it is the key, as I said earlier. I am a big fan of black pepper, so I put a lot of it on my bacon. The temperature of the stove is what counts most for bacon how I like it. On most stoves that means just under medium heat. I can fill up the pan and it still turns out ok now days... at first I didn't cook too much at once. I drain mine on paper towels as most of you all do, but I don't remove it. As I take bacon off the stove I pile it in a mound over the existing. This helps keep the bottom dwellers from drying out too much and cooling down.... SO that's my bacon story... hopefully one day I can cook you guys a big mess of it at a herf. Ben

12-12-2008, 07:40 AM	#19
Redbaron Blank Join Date: Oct 2008 Posts: 195 Trading: (1)	Re: The Thick, Crispy Bacon Thread The best bacon comes from a gentleman in NJ. His screen name is that of a shriveled grape.

12-12-2008, 08:37 AM	#20
Heliofire Ward Photographer Join Date: Oct 2008 Location: ATL Posts: 209 Trading: (14)	Re: The Thick, Crispy Bacon Thread My wife's mother gave me the best gift I have ever gotten last Christmas, which was a membership to a bacon of the month club. What could be better than getting to try a new bacon that you have never heard of or tasted before. But now I have a problem, the best bacon that I tried during my membership was from Hudson Valley Smokehouse, but I can't find it anywhere on the net, their website worked back in march but not now. I know that they were in New York State, but I can't find any info on them, and I really what to get more of their bacon, It was so thick that you only got 8 slices per pound. So if anyone out there knows anything about The Hudson Valley Smokehouse I would greatly appreciate the info.