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Did I miss this? OMG!

post #1 of 14
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I just discovered the Bacon Explosion: Bacon Explosion: The BBQ Sausage Recipe of all Recipes
A nice Jewish girl is sitting here drooling. Has anyone made this? Brilliant! :lips:
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post #2 of 14
Looks fun. Some other sausages than Italian come to mind however....
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 14
You've been reading the NY Times again, eh? :lol:

Then you'll be happy to know that Heather Lauer, the author of the Bacon Unwrapped blog, has a book coming out in May.
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 14
Someone was tweeting about the Bacon Explosion awhile ago. I didn't go look, but I just followed your link. Not sure whether I should be a)amazed b)appalled c)hungry :lol:
Jenni
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Jenni
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Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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post #5 of 14
This one has been making the rounds recently. And yes, I have it bookmarked! Will be trying this sucker out this summer. I drool and my arteries clog just thinking about this recipe!
post #6 of 14
Isn't this somewhat like making pate where you line the terrinne with fat and the farce is 30% fat?
post #7 of 14
Technically, yes, but I think we're overthinking, here. The tone of the original post (the "inventor" of the Bacon Explosion) was pretty tongue-in-cheek. They were just looking for egregious, over-the-top bacony goodness. With barbecue sauce:lol:

I guess they may have gotten their inspiration from wrapping a farce in caul fat, but more likely, they were just "playing." I'm sure it's ridiculously yummy, but I doubt the original cook had haute cuisine in mind :chef:
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
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We're all home cooks when we're cooking at home.
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post #8 of 14
And we wonder why Americans are overweight and have clogged arteries! I musn't have a sense of humor today cuz this just makes me sick. ALTHOUGH, having said that, I just got out the frying pan and bacon ...:lol:
post #9 of 14
I read this was at least 5,000 calories and 500g of fat. This seems along the same lines as the deep fried burger.
post #10 of 14
Thats too much even for me...I love bacon, but for some reason that doesn't look good.
post #11 of 14
I will be making this soon, but I think I will be adding some cheese, peppers, and onions to the bacon in the middle.

5000cal and 500g fat sounds bad but who is going to sit down and eat 2lbs of bacon and 2lbs sausage......well maybe me if it turns out good enough :lol:
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #12 of 14
I do love bacon, but as is, nice and crispy/chewy, and always accompanied with somthing bready - bread, toast, pancakes... This really looks and sounds pretty repulsive. I can;t even imagine that the bacon is left with much of its original appeal, being so overwhelmed in other meat and fat. I wonder if the term "explosion" refers to what happens in the stomach when you eat it.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 14
nope not remotely interested , seen it on NYT website and on tv......just does not appeal. Though the bacon looks nice and crisp all the way around.
I wonder if it's hard keeping the bacon placemat design from curling and buckling.

First thought that came to mind was," how do flames not engulf that sucker with all the fat dripping down into the BBQ fire?" The version I saw was plopped right onto the grill.
cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 14
Edited to add that if I added cheese to it, I probably would as well.
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