Next bacon experiment commencing:

...and now we let it sit to infuse. I'm not sure exactly how long, whether I try it tonight, tomorrow, or Tuesday. Opinions?

I posted a link earlier to the blog where I got the recipe.

As for right now, I popped the jar of bacon bourbon in my freezer this morning to freeze out any lingering fat from the bourbon. I'm filtering right now.







I'll try it later neat, as a bacon Old Fashioned as recommended in that blog, and maybe something else, like a Bacon Manhattan or something else that seems like it might work.

Ok, so it's not me, but other people are doing some extraordinary things to advance the art of bacon-induced heart-attacks.

P Chippa's bacon rings were a great first step for OOT (and the bacon-topped pie was a great next step) , but we are still far behind the times. We need to catch up in a pretty spectacular way.

I think the person selected as the OOT bacon ambassador should have a clear vision of the next bold leap forward towards bacon's independence from other foods and establishment as it's own cuisine.

Here are two absurdly fantastic bacon entries

Bacon sausage roll (hint: it's stuffed with bacon and sausage meat)



Bacon cheese roll



Who will lead us forward in our bold race to the bacon-moon?

i feel sick just looking at the first one

think these have been posted.

holy ****

i only remember seeing bacon-lattice in the first thread... where were these posted?

how will P_Chippa respond to this affront?

Couldn't put tthe first one in my mouth

i swear my mouth started watering after looking at those pictures.

Interesting you bring this up since I had bacon tonight. I called it, Bacon On A Plate.














Linktarding a sheriff does not make. Put in work my son.

[sam jackson] We got bacon! bacon on a mother****ing plate![/sam jackson]

I'm not even trying to claim the sheriff position... I'm saying that we need to see someone (you're a fine choice) take the first-to-the-bacon-moon lead.

Very well. Shall I rehost the bacon wrapped ribs, or the bacon bowl cheddar mash again?

My mouth is watering at "Bacon on a Plate". It's a masterpiece I tell ya. Seriously, that bacon looks cooked to perfection. Not too fatty, but not too crispy. ZOMG I want some.

Do you take pictures every time you cook bacon? If so thats awesome and I completely endorse the thought.

I got Zingerman's bacon of the month club for xmas. Have already made bacon-wrapped filets, bacon wrapped scallops and bacon wrapped prawns. Maybe I'll start taking pictures...

Finishing up:





I'm drinking a glass from the snifter pictured earlier. The bourbacon didn't really smell all that different from the original. It's 107 proof, so mostly I smell the alcohol, which overpowered any added bacon essence. Cnosequently, I had no idea what to expect from this. Would it be too salty? Smokey? Mapley (I used maple bacon)? Greasy? Rancid? Unnoticeable? On tasting, the answer is nay, none of those. The bourbacon is perfect. The bacon has infused a very slight saltiness, a light smokiness, and a delicious dose of maple and meaty bacon to the bourbon, but without overwhelming the bourbon character, either. Instead, it pairs perfectly with the traditional bourbon flavors. I would encourage any bacon lovers (and who isn't?) out there to give this a go. This may usurp the bloody mary and the mimosa as the breakfast booze of choice.

I'm going to finish up the rest of my snifter while catching up with last night's 24, and then I'll make a Bacold Fashioned and one other bourbacon cocktail for consumption while watching tonight's 24.

Can I be the pancetta messiah, like the upscale bacon messiah? I'm currently at work on some pancetta and gouda scones.

I believe I've secured myself as the Bacon Dionysus.