The Thick, Crispy Bacon Thread - Page 2

muziq · 11-12-2008, 06:54 AM

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 · 11-12-2008, 07:00 AM

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

WELCOME TO THE WORLD OF BACON

Yowzah, I had no idea....

longknocker · 11-16-2008, 06:14 AM

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

lenguamor · 01-13-2009, 03:12 PM

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

Truly, food of the gods.

Genetic Defect · 11-11-2008, 02:52 PM

nice

ucla695 · 11-11-2008, 05:23 PM

Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself.

livwire68 · 11-11-2008, 06:12 PM

Quote:

Originally Posted by ucla695

Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself.

Talkin bout' heart attack!!! I wrap em' around lil' smokies and bake them!!!!

Mark C · 11-12-2008, 07:12 AM

I'm onboard with the thick-cut, and I'm another 'mangler' in the grocery store going through every package looking for the one with more meat than fat. Haven't had much luck lately. On the other hand, all that fat makes for copious amounts of bacon grease to be saved for later use. Oh yeah, pan-fried too, laid out one straight strip at a time.

But I cook mine soft, just barely done. I used to work in the campus dining hall at VT cooking bacon. For 3 hrs every Sat/Sun morning I'd do nothing but cook bacon, ~125 lbs/day. I cooked it the way I liked, some of the chefs would come by and give me compliments, others would tell me to put it back in the oven. To each their own

Mister Moo · 11-12-2008, 07:28 AM

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

SmokeyJoe · 11-12-2008, 08:31 AM

Quote:

Originally Posted by Mister Moo

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

And yet another talent realized in the amazing person that is Barney'sFunGirl...

Stog-a-Boy · 11-12-2008, 09:35 AM

I eat turkey bacon.

11-12-2008, 11:06 AM

I'm getting some bacon from the pig we're having slaughtered this year

BarneyBandMan · 11-12-2008, 03:08 PM

Quote:

Originally Posted by Mister Moo

BACON SIDEBAR: Credit where credit is due

Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan).

Thank you.

Quote:

Originally Posted by SmokeyJoe

And yet another talent realized in the amazing person that is Barney'sFunGirl...

Yeah--she grew up watching it all thrown together in the pan. I always cooked it straight and flat. She came over to my side, but had to give it a name (I say bent-in and bent-out, she says convex and concave). She's way smart like that

Langod · 11-12-2008, 08:01 AM

Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com

muziq · 11-13-2008, 05:35 AM

Quote:

Originally Posted by Langod

Some of the best bacon I've had is from North Country Smokehouse.
Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.)
You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com

The bacon sampler here looks *mighty* nice...might be my Christmas present to myself this year

Tio Gato · 11-14-2008, 07:46 AM

Has anyone tried the bacon or hams sold by JR Cigars? They look pretty tasty.

themoneycollector · 11-12-2008, 02:41 PM

I buy the thick-cut Hormel from Sam's.

If it's a breakfast meal, I love using a little bit of the bacon grease to cook my eggs. A heart-stopper, but you only live once :P

shaggy · 11-12-2008, 02:44 PM

need i say more??

Rockestone · 11-12-2008, 03:08 PM

Quote:

Originally Posted by shaggy

need i say more??

LMAO

11-15-2008, 10:26 PM

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.

11-12-2008, 06:54 AM	#1
muziq Local Artard Join Date: Oct 2008 Location: Here and there...no, there... Posts: 212 Trading: (4)	Re: The Thick, Crispy Bacon Thread 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 __________________

11-12-2008, 07:00 AM	#2
TripleF 11/11/11 EPIC IV Join Date: Oct 2008 First Name: Scott Location: Clearwater, FL Posts: 5,626 Trading: (176)	Re: The Thick, Crispy Bacon Thread Me to self.................. WELCOME TO THE WORLD OF BACON Yowzah, I had no idea.... __________________ Cool Cigar Shirts, Stickers & More

11-16-2008, 06:14 AM	#3
longknocker Postwhore Join Date: Oct 2008 First Name: Greg Location: Mobile, Alabama Posts: 11,233 Trading: (82)	Re: The Thick, Crispy Bacon Thread I like the "Hickory Smoked" from Fresh Market! Thick cuts with just the right Hickory Smoked Flavor! Wish I had some right now!

01-13-2009, 03:12 PM	#4
lenguamor puta por Ninfas! Join Date: Oct 2008 First Name: Joe Location: The 305 again! Posts: 1,030 Trading: (23)	Re: The Thick, Crispy Bacon Thread Extra-thick, extra-crisp, maple and brown-sugar-cured. Truly, food of the gods. __________________

11-11-2008, 02:52 PM	#5
Genetic Defect difetosso Join Date: Oct 2008 First Name: Perry Location: An elevator Posts: 5,202 Trading: (5)	Re: The Thick, Crispy Bacon Thread nice __________________ I'm an outcast riding into town alone I got wanderlust branded deeper than the bone

11-11-2008, 05:23 PM	#6
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: The Thick, Crispy Bacon Thread Bacon is one of my favorite food groups. I love to fry it up. The only time I've baked it is when I wrapped it around some shrimp and it came out great. I'll have to try putting it in the oven by itself.

11-12-2008, 07:12 AM	#8
Mark C Feeling at Home Join Date: Oct 2008 Location: SE PA Posts: 674 Trading: (4)	Re: The Thick, Crispy Bacon Thread I'm onboard with the thick-cut, and I'm another 'mangler' in the grocery store going through every package looking for the one with more meat than fat. Haven't had much luck lately. On the other hand, all that fat makes for copious amounts of bacon grease to be saved for later use. Oh yeah, pan-fried too, laid out one straight strip at a time. But I cook mine soft, just barely done. I used to work in the campus dining hall at VT cooking bacon. For 3 hrs every Sat/Sun morning I'd do nothing but cook bacon, ~125 lbs/day. I cooked it the way I liked, some of the chefs would come by and give me compliments, others would tell me to put it back in the oven. To each their own

11-12-2008, 07:28 AM	#9
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Re: The Thick, Crispy Bacon Thread BACON SIDEBAR: Credit where credit is due Although I have always been a flat, straight bacon cooker, I never heard the expression "linear bacon" until I was making BLT's at the first ever New Moo House All-BLT Herf last month. The term "linear bacon" was coined by lead kitchen prep-chef, BarneysFunGirl (better half of BarneyBandMan). Thank you. __________________ "I hope you had the time of your life."

11-12-2008, 09:35 AM	#11
Stog-a-Boy Looks like I'm back... Join Date: Oct 2008 First Name: Evan Location: Maryland Posts: 121 Trading: (0)	Re: The Thick, Crispy Bacon Thread I eat turkey bacon. __________________ -Evan

11-12-2008, 11:06 AM	#12
Hardcz Guest Posts: n/a	Re: The Thick, Crispy Bacon Thread I'm getting some bacon from the pig we're having slaughtered this year

11-12-2008, 08:01 AM	#14
Langod NH Masshole Join Date: Oct 2008 First Name: Jim Location: Londonderry, NH Posts: 257 Trading: (3)	Re: The Thick, Crispy Bacon Thread Some of the best bacon I've had is from North Country Smokehouse. Their bacon is very smoky (your house will smell delicious). The black peppered bacon is the best, followed by the applewood smoked. The cob smoked is a little TOO smoky for my taste. (but that's probably just me.) You can get it in a slab or sliced. About $9/lb http://ncsmokehouse.com __________________ Jim

11-14-2008, 07:46 AM	#16
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: The Thick, Crispy Bacon Thread Has anyone tried the bacon or hams sold by JR Cigars? They look pretty tasty. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

11-12-2008, 02:41 PM	#17
themoneycollector Nicotiana Tabacum Join Date: Oct 2008 Location: Hill AFB, UT Posts: 1,258 Trading: (108)	Re: The Thick, Crispy Bacon Thread I buy the thick-cut Hormel from Sam's. If it's a breakfast meal, I love using a little bit of the bacon grease to cook my eggs. A heart-stopper, but you only live once :P

11-12-2008, 02:44 PM	#18
shaggy just pokin around..... Join Date: Oct 2008 Posts: 505 Trading: (4)	Re: The Thick, Crispy Bacon Thread need i say more??

11-15-2008, 10:26 PM	#20
JaVeCa Guest Posts: n/a	Re: The Thick, Crispy Bacon Thread 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.