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POLL: Bacon?

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    POLL: Bacon?

    Multiple choice. Let's see the most popular combo of bacon love!
    58
    I can't get enough, bacon is what keeps me alive!
    18.97%
    11
    I like it alot, but I'm not obsessed
    53.45%
    31
    It's ok, I'll eat it once in a while
    6.90%
    4
    Not really a fan
    0%
    0
    It must be crispy
    34.48%
    20
    It must be soft but not under-done
    15.52%
    9
    I like it floppy!
    3.45%
    2
    Don't care, just give me bacon
    22.41%
    13
    Last edited by Huskee; August 31, 2014, 08:17 PM. Reason: bacon

    #2
    A friend orders hers 'limp', just sounds degrading, though I don't think soft or floppy would be any better. How do you take your bacon? Floppy.

    Comment


      #3
      Firm, just below crunchy. Not limp, not floppy.

      Comment


        #4
        My wife says: have you started cooking bacon and forgot about it, and when you finally remembered it was a charred mess and you threw it away? Do that, but instead of throwing it away give it to me.

        Comment


          #5
          I love Bacon!! It is the other vegetable. But, I resist having it more than once/week.

          I usually have it for breakfast in some BLTs.

          Now BLTs are a special personal thing.

          Best bread for me is good old white bread medium toasted

          Kraft real Mayo on both slices of toast. Not Blue Plate, Hellmans, MiracleWhip, or any other wantabe mayos.

          Two pieces of romaine lettuce slightly larger than the toast

          Tomatoes, well ripened sliced 3/16" thick

          Bacon, extra crispy but not burnt 2-3 slices

          Onions, raw sliced 3/32" thick

          Pickles, Kosher Dills sliced length wise 3/32" thick

          A little salt and a good bit of gresh ground black pepper.

          I could eat this everyday seven days a week but, I limit myself to no more than once a week.

          We also make bacon crumbles for an iceberg lettuce wedge salad with ranch buttermilk dressing, onions and tomatoes occasionally also on baked potatoes, quiche, broccoli salad.

          I usually cook the bacon in the convection oven on a sheet pan at 400*F in a for 12-14 min.

          Comment


          • _John_
            _John_ commented
            Editing a comment
            "Kraft real Mayo on both slices of toast. Not Blue Plate, Hellmans, MiracleWhip, or any other wantabe mayos."

            I lived in Jefferson GA for a few years, I would have been run out of town for recommending anything but Blue Plate, haven't seen in anywhere before or since.

          • Marauderer
            Marauderer commented
            Editing a comment
            I live in Georgia now, was born here and Mayo is a really personal thing. A lot of my friends like Duke's Mayo. I do well with other mayos just don't care for Miricle whip!! Yuck!!

          • Danjohnston949
            Danjohnston949 commented
            Editing a comment
            Hold the Pickels, ok on the side, spec. Vine Ripend Tomatoes from the Garden, occasionally a little horseradish sauce ( Mayo Blend) Marauderer and I would eat at your house any day! Dan

          #6
          I don't have sliced bacon that often, but I do like to add crumbles in my salad

          Comment


            #7
            We had a sign in our lunch room at work that said "Bacon. The reason you're not a vegetarian." One of the vegetarians at work complained and had it taken down.

            Comment


            • Papa Bob
              Papa Bob commented
              Editing a comment
              Dammed politically correct world one person gets there feelings hurt and all suffers.What has are country turned into?

            #8
            Jim, are you serious about taking it down? Oh My!! Unbelievable.
            • Bacon, the other vegetable!

            Comment


              #9
              I love bacon, but I'm not obsessed - this may change in upcoming weeks when I start curing my own.
              I like my bacon with some crunch, but not board stiff, and thick cut. When I buy bacon, I always go to the butcher section and get the peppered thick cut bacon, unless I get the hair brained idea midnight to cook breakfast in the morning, in which case I get whatever looks passable. I'm looking forward to a life changing experience with home cured bacon!

              Comment


                #10
                BB, I have also thought of making my own bacon. Please post how it goes, it will be much appreciated. Of course pics are always a plus especially in color.

                Comment


                • Matt144
                  Matt144 commented
                  Editing a comment
                  I've followed Meathead's instructions a bunch of times, and it comes out great. It's real tough to slice it thin like the store bought stuff, but I don't mind putting nice thick slabs on my breakfast sandwich.

                • Marauderer
                  Marauderer commented
                  Editing a comment
                  I understand about slicing thin. You can always buy a nice $300 slicer and get them thin. I have always had a difficult time spending that much on a slicer.

                • FLBuckeye
                  FLBuckeye commented
                  Editing a comment
                  Check out my post & pics. Easy to do following MH's recipe / technique. SO much better than the garbage they sell in stores

                #11
                Originally posted by Marauderer View Post
                I love Bacon!! It is the other vegetable. But, I resist having it more than once/week.

                I usually have it for breakfast in some BLTs.

                Now BLTs are a special personal thing.

                Best bread for me is good old white bread medium toasted

                Kraft real Mayo on both slices of toast. Not Blue Plate, Hellmans, MiracleWhip, or any other wantabe mayos.

                Two pieces of romaine lettuce slightly larger than the toast

                Tomatoes, well ripened sliced 3/16" thick

                Bacon, extra crispy but not burnt 6-8 slices

                Onions, raw sliced 3/32" thick

                Pickles, Kosher Dills sliced length wise 3/32" thick

                A little salt and a good bit of gresh ground black pepper.

                I could eat this everyday seven days a week but, I limit myself to no more than once a week.

                We also make bacon crumbles for an iceberg lettuce wedge salad with ranch buttermilk dressing, onions and tomatoes occasionally also on baked potatoes, quiche, broccoli salad.

                I usually cook the bacon in the convection oven on a sheet pan at 400*F in a for 12-14 min.
                FIFY...lol

                Comment


                  #12
                  FLB you are a baconator. 6-8 slices, it's a personal thing. If you are ever in the Metro Atlanta area and want BLTs for breakfast let me know we will get together.

                  Barry

                  Comment


                    #13
                    I couldn't agree more Barry, your blt sounds exactly as I'd have mine (sans onion, sorry) and I agree Kraft Mayo, it's all I buy.

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      richinlbrg not at all, this post is a year old, 2014. I love Dukes and will order it online. Thanks for turning me on to it!

                    • richinlbrg
                      richinlbrg commented
                      Editing a comment
                      HOLY CRAP, Huskee ! And I wondered how I didn't see all these earlier this month! Never noticed the year!!
                      All theses polls just showed up on my page this morning.

                      DOH

                      The only thing worse than doing something stupid is getting CAUGHT doing something stupid!

                    • Huskee
                      Huskee commented
                      Editing a comment
                      richinlbrg, hahahaha! I made a comment in them (at the bottom) to "bump" them back into rotation for newer members to see.

                    #14
                    I cook bacon the first thing at work every day - somewhere between 5 and 10 lbs every day on a flat top. I like it every way but too crisp. For designer bacon I like peppered, apple and cob smoked. Love the BLT, but I love bacon on virtually every sandwich.

                    Comment


                      #15
                      For eating straight, I like it cut thick and a little floppy. On burgers, I need it crispy.

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        Makes a better bite when it's crispy on burgers for sure. Not good when you pull out a whole strip of bacon when biting a burger.

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