Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Merry Christmas!!! OINK OINK!!!! How to Cook Your Bacon.
Self | 12/23/2009 | Self

Posted on 12/23/2009 2:44:06 AM PST by 1FASTGLOCK45

Bacon is FUN!!!! It maybe one of the most dangerous jobs in the kitchen.


TOPICS: Food; Reference
KEYWORDS: bacon; manbearpigbacon
Navigation: use the links below to view more comments.
first 1-5051 next last
I just cooked about 1 LB (1 Pound) of bacon. With that, I split a Hot Dog bun in two pieces, and each half got 1 egg cooked Over Easy, 2 pieces of bacon on top each egg. I saved some bacon for tomorrow and the dog got a couple pieces of bacon :-) as a Christmas present!

Lets share tips on how to cook bacon. For example, I use an empty metal can placed in the sink to collect the fat in instead of pouring it down the drain. (Make sure family members ESPECIALLY Kids stay away from the can and while your cooking bacon !!)

Use long metal Tongs for placing the bacon to avoid getting oil splashed on your hand.

Merry Christmas and Happy new Year!

Share your ideas so we can all know: "How to bring home the Bacon and Eat it safely too!"

------

1 posted on 12/23/2009 2:44:08 AM PST by 1FASTGLOCK45
[ Post Reply | Private Reply | View Replies]

To: 1FASTGLOCK45

>> Lets share tips on how to cook bacon. For example, I use an empty metal can placed in the sink to collect the fat in instead of pouring it down the drain.

I pour it into a glass container and keep it in the fridge for use later. Ever have corn tortillas fried crisp in bacon grease? Mmmmm mmmmm... If I can ever save enough — don’t cook THAT much bacon and I tend to use it pretty quick for other stuff — I’m gonna make me some good old refried beans in it.

>> Use long metal Tongs for placing the bacon to avoid getting oil splashed on your hand.

Wuss. I use a dinner fork. :-)


2 posted on 12/23/2009 2:52:39 AM PST by Nervous Tick (Stop dissing drunken sailors! At least they spend their OWN money.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

Brings to mind “Our bacon’s cooked” if good men fail to come to the aid of their country, or fail to come to breakfast, etc.
That bacon fat is a treasure! Spread it on toast with salt and sliced onion! mmmmm mmmm mmmmmmm!


3 posted on 12/23/2009 2:55:59 AM PST by WestwardHo (Whom the god would destroy, they first drive mad.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

LOL.. wow, that is complicated. I use a griddle which collects the grease. Bacon frying is a lost Southern Art. We use um.. forks n such to work lovingly to make the perfect strip of bacon. Half of my family likes flabby bacon. I like to cook mine perfectly done without burning it. A griddle is fantastic because you can grill toast as you are cooking the bacon. Please, use real butter to grill your toast. * on the griddle you can cheat and use a heavy object to weigh down the bacon.


4 posted on 12/23/2009 2:57:31 AM PST by momincombatboots (There are times to fight on my knees & times to fight on my feet! I am fully prepared 4 both!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: momincombatboots

I troll the grocery store meat bins looking for bacon ends and pieces. Chop up two pounds and put into a saucepan over low heat. Let it go about an hour until rendered out. Save the grease and nibble on the crunchies or sprinkle over salad.


5 posted on 12/23/2009 3:03:50 AM PST by plangent
[ Post Reply | Private Reply | To 4 | View Replies]

To: 1FASTGLOCK45
Deep Fried Bacon is FANTASTIC!

Ingredients

* 3 eggs
* 1/2 cup milk
* 1 pound thick sliced bacon, cut in half
* 3 cups all-purpose flour
* salt and pepper to taste
* 2 cups vegetable oil for frying

Directions 1. Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).

3. Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.

4. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

I did this for a party at The Local Watering Hole a few months ago. There were A LOT of skeptics UNTIL they tried it. 3 pounds went F-A-S-T!

prisoner6

6 posted on 12/23/2009 3:04:22 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: prisoner6
oven cooked bacon is the easiest, surprisingly fast, and you can cook a whole bunch at once, and it stays straight....you don't have to flip it either....

big clue to great bacon is to PEPPER it liberally....

7 posted on 12/23/2009 3:17:20 AM PST by cherry
[ Post Reply | Private Reply | To 6 | View Replies]

To: 1FASTGLOCK45

Cowboy Rule # 2: Never Fry Bacon In The Nude.


8 posted on 12/23/2009 3:30:07 AM PST by Pardeeville Liberator
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45
MMmmmmm...bacon!


9 posted on 12/23/2009 3:31:19 AM PST by paulycy (Demand Constitutionality.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

I do mine in the oven, on a cookie sheet covered with foil for easy cleanup. I save my grease too for green beans and such.


10 posted on 12/23/2009 4:03:32 AM PST by grame (Merry Christmas to all)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45
The BAK-47 (Prounounced Bay Kay-47)


11 posted on 12/23/2009 4:08:29 AM PST by thefactor (yes, as a matter of fact, i DID only read the excerpt)
[ Post Reply | Private Reply | To 1 | View Replies]

To: thefactor

Ugh, I can’t even spell ‘pronounced’ yet. Too early.


12 posted on 12/23/2009 4:09:37 AM PST by thefactor (yes, as a matter of fact, i DID only read the excerpt)
[ Post Reply | Private Reply | To 11 | View Replies]

To: 1FASTGLOCK45


I swear this will save your life. Lasts for ten years!

http://www.thinkgeek.com/caffeine/wacky-edibles/c399/
13 posted on 12/23/2009 4:10:33 AM PST by Thrownatbirth (.....Iraq Invasion fan since '91.)
[ Post Reply | Private Reply | To 1 | View Replies]

I lay out my bacon strip by strip on a big plate. Then, I fold a paper towel in half twice, and then using scissors, I cut an arc into the towel thus creating a circle about the size of the plate which I use to cover the bacon. I put the plate in the microwave oven, set the timer for two minutes, and voila, the best bacon in the world, and with no clean-up afterwards.

And for the guy with the fork who called the guy with the tongs a “wuss,” I use only my fingers to get the bacon off the plate. They don’t call me “Old Blister Fingers” for nothin’, ya know.


14 posted on 12/23/2009 4:20:34 AM PST by bobby cep (Don't Blame Me, I Voted For Sarah!)
[ Post Reply | Private Reply | To 13 | View Replies]

To: 1FASTGLOCK45

Another vote for cookie sheet bacon baking. For serving a large crowd really. This is how we did it in the restaurant. Stays flat, uniform cooking and if you put another cookie sheet on top of the first with wax paper in between you can make toast at the same time.


15 posted on 12/23/2009 4:24:05 AM PST by doodad
[ Post Reply | Private Reply | To 1 | View Replies]

To: WestwardHo

Besides cooking everything in it, I just eat it with a spoon.


16 posted on 12/23/2009 4:34:43 AM PST by TheOldLady (No more global baloneyism!! -- Jim Thompson!)
[ Post Reply | Private Reply | To 3 | View Replies]

To: 1FASTGLOCK45

Interesting thread and timely in my case. Just yesterday I bought 10 pounds of pork belly to cure and smoke my own bacon. Never done that before, but the few articles I’ve read rave about “the best bacon you’ll ever eat.


17 posted on 12/23/2009 4:46:50 AM PST by 2nd Bn, 11th Mar (The "P" in democrat stands for patriotism)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45
Mmmmmmmm bacon...............

http://foodproof.com/photos/full/bacon-cheese-roll-1290


18 posted on 12/23/2009 4:55:48 AM PST by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

Cook it slow at a lower heat. I’ve got scars to prove it.


19 posted on 12/23/2009 4:59:29 AM PST by wolfcreek (http://www.youtube.com/watch?v=Lsd7DGqVSIc)
[ Post Reply | Private Reply | To 1 | View Replies]

To: The_Victor
Then, there's Bacon Apple Pie for desert!


20 posted on 12/23/2009 5:06:51 AM PST by 6SJ7 (atlasShruggedInd = TRUE)
[ Post Reply | Private Reply | To 18 | View Replies]

To: 1FASTGLOCK45
Photobucket
21 posted on 12/23/2009 5:19:09 AM PST by ET(end tyranny)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45
Last night we had BLT + 's for dinner. BLT's with ham, turkey and cheese ( I had my with pepper jack and Swiss ).

So good I had another . Yum !

22 posted on 12/23/2009 5:23:15 AM PST by csvset
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

With just my wife and I we don’t eat a lot of bacon at one sitting.
I have a plastic ribbed bacon ‘pan’.
One paper towel on first, 6 slices of bacon, another paper towel to catch splatters.
Microwave 6 min. and Viola! Perfect bacon.

Pour the drippings in a can, save some in the fridg. Wipe baked potatoes prior to baking.


23 posted on 12/23/2009 5:25:29 AM PST by Vinnie (You're Nobody 'Til Somebody Jihads You)
[ Post Reply | Private Reply | To 1 | View Replies]

To: csvset

That’s a club sandwich! Yummy!


24 posted on 12/23/2009 5:26:04 AM PST by ET(end tyranny)
[ Post Reply | Private Reply | To 22 | View Replies]

To: ET(end tyranny)

Yeah, I knew there was a name for it, too early in the AM.


25 posted on 12/23/2009 5:27:50 AM PST by csvset
[ Post Reply | Private Reply | To 24 | View Replies]

To: Vinnie
Wipe baked potatoes prior to baking.

That is SO good and most people I've met don't know about it. A tiny bit of salt on the peel is good, too, if you don't overdo it.

26 posted on 12/23/2009 5:30:33 AM PST by paulycy (Demand Constitutionality.)
[ Post Reply | Private Reply | To 23 | View Replies]

To: paulycy

Oooh honey! Six inches of pure bliss!


27 posted on 12/23/2009 5:30:38 AM PST by listenhillary (I believe AGW is real now. It was caused by scientists and greenies LYING!)
[ Post Reply | Private Reply | To 9 | View Replies]

To: csvset
I had one yesterday, too, but mine was cooked as a panini.
28 posted on 12/23/2009 5:30:50 AM PST by ET(end tyranny)
[ Post Reply | Private Reply | To 25 | View Replies]

To: 1FASTGLOCK45

For later.


29 posted on 12/23/2009 5:32:01 AM PST by Chief Engineer
[ Post Reply | Private Reply | To 1 | View Replies]

To: listenhillary
Oooh honey! Six inches of pure bliss!

Yikes!

30 posted on 12/23/2009 5:39:15 AM PST by paulycy (Demand Constitutionality.)
[ Post Reply | Private Reply | To 27 | View Replies]

To: paulycy

That is a priceless picture. Looks like they’re both getting a tingle up their legs. That or they are both about to pass out.


31 posted on 12/23/2009 5:52:58 AM PST by listenhillary (I believe AGW is real now. It was caused by scientists and greenies LYING!)
[ Post Reply | Private Reply | To 30 | View Replies]

To: listenhillary
That or they are both about to pass out.

They both need the strength that only a manly food like bacon can provide. Even the Little Woman can feel the difference!

It puts spring in your step, a smile on your face and fortifies your body in 12 ways. (Wait, that's Wonder Bread...);0)

32 posted on 12/23/2009 5:57:06 AM PST by paulycy (Demand Constitutionality.)
[ Post Reply | Private Reply | To 31 | View Replies]

To: The_Victor

That looks AWESOME!!!

Have you partaken of this heaven?


33 posted on 12/23/2009 6:06:16 AM PST by Mr. Jazzy ("I AM JIM THOMPSON and moderates make me PUKE!!!")
[ Post Reply | Private Reply | To 18 | View Replies]

To: 1FASTGLOCK45

Bacon’s like steak, everyone likes it a bit differently - thick cut, thin cut, well done crispy, less done chewy.

I usually make half the batch crispy, and half chewy (younger son calls it juicy.) I’ve used wooden chop sticks to turn for years ‘em so I don’t scratch the non-stick griddle surface.


34 posted on 12/23/2009 6:09:11 AM PST by Sax
[ Post Reply | Private Reply | To 1 | View Replies]

To: paulycy
Wipe baked potatoes prior to baking.

I used to watch Justin Wilson cook Cajun style. Learned it from him.

One of my favorites is pork loin, pierced liberally and embedded w/ garlic.(another Wilson trick) A little Emeril's sprinkled, possibly a touch of rosemary.
Top w/ a couple slices of smoked bacon and slow roast over charcoal. Heaven!

35 posted on 12/23/2009 6:21:57 AM PST by Vinnie (You're Nobody 'Til Somebody Jihads You)
[ Post Reply | Private Reply | To 26 | View Replies]

To: Vinnie
Heaven!

My mouth is watering. Thanks a lot! LOL!

36 posted on 12/23/2009 6:24:21 AM PST by paulycy (Demand Constitutionality.)
[ Post Reply | Private Reply | To 35 | View Replies]

To: 1FASTGLOCK45
Bacon Pie (Quiche)

1 9" Pie Crust (from scratch or frozen)
1/2 cup chopped onion (1 medium)
8-10 slices of bacon
8 beaten eggs
1/2 cup dairy sour cream
1/2 cup half-and-half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
3 cups lightly packed chopped fresh spinach(frozen spinach works to but make sure you drain it very well!)
2/3 cup shredded mozzarella cheese (about 3 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
Dash ground nutmeg (optional)
Cherry tomatoes (cut-up) (optional for garnish)

1. Line the pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in a large skillet cook chopped onion in a Tbsp of butter or oil

3. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion, spinach, and cheeses.

4. Pour egg mixture into the hot, baked pastry shell.

5. Take raw bacon and weave it over the top of quiche to create a lattice top. Place on baking sheet.

6. Bake at 325 degree F for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

7. Makes 6 to 8 servings
37 posted on 12/23/2009 6:26:25 AM PST by stylecouncilor (What Would Jim Thompson Do?)
[ Post Reply | Private Reply | To 1 | View Replies]

To: The_Victor
That ROCKS!

prisoner6

38 posted on 12/23/2009 6:26:38 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 18 | View Replies]

To: Mr. Jazzy
Have you partaken of this heaven?

Not yet. I'm trying to live past 50. :)

39 posted on 12/23/2009 6:28:58 AM PST by The_Victor (If all I want is a warm feeling, I should just wet my pants.)
[ Post Reply | Private Reply | To 33 | View Replies]

To: TheOldLady
A neighbor uses it for a salve on small skin problems. She believes it helps healing!
The odor drives her husband wild with passion. (joke) I do believe it's the poor man's butter. I like being poor!
40 posted on 12/23/2009 7:05:06 AM PST by WestwardHo (Whom the god would destroy, they first drive mad.)
[ Post Reply | Private Reply | To 16 | View Replies]

To: 1FASTGLOCK45

When I was a kid, my family would have a cook-outs in the back yard all summer long. The main feature of these meals was “greasy bread.” That is the English version because I don’t remember how to spell it in Hungarian. Granny would get the fire going and the rest of us would bring down the bread, tomatoes, onions, peppers, condiments, etc. Granny always used long iron skewers for the pieces of slab bacon cut into pieces for each person to roast. The bread we used was always fresh baked sliced rye. The bacon would be put on the iron skewers, bread, tomatoes, onions and peppers at the ready on a nearby plate. Then the bacon was roasted slowly over the fire and when the grease started to drip, it was applied to the bread. Each person would put as much grease as they wanted on the rye. Then the veggies were added, each with their own layer of grease, then salt and pepper to taste. The anticipation of eating this manna from heaven was awesome! This ritual would continue until there was no more grease on the rind. Then the black stuff would be scarpped off and the rind eaten. It was quite a ritual and to me it was absolute heaven.


41 posted on 12/23/2009 7:35:54 AM PST by tob2 (I would rather have a nuclear power plant in my backyard than Gitmo detainees.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45

42 posted on 12/23/2009 8:46:29 AM PST by T Minus Four ("If you don't love America ... then why don't you get the hell out.")
[ Post Reply | Private Reply | To 1 | View Replies]

To: 1FASTGLOCK45
Best way to cook bacon? In the oven.

Get baking pan (to catch drippings) and a small baker's rack (metal grill for cookies). Place bacon strips evenly on top of bakers rack, bake at 350 degrees for about 8-10 minutes or until it looks done.

For added flavor, take it out a few minutes before done, brush with maple syrup, return to oven.

43 posted on 12/23/2009 8:54:24 AM PST by PapaBear3625 (Public healthcare looks like it will work as well as public housing did.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: WestwardHo
That bacon fat is a treasure! Spread it on toast with salt and sliced onion!

Or use it for home fried potatoes and onions.

44 posted on 12/23/2009 8:55:56 AM PST by PapaBear3625 (Public healthcare looks like it will work as well as public housing did.)
[ Post Reply | Private Reply | To 3 | View Replies]

To: tob2
That sounds SO GOOD! I have to try it! Would it be something that could be done on a campfire?

I'm going to search the net and see if I can find the Hungarian name.

Thanks!

prisoner6

45 posted on 12/24/2009 3:00:00 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 41 | View Replies]

To: tob2
WHOA I think I found it!

szalona. I'm looking for a link now.

prisoner6

46 posted on 12/24/2009 3:05:40 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 41 | View Replies]

To: tob2
Hmmm It may be that Szalona is basically bacon or fat...maybe Speck is the word. Here's some more info.

The hungarian szalona was a "peasants meal". The discards of the rich because it was just fat. That fat by peasants would be cut into slabs 2 x 3 inches or so and placed on a skewer running just under the hide or skin the fat side would be cross cut about 15mm deep into 10mm squares.

The fat would then be roasted over an open fire until dripping and then pressed against salted rye bread - the bread could also have onions etc. The real great part is when the fat catches fire and is extinguished on the bread toasting everything on the bread - the chared bits of fat are cut off and placed onto the bread and also eaten. The slab is cut again and your good to go for more until nothing is left but the hide itself.

And another reference...

When we prepare szalona, we score the fatty side and roast it over hot coals until it starts to drip. When it drips, we dab it on rye bread. Serve with sliced cucumber or sliced red onion, or a mixture of diced onion, tomato, and green pepper. When the szalona starts to get crispy, simply slice off the crispy bits like cracklin's and serve them on the bread, too.

It's basically melted bacon grease on bread with veggies. We've also had it with grilled Hungarian sausage.

A family tradition!

prisoner6

47 posted on 12/24/2009 3:16:29 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 41 | View Replies]

To: 1FASTGLOCK45

We have Bacon-Cheese Brunch every Christmas morning.

Bacon-Cheese Brunch.

One lb of bacon. Cooked, drained and crumbled.
1 can pie apples
2 cups shredded cheddar cheese
1 1/2 cups Bisquick
1 1/2 cups milk
2 Tbls sugar
4 eggs

Preheat oven to 375.

Layer pie apples in bottom of a 7 1/2 X 12 x 2 pan (heck, I just use the 9 x 13 and it turns out fine!), then layer on the crumbled bacon and then the cheese.

In a separate bowl, mix the Bisquick, milk, sugar and eggs until smooth. Pour over the apple/bacon/cheese mixture. Bake for 30-35 minutes until knife inserted in center comes out clean


48 posted on 12/24/2009 3:50:13 AM PST by sneakers
[ Post Reply | Private Reply | To 1 | View Replies]

To: sneakers
Another WINNER! Printing this out and hoping to get Wife or Duaghter...or me...to make it tomorrow!

THANKS! ;-)

prisoner6

49 posted on 12/24/2009 4:38:14 AM PST by prisoner6 (I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered! I am a FREE MAN!)
[ Post Reply | Private Reply | To 48 | View Replies]

To: 1FASTGLOCK45

Reminds me of the dog treat commercial,
“Bacon!, Bacon!, Bacon!”

Nothing like the smell of bacon & eggs & coffee over a camp stove in the middle of the woods.

One of the most versatile foods going also, many uses other than with eggs, great on salads, sandwiches, burgers, as a wrap around wild goose breast too keep it from drying out, in soups (bean & bacon, clam chowder, potatoe & bacon, etc).

Love the stuff.


50 posted on 12/24/2009 4:48:58 AM PST by Frenchtown Dan
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first 1-5051 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson