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Manny's apple smoked bacon

post #1 of 13
Thread Starter 


Manny's is a restaurant in MSP that makes the best bacon appetizer that I have ever had.  I've tried to replicate it,  but haven't had much luck.  Here is a picture of it,  has anyone made bacon thick (it's probably 3/4" thick) like this,  and how did you finish cooking it?  Thanks for any help!

 

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post #2 of 13

WOW!!!...............................now that's a slice of bacon jaw-dropping.gif

My left arm got numb just looking at it.

 

I usually slice my bacon very thin, I've never had it that thick before.

post #3 of 13

At 3/4" that's a steak! Looks really good though!

post #4 of 13
Thread Starter 

At the restaurant it is awesome,  at home I can't get it as tender and "cooked" all the way through like they do at the restaurant. 

post #5 of 13

They may be Deep frying, then tossing on a hot griddle or grill.  

 

 

post #6 of 13
Quote:
Originally Posted by Al Swearingen View Post

At the restaurant it is awesome,  at home I can't get it as tender and "cooked" all the way through like they do at the restaurant


I looked up the restaurant, from their website I get the impression that they do things the fancy way.

I'll bet that they cook it sous vide (inside a vacuum bag in a circulated water bath ) to get the super tenderness and then they crisp up the outside.


sausage.gif
post #7 of 13

I looked up the restaurant, from their website I get the impression that they do things the fancy way.

I'll bet that they cook it sous vide (inside a vacuum bag in a circulated water bath ) to get the super tenderness and then they crisp up the outside.


Yup pretty sure somthing like that than under the 1600* broiler, pic on there site shows insides are cooked before the outside gets it color.

post #8 of 13
That looks really cool. I'd love to try it!
post #9 of 13

Now that is a good looking hunk of bacon 

post #10 of 13

Just a thought.........Do you think they smoke it cut to this size and then grill, broil, pressure cook or whatever they do to finish it off......

post #11 of 13

No matter how they do it i want a piece and a pacemaker

 

post #12 of 13

I just want a bite.

post #13 of 13
Thread Starter 
Quote:
Originally Posted by desertlites View Post

I looked up the restaurant, from their website I get the impression that they do things the fancy way.

I'll bet that they cook it sous vide (inside a vacuum bag in a circulated water bath ) to get the super tenderness and then they crisp up the outside.


Yup pretty sure somthing like that than under the 1600* broiler, pic on there site shows insides are cooked before the outside gets it color.



So you are telling me my george foreman won't be the way to finishing it off.................... :)

 

 

 

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