Manny's apple smoked bacon

al swearingen

Newbie

Original poster

Feb 7, 2012

11

10

North central Iowa

• Feb 8, 2012

• #1

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!

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Feb 9, 2012

• #2

WOW!!!...............................now that's a slice of bacon 

My left arm got numb just looking at it.

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

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Feb 9, 2012

• #3

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

 

al swearingen

Newbie

Original poster

Thread starter

Feb 7, 2012

11

10

North central Iowa

• Feb 9, 2012

• #4

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. 

 

raptor700

Master of the Pit

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May 20, 2010

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Crestview, Florida

• Feb 9, 2012

• #5

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

 

sausageboy

Meat Mopper

Nov 26, 2011

292

18

New York State

• Feb 9, 2012

• #6

Al Swearingen said:

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. 

Click to expand...

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:

 

desertlites

Gone but not forgotten. RIP

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Dec 6, 2007

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552

• Feb 9, 2012

• #7

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.

 

gersus

Smoking Fanatic

May 8, 2011

497

12

Mid-Missouri

• Feb 9, 2012

• #8

That looks really cool. I'd love to try it!

 

scarbelly

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Jul 26, 2009

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• Feb 9, 2012

• #9

Now that is a good looking hunk of bacon 

 

scrappynadds

Smoking Fanatic

Dec 10, 2011

317

12

Waterloo IL

• Feb 9, 2012

• #10

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......

 

scrappynadds

Smoking Fanatic

Dec 10, 2011

317

12

Waterloo IL

• Feb 9, 2012

• #11

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

 

teeznuts

Master of the Pit

Jun 18, 2011

1,065

21

Central Cali

• Feb 9, 2012

• #12

I just want a bite.

 

al swearingen

Newbie

Original poster

Thread starter

Feb 7, 2012

11

10

North central Iowa

• Feb 10, 2012

• #13

desertlites said:

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.

Click to expand...

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