BACON JAM BRISKET BRIE BURGER

[HalfSmoked]

Nice nice nice no awesome awesome awesome. Wow what a sammie.

Warren

 

[Ishi]

for the bacon jam I went off of @Steve H. Thread for "sweet heat bacon jamb"
I used the ground cayenne pepper that I had on hand.

Sweet heat bacon jam.

Good afternoon all. I got to thinking about making up some bacon jam after seeing a few threads in the regard. And I had a idea to give it a twist. This will call for: 3 pounds thick cut bacon cut up. 3 sweet onions. Finely diced 8 shallots minced 4 gloves of garlic minced 1.5 cups brown...

www.smokingmeatforums.com

Thank You!!

 

[Sowsage]

Nice nice nice no awesome awesome awesome. Wow what a sammie.

Warren

Thanks Warren ! It was nice! And awesome!

 

[Brokenhandle]

Man that looks awesome ! All I would need is a big bib and some paper towels wrapped around my elbows! Big like for a big, tasty burger.

Ryan

 

[Sowsage]

Man that looks awesome ! All I would need is a big bib and some paper towels wrapped around my elbows! Big like for a big, tasty burger.

Ryan

Thanks Ryan! I ended up eating some of it with a fork lol. It was deffinatly an elbow dripper!

 

[chopsaw]

That's a lot of burger . Nice work .

 

[Sowsage]

That's a lot of burger . Nice work .

Thanks Chopsaw! These will be back on the menu for us.......a little smaller next time lol! It was fun to make them really HUGE but a normal size would make for some nice burgers.

 

[sawhorseray]

for the bacon jam I went off of @Steve H. Thread for "sweet heat bacon jamb" I used the ground cayenne pepper that I had on hand.

Sweet heat bacon jam.

Good afternoon all. I got to thinking about making up some bacon jam after seeing a few threads in the regard. And I had a idea to give it a twist. This will call for: 3 pounds thick cut bacon cut up. 3 sweet onions. Finely diced 8 shallots minced 4 gloves of garlic minced 1.5 cups brown...

www.smokingmeatforums.com

This looks too good to pass up, I'm always looking to expand on my health food repertoire! I think I'd start off with making a batch with one pound of my maple bacon and adjusting the rest of the ingredients. I think I've got everything here but the shallots. Isn't a shallot just another type of onion? I guess I'll just wait a bit, getting a bit leery of going to the store for little things every day. Does this need to be refrigerated all the time or just after opening? How does one "bookmark" something? Boy howdy, look at all those questions! RAY

 

[Brokenhandle]

This looks too good to pass up, I'm always looking to expand on my health food repertoire! I think I'd start off with making a batch with one pound of my maple bacon and adjusting the rest of the ingredients. I think I've got everything here but the shallots. Isn't a shallot just another type of onion? I guess I'll just wait a bit, getting a bit leery of going to the store for little things every day. Does this need to be refrigerated all the time or just after opening? How does one "bookmark" something? Boy howdy, look at all those questions! RAY

Ray I use my phone mostly but at top of screen has a pic of a small bookmark, I just hit that. Not sure on a computer. Hope this helps

Ryan

 

[sawhorseray]

Thanks Ryan, I'm not seeing that on my computer. I got my first smart phone six months back after jumping into the pool with my flip phone in the pocket of my shorts. I hate my smart phone, seems I'm too stupid to figure it out. RAY

 

[Brokenhandle]

I felt the same way Ray when I got my first one!

Ray

 

[Sowsage]

This looks too good to pass up, I'm always looking to expand on my health food repertoire! I think I'd start off with making a batch with one pound of my maple bacon and adjusting the rest of the ingredients. I think I've got everything here but the shallots. Isn't a shallot just another type of onion? I guess I'll just wait a bit, getting a bit leery of going to the store for little things every day. Does this need to be refrigerated all the time or just after opening? How does one "bookmark" something? Boy howdy, look at all those questions! RAY

RAY, you could most definitely make it without the shallots in my opinion. Yes they are like a little onion with a little different flavor...but by the time it's all cooked down to a "jam" I dont think it will make a huge difference. I say go for it with what you have! And yes refrigerated!

 

[Ishi]

Another question. After you put the extra jam in the mason jars are you putting them in the fridge or freezer or are you sealing them through the canning process??

 

[Bearcarver]

Dang, Those Burgers look Awesome!!
OMG !!
Nice Job Travis!!
Like.

Bear

 

[Sowsage]

Another question. After you put the extra jam in the mason jars are you putting them in the fridge or freezer or are you sealing them through the canning process??

We just put it in a container and into the fridge. I would assume you could freeze but I dont see a need for a canning process. It would not be something you could keep on the shelf.

 

[Sowsage]

Dang, Those Burgers look Awesome!!
OMG !!
Nice Job Travis!!
Like.

Bear

Thanks Bear! They were awesome! Next time I'll do regular size. These things were fun to make but HUGE! Lol!

 

[Smokin' in AZ]

Travis, that is the best lookin' burger I have seen in quite awhile....definitely a meal in of itself.

Great Big Like!

John

 

[Sowsage]

Travis, that is the best lookin' burger I have seen in quite awhile....definitely a meal in of itself.

Great Big Like!

John

Thanks John! The burger could have made two meals honestly! Lol!

 

[xray]

Now, that's what I call a burger!! Nice job Travis!

 

[Ishi]

We just put it in a container and into the fridge. I would assume you could freeze but I dont see a need for a canning process. It would not be something you could keep on the shelf.

Thanks again! This is on my to do list