I Had a BLT Craving

[Winterrider]

Holy crap, I'd have to go have the arteries flushed after that but looks like It would be worth it. Yum...
Like !

 

[chilerelleno]

Gawd I am so in other than the mayo.

Heck I'm good with a bacon jam sandwich. Fry up a pack of bacon and jam it in between 2 pieces of fresh (stick to the roof of your mouth) white bread. As a side dish a second sandwich of the same.

I've had ton of those Bacon Jam sammies, extra mayo and some cheap mustard, hell yeah!

Holy crap, I'd have to go have the arteries flushed after that but looks like It would be worth it. Yum...
Like !

Thanks for the Like.
The salt increases your blood pressure and flushes all the fats right through before they can form deposits.
Yeah, that's it.

 

[Fueling Around]

Hey @$$h©√£! You said you answer!
I was going to question how 10 slices of thick cut is only 1/2 pound.
Further investigation, you cut the slices in half to achieve the weave in a bun size and keep the weight at a reasonable 1/2 pound serving.

For a sodium reduction, one can lightly poach the slices. Yes blasphemy, but it works.

I've only got a few garden tomatoes left. (I've never had the deer eat most of my green and ripe tomatoes and the plants as this year.)

I think my brunch is planned for tomorrow

 

[chilerelleno]

Hey @$$h©√£! You said you answer!
I was going to question how 10 slices of thick cut is only 1/2 pound.
Further investigation, you cut the slices in half to achieve the weave in a bun size and keep the weight at a reasonable 1/2 pound serving.

For a sodium reduction, one can lightly poach the slices. Yes blasphemy, but it works.

I've only got a few garden tomatoes left. (I've never had the deer eat most of my green and ripe tomatoes and the plants as this year.)

I think my brunch is planned for tomorrow

What, yes, you called?

Nope full sized slices and they overhung all the way round and way out the corners.
It was half package of Kirkland thick-cut bacon, which weighs 1.5lbs.
So it weighed in at a cool 3/4lb. before cooking, so I figure just under 1/2lb cooked.

Poaching bacon?
Man, I always thought that was raiding the farmers smokehouse.

Thanks for the reply, and what time is brunch?

 

[Fueling Around]

Ah you sidestepped the fine print of "before cooked weight" so common in the food industry.
I love the Kirkland bacon. Feel bad for the Danish (non USA) pork belly source, but the quality is hard to match.

Brunch is around 10 AM. I'm servicing my snowblower so help is welcome.

I also answer to ALL the handles you listed including Hey @$$h©√£!

 

[tropics]

John I don't have time for breakfast most days.But I would eat that all day any day. Points
Richie

 

[Steve H]

Ah you sidestepped the fine print of "before cooked weight" so common in the food industry.
I love the Kirkland bacon. Feel bad for the Danish (non USA) pork belly source, but the quality is hard to match.

Brunch is around 10 AM. I'm servicing my snowblower so help is welcome.

I also answer to ALL the handles you listed including Hey @$$h©√£!

Why the vulgar talk??? Snowblower is a four letter word to me! I hope I don't use that bi$ch all winter!

 

[chilerelleno]

John I don't have time for breakfast most days.But I would eat that all day any day. Points
Richie

Breakfast? Breakfast was grits-n-eggs.
That big boy was a late lunch.
Thanks Richie.

 

[sawhorseray]

Got a question Chile. Do you weave the bacon before it's cooked or after? I'm thinking after it'd be to crisp to bend, and before it'd only cook on one side. It's a mystery to me! RAY

 

[chilerelleno]

Got a question Chile. Do you weave the bacon before it's cooked or after? I'm thinking after it'd be to crisp to bend, and before it'd only cook on one side. It's a mystery to me! RAY

G'morning Ray, beforehand.

As you can see, leave the ends hanging so they can fold under each side, let it crisp enough on each side so it doesn't unfold when you flip it. The thick cut usually needs toothpick to hold it in place.

When I cook these weaves I add bacon grease or oil to a depth of about 1/8-1/4 inch, so I'm almost deep frying it.
This method gives it a pretty even cook all the way through.

I like to cook these bacon weaves for dishes that have bacon in them.
Cook them, cut into big chunks and add too Green Beans, Brussel Sprouts, BBQ Beans, Mac-n-Cheese, Rice dishes or anything that you add bacon to.
It yields big bites of bacon and a great presentation.

Green Beans

Cast Iron Brussel Sprouts

 

[gmc2003]

Got a question Chile. Do you weave the bacon before it's cooked or after? I'm thinking after it'd be to crisp to bend, and before it'd only cook on one side. It's a mystery to me! RAY

Ray I can't answer for how John did it, but when I make a bacon weave for sliders it's woven before cooking. You can flip the cooked weave w/o it falling apart. To get it crispy on both sides and still being able to fold it half. Just make the fold right before flipping while the bacon is still pliable. Then you'll have to flip the folded weave again(to crisp up both sides). That's how I would do it. John may have a better way.

Chris

 

[sawhorseray]

Ah, it's all clear to me now! Thanks Chile, those dishes are awesome. RAY

 

[sawhorseray]

I don't think I can do it Chris. Making my own bacon I cut it really thick, that's the way I like it. Each eight piece pack weighs 14.5 to 16.5 ounces, so four slices usually make for a nice brekky. I have to cook my maple-honey bacon really slow or it'll burn black, takes about 20 minutes with plenty of flipping. To do a weave it'd take me a couple of pounds of bacon and if I was using oil or bacon grease the flip could be hazardous. While I love the presentation, I think I'll just have to enjoy the efforts of guys like you and John. RAY

 

[chilerelleno]

Ah, it's all clear to me now! Thanks Chile, those dishes are awesome. RAY

Great, glad to answer any questions.

Man, does your bacon look good.

In the raw, full pound, thin cut weave.

 

[gmc2003]

Ray, with your bacon being as thick as it is you don't need to do the fold over(Unless you want to). Here's a couple of shots of how I do it(regular cut store bought bacon). It's indirectly cooked on the kettle. I didn't this time, but normally I put a disposable aluminum pan underneath to catch the drippings. Basically it's just making the bacon weave on a piece of parchment paper, and sliding it on the grill grate. Once it's started cooking, and is ready to flip. The weave will hold the bacon together. Using a larger spatula. Just pick one side up and flip it over gently.

You shouldn't see any burning at all since it's indirectly cooked, and you control the heat. It's more like cooking the bacon in an oven with the added flavor of smoke.

Chris