I'm a fat kid. If you know me you understand. So when I saw this on my computer at work, ya'll know I was THRILLED! Nothing gets me going like a crispy bacon BLT sandwich. Oh myLANTA, just imagining it gets me all excited...
Then I got to thinking...what would I do with a tower of bacon like that? Would I ever see my feet again? Then I think of delicious bacon-y goodness dancing on my taste buds and looking at me feet seems asinine.
Did you know there is a place in Washington...or Oregon? I don't remember...anyways, they make maple bacon doughnuts. I. Would. Die. There is a reason God put me in Oklahoma. I would be 500 pounds easy living in a 'foodie' place.
I leave you with this recipe. It looks amazing. I'm going to try it this weekend!
Beer-Candied Bacon
1 lb thick-cut, high quality bacon1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Source: adapted from Oskar Blues Brewery
PS- To pass time during Nap Time today, Dearest Ms. Mansker (my aide) made up a tongue twister which is actually quite difficult...say this three times fast: "Bass's Bacon Blog!" Hard isn't it? HA! She amazes me daily!...Then again, I also amaze myself...
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