Quit frying your bacon!

[Grey Ghost]

I found this place up the road from me. Old school butcher and smoke shop. I bought a whole sugar cured country ham and some thick sliced bacon. It bitch
slaps any of the plastic wrapped stuff in the grocery store.

Country Hams, Benton's Country hams, townsend, tn,hams, Country bacon, Bacon, smoky mountains, smoky mountain hams

[GentleBen]

A little wasteful but if you cover the baking sheet with foil when you drain the bacon grease off into your grease can you can rip the foil off and not have to clean the baking sheet.

BTW, try cooking grits the evening before and serving with ham steak, red eye gravy, and green beans. Hopefully, you made twice as much grits as were consumed at dinner and have grits left over. Place them in a tall glass, cover the top with foil and place in the refrigerator. In the morning, slide a knife around the inside of the glass and invert the congealed grits onto a plate or waxed paper. Cut the log of grits into 1/2" thick rounds, lightly dust with flour, and fry until golden brown in bacon grease.

Do NOT get between me and the fried grits unless you like boot prints on your spine!

[lspencer534]

Originally Posted by GentleBen

A little wasteful but if you cover the baking sheet with foil when you drain the bacon grease off into your grease can you can rip the foil off and not have to clean the baking sheet.

BTW, try cooking grits the evening before and serving with ham steak, red eye gravy, and green beans. Hopefully, you made twice as much grits as were consumed at dinner and have grits left over. Place them in a tall glass, cover the top with foil and place in the refrigerator. In the morning, slide a knife around the inside of the glass and invert the congealed grits onto a plate or waxed paper. Cut the log of grits into 1/2" thick rounds, lightly dust with flour, and fry until golden brown in bacon grease.

Do NOT get between me and the fried grits unless you like boot prints on your spine!

I've made those, and they are really good. Just be sure, IMO, to put some fresh ground black pepper on them before you dust them and fry them. Fried grits with home-make biscuits with butter and molasses, and grilled smoked sausage make a great breakfast.

[sanchez]

You bacon frying mother****ers is prolly why Skia will never post here again. It's not any of that gay shit you all were talking about. I don't even know how you all got on that topic anyway.

[island14]

Originally Posted by lspencer534

I guess I pegged you bacon lovers (everyone) wrong. I wrongly assumed that most of you like the greasy fried taste. I'm glad to be proven wrong.

Not me, I love bacon soggy and just dripping with grease.

Never cared much for it cooked well and crispy.

[Bucwheat]

We use the microwave

[sanchez]

Originally Posted by island14

Not me, I love bacon soggy and just dripping with grease.

Never cared much for it cooked well and crispy.

Savage.

[Thunder22]

Nothing like a good old fashioned bacon thread to get everyone together and have an informative, interesting thread.

Kumbaya Mfers!

[dwjz06]

Originally Posted by sanchez

You bacon frying mother****ers is prolly why Skia will never post here again. It's not any of that gay shit you all were talking about. I don't even know how you all got on that topic anyway.

[VatorMan]

Originally Posted by DropTheTop

So . . . you put the bacon in a cold pan and add the water, or a hot pan then you stand there and get grease buckshot all over your arms and face?


BTW: That gravy's gotta be incredible on potato pancakes . . .

Cold pan. Lol. Sorry about that,

[BADRACR1]

Pan fried for me, until crispy. Lay on a paper towel and blot with another to get off the excess grease. I don't eat a lot of fried foods, but I cook a pound each Sunday for us and the grandson.

GentleBen, I've never had the grit cakes. Gonna have to try that. Thanks.

[Blademaker]

Originally Posted by Grey Ghost

I found this place up the road from me. Old school butcher and smoke shop. I bought a whole sugar cured country ham and some thick sliced bacon. It bitch
slaps any of the plastic wrapped stuff in the grocery store.

Country Hams, Benton's Country hams, townsend, tn,hams, Country bacon, Bacon, smoky mountains, smoky mountain hams

You should have never showed me that........

[Ol Timer]

Originally Posted by snide

When I worked in restaurants, that's how we cooked the bacon. Don't do it that way at home though; I'd rather pan fry it. I use the oven to keep the crepes/pancakes/waffles warm while I'm making those, at the same time I'm cooking the bacon and eggs and whatever else I'm cooking for breakfast.

Besides, the frying pan already contains the bacon fat to make gravy with. And, it's easier to clean than a baking sheet.

What time would this breakfast be? I'll bring coffee.

[Will]

Originally Posted by snide

When I worked in restaurants, that's how we cooked the bacon.

So THAT'S why restaurants can't handle a simple task like cooking bacon. Lazy bums.

Don't listen to OP's lies people. Ovens ruin bacon and cannot give you that perfect cook that is crispy yet melts in your mouth.

[DAB]

3 pieces max. Pan fry.

5 burner cooktop, plenty of space for French toast and eggs.

Usually Saturday only.

[Chris Fowler]

Originally Posted by snide

I have fried eggs in the bacon grease, and fried up some bread, as well as pancake batter, but I haven't actually made gravy with it. Yet.

Can't imagine it would be that much different than making gravy from a roast turkey, chicken or beef, from a process/ingredient perspective.

Something to try this weekend maybe.

Growing up mom made the bacon in the cast iron skillet, poured off a little bacon grease, fried the eggs in the bacon fat, blindfolded (think sunny-side up with the grease flipped up to cook the top), then poured a little bacon grease back in to make the gravy for the biscuits.

Best breakfasts ever.

[Chicago]

Bacon in a cold oven on a tinfoil covered cookie sheet. Turn on heat to 375, 18-21 minutes later bacon is cooked perfectly.

[LATB]

THE best bacon is grilled. Wrapped around cream cheese and jalapeño filled breasts of Dove or Quail.

By happenstance...Dove season opens Saturday at noon. I'll be in the field with a Box of 20's and my Lab pup.

[island14]

Originally Posted by island14

Not me, I love bacon soggy and just dripping with grease.

Never cared much for it cooked well and crispy.

Originally Posted by sanchez

Savage.

Need a toothpick to get the Trichinosis out that's stuck between my teeth.

[VatorMan]

Originally Posted by Chris Fowler

Growing up mom made the bacon in the cast iron skillet, poured off a little bacon grease, fried the eggs in the bacon fat, blindfolded (think sunny-side up with the grease flipped up to cook the top), then poured a little bacon grease back in to make the gravy for the biscuits.

Best breakfasts ever.

Must be from Texas. That's the only way my Mom used to cook breakfast every morning.