Boiled?

What kind of stupid farking question is this? Microwave? Cast iron, stove top. End of story.

RedPhoenix122: I've never had BBQ bacon, would love to try some. Also would like to try this:

[graphics8.nytimes.com image 600x335]

My arteries clang shut in anticipation.

I'm trying to figure out how that's put together, and failing. Is it just...lots of bacon wrapped together?

RedPhoenix122: PizzaJedi81: I'm trying to figure out how that's put together, and failing. Is it just...lots of bacon wrapped together?

No, it's bacon stuffed into sausage, then wrapped in a bacon weave like so.

[www.bbqaddicts.com image 576x432]

I don't know which reaction was stronger, my stomach grumbling, or my arteries slamming shut.

Best In The World: Are u srs, bro? Only time it's ok 2 not skillet bacon is if u throw it on pizza in tha oven. Did I really even have 2 drop that knowledge on u?

Meow's Alt?

RedPhoenix122: PizzaJedi81: I don't know which reaction was stronger, my stomach grumbling, or my arteries slamming shut.

It's Game Day, what better day than to try it.

Out of bacon, don't have sausage.

Speaking of...

Anybody ever make their own sausage? Is it difficult? How did you do it?

Warchild: I use the outdoor grill on low and put the bacon in a deep rectangular aluminum pan.

Mmm....bacon

oh

Grilled hungarian bacon is the best.

Or on a stick stuck into a hardwood fire.

All else is mere approximation.

simplicimus: Never heard of baking bacon. How about broiled bacon?

If you broil it keep the oven door open and keep a close eye on it.

Bathia_Mapes: If I'm making just a few pieces, pan fried. However, I cook it in the oven if I'm preparing a whole package.

Right. If you're only doing so much bacon that you can fit it in the pan, then use the pan. But if you have to do more than one batch in the pan, then you shouldn't use a pan- unless you like coating your entire kitchen with splatter.

I also find it easier to reserve the fat if I do the bacon in the oven. I'm not actually sure why, it just feels easier to pour off from the foil.

Sarcastica75: Pan fried. And not too crispy, certainly not burned. That's perfect bacon. This one retard who used to penis me "gently insisted" (wtf is gently insisted supposed to mean anyway?) that I prepare it in the broiler. I started a kitchen fire. Sadly, it did not kill him.

This made me laugh.

I worked at a 5 star resort as a breakfast chef.
Had to get at at 4 AM to prep.
Worst part was the 50 sheet pans of bacon that had to be baked to "just almost done"
Ten you had to drain the grease off and stack the slightly limp stuff on egg flats so the line chef could put a couple of pieces under and iron on a flat top so it was just cooked as it went out with the 500 orders of eggs over easy.
No one is a happy breakfast customer.
I've never seen so many picky people.
The vast majority of them were members of a religion that isn't supposed to eat bacon, anyway.

I make better bacon for the local community center now and pan fry it to perfection. Not too crispy, not limp and greasy. Just right.

I'm going to run an omelette bar for the next one.
The brunches used to suck there until my friend an I got involved.

Finishing up the community outdoor pizza oven this spring.

RedPhoenix122: Ed Finnerty: Did the world run out of news stories?

No, but bacon always takes priority.

All glory to the Hypno-Bacon!