Sunday, October 14, 2007

Oct 2007 - North Country Cob Smoked Bacon

Tonight, we fired up some bacon on the cast iron grill pan. We each ate a slice straight off the grill, then made some BLTs. As a side dish, we also made a macaroni and cheese with broccoli. We realized that the bread we bought had relatively small slices, and we thought 3 slices of bacon in the BLT might be overdoing it a bit, so we crumbled a slice over the mac and cheese.

Before:


After:


And plated:


Comments:
1. The slices were relatively thick, so the final product had a good combination of crispiness and chewiness.
2. Even on its own, we weren't able to taste much maple flavor (despite the purported maple-curing), but there was a nice smokiness.
3. BLTs were great.
4. The addition of bacon to the mac and cheese proves what we all already knew: everything is better with bacon.
5. The bacon was noticeably less salty than regular store-bought bacon, so I think it's much better-suited to be eaten in this format (rather than cooking it into another dish).
6. I recommend Trader Joe's "Real Mayonnaise".
7. Yes, we each ate 4 slices of bacon.

We still have bread, cheese, and bacon. Whatever shall we do?
Tomorrow night: grilled cheese and bacon.

3 comments:

Miche said...

Ok, seriously, it was fun tonight (dang, those BLTs were goooood!) but I'm not sure this can last. I am NOT going to be responsible for half a pound of bacon every month!

Ben said...

Some friends of mine swear by the Alton Brown technique of baking the bacon starting from a cold oven. The idea is that more of the fat gets rendered, so you get a "meatier" bacon. I've never done a side-by-side comparison, but it might be a nice contrast to the griddle. Details:

"Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy."

Brian said...

I did something similar with the grill pan, starting the bacon on the cold pan, and then keeping the temp low-med.

Michelle's brother does bacon in the oven, but we don't really have a suitable rack that would allow the fat to drain.