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Free Stuff: We’re Bringing Bacon Back

Free StuffIt’s no secret that our blog has been awkwardly quiet for the last couple of months. It pained us to do so, but we took some time off from writing on the internet to spend some extra time fine-tuning our upcoming book. Yes, that’s right…the cookbook that made headlines on Entertainment Weekly has been officially sent to the printers! We’ll keep you posted on all the smoky details as we get closer to the release of BBQ Makes Everything Better, but in the meantime we’re celebrating our return to the blogosphere the only way we know how….with FREE BACON!!!

Recently Oscar Mayer was kind enough to tip us off about their new line of bacon designed specifically for the porkaholic. A one pound package of their new Super Thick Cut Applewood Smoked Bacon contains 9 strips of 1/4 inch thick pork belly, which is twice as thick as regular Oscar Mayer bacon. Besides just telling us about their new product, they also sent over a couple sample packages to run through our test kitchen. The goodie bag also came with six bacon filled recipes courtesy of Chef John Li, Senior Executive Chef of Kraft Foodservice. We opted for the tried and true BLT for our bench-test.

Oscar Mayer Super Thick Cut Applewood Smoked Bacon

Texas-Style BLT

1 1/2 tbsp mayonnaise
1 1/2 tbsp thick and spicy barbecue sauce
4 slices cracked wheat bread, toasted
2 lettuce leaves
2 slices sweet onion
1 tomato, cut into 4 slices
4 slices Oscar Mayer Super Thick Cut Applewood Smoked Bacon, cooked

1. Mix mayo and barbecue sauce; spread onto toast slices.
2. Fill Toast slices with remaining ingredients to make 2 sandwiches.

My first instinct was that 2 slices of bacon could never be enough for a BLT, but the Super Thick Cut Bacon was hearty enough to stand up against a hefty dose of lettuce, tomato, and onion…although I wouldn’t hesitate to add a couple more strips. The bacon was designed to deliver restaurant quality bacon to the comfort of your home, and we definitely think they hit the mark. The thick slices fried crispy on the outside, while the inside had a just the right amount of chewiness. The strips are pulled from high quality cuts of pork, so you can expect a perfect rectangular shape on every piece.

The Original Bacon ExplosionNow that the Super Thick Cut Bacon has passed the kitchen test, it’s time to see how it does in the barbecue pit, and that’s where we need your help. Do you consider yourself a Bacon Explosion expert? Have you perfected your own version of the recipe by adding cheese, peppers, and/or caramelized onions? Have your friends and family come to the realization that Bacon Explosion will be present at EVERY social gathering in which you’re responsible for bringing food? If so, then you’re the exact person we’re looking for. We’re enlisting the help of 4 lucky people to document the Bacon Explosion construction process using Oscar Mayer’s Super Thick Cut Applewood Smoked Bacon. Just post a comment below letting us know why we should mail you coupons for TWO POUNDS OF FREE BACON provided free to us from Oscar Mayer! We’ll select four deserving people with the expectation that they’ll return stories, pictures, and videos that we can share with our readers in an upcoming post.

NortonIn completely unrelated (but equally bacon filled) news, Symatec recently launched their “Save Your Bacon with Norton” contest. The anti-virus company is unveiling their new online backup product by asking readers to submit their data-loss horror stories in exchange for a chance to win a year supply of gourmet bacon. We’re pretty sure we’ve got this contest in the bag since we recently fell victim to a hard drive crash and lost ALL of our personal photos, videos, and screenshots from last January’s Bacon Explosion media boom. Best of luck to everyone who chooses to duke it out for the remaining 11 spots!

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Discussion

  1. Greg Givan says:

    I make an awesome version of the Bacon Explosion called the Pittsburgh Penetrator® that was a solid core of kielbasa. Brought one to the Pittsburgh stop of the Blue Ribbon Bacon Tour… gone in 5 minutes. gone!

  2. Clint says:

    I deserve two pounds of bacon because I am a recovering fakin explosion addict. Having consumed approximately 48 of the soy based fake sausage and fake bacon logs in the last 11 months, my skin started to turn green and I was rushed to the hospital to be put on a bacon grease IV drip. Since then I have been required to consumer 1 pound of bacon a day, an expensive feat since I was recently laid off from my job at the perfume counter because people could only smell the bacon.

  3. Nick P says:

    I deserve 2 pounds of bacon because I LOVE making BE’s. When I first found you guys on a twitter I started making them right away. I try and bring them to every party and spread the word. Long live the Bacon Explosion!!!

  4. Jason says:

    @Clint – You had me at Fakin Explosion. DM or email me your address and I’ll get a couple coupons in the mail.

    Only 3 more sets of coupons are left!

  5. Jason says:

    @Nick – You’ve got pack #2. Email or DM us your shipping address.

    Only 2 more remain.

  6. Gabe Brannan says:

    I have somehow talked my wife into letting me get a fancy Traeger smoker for Christmas and I honestly think when I said “Well, making a bacon explosion would be so much easier” was the tipping point!

  7. Aaron says:

    Money well spent Gabe…

  8. CAdams says:

    DH started making the Explosion for a party in May.. since then every party we host or attend gets a new variety.. We’ve added cheese, green peppers, chiles, onions, because as we all know, bacon goes with just about anything. And as an added bonus, because of our love of the Bacon Explosion, we have been able to pass that on to tons of others who have gone on to experiment on their own (unfortunately, no one has shared :( )

  9. Randy says:

    I made my first Bacon Explosion for a family get together the first of the summer, I have made several since then, including one for a church summer picnic. All have “disappeared” incredibly fast. I am still “experimenting” with my own style and have not really gotten extraordinary yet, the time is coming! At this point I have been trying different types of BBQ sauce and have as yet to find one I prefer over others, though I am leaning towards the Honey BBQ sauce. One of my co-workers suggested that it would taste good as a breakfast food with maple syrup covering it, so I have made two explosions with maple syrup mixed into the bbq sauce, intriguing flavor combo. I also have done two in my convection roaster oven in the house due to weather outside. I use a roasting pan with a rack so that it is not sitting in it’s own fat and gets nice and carmelized all over….I can also easliy brush more bbq sauce on if need be, and usually it needs be!

  10. I am a master Bacon Explosion maker…started a full year ago with this meat-strosity:

    http://www.facebook.com/csready?v=feed&story_fbid=372962760716#/album.php?aid=88150&id=787499493

    Now I have perfected my Porky Goodness with less Bacon Salt and more brown sugar, liquid smoke, ketchup sauce to cut down on the saltiness.

    Pick me, boys! You still owe Jean and I a Bacon Explosion!

  11. steve joh says:

    you should pick me for the 2 pounds of bacon because we just moved and there’s no better way to bring in the new year in a new home than with the bacon explosion!

  12. Patty says:

    I have been married to a strict vegetarian for the past 12 years and my divorce will be officially final on the 19th (no, that is not why we’re getting divorced but it was a factor). I plan to celebrate by eating all the bacon I can get my hands on, especially using some of those recipes. I don’t know that I deserve this bacon, but after a dozen years without it I know I’d love it!

  13. Anthony S says:

    We recently conducted genetic testing, combing a bacon explosion with avian DNA in hopes of creating a new strain of holiday entree. Were we successful? From a flight perspective, the “hy-bird” failed miserably. From a taste perspective, our engineering efforts were flawless.

    As a non-profit testing facility, two pounds of Oscar Meyer Super Thick Cut Bacon would help defray costs and allow us to continue our research efforts.

    I have just posted some photos to the Bacon Explosion Facebook Fan page as documentation of our efforts.

  14. Brian P says:

    Gentle strips of bacon I hold close to me;
    salty, greasy, crunchy, and smoky as sin;

    thick cut and fried, with flavor all it can be;
    I now tell the Addicts about the love I’m in.

    Mmmmmm, bacon makes everything better…including poetry.
    :-)

  15. Jason says:

    2 of the 4 bacon packages have been given out. I’ll be annoucing the last two sometime on Friday.

  16. Jason says:

    Congrats to the following four people. We will be contacting you shortly to obtain a shipping address for the free bacon coupons. We’re looking forward to your pics and videos to share with everyone. Thanks!

    Clint
    Nick P
    Brian Simpson
    Patty

  17. peggy says:

    I would love to have free bacon because I have taken in my 22 year old sons girlfriend and her 3 year old daughter, who by the way I have never seen a 3 year old who can eat so much eggs and bacon! It has become increasingly harder to feed everyone anymore, and free bacon would help tremendously!From a family of five now who LOVES,LOVES,LOVES bacon. Thanks so much

  18. Patty says:

    Wow thanks! I never win anything – this is too cool!

  19. Mike says:

    Bacon is my friend. My boys buddies all make fun of me because they say the house smells like bacon everytime they come over. Well I finally did it, I showed them my bacon pièce de résistance. They were absolutely dying to try it. Needless to say with myself and 5 college guys at the house, it didn’t last too long. Now everytime the college guys come over the Bacon Bomb-Diggity Explosion is on the request list and they finally appreciate why my house always smells like bacon.

    Spreading the Love of the Pig…..my new mission.

    Thanks for the coupons in advance ….if they come my way. If not thanks for a little slice of Heaven in my smoker…

  20. Dede says:

    Can ground chicken/turkey or beef be used?