Posts Tagged for Bacon
Every year we take a road trip up to Des Moines to serve Bacon Explosion to the masses at the Blue Ribbon Bacon Festival. This year, amongst all the typical craziness that goes on at this event, we had the opportunity to spend some time with a film crew from Farmland Foods who was capturing footage for their “Farmland Bacon Club” marketing campaign. Our webisode was just released today!
Look closely and you’ll get a glimpse of Darren Warth from Smokey D’s BBQ. Those guys are a major reason why we’re able to pull off an event of this magnitude, so it’s great to see them represented in the video!
Have you ever thought to yourself, “This (insert food here) would taste so much better with bacon and hot sauce”? I know that’s something that runs through my head daily. If there are two things in this world that can something better (check that…3 things, because BBQ Makes Everything Better), it’s bacon and hot sauce. Many times over I have put both of these on sandwiches, soups, salads, steaks, pork chops, chicken, eggs….this list goes on. In fact, this morning for breakfast I had a breakfast burrito with bacon and hot sauce, for lunch I had a turkey club sandwich with bacon and hot sauce, and for dinner…well, I had boneless buffalo wings, but they definitely would have been better if I had wrapped them in bacon. Point being here, how could Bacon Mania not yield a product that combines both of these
We have an exciting event coming up this Saturday at the Webster House in the historic Crossroads District here in Kansas City. We have the honor of being the featured guests for an evening of barbecue and will be sampling recipes out of our BBQ book, BBQ Makes Everything Better. Also on hand will be Excuetive Chef Charles d’Ablaing demonstrating grilling recipes and techniques and Darcy Rasmussen, the pastry chef, will be showing off great desserts for the grill! They will also be showcasing the latest equipment from Wolf Grills and Sub Zero refrigeration. A great event for the whole family, and a super way to treat Dad to a special afternoon.
With spring in full gear, and summer coming fast, your grilling season should already be well underway. At this point the only valid excuse for not partaking in your first outdoor cook of the season is because you simply don’t own a grill or smoker. Lucky for you, Sam’s Club has stepped up and given us a grill to give away to one lucky backyard chef. Consider it a free jump-start to get your summer barbecue back on track!
Since KFC released their Double Down sandwich, I’ve had a hankering to sample the sandwich that’s proclaimed to be “so meaty, there’s no room for a bun!” Sporting two thick and juicy boneless white meat chicken filets, two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel’s Sauce, I have high hopes that this meal will fit nicely into my meatatarian lifestyle!
The “Periclean Age of Bacon” has arrived. Last night bacon was featured on ABC’s Nightline, and of course there can’t be a story about bacon without the Bacon Explosion being involved. We got a brief mention and a taste test from Josh Ozersky, who seems a bit hardcore about his bacon (even though he wrote a book on hamburgers). Apparently he thinks two pounds of bacon isn’t enough when there is a different kind of pork near it, but to each his own. Interesting piece all around with the main point being BACON IS HERE TO STAY!
(Please be patient, it takes a minute for ABC to load their video player)
A couple days ago we got another bacon creation in our inbox. Ben “Sweet Lou” Krout is at it again (this might be turning into an obsession for him, but we love it)! If you remember, he created the profound and deeply mesmerizing Bacon Lombardi Trophy. Now, in honor of March Madness this year, we present you the NCAA Bacon Bracket!
This year’s Super Bowl brought a wave of party pics flowing into our inbox. People all over the world were feasting on our pre-cooked Bacon Explosion, or even smoking up a homemade version of their own. While we always have a blast looking through the fan photos, one particular reader’s photos stood out from the crowd. Not only were these guys rocking a Bacon Explosion at their Super Bowl party, they also sculpted a meat version of the most prestigious award in all of professional sports…the Bacombardi Trophy!
Over the past few months I’ve had the pleasure of spending some quality time with barbecue legend Chef Paul Kirk. In case you’re unfamiliar with Paul’s work, he’s a world renowned chef and has won over 475 cooking and barbecue awards (including 7 world championships and the American Royal Open), written 7 barbecue books, operates the Baron’s School of Pitmasters, serves on the Kansas City Barbecue Society’s board of directors, and was inducted into the KCBS Barbecue Hall of Flame in 1990. Needless to say this man knows his ‘que, and has long been one of my favorite barbecue authors.
It’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!!!