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The bacon is assembled in a weave to hold the sausage, sauce, and crumbled bacon. Once rolled, the Bacon Explosion is cooked (either smoked or baked), basted, cut, and served. The Bacon Explosion's creators produced a cookbook featuring the recipes which ultimately won the 2010 Gourmand World Cookbook Awards for "Best Barbecue Book in the World".
Bacon explosion: United States: The recipe for bacon explosion was released onto BBQ Addicts blog on December 23, 2008. [16] It was instantly popular, generating 500,000 hits to the blog. [17] [18] Bacon explosion is made by weaving thick-cut bacon into a lattice, spreading a layer of italian sausage on the lattice, and sprinkling crushed bacon ...
Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or ...
Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or toothpick. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250 ...
Quentin Bacon. Sweet and Spicy Nuts. ... Smoked Salmon Bites. ... Get the Sausage Rolls with Worcestershire Sauce recipe. RELATED: ...
A café in Hampden offers the Bacon Bulleit, a cocktail of bourbon, lemon, and maple syrup, "with applewood smoked bacon replacing the swizzle stick." [21] The "Bacon Takedown" competition in Brooklyn, New York, was held March 29, 2009, [33] [34] and featured 30 contestants vying for the best bacon dish. The winner was bourbon-bacon ice cream.
Sometimes they were fancied up with smoked salmon or bacon, but they were usually served more simply with a dusting of paprika. Bonus points if you pipe the yolks into the whites to make them ...
The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. [2] Another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).