Originally posted by Walker
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Originally posted by Dale Moser View PostWhen you cook your bacon wrapped dove for a crowd, straighten out a metal coat hanger, then bend it in 1/2 into a long "U". Stab your dove wraps on down each side, then twist the ends of the coat hanger together together. Now you can turn all 30 of your dubs at once with a pair of leather gloves, and you don't have toothpicks catching on fire.
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Originally posted by Graysonhogs View PostCrispy bacon is the devil's work. You can also cook a buttload of bacon in the oven.
Not crazy about bacon cooked in the oven but agree that only a Philistine would eat bacon crispy.
That said, I think we both agree that bacon that curls is a b**ch to cook. A light sprinkle of flour. That’s your answer.
Although, I will add this: I got turned on to Kielbasa bacon (out of San Antonio) a couple or three years ago by a friend who works for the company. It’s thick-cut and takes well to a hot skillet. Never curls. No flour needed. Yes, you pay a little more for it but I’d stack it up against Tender Belly or any other high-quality bacon, especially for the money.
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Originally posted by ThisLadyHunts View PostNot crazy about bacon cooked in the oven but agree that only a Philistine would eat bacon crispy.
That said, I think we both agree that bacon that curls is a b**ch to cook. A light sprinkle of flour. That’s your answer.
Although, I will add this: I got turned on to Kielbasa bacon (out of San Antonio) a couple or three years ago by a friend who works for the company. It’s thick-cut and takes well to a hot skillet. Never curls. No flour needed. Yes, you pay a little more for it but I’d stack it up against Tender Belly or any other high-quality bacon, especially for the money.
I don’t trust flat bacon.
Sent from my iPhone using Tapatalk
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