Is there anything that bacon doesn’t enhance? Yes, even that is enhanced by bacon. This paean to pork bellies is a winner. The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author, including chocolate truffles with peanut butter and bacon, bacon Parmesan biscuits, cauliflower with bacon and pimento, conch and bacon stew, peppered bacon cornbread, Maryland crab and bacon chowder, bacon wrapped salmon, and a whole bunch of stews and salads. Only one complaint. No bacon ice cream. Yes, there is such a thing, I have seen the recipe, and people I know who have tasted it say it is the perfect dessert. He also explains how bacon is made, defines all the different kinds of bacons, tells us how to buy bacon, and tells us about some of the best artisan bacon makin’ places.
A quote “Virtually all bacon is cured, but not all bacon is smoked… Smoking not only imparts more flavor to the bacon but also enhances the curing process and renders some of the fat. Smoking methods vary enormously from one craftsman to the next, but most American and European Artisinal producers smoke their cured sides of bacon naturally and slowly in smokehouses over wood logs or chips (hickory, applewood, oak, cherry, maple, beach) or dried corncobs, a time-consuming technique that can last up to a week or longer for double-smoked bacon. Giant commercial companies can either smoke their bacons with sawdust in stainless-steel smokers for four to six hours or simply inject the meat with liquid smoke. Since long smoking partially cooks bacon and reduces fat content, a pound of raw artisinal bacon yields about three-quarters of a pound cooked, whereas more ordinary, quick-smoked bacon produces as little as a quarter to a third. The ideal result of long, careful smoking is a dense bacon with firm, smooth fat and dark to mahogany lean meat; one that does not shrink excessively in the frying pan; and one that delivers just the right rich balance of meat and crackling fat and a mellow smoky flavor.”
Published On: 6/19/2018 Last Modified: 3/7/2021
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Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.
We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker