This should whet your appetite:
First, what in the hell is “leftover bacon”? Who in their right mind can make real, greasy bacon, and have any of it leftover? That feels like it should be an eighth deadly sin…”thou shall not fry the fat of swine without consuming it all in one sitting”.
Anyway, for today’s foodie post, let us know how you best like to bring home the bacon in a meal. Is it best alone, best as a topper, or best as a staple incorporated into a dish.
My short list of best use for bacon:
- Eaten on its own, sitting on a porch enjoying a morning or sitting in a basement binge eating while hate watching College Gameday
- Hot Browns
- On a burger
- On a potato
- On a potato skin
- On grillled chicken
- Wrapped around jalapenos stuffed with cream cheese and cheddar shreads
- Candied, and wrapped around anything
- Inside a biscuit with egg and cheese
- Rendered, and then infused into anything
- In green beans
- In baked beans
- In a diet coke
- On a doughnut…seriously, if you haven’t had this with a maple frosting, you haven’t lived life yet
- As a chip…do you remember bacon chips from back in the 1970s/80s? They were in the invisible tip of the food pyramid, alongside cigarettes and whiskey
So what’s your favorite way to eat bacon?
Let’s hear it.
Yeah, the question is flawed. There is no such thing as “leftover bacon”. Therefore the rest of the discussion is moot.
Bacon is the only meat that makes other meat better.
When all else fails, Bacon can be used to attract the opposite sex…
Personally, I don’t like bacon on a cheeseburger. It tends to make the entire burger taste like bacon. Bacon as flavoring should be saved for things that need it like lettuce or beans.
That sounds like a “you” problem to me.
Gotta agree with Derek on this one. I love cheeseburgers and I love bacon. Combining them takes something away from each.
Easy, BLT.
Agree on the BLT, with off the vine fresh tomato with extra mayo.
Sounds crazy to some, but if you’re going fresh off the vine tomatoes, I like to add a good, sweet vidalia to mine. A BLOT, if you will.
Have you tried making bacon sawmill gravy? Just like sausage gravy, but, you know, with crumbled bacon.
Also in a Cobb Salad/Wedge Salad
Hot bacon and mustard dressing will change your life
Bacon-wrapped Monterrey Jack shrimp are also life changing
Look up ‘devils on horseback’ next time you need to bring an appetizer somewhere.
The ONLY time I have left over bacon is if it is leftover on purpose so I can have a bacon-tomato sandwich (with Duke’s may of course) later in the day.
I like a bacon, peanut butter and jelly on toasted bread. All of above are good also. Gotta have a glass of ice cold milk to go with it!
Candied leftover bacon slices in a Bloody Mary
Bacon is an essential component of Appalachian-style tomato gravy to go with biscuits or rice. Also, bourbon bacon popcorn (think Cracker Jacks, but with bourbon in the syrup glaze and bacon as the salt component) is a next-level snack for tailgating.
No leftover bacon at our house, but I save every drop of bacon grease in a can in the fridge. Use it, and a few other ingredients, to flavor the water for my grits. My grits are well respected in these parts.
Extra crispy in grits.
Not so crispy cut up in black beans.
Just crispy enough in salads or sautéed brussel sprouts.
Bacon jerky.
The duck doughnuts in Corolla, NC makes that maple bacon delicious devilish delectable delight. We purposely get a house about a mile away and walk there to get doughnuts.
When I was a student at UGA, I would go to the grocery store and buy a pound of bacon and come home and make two sandwiches. Each with a half pound of bacon on it. Just fully processed white bread, mayonnaise and a half pound of bacon. The best meal I’ve ever had in my life. Later in life when my healthy eating wife asked me what my favorite meal was, I told her and she asked me how in the world are you still alive.
Winner, winner, BACON dinner.
I have found that if you cook enough bacon, it is possible to have leftover bacon.
It is not easy, but it can be done.
Part of my hay lease conditions are a locally raised pork. My guy keeps them in his pasture until it’s time. then finishes them up on grain. They typically weigh 350-400 pounds at slaughter. Once the processing’s done, the question is: What the fuck am I gonna do with all this pig? Well… you learn how to make your own bacon, for one thing. It took some trial and error, but what you end up with ain’t the “Smithfield” you get on the cheap at Wally World. Not throwing off on store bought but the home-grown/made is literally a different animal. A favorite way is to cut it into cubes, skewer it like a kebab and grill it, brush it with your favorite BBQ sauce (Don’t look past the Kraft Original, old school is good school) and don’t overcook it.
The best way to use bacon is just to let your imagination take over and combine it into anything you might like. If it’s good, fix it again.