Bacon Implosions, Bacony Figs and a PBPB&J, oh My!
September 13, 2012
We are still celebrating all things bacon — so why not go all out with three bacon packed dishes from Curt McAdams of LiveFireOnline.com?
Let’s get the day started right with a sweet and salty sandwich known as a PBPB&J (Peanut Butter, Pig Belly and Jelly/Jam).
Start with artisanal bread, add a healthy amount of peanut butter and jam or jelly to your taste. Fry thick cut bacon slices (3) until crispy. Add to the PB&J. Enjoy, and you’re welcome!
Next up is a perfect International Bacon Day appetizer – Bacon Wrapped Figs.
Ingredients
6 fresh figs not dried
3 bacon slices, halved to make 6 shorter slices
6 toothpicks
Get your grill going at a medium temperature with a 2 zone fire. Wrap each fig with one of the shortened bacon slices, securing the bacon with a toothpick. Grill indirectly until the bacon is crispy, turning every few minutes. For a twist, slice a small slit in each fig and stuff with a bleu cheese of your choice.
Finally we’ve got a bacon stuffed, bacon wrapped, ground bacon Bacon Implosion, based on the original Bacon Explosion…
Ingredients
1/2 pound pepper bacon slices
1 pound regular bacon, ground
14 bacon slices (also regular bacon)
Fry the pepper bacon until crispy, then crumble and set aside. Roll the ground bacon into a square about 8″ X 8″, and lay the pepper bacon crumbles, then roll the ground bacon into a log. Weave the 14 pieces of bacon in a 7X7 weave and wrap the ground bacon log in the woven bacon. Please this on a smoker at 225-250 degrees F for about 2 hours, or until the interior temperature is 165. Slice the Bacon Implosion and serve. One way to try it is on a biscuit, topped with a fried egg, pickled onion and a bit of barbecue sauce.
Source: LiveFireOnline.com
