Thread: Sausage and Smoke Cooking

Eating bacon ice cream has got to be a mortal sin-pretty sure you'd go to hell for that! And Mike-that Woodford Reserve reduction on candied bacon-I can't imagine. I might make it and sub in Four Roses Single Barrel, which is already pretty sweet.

edit: I'm checking in after a very stressful couple of days finishing up this insane distance learning semester. Heading back out to the shop now to finish up a big old Sheffield in horn scales before somebody gets hurt!

Mike I need your proccess for the bourbon reduction bacon, I must have. And yes sweet candied bacon ice cream is a sin, but I’m Catholic, I can just confess

TC, are you gonna make that with Knob Creek? I'm pretty sure they have a maple flavor now (why is beyond me, but everyone seems to be flavoring their whiskeys now-what's wrong with bourbon flavor?).

Originally Posted by tcrideshd

Mike I need your proccess for the bourbon reduction bacon, I must have. And yes sweet candied bacon ice cream is a sin, but I’m Catholic, I can just confess

Use the recipe here for reference and I poured 2 oz of bourbon into a small pot and simmered it till it thickened and swapped out the rice vinegar for the bourbon.
Cooked it a few more minutes too.


https://sharprazorpalace.com/plate-g...ooking-62.html

Ya I’m not a fan of all the flavored bourbons, and ya I will use the Knob.

Originally Posted by tcrideshd

Ya I’m not a fan of all the flavored bourbons, and ya I will use the Knob.

You may not like them but, I found a great one that may go with the bacon. It's PEANUT BUTTER!!

Man I don’t even like Reese’s cups, not a fan of peanut butter, but with bacon it would be tolerable

Oh and why didn’t your phone number work for me?

Oh and why didn’t your phone number work for me?[/QUOTE]

You probably had an old one. I will PM with the new.

Pictures will be coming later, brisket has been sweating I. The Salt and Pepper, Armadillo Eggs are chilling with the bacon wrapped Hebrew Nation hot dogs and Super Duper Hamburgers with cheese and onions and pickles inside. Then I’ll put on 8 racks of ribs tommorow morning to go along with all the rest. The brisket starts tonight around 6 pm

Happy memorial weekend gents!