"Bacon Makes Everything Better" Throwdown (Entry & Discussion Thread) LASTS Through Monday, May 22nd!!

[Moose]

Our New Throwdown Category is...





"Bacon Makes Everything Better!"

This was Smoke Dawg's entry in the 2016 "Make it Better with Bacon" Throwdown!


As chosen by LYU370 for winning the "Hall of Flame Cook-Off" Throwdown.



CATEGORY DESCRIPTION - PLEASE READ:

For the next Throwdown, let's do "Bacon Makes Everything Better!"
The bacon can be standalone or it can be part of a dish of your choosing. Be creative!

You may submit entries that are cooked from 5/5 to 5/22.

Entry pictures must be submitted by Noon Central US Time on Monday, 5/22/23.



Click here to read the rules for the BBQ Brethren Throwdowns...



Best of luck and even better eats to all!

 

[SMOKE FREAK]

NOW were talking. :thumb:

 

[snadamo]

fark yes...

 

[Bill-Chicago]

Finally, my turkey bacon expertise can shine....

 

[Maylar]

I would do this, but I don't think bacon and eggs is gonna impress anybody. I've seen some pretty fancy bacon art on this forum.

 

[LYU370]

I would do this, but I don't think bacon and eggs is gonna impress anybody. I've seen some pretty fancy bacon art on this forum.

Oh come on, go for it! Three pounds of bacon with an egg on top, what's not to like?

 

[SMOKE FREAK]

Oh come on, go for it! Three pounds of bacon with an egg on top, what's not to like?

I'd need to talk to my banker before making that entry.

 

[Maylar]

I'd need to talk to my banker before making that entry.

And your cardiologist.

 

[LYU370]

I'd need to talk to my banker before making that entry.

You're right. Eggs are still expensive, maybe skip the egg. ound:

And your cardiologist.

Hundreds of lettuce recalls, still no bacon recalls...

 

[LYU370]

Pig Candy with a Korean kick...

Please use this as my entry. Cook thread.

 

[Maylar]

A jar of bacon? OK, I'll have some please.

 

[SMOKE FREAK]

This is my entry in this throwdown.


And the cook thread can be seen here in Q-talk.
https://www.bbq-brethren.com/forum/showthread.php?p=4653590#post4653590

 

[larry4406]

[FONT=&quot]Please accept this as my entry into this Throwdown[/FONT]

[FONT=&quot]Bacon weave wrapped spiral sliced pork loin stuffed with smoked ham, havarti cheese, herbs (Italian parsley, sage, rosemary, thyme), rub (Keith Riles Garlic Butter and Malcolm Reeds' The BBQ Rub).[/FONT]

[FONT=&quot]Smoked at 180F for 2.75 hours on the Recteq RT1250 with Bear Mountain Gourmet blend pellets. Then raised to 225F for 2.5 hours till 145 internal. Rested 25 minutes and served. Ate quite well.[/FONT]

 

[LYU370]

[FONT=&quot]Please accept this as my entry into this Throwdown[/FONT]

Which pic would you like to use for your entry?

 

[larry4406]

Which pic would you like to use for your entry?

Please use the second picture showing the spiral and oozing cheese.