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  • Gearheadotaku

    Nov. 9, 2009 1:49 p.m. Gearheadotaku Reader

    4cylndrfury wrote:

    JeepinMatt wrote:

    neon4891 wrote:

    mtn wrote:

    neon4891 wrote:

    At this point it seams like 90+% of bacon topics are basicly reposts...

    but it is Bacon, so it is OK

    While the last few have been about bacon explosions, they aren't really reposts since they are about different explosions. That would be calling every miata thread a repost.

    Eating bacon in a miata sounds like heaven

    Eating a bacon in a miata going around VIR

    Eating a bacon in a miata, getting paid to go around VIR sounds like heaven

    Eating bacon in a Miata, getting paid to go around VIR with a super model riding shotgun sounds like heaven

  • Nov. 9, 2009 1:53 p.m. stoptheeconobox New Reader

    Gearheadotaku wrote:

    4cylndrfury wrote:

    JeepinMatt wrote:

    neon4891 wrote:

    mtn wrote:

    neon4891 wrote:

    At this point it seams like 90+% of bacon topics are basicly reposts...

    but it is Bacon, so it is OK

    While the last few have been about bacon explosions, they aren't really reposts since they are about different explosions. That would be calling every miata thread a repost.

    Eating bacon in a miata sounds like heaven

    Eating a bacon in a miata going around VIR

    Eating a bacon in a miata, getting paid to go around VIR sounds like heaven

    Eating bacon in a Miata, getting paid to go around VIR with a super model riding shotgun sounds like heaven

    Eating bacon in a Supercharged miata getting paid to race a few tuners around VIR, with a supermodel riding shotgun, and an AK-47 on the front, obliterating the tuners in each shot of it, would be heaven

  • Karl La Follette

    Nov. 9, 2009 3:07 p.m. Karl La Follette HalfDork

    Thinking need bacon in turkey for T day now great post

  • cwh

    Nov. 9, 2009 3:14 p.m. cwh SuperDork

    In the oven RIGHT NOW is a 5 pound meatloaf, fully loaded and completely covered in BACON!!!!

  • cxhb

    Nov. 9, 2009 4:32 p.m. cxhb Reader

    cwh wrote:

    In the oven RIGHT NOW is a 5 pound meatloaf, fully loaded and completely covered in BACON!!!!

    PICS OR DIE

  • Spinout007

    Dec. 6, 2009 9:57 a.m. Spinout007 HalfDork

    WHAT NO PICS!!!! it didn't happen!

  • DukeOfUndersteer

    Dec. 6, 2009 11:53 a.m. DukeOfUndersteer Dork

    Our Turkey from Thanksgiving...

  • clownkiller

    Dec. 24, 2009 3:17 p.m. clownkiller New Reader

    In reply to DukeOfUndersteer:

    I did my "bacon explosion" for breakfast today.

  • mel_horn

    Dec. 24, 2009 6:51 p.m. mel_horn Dork

    Denny's waitresses have holiday T shirts that say:

    "NOBODY RETURNS BACON"

  • wbjones

    Dec. 24, 2009 7:38 p.m. wbjones HalfDork

    is that sausage ?

  • suprf1y

    Dec. 25, 2009 7:54 a.m. suprf1y Reader

    That is brilliant!!

    I wonder if that's sausage meat, or Ground beef, too. My wife used to make a meatloaf with eggs inside, and strips of bacon on top. This is awesome. More bacon is more better!

    We made a BE a few days ago, with pillsbury biscuits, home fries, and cole slaw. The next morning, I cut the leftovers into 1/2"-3/4" slices, put it in the frying pan, til it was nicely fried up, and had it on the biscuits as breakfast sandwiches. It would have been better with an egg on it.

  • wbjones

    Dec. 25, 2009 9:24 a.m. wbjones HalfDork

    after rolling it all together do you bake the log, or is it smoked/grilled what ?

    damn it looks good

  • mtn

    Dec. 25, 2009 9:47 a.m. mtn SuperDork

    wbjones wrote:

    after rolling it all together do you bake the log, or is it smoked/grilled what ?

    damn it looks good

    http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

    Read and learn, young grasshopper

  • clownkiller

    Dec. 25, 2009 9:50 a.m. clownkiller New Reader

    I did half sausage, and half ground beef. I thought all sausage would be to spicy. It turned out tasty! I cheated, and baked it in the oven.

  • wbjones

    Dec. 25, 2009 11:08 a.m. wbjones HalfDork

    clownkiller, did you use "spicy sausage" and at what temp 350° - 400° and I assume it's a case of cook 'til done..

  • suprf1y

    Dec. 25, 2009 11:22 a.m. suprf1y Reader

    I smoke mine, and use hot Italian sausage, made by the same butcher that made the bacon. You have to be careful with the temp, and keep it in the 200-250 range. Any hotter, and the bacon crisps up on the outside, but stays a little soft on the inside.

  • aussiesmg

    Dec. 25, 2009 12:21 p.m. aussiesmg SuperDork

    http://www.sizzleonthegrill.com/blog/2009/04/23/whats-on-your-grill-this-week-baco...

  • aussiesmg

    Dec. 25, 2009 12:22 p.m. aussiesmg SuperDork

    http://www.vosgeschocolate.com/product/bacon_exotic_candy_bar/exotic_candy_bars

  • clownkiller

    Dec. 27, 2009 11:40 a.m. clownkiller New Reader

    In reply to wbjones:

    400 till it looked right, then 300 till it was done. It was in the oven for a couple of hours. And I did use a spicy sausage. mmmmmmmmmm.

  • wbjones

    Dec. 27, 2009 12:42 p.m. wbjones HalfDork

    thanks, I see one in my future..

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