After receiving word that Rob had integrated a caching system into SB I thought I’d give it a whirl. Rob stated that the easiest way to test it would be to look for a post that probably hasn’t seen the light of day for a while, copy the link and then paste it into a fresh window to note the response time. Well, needless to say it’s fscking fast. If you’d like to try it yourselves… by all means. Ok, I’ve derailed. Let me get to the real point of this post.
As I was thinking of something to search for I thought, “I know! Bacon!!! Hell, I say, write, eat or think about bacon daily. There HAS to be a post with “bacon” in it!!!”
Well, sadly there wasn’t.
But there is now.
Cheers to bacon.
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26 Responses to Bacon
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I love bacon. Especially Bacon wrapped shrimp!
Woot woot for BACON
Goddamn bacon. Goddamn ree-ite.
I love bacon also. I love Bacon wrapped shrimp and Bacon wrapped oysters. Oh and ou cannot forget a Fillet Mignon.
BACON RULES!!!
Filet Mignon wrapped with bacon is a little piece of heaven.
I always like to eat the bacon first to let that gorgeous hunk-a-meat ‘breathe’.
I think I just like red meat in general. I’m a freak over it.
I gotta say theDarkStranger’s thing on Bacon wrapped oysters has piqued my interest. Yosh, there’s something I gotta try. And definitely down with the fillet.
Grendel, the bacon wrapped oysters are great. They need to be cooked together. Also another twist is to take a Jalapeno cut it in half. Scrap out all the seeds and pulp stuff. Place an oyster in one half of the jalapeno. Wrap with bacon. Place a toothpick to keep it in place. Then just make about 12 or more of them. These are great. You could even add a cayenne to it before cooking.
Now that is some tex-cajun cooking.. Call them Diablo’s.
Enjoy
Dude, that sounds GENIUS! You want to sponsor a Snowbrain cooking section!?!
BTW, do you know how long and at what temperature I need to cook these bad boys?
I’m def down with the Diablo thingeroos. theDarkStranger let’s get the full recipe going, dude!
LMAO Damn guys.. I had no idea ya’ll were into this that much. Let me find the recipe and I’ll post it up.
Hells yeah bro!
I’m also pleased that the ‘bacon’ post comments have now reached double digits.
BRING ON THE DIABLOS!
Looks like this post maybe one of the MOST replied to, I will have to do a search to see if it is!!
Here you go guys…
This is how I usually make them but you can cook them in different ways.
I usually grill mine but you can defenitely cook them in the oven. I’m guessing 350 or 400 degree’s should do it for like 8 to 10 minutes.
On the Grill I just look at them I check them at 5 minutes and then ever 2 minutes after that. If you plan on doing them on the grill then you may want to do it like this. (This way works best for me) I lay down a piece of Aluminum Foil onto the Grill and put some OliveOil on it to make a nonstick surface.
Ingredients:
1 can (12 oz.) Oysters, fresh or frozen
(a few dashes) Pepper
(a few dashes) Paprika
½ teaspoon Salt
2 teaspoons Parsley, chopped
10 slices Bacon, cut in thirds
15 – 20 Jalapeno’s (Cut into halves and scrape out the insides)
Thaw oysters if frozen. Drain oysters. Sprinkle with parsley and
seasonings(Pepper, Paprika, & Salt). Place one oyster on each piece Jalapeno half. Wrap bacon around
oysters/Jalapeno; secure with toothpick.
Grill Method:
Place the Aluminum Foil on the grill. Add some Extra Virgin Olive Oil to the foil to allow them not to stick. You to not need much. I usually use a brush because I just need to cover the surface or the foil. Then place your Diablo’s onto the Foil. I usually cook them on a Medium flame (Propane Grill.) Check at about 5 – 6 minutes or until Bacon is crispy. Flip them. Check again at 4-5 minutes or until bacon is crispy.
Broiler Method:
Place on broiler pan. Broil about 4 inches
from heat source 8 to 10 min. or until bacon is crisp. Turn carefully.
Broil 4 to 5 min. longer or until bacon is crisp. Makes about 30.
I hope these turn out good for ya’ll. Enjoy.
And the winner is: The Biggest Web Design Mistakes of 2004 with 18 comments, Posted by Grendel on 4/11/2005
AYYYYY! I gotta get me some provisions. I’m going to do this over the weekend, mos def. Dude, I might even post some pics. theDarkStranger, thanks for the hookup. We might have to have a whole SB cooking section. Like, trade recipes – but MANLY recipes, like this. Anything with bacon.
And in honor of this occasion: instead of calling them “The Boys”, I’m now calling them “Los Diablos”. If you get my drift.
Most fittingly, the Diablo’s recipe is wicked.
Thanks theDarkStranger, you rock. I’m fscking all over that one _sometime_ this summer. It sucks living in an apartment and not being able to grill outside. I’ll have to lean towards the broiler recipe but it seems that this is something that merits a grill.
Oh and those comments regarding “The Biggest Web Design Mistakes of 2004″ were out of control. Leave it to me to start sending messages in binary.
010001000110100101100001011000100110110001101111011100110010000001100110011101010110001101101011011010010110111001100111001000000111001001110101011011000110010100100001
Oh by the way. It’s not just us. It seems that CroTeam has decided to pay homage to the bacon god in the upcoming Serious Sam 2.
Check out the Live Bacons(?)
BTW phil.. your right… Diablo’s Fscking Rule!
Oh hey guys. Not sure if I mentioned it before but you can use Shrimp instead of Oysters if you wanted. It still has a great taste.
Francis Bacon, 1st Viscount St Albans, KC (22 January 1561 – 9 April 1626) was an English philosopher, statesman, spy, freemason and essayist.
Francis Bacon was a spy???
Really???
Long live the bacon post!
guddum byyyeacnnn. guddum reiight.
Well since we are back on Bacon, here is a great link to something we all need at least once a year.
Bacon Bandages
It’s been a while since I visited and I just wanted to pay my respects to the mighty bacon post.
ALL HALE MIGHTY BACON!
I remember when I was a line cook at Zebb’s on the boulevard back home….we would prepare TUBS of bacon to have on hand for the burgers we’d slop up. I would eat it by the handful. It was so good. It was so easy. Just one more piece. No ones looking. Greasy, salty, pork, lovin’ goodness……bacon. “I wish I could quit you.”
Ahh, man. The bacon post. Tonight I fried up some Boar’s Head extra thick hearty bacon strips in my trusty iron skillet, slapped ‘em in some flour tortillas with some cracked pepper turkey, romaine lettuce, red onion slices, and slathered on some mayo. And that’s some good eatin.
Almost scientific proof that Bacon is good for you.
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