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I can't help declare my love for bacon. Is there a better meat product anywhere? Even vegetarians dream of bacon (ask one, the first thing that they say is that they miss is bacon.) Every time I start to cook bacon, my dog gets this crazy far away look in his eyes and starts to drool. Everyone loves bacon!

I'd say my favorite way to eat bacon is to sprinkle it with a little chili powder and maple syrup before baking it off. I then put it between two slices of texas toast with avocado, home grown tomato, red leaf lettuce, and mayo. What's your favorite way to cook and eat bacon?

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  1. go do a search for the thread on "do you keep a can of bacon drippings in your fridge", or something like that. Keep napkins handy on account of the potential for drooling.

    2 Replies
    1. re: PattiCakes

      I remember my Grandmother keeping the bacon drippings in a coffee can on the back of the stove. She would then use it to butter her toast. It always grossed me out, until I tried it. Can't say that I would go that far anymore, thanks to my cardiologist.

      1. re: ReggieL.

        Oh Yeah, the old timers in Bermuda use fry bread in bacon drippings, everything was pretty much fried in bacon drippings

    2. Oh yes, bacon is great stuff...Just the other day I made some pasta and ended up putting some bacon in the sauce, it really inhanced the flavor of the sauce.

      Bacon and Avocado on toast - favorite breakfast staple in our house

      Fry up some bacon (for a salad) mix the bacon fat with 1/4 C of super fine sugar, 1/2 C mayo and 1/4 C red wine vinegar and mix well, and drizzle over salad that has bacon tossed in as well! That is my all time favorite dressing, but only have once in a while...guess the reason.

      Corn Bread with bacon and cheese mixed in try mixing in some smoked paprika, gives it a southwest flavor

      1. The classic BLTA is always delicious. I also like to just pan fry them, cut it into small pieces and back it with my mac & cheese.

        Dang...I can eat bacon with everything.

        6 Replies
        1. re: Jaytizzle

          Have you ever tried chocolate covered bacon? It sounds like a good idea in theory, but just can't bring myself to try it. I prefer to ingest my pork fat with something savory.

          1. re: ReggieL.

            Don't walk, run to go try it. It is amazing. Fatty, salty, sweet, smoky.

            But I will eat bacon anyway I can get it.

              1. re: ReggieL.

                Bacon + chocolate = manna from heaven. Brilliant combo.

                1. re: irishnyc

                  What does it taste like? I'm curious to know

                  1. re: Yummylicious

                    Haha! Just today bought a bacon chocolate bar. You know when you meet your friends new boyfriend/girlfriend? And they are PERFECT together? And everyone says "Wow, it's like you've been together forever!"? That's what the combo is like.

            1. Classic salad: torn-up frisée, crisp cubes of bacon, poached egg. Fry 1/4" cubes of slab bacon until crisp, deglaze the pan with a splash of vinegar, toss the frisée around in there until just dressed. Top with a freshly-poached egg.

              I cook all my cabbagey things with some bacon - cabbage, bok choy, brussels sprouts, greens - and green beans as well. We even have it for breakfast once in a while - wow, what a concept!

              Here in SoCal, good dry-cured bacon can be hard to come by. Niman Ranch is OK, but pretty puny in flavor to anyone used to Tennessee/Kentucky stuff. Schreiner's, up in Montrose, makes a very good bacon, and will sell it sliced or by the pound in slabs. The best I've ever had is Broadbent's from Kentucky, available by mail order or online, of which I just got a box full. Yum!

              1 Reply
              1. re: Will Owen

                Brussels sprouts and bacon rocks!!! totally forgot about that one.

              2. I think there's probbaly nothing in this world to beat a proper bacon butty for breakfast.

                This, of course, involves frying the bacon until its cooked but not at all crispy then putting it on cheap sliced white supermarket bread and giving it a good dose of ketchup or brown sauce.

                1 Reply
                1. re: Harters

                  I just did that this morning, but substituted a flour tortilla for the white bread. My girlfriend was disgusted, but it was delicious! I have to agree, the ketchup makes it.

                2. How about this badboy?
                  Looks a bit grotesque to be honest.. soooo wrong, but I certainly wouldn't say "no" to a slice....


                  1 Reply
                  1. re: foreignmuck

                    WOW! what was that guy smoking when he developed that? I will be making one of those very soon.

                  2. What's a scallop without being wrapped in bacon?

                    1. I made mac n' cheese with bacon. EVERYTHING is better with bacon, dontcha know. Fried, drained and crumbled the bacon, leaving the drippings in the pan. Added butter (oh yeah), and sauteed a bunch of finely minced onions. Added flour & cooked a bit, added half & half, along with some nutmeg, then lottsa very sharp cheese. Then the bacon bits. Elbows next, & baked. Buttered bread crumbs for about 15 minutes before serving. To use a word I coined on another thread: lipidicious!

                      1. Friends and members of our family often smoked their own bacon. It would be sliced thick with the rind on and fried till the skin was crisp. The whole rasher was crisp of course and made a good, portable snack later.

                        If you are baconeer then you must consider "nyas sutes" or "droopy bacon on a stick" as non-Hungarians in our family call it.

                        You need slices of good, sour rye bread, thinly sliced onions, salt, a bottle of whiskey, palinka or suitable schnapps, and a good open hardwood fire. The fire should be briskly aflame rather than embers and allow diners to sit close enough to roast their bacon - here's how that's done.

                        The bacon should have very little lean, be rindless and cut to about 5 by 3 inches. Score the top in one direction in about 1/2 inch intervals and the same on the opposite side but in the opposite direction..

                        Now you need a weenie stick, preferably a long, freshly cut green twig, about 1/2 inch in diameter. Sharpen the tip and make several angled cuts to form barbs to hold the bacon in place. Shove this into the bacon and apply it to the flame.

                        You will quickly determine how close to the flame your bacon can be before it flares - try not to let it flare. Beside you on a plate have a slice of bread with onions. The bacon will shortly begin to render fat and you don't waste that because it has an intense smokey flavour. Let it drip onto the onions which are on the rye which is beside the other rye. The hot, smokey fat will permeate the bread and cook the onions to a degree. Apply salt and eat. Repeat until the bacon chunk is rendered out and eat the smokey, crispy result with a piece of bread.

                        1. My favorite way is to eat the bacon in front of me. :) Yours may not be safe, either...

                          But, seriously...is there a Wrong way to eat bacon?

                          But, really, really seriously...this is my favorite:

                          The perfect bacon sandwich: crisp bacon, drained and returned to the pan just long enough to splash it with a bit of Worcestershire sauce and a dash of ketchup, then pile (and I do mean PILE, you really can't have too much bacon) on lightly toasted white bread, lightly buttered. Yeah, it's a cardiologist's nightmare (and sometimes nailed as another cause of cancer, sometimes as the cure for hangovers) but hey! I didn't say you should LIVE on it. It's an indulgence.

                          You will note I do not indicate the quantity of bacon to be fried; I leave that to you, your conscience, and your cardiologist.

                          1. I'm terribly excited to find out that a Winn*Dixie near my office now carries BaconSalt - I get a bit carried away with bacon when I cook it, I want to (and usually do) douse everything in bacon grease afterward! I think I will LOVE BaconSalt. It will be hard to decide what to use it on first.

                            6 Replies
                            1. re: Boccone Dolce

                              There was an article about bacon salt in the food section of a local paper. I don't use much salt, but BACON salt? hmmm.

                              1. re: PattiCakes

                                Here's a couple of threads on it:


                                I wasn't all that enamoured of it. Too smoky for me, even in the regular flavor.

                                As for bacon? Of course with scrambled eggs; BLC's (Bacon, Lettuce & Cheese), on pizzas, in cream sauces (where appropriate).....bacon just IS.

                                1. re: LindaWhit

                                  Too smokey? Hmmm... I didn't consider that. I have to wait to get it, but I will and as usual, report back. I've selected popcorn for my first BaconSalt tasting.

                                  1. re: Boccone Dolce

                                    I *personally* found it too smoky - almost as if there were too much liquid smoke used to make it. I personally don't like when any one flavor overwhelms, and even lightly sprinkled on eggs, I found it too smoky.

                                    YMMV, however.

                                    1. re: Boccone Dolce

                                      no, boccone dolce, your first bacon salt usage *has to be* avocado, turkey, mayo, white bread sandwich. oh so tasty. tasty-rrific!

                                      1. re: alkapal

                                        I'm with you on that combo, especially if it's on toast, but I'd have to go all the way and actually have the bacon, I think! ;)

                              2. I love a BLTA without mayo and I love, love, love grilled sharp cheddar and bacon sandwiches on sourdough or rye.

                                And I love it on the side with pancakes or waffles where I can drag it through the maple syrup and melted butter.

                                8 Replies
                                1. re: Janet from Richmond

                                  Absolutely re the bacon with maple syrup...I feel the same way about breakfast sausage. Mmmm!

                                  1. re: kattyeyes

                                    I discovered this when low carbing- I'd make a batch of pork rind pancakes (using ground pork rinds instead of flour) and bacon, along with sugar free syrup - it was piggypiggy bacon-fun! (Makes me queasy to look back on those days)

                                    When I was little I'd mix jelly into my scrambled eggs and cut up breakfast sausage. I have not tried it again as an adult. Boy, was I teased when I did it!!

                                    1. re: Boccone Dolce

                                      My mom used to make me jelly omelets--so I have a feeling you and I are not alone on the jelly 'n eggs walk of shame. ;) I haven't had one in years, but remember liking them as a kid.

                                      1. re: kattyeyes

                                        I still enjoy French toast with jelly. UK = egg(y) bread with jam.

                                        1. re: Paulustrious

                                          grape jelly on slightly burnt rye toast with scrambled eggs is a god send.

                                      2. re: Boccone Dolce

                                        Wait, wait, wait BD! Ground pork rinds instead of flour? My pork rind jones has kicked into overdrive now. Tell more? Cay

                                        1. re: cayjohan

                                          It's been so long since I made them. I remember eggs, cream and ground rinds. A quickie search brought up this for proportions:

                                          Low-Carb Pancakes (Pork Rinds)

                                          (1 serving)

                                          2 eggs
                                          1/4 cup heavy cream
                                          1/2 of a 3-oz bag of unflavored pork rinds
                                          3 packets of Splenda (or other sugar alternative)
                                          1/2 teaspoon cinnamon
                                          1 dash nutmeg
                                          Crumble pork rinds until they resemble bread crumbs.

                                          I would sometimes add ground almonds for flair. Just mix the hell out of it and fry like a pancake. I always served with a side of bacon. Make sure you smash the rinds very, very well - biting into a fauxflapjack you do NOT want to encounter a stray hard nib- it ruins everything!!

                                          1. re: Boccone Dolce

                                            I may have to *hate you* (good-naturedly, of course!), as this sounds so good. I couldn't care less about the carbs, but pork rinds are my ultimate guilty pleasure. A little bacon thrown in...hmmm, it's really a sort of pork rind omelet isn't it? Thank the stars it's Saturday tomorrow...I must try this!

                                            Thanks! Cay

                                  2. The first time I tried Farmer Johns Old-Fashioned Maple Bacon, I fried up a modest three pieces to have with breakfast. Oh, how I underestimated the power of the maple bacon. Before the day was through, I had fried up and eaten the ENTIRE PACKAGE. (And at the time I was a 25 year old girl weighing in at 110 lbs..) I have a HUGE soft spot for that particular kind. I prefer my bacon on it's own, but I do like a nice BLTA, with mayo on toasted wheat.

                                    5 Replies
                                    1. re: schrutefarms

                                      There's just something about a maple bacon with a little heat added. I always add a little touch of chili powder or cayenne when I'm making a BLTA. Sweet - Spicy - Salty - Fatty. I think I covered all the bases.

                                      1. re: ReggieL.

                                        Aren't those the four food groups--Sweet, Spicy, Salty, Fatty? ;)

                                      2. re: schrutefarms

                                        I recently got a cast iron skillet and of course one of the best ways to season it is to fry up some bacon. So, after church one Sunday, I started frying bacon in my new skillet. Before long, the entire pound of bacon had been fried and I had consumed just about every morsel as I stood at the stove (the dog and the cat each got a small share). The cast iron skillet cooked it so perfectly!

                                        Later as I was "confessing" to my sister that I ate the WHOLE pound, she said,"Remember that's precooked weight!" So, I said, oh, ok, I only ate a 1/2 pound?
                                        She said, "Say it in ounces, it sounds like less."

                                        I love my sister.

                                        1. re: janetms383

                                          that's good advice! "Doctor, it was only 8 ounces. Really no big deal."
                                          I totally forgot that cats love bacon too.

                                          1. re: ReggieL.

                                            I've heard that bacon isn't good for cats - clogs their little arteries, or something. I don't know if that's true, and of course it probably isn't particularly good for human arteries either, but it's a good excuse for keeping more of the lovely stuff for our own consumption.

                                      3. Wild Boar Bacon!!!! Try it and you will think that you've died and gone to heaven.

                                        1 Reply
                                        1. re: bigfellow

                                          Yeah, my local butcher has been carrying wild boar bacon, and it's pretty darn good. It has much less fat -- whether that's a good thing or a bad thing I'll leave for you to decide.

                                        2. Any type of bacon will satisfy my palettes! Just as long as it's salty, crispy and hot.
                                          Has anyone ever tried chocolate covered bacon? I'm curious to try...

                                          1. todd english visited south africa on his "food trip" program. (it is a good show, by the way).

                                            one of the appetizers the chef at their lodge made was a grilled bacon-wrapped apricot. he used a half apricot, and it was skewered with the bacon around it to grill. he served it with a chermoula sauce with coriander and red onions. http://splendidtable.publicradio.org/...

                                            doesn't that sound delicious for a summer night grilling party? put out the tiki torches and remember that "In Europe, apricots were long considered an aphrodisiac, and were used in this context in William Shakespeare's A Midsummer Night's Dream[.]" http://en.wikipedia.org/wiki/Apricot