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Soy bacon for BBQ chicken

I found a recipe from Bobby Flay for BBQ chicken that sounds yummy. However one of the ingredients for the sauce is a slice of bacon. Has anyone ever tried subbing a piece of pareve soy bacon for something like this?

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  1. If the bacon is being used in a sauce then the fat/flavor is much more important than the texture. Go for one of the many meat suggestions that have been mentioned on other "kosher bacon" threads. I doubt soy bacon will add anything to your bbq sauce.

    4 Replies
    1. re: avitrek

      That makes sense. Would you think that liquid smoke would be a closer approximation? I would like to make the chicken tonight and don't have time to get to a store that would have beef fry, etc. Something available in a regular supermarket would be great.

      1. re: EmpireState

        Liquid smoke is okay (maintain a light touch) some smoked turkey (dark meat) would be better. We smoke turkey legs a lot because they impart a nice smoked flavor to a variety of dishes.

        1. re: EmpireState

          I have good success using beef fry in place of bacon in recipes with great success -

        2. re: avitrek

          You could also try adding Bacon Salt for flavor and possibly a very little extra oil for the fat. Just make sure you get one of the parve flavors of Bacon Salt and go gently in adding it, tasting as you go.

        3. The only soy bacon I have ever seen is Morningstar and it's 1) dairy and 2) inedible. I vote for frying up a few slices of pastrami or corned beef and throwing in a little liquid smoke.

          7 Replies
          1. re: SoCal Mother

            Light life makes pareve soy bacon. If I can find any of the above in the supermarket, I will
            try it. If not, I will just use the liquid smoke. Problem number two: the recipe calls for a brine made with 2 tablespoons of salt. Would that be overkill for a kosher chicken (which is already soaked and salted)?

            1. re: EmpireState

              There are a couple pareve facons out there.

              1. re: DeisCane

                Wait isn't your recipe already fleishig? Why search for soy bacon? Check out the thread on bacon - I think they are experimenting with fried deli meats.

                As far as the brineing is concerned, I suspect that unless the original recipe started out with kosher meat, the kashering is the functional equivalent of brineing.

                1. re: SoCal Mother

                  I was considering using soy bacon, due to the fact that I wanted to make the chicken and I didn't have time to go to a kosher supermarket to get bacon substitutes other than soy bacon, which is readily available at my local regular supermarket.

                  1. re: EmpireState

                    In your position, I would use almost any kosher smoked meat, or a splash of liquid smoke and a dollop of chicken, goose, or duck fat.

                    Where it gets hard is when you are trying to sub into a recipe that calls for wrapping something in bacon. But if you are crumbling bacon into a sauce, you can sub with liquid smoke and a little fat.

                    1. re: AdinaA

                      What Adina said...

              2. re: EmpireState

                Yes. don't brine kosher chicken.