More Bacon & Bourbon

As you can see, there is no shortage of bacon and bourbon lovers out there. By far one of the coolest events I’ve been to... ever... in life.

Applewood smoked bacon samples being passed around while Josh Ozersky spoke of the importance of a 50/50 meat to fat ratio in bacon. He compared it to a well balanced meal in which “the fat is the meat and the meat is the vegetables.” Ozersky also recommends Benton’s bacon and his preferred method of cooking bacon is in the oven at 375°.

Scott Smith from RUB shares with us step-by-step his recipe for making BBQ Bacon Chunks—cured, triple smoked and deep fried in lard. Note to self: Eat at RUB very, very soon!

Bacon & Bourbon—a wildly successful pairing. Read more about the event here. And check out video from The Feedbag.

1 comment:

  1. Thanks to I♥Bacon for the fabulous photography!