Post by: Bean Counter on February 19, 2014, 10:17:16 AM
Post by: Becky on February 19, 2014, 10:29:37 AM
Post by: Bean Counter on February 19, 2014, 10:32:07 AM
Post by: jackmaster on February 19, 2014, 10:34:01 AM
Post by: Hornseeker on February 19, 2014, 10:58:49 AM
Post by: KFhunter on February 19, 2014, 11:07:33 AM
I use a table spoon in my veggies, like collared greens, spinach, cornmeal breaded okra or asparagus.
coat your cast iron skillets with it and bake some cornbread.
Post by: WSU on February 19, 2014, 11:10:39 AM
Post by: Becky on February 19, 2014, 11:15:04 AM
Sounds like there are some good candidates on here for a heart attack!
#7 :chuckle:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.memecenter.com%2Fapp%2Fdownload%2F332168&hash=dfd94d278f7ef7531ba692b0dfba7ab3e695ece3)
Post by: Bullkllr on February 19, 2014, 11:17:44 AM
Yeah, he died of a heart attack.
Post by: buckfvr on February 19, 2014, 11:22:12 AM
Post by: Evil_EdwardO on February 19, 2014, 11:42:29 AM
Sounds like there are some good candidates on here for a heart attack!
#7 :chuckle:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.memecenter.com%2Fapp%2Fdownload%2F332168&hash=dfd94d278f7ef7531ba692b0dfba7ab3e695ece3)
You can use for #12 also, it's better than Crisco. :chuckle:
Post by: Bean Counter on February 19, 2014, 12:05:24 PM
Sounds like there are some good candidates on here for a heart attack!
February is American Heart Month! I'm just being a nice guy and going to let my wife practice CCR on me!
Normally we cook turkey bacon which is extremely lean. I guess I felt like clogging my arteries for once. Man, it tastes good! We're 1/2 way through a 4 pack from Costco so I'm guessing this will be good for about 2-3 cups of grease. I could just save some time and inject it into my coronary arteries I guess :chuckle:
Post by: jackmaster on February 19, 2014, 12:13:28 PM
Post by: Bean Counter on February 19, 2014, 12:16:26 PM
http://www.amazon.com/14-Minutes-Running-Legends-Death/dp/1609613147 (http://www.amazon.com/14-Minutes-Running-Legends-Death/dp/1609613147)
Well I hardly ever eat bacon and I still fit into my clothes from high school, more than half my lifetime later! :IBCOOL:
Post by: NRA4LIFE on February 19, 2014, 12:16:58 PM
Post by: Song Dog on February 19, 2014, 02:08:18 PM
Post by: Hornseeker on February 19, 2014, 02:23:23 PM
Post by: scottcrb on February 19, 2014, 02:27:46 PM
Post by: stromdiddily on February 19, 2014, 02:36:49 PM
Post by: pianoman9701 on February 19, 2014, 02:40:37 PM
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html)
Post by: Bean Counter on February 19, 2014, 02:50:01 PM
Tagging to follow :rolleyes: :P
Post by: 206 on February 19, 2014, 03:00:34 PM
:bdid:
Post by: Bullkllr on February 19, 2014, 03:15:59 PM
Mmm, fried Brussels sprouts in bacon grease, YUM. Fried potatoes too.Man, I've been doing that too! Great way to get Brussels sprouts tasting good enough so anybody likes 'em. I started pre-boiling to tender them up some, then finish in the fry pan with bacon grease. Good stuff!
Post by: NRA4LIFE on February 19, 2014, 03:20:14 PM
When the Brussels sprouts are finished, mix up a little dressing of sugar and your favorite vinegar and dump that over them. A little on the sweet side vs. vinegary. It is really tasty.
Post by: bearpaw on February 19, 2014, 03:22:23 PM
BACON IS GOOD IN ANYTHING....
Post by: magnanimous_j on February 19, 2014, 03:24:48 PM
Post by: wafisherman on February 19, 2014, 03:25:06 PM
I just use the bacon grease like other folks here. Apply it to the grill for my pancakes and French toast and fried eggs :tup:
I have a large cast iron skillet designed to cover 2 stove top burners. Flat on one side and raised grill grooves on the other. For cooking bacon, my favorite way is to lay the strips across the grooved grill side and place in the oven at about 400 degrees. Only takes about 5mins, then I turn on the broiler for a few minutes until the desire crispiness is reached. Costco carries thick sliced and peppered Fletcher's. For basic store bought, that is pretty good stuff. Though I just had my own home raised hogs butchered, so I'll have my own grown bacon to eat for a while :drool: :tup:
Post by: WAcoyotehunter on February 19, 2014, 03:36:31 PM
I can remember when I was a kid being shocked that a couple of my uncles used it instead of butter on toast........... :yike:Nothing better on a cold morning when you're about to go out in the cold
Post by: Bean Counter on February 19, 2014, 04:05:28 PM
Don't get too hung up on fat. Bacon fat and real butter are way better for you than Crisco and margarine. I bet the overly fat folks with the health issues were more 'victims' of bad carbs. Overly processed food. Refined sugar and high fructose corn syrup (found in soda, ketchup, bbq sauces, sports drinks, juices, etc etc). White bread and other junk foods.
...
agreed. while trans fats are horrible, the body does need some saturated animal fat. monounsaturated fats tend to be the healthiest which is why the bulk of my added fat is usually extra virgin olive oil.
Post by: RadSav on February 19, 2014, 04:41:28 PM
while trans fats are horrible, the body does need some saturated animal fat. monounsaturated fats tend to be the healthiest which is why the bulk of my added fat is usually extra virgin olive oil.
Both pork fat and butter start out as good fats. But change to a bad fat when over cooked. Something about turning crystalline. It's harder to over cook olive oil giving it a better reputation. Of course all the salt in bacon and most butter cancels out the good. Sure is yummy to grill up some 10% bacon burgers with a pat of butter on top. I'll probably die early, but I'll die happy!
Post by: wafisherman on February 19, 2014, 05:31:00 PM
Post by: brew on February 19, 2014, 05:39:32 PM
we save all of our bacon fat in the fridge and mama makes some kick arse chex mix with it...rendered bacon grease, Worcestershire sauce and some cayenne mixed in...will blow your doors off when added to the dry ingredients. if you want the actual recipe let me know.
brew
Post by: washelkhunter on February 19, 2014, 05:48:54 PM
my wife tried some turkey bacon out on me one weekend....I told her I'd eat it all the time if she could just point out on which part of the turkey the bacon comes from....
we save all of our bacon fat in the fridge and mama makes some kick arse chex mix with it...rendered bacon grease, Worcestershire sauce and some cayenne mixed in...will blow your doors off when added to the dry ingredients. if you want the actual recipe let me know.
brew
Dude, you gotta post that up. :tup:
My dad used to cook pork chops and when they were down he would throw 2 slices of pumperknickel rye bread in the pan to toast and soak up the fat and the fond. Yum!
Post by: NaturalSelection on February 19, 2014, 05:51:45 PM
Post by: wafisherman on February 19, 2014, 05:57:27 PM
When I find a pile of dog poo in my front yard I pour some bacon grease on it. In a day or two it's gone. I figure that the guilty dog comes around and eats his/her own poo and cleans up. It's a bonus if said dig gets the squirts when it gets home.
:puke: If you are REALLY lucky, the owner will smell the bacon and try to eat it :tup:
Post by: Hawgdawg on February 19, 2014, 06:24:27 PM
My Doctor was ticked last visit because when he did my blood work he had to strain bacon bits through it. Then when the nurse came back and said they had to blow the beer foam off also he tried to have a little come to Jesus meeting with me. I told him I was in shape.
round is a shape!
Post by: ckr on February 19, 2014, 06:35:47 PM
Post by: Hawgdawg on February 19, 2014, 06:41:50 PM
The Doc said it was 911. I said is that high? He snaps at me and tells me he is not talking to me but her wants the nurse to call 911! :dunno:
Post by: brew on February 19, 2014, 07:55:47 PM
ok...here's the recipe for hot & spicy nuts and bolts:my wife tried some turkey bacon out on me one weekend....I told her I'd eat it all the time if she could just point out on which part of the turkey the bacon comes from....
we save all of our bacon fat in the fridge and mama makes some kick arse chex mix with it...rendered bacon grease, Worcestershire sauce and some cayenne mixed in...will blow your doors off when added to the dry ingredients. if you want the actual recipe let me know.
brew
Dude, you gotta post that up. :tup:
My dad used to cook pork chops and when they were down he would throw 2 slices of pumperknickel rye bread in the pan to toast and soak up the fat and the fond. Yum!
ingredients : 1 cup melted bacon grease 1 cup extra virgin olive oil 3 tbsp. garlic powder 3 tbsp. johnnies seasoning salt 1 tbsp. tobasco 1 tbsp. ground black pepper 1 tbsp. crushed red pepper 3 tbsp. Worchester sauce
preheat oven to 250. use 2 large baking containers....using a Costco size box of chex cereal (contains 1 bag each of wheat, rice and corn chex) divide each bag into 2 1/2's in the roaster pans. add a Costco size box of cheese-its (again dividing between the two roaster pans). split one pound bag of mini pretzels onto each roaster and use split one Costco size canister of extra fancy nuts between the 2 roasters...stir gently.....mix the remaining ingredients for two batches. pour 1/3 of the mixture over dry ingredients, stir...add the next third, stir again and then add the remaining mixture. sprinkle each roaster bin with 1 tbsp. sesame seeds. put roasters in preheated oven.
Put roasters in preheated oven. Every 20 minutes take both roasters out and gently stir the cereal. Continue baking and stirring for 2 hours.
Post by: NaturalSelection on February 19, 2014, 08:07:54 PM
When I find a pile of dog poo in my front yard I pour some bacon grease on it. In a day or two it's gone. I figure that the guilty dog comes around and eats his/her own poo and cleans up. It's a bonus if said dig gets the squirts when it gets home.
:puke: If you are REALLY lucky, the owner will smell the bacon and try to eat it :tup:
Once the the owners pup gets the liquid poops all over the house from eatting it's on poo and bacon grease the owner may catch on and hopefully pick up after their dog at pay better attention to it while out for the walk.
I use the rest of the bacon grease to fry everything. I wonder if it would make good Chapstick ?
Post by: Bean Counter on February 19, 2014, 08:28:06 PM
Post by: washelkhunter on February 19, 2014, 08:36:27 PM
Post by: Fl0und3rz on February 19, 2014, 08:38:42 PM
When I find a pile of dog poo in my front yard I pour some bacon grease on it. In a day or two it's gone. I figure that the guilty dog comes around and eats his/her own poo and cleans up. It's a bonus if said dig gets the squirts when it gets home.
Brilliant!
Post by: pcal on February 19, 2014, 08:40:06 PM
Post by: RadSav on February 19, 2014, 09:32:13 PM
Dude I cook all my deer and elk meat and pork cops in bacon grease, I also fry my potatoes in bacon grease, gives awesome flavor yet it doesn't take away the actual taste of whatever your cooking.
My grandmother used old bacon fat for everything breakfast. Cream corn pancakes, Walla Walla Sweet/red potato hash browns and fried eggs all in the stuff. I sometimes dream of those pancakes. Those are some dang good dreams :drool:
One of my fathers favorite breakfasts grandma would cook was canned elk meat drained and quick fried in bacon grease before adding cream we scraped off the milk vats. Then served over home made egg bread toast. After the first bite his eyes would roll back and you would think he was about ready to have a stroke. Then a big grin and no talking until every last drop was gone. Makes me think I should figure out how to can meat!
Boy do I miss breakfast on the farm!
My other grandmother would save the bacon fat for cooking vegies. Not many things better than fresh green beans and carrots from your garden fried up in some good ole' salty fat. She was also the queen of clam fritters and clam/leak chowder. Both had a good amount of bacon fat added.
Post by: Bullkllr on February 19, 2014, 09:39:19 PM
Yours was the only post on here that made me hungry. Nice description. I'm gonna go fry something now... :EAT:Dude I cook all my deer and elk meat and pork cops in bacon grease, I also fry my potatoes in bacon grease, gives awesome flavor yet it doesn't take away the actual taste of whatever your cooking.
My grandmother used old bacon fat for everything breakfast. Cream corn pancakes, Walla Walla Sweet/red potato hash browns and fried eggs all in the stuff. I sometimes dream of those pancakes. Those are some dang good dreams :drool:
One of my fathers favorite breakfasts grandma would cook was canned elk meat drained and quick fried in bacon grease before adding cream we scraped off the milk vats. Then served over home made egg bread toast. After the first bite his eyes would roll back and you would think he was about ready to have a stroke. Then a big grin and no talking until every last drop was gone. Makes me think I should figure out how to can meat!
Boy do I miss breakfast on the farm!
My other grandmother would save the bacon fat for cooking vegies. Not many things better than fresh green beans and carrots from your garden fried up in some good ole' salty fat. She was also the queen of clam fritters and clam/leak chowder. Both had a good amount of bacon fat added.
Post by: RadSav on February 19, 2014, 09:42:08 PM
Yours was the only post on here that made me hungry. Nice description. I'm gonna go fry something now... :EAT:
Yeah, made myself hungry writing that. I'm thinking a midnight run to Winco for some cream corn might be in order :chuckle:
Post by: Wilderness Addict on February 19, 2014, 09:42:50 PM
Post by: Bean Counter on February 19, 2014, 10:36:50 PM
Yeah, made myself hungry writing that. I'm thinking a midnight run to Winco for some cream corn might be in order :chuckle:
hmmm.... cream corn :drool: I used to DEVOUR that stuff when i was a kid.
Post by: viva_che1363 on February 19, 2014, 11:06:57 PM
a new one i tired this year was bacon and pretzel bread stuffing for thanksgiving.... it was gooood to say the least
Post by: huntnnw on February 20, 2014, 06:13:56 AM
Post by: jackmaster on February 20, 2014, 06:37:21 AM
dude i think i would have got along great on your guys family farm :tup: my granny use to do the same stuff. except the canned elk meat, i had canned bear meat for stews that was awesome, granny use to make homemade doughnuts, she used some type of oil plus some bacon grease and would fry the dough in it and throw them into a bag with cinnamon and powdered sugar :drool: holy heck with aglass of cold chocolate milk damn it was awesome, i miss those days, the smell of breakfast cooking on the farm in the old house and the smell of the wooden walls and floors :tup: the good ole days :'( :chuckle:Dude I cook all my deer and elk meat and pork cops in bacon grease, I also fry my potatoes in bacon grease, gives awesome flavor yet it doesn't take away the actual taste of whatever your cooking.
My grandmother used old bacon fat for everything breakfast. Cream corn pancakes, Walla Walla Sweet/red potato hash browns and fried eggs all in the stuff. I sometimes dream of those pancakes. Those are some dang good dreams :drool:
One of my fathers favorite breakfasts grandma would cook was canned elk meat drained and quick fried in bacon grease before adding cream we scraped off the milk vats. Then served over home made egg bread toast. After the first bite his eyes would roll back and you would think he was about ready to have a stroke. Then a big grin and no talking until every last drop was gone. Makes me think I should figure out how to can meat!
Boy do I miss breakfast on the farm!
My other grandmother would save the bacon fat for cooking vegies. Not many things better than fresh green beans and carrots from your garden fried up in some good ole' salty fat. She was also the queen of clam fritters and clam/leak chowder. Both had a good amount of bacon fat added.
Post by: wafisherman on February 20, 2014, 07:00:13 AM
Post by: Whitpirate on February 20, 2014, 08:42:53 AM
You can preserve foods in bacon fat with a method called "confit". You can preserve pheasant or ducks breasts, or rabbit for up to a month in the fridge. In the following recipe, use a dutch oven or other iron or stone cookware, and substitute the bacon grease for the rendered fat in the recipe.
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html)
I was going to suggest that but I prefer to confit in olive oil.... Use the bacon grease for the crisping after.....
Post by: pianoman9701 on February 20, 2014, 09:00:05 AM
You can preserve foods in bacon fat with a method called "confit". You can preserve pheasant or ducks breasts, or rabbit for up to a month in the fridge. In the following recipe, use a dutch oven or other iron or stone cookware, and substitute the bacon grease for the rendered fat in the recipe.
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-confit-recipe.html)
I was going to suggest that but I prefer to confit in olive oil.... Use the bacon grease for the crisping after.....
Olive oil isn't great for confit because of its inability to congeal when cooled. Confit is almost always done with animal fat, usually duck or chicken schmaltz.
Post by: Whitpirate on February 20, 2014, 09:02:14 AM
Post by: Bean Counter on February 20, 2014, 09:04:32 AM
Post by: Becky on February 20, 2014, 09:15:17 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fmemearchive.net%2Fmemerial.net%2F6515%2Ffull-of-delicious-bacon.jpg&hash=3a666d6a6ed395f3f596356dac2f7a3727df6e32)
Post by: jackmaster on February 20, 2014, 09:18:04 AM
Well ladies and gentlemen: today it was biscuits and gravy for breakfast with bacon grease galore. The sausage fat from the pan was drained and replaced with bacon grease for good measure. Cheers :drool:well i think you should have to bring some to everyone on this site for that post :dunno: :chuckle:
Post by: pianoman9701 on February 20, 2014, 09:36:25 AM
I've made approximately 6000lbs of confit at one point (working in a professional French kitchen) and will concede that most of it we made with duck fat rendered. But personally I've probably made 50lbs in the last 2 years with olive oil and if you're going to keep it in the fridge and not a stonecrock in the pantry that olive oil is more forgiving and easier to obtain here.
I'll have to give it a try. Thanks for the info. :tup:
Post by: superdown on February 20, 2014, 11:20:31 AM
Post by: RadSav on February 20, 2014, 11:55:30 AM
granny use to make homemade doughnuts, she used some type of oil plus some bacon grease and would fry the dough in it and throw them into a bag with cinnamon and powdered sugar :drool: holy heck with aglass of cold chocolate milk damn it was awesome, i miss those days :'( :chuckle:
Oh Heck Yeah :drool: :drool: :drool: We did the same thing. Bisquick donuts cooked in Snowy White shortening and bacon grease. If we had it she used bear fat instead of Snowy White. Us kids would get in trouble every time she cooked those as she insisted they cool. We would steal them while they were still so hot they burned your fingers. It was worth every spanking we ever got :chuckle:
Post by: jackmaster on February 20, 2014, 12:11:17 PM
:yeah:never got a whoopn from granny but she did tell us we would burn are tongues and we damn sure did :bash: :chuckle: i would probably listen now, but when your a kid you know more than they do :chuckle: :chuckle:granny use to make homemade doughnuts, she used some type of oil plus some bacon grease and would fry the dough in it and throw them into a bag with cinnamon and powdered sugar :drool: holy heck with aglass of cold chocolate milk damn it was awesome, i miss those days :'( :chuckle:
Oh Heck Yeah :drool: :drool: :drool: We did the same thing. Bisquick donuts cooked in Snowy White shortening and bacon grease. If we had it she used bear fat instead of Snowy White. Us kids would get in trouble every time she cooked those as she insisted they cool. We would steal them while they were still so hot they burned your fingers. It was worth every spanking we ever got :chuckle:
Post by: Jonathan_S on February 20, 2014, 12:29:19 PM
I boil it and drop it on my enemies from the roof. Also, I season the cast iron with it.
It works great for seasoning cast iron :tup:
Can't speak to it's effectiveness in thwarting a siege :dunno:
Post by: jackmaster on February 20, 2014, 02:28:48 PM
Post by: Kc_Kracker on February 21, 2014, 06:05:14 PM
Post by: swinters on February 23, 2014, 09:48:51 PM
And add it to potatoes when you fry them. I dice the potatoes and pop them in the microwave to partially cook them and then finish them up in the frying pan. Just before they're done I lower the heat and throw in stuff like diced onion, green or red pepper, maybe some diced celery, or whatever's in the fridge that doesn't need to go out to the chickens yet.
Post by: Hornseeker on March 03, 2014, 04:29:32 PM
Post by: Bean Counter on March 03, 2014, 06:43:54 PM
Post by: pianoman9701 on March 04, 2014, 06:42:07 AM
Well... couple nights ago I started frying up a pound of turkey bacon... I admit, i like the stuff... but dang... it will dry out too quick if your pan is a little hot... I happened to notice my turkey bacon was drying out a bit... and I thought, "what the heck"... I dropped a tablespoon of lovely bacon grease in the pan and finished frying up my turkey bacon in a nice layer of BACON GREASE! Best dam turkey bacon I EVER HAD!!! mmm mmmm!
This is funny. So, apparently you're initially buying turkey bacon for the health benefits. Then, you're adding real bacon grease to keep it from drying out. I love hunters and how we think. :chuckle: :chuckle:
Post by: Jonathan_S on March 04, 2014, 11:25:18 AM
1/2 pound patties with ground bacon mixed in and grilled in bacon grease. Topped with mushrooms and onions that were grilled with a tablespoon of bacon grease.... :drool: and of course bacon, pepperjack cheese, tomato and lettuce :drool:
I think I passed out less than an hour later :chuckle:
Post by: pianoman9701 on March 04, 2014, 11:27:10 AM
After a long period of both of us working 12 days in a row, my wife and I made burgers
1/2 pound patties with ground bacon mixed in and grilled in bacon grease. Topped with mushrooms and onions that were grilled with a tablespoon of bacon grease.... :drool: and of course bacon, pepperjack cheese, tomato and lettuce :drool:
I think I passed out less than an hour later :chuckle:
Passed out or stroked out? Sounds delicious. I want one.
Post by: Jonathan_S on March 04, 2014, 01:22:39 PM
Post by: Bean Counter on March 05, 2014, 09:30:30 AM
Well... couple nights ago I started frying up a pound of turkey bacon... I admit, i like the stuff... but dang... it will dry out too quick if your pan is a little hot... I happened to notice my turkey bacon was drying out a bit... and I thought, "what the heck"... I dropped a tablespoon of lovely bacon grease in the pan and finished frying up my turkey bacon in a nice layer of BACON GREASE! Best dam turkey bacon I EVER HAD!!! mmm mmmm!
I have tried this for two days now. Can I say it is awesome? Yes I can :drool:
be advised that the bacon grease heats up fast and stays hot. you may or may not burn the turkey bacon first time you try. can't confirm or deny if that was me :rolleyes:
Post by: Red leaf 67 on April 02, 2014, 05:57:52 AM
Post by: twolabs on April 05, 2014, 01:32:26 PM
Post by: Hornseeker on April 18, 2014, 04:13:17 PM
I fried mushrooms in it for burgers the other night... no way you will get a better fried mushroom! mmm mmm!
Post by: vandeman17 on April 18, 2014, 04:21:32 PM
MMM Dam... the popcorn idea sounds divine!
I fried mushrooms in it for burgers the other night... no way you will get a better fried mushroom! mmm mmm!
Best mushrooms ever are fried low and slow and then placed directly in the garbage before they come within 5 feet of my plate. :chuckle: :chuckle: