What’s Up With All This Hardwood Smoking?

As we pointed out on an episode of Bacon Live, Burger King has introduced new thick cut bacon that they describe as being “Hardwood Smoked.” This kind of confused us because most companies aren’t that vague with their bacon descriptions. In fact most companies seem proud to tell you what type of wood they use in their smoking process.

Wendy’s went all out to let you know their bacon was Apple Wood smoked, Dunkin Donuts proudly said in their commercials that their bacon was smoked with Cherry Wood, and even though Denny’s is using the same bacon they always have they started letting people know that it was Hickory Smoked but some companies just don’t’ want us to know what type of wood they use.

I’m not just picking on Burger King; long time bacon producer Oscar Mayer also lists their bacon as being “Hardwood Smoked.” So that got me thinking, what exactly is Hardwood? (and stop laughing right now or you’ll be excused from the class.) According to the Wikipedia entry for “wood” all wood from the dicotyledons family are considered hardwood. That basically means if it has broad leaves and flowers like Oak it’s a hardwood. So when a company says it uses hardwood that means it could be using one of almost 100 different woods or a combination of them.

There are reasons why a company might choose to go with a lesser known wood or a mixture of different woods. It might be they fill they get the best flavor from those woods or maybe it is a cost thing where they don’t want to inject smoke flavoring but it’s not cost affective to use Apple Wood.

Whatever the reason is they need to stop advertising it as “Hardwood Smoked.” When you have restaurants gloating about the wood they use and then you see some company slap Hardwood on their label it makes them seem like they’re just trying to jump on the band wagon without improving their bacon.

If you don’t want to tell us what wood you use because it’s a cheaper wood or because you use a mixture and “hickory/apple/cherry/oak smoked” wont fit on the label, that’s fine. Just leave it off. Trust me if you make a quality product just labeling it as bacon is enough for people to buy it


Originally posted 2012-01-25 17:50:51. Republished by Blog Post Promoter

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OMG! Bacon Wrapped Cheese Filled Tater Tots of Goodness

Anyone that has caught an episode of Bacon Live knows that here at Mr. Baconpants one of our favorite foods other than bacon is tater tots. Those yummy little puffs of potatoes remind us of our childhood and we just can’t get enough of them. Sadly not a lot of restaurants feature the mighty tots on their menu but when they do they quickly become one of my favorite places to eat.

Now when you take the crispy nostalgia of tater tots and wrap them in the power of bacon you have yourself a food that will be the envy of any tailgating event. But then if you add cheese in the mix you have yourself a treat fit for the gods.

Collegiate Times has a quick and easy recipe for these mouth watering poppers. Now you can be the hit at any party by showing up with a tray of these bad boys. Let me just give one pro tip that can separate the men from the boys. While making your bacon wrapped cheese filled tater tots slice a jalapeño and stick a pepper ring to each tot for an extra kick.

Check out the recipe here and let us know if you have any ways of taking these tots to the next level.

Originally posted 2013-06-18 07:00:14. Republished by Blog Post Promoter

The Pig Fat Conspiracy, Why We Stopped Using Lard

The Jan 6th episode of NPR’s Podcast Planet Money had a very interesting topic, Lard. They talked about how everyone used pig fat for cooking a hundred years ago but now it’s almost no where to be found.

Most people think the whole reason lard cooking went away is because it’s unhealthy for you but that’s really only half of the reason. It turns out it was a combination of the back lash from the 1906 novel “The Jungle” that exposed the horror stories of the meat processing world and Capitalism.

Although “The Jungle” is fiction it was very well researched and showed some of the very unsanitary and dangerous conditions in the world of animal products. After it was released people demanded better care be taken in the preparation of their food and people even started to shy away from mass produced meats. Slaughter houses today might not be perfect but there a heck of a lot better than 100 years ago.

Then you have the company that produced the lard alternative Crisco, Procter & Gamble. They weren’t always in the business of producing healthier ways of making fried chicken. They were in the candle business, and business was good. Everyone from the richest tycoon to the poorest steel worker needed candles. It was the only way a person could do anything after the sun went down besides sleep.

But then something happened that changed the world, the light bulb. The light bulb was on the fast track of replacing the need for candles in America and that meant Procter & Gamble had to reassess their business. The candles they produced were make out of cotton oil and with not as many candles needed that gave them a cotton oil surplus.

What did they do with that extra oil; they got a German scientist to figure out a way for people to eat it. By using the process of Hydrogenation they turned the now useless cotton oil into tubs of white paste that resembled lard and called it Crisco. Then it was as simple as starting a mass advertising campaign to convince the American people Crisco was better than lard and the rest is history.

Is Crisco really better for you than lard? It’s a hard question to answer because most of us aren’t doctors or food scientists so we just have to listen to what people tell us and make up our own minds. There are people on both sides of this issue and both make some interesting points but I think it’s safe to assume no matter what side of the fence you fall on we can all agree that eating foods fired in any type of oil is something we should do in moderation.


Originally posted 2012-01-16 15:27:12. Republished by Blog Post Promoter

Sean’s Real World BBBLT Experience

I ordered the BBBLT at my local Denny’s and it was just as impressive and great tasting as it was in the test kitchen. The bacon was hanging off the sides and was plentiful and it had those awesome French fries with the little ketchup groove built in.

The only complaint I have is that I decided to try it with the pepper bacon to give it a little more kick but it came with Hickory Smoked. I’m not the type of person that sends things back to the kitchen especially when sending it back would mean they would have to throw out 8 perfectly good strips of bacon so I just chalked it up to it being a new menu item and the kitchen staff was still trying to get the hang of it.

It was very good and I even took half of it home so I could enjoy it again later. If you’re the type of person that loves a good BLT but have always felt like it is kind of a waste to order one at a restaurant you will be glad to know that the BBBLT is defiantly worth the price and it might just bring back your faith that you can get a good bacon sandwich outside of your own personal kitchen.

By Sean Brett


Originally posted 2011-04-19 13:00:03. Republished by Blog Post Promoter

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Have a Nose Bleed? Bacon Can Help!

We all know bacon is amazing. It tastes good, smells good, and even has the power to make the strictest of vegans knees buckle but did you know that it also has the ability to save people’s lives. That’s right those beautifully crisped up rashers sitting next to your eggs just might be a medical miracle.

Those of us that love bacon have seen story after story about how bacon is going to kill us so it’s about time we look at the benefits of this cured pork product. There is a rare disorder called Glanzmann Thrombasthenia that can result in life threatening hemorrhage particularly from the nasal vaults. In laymen’s terms that means your nose will start bleeding and won’t stop until you’re dead. But there is new hope for those out there those that suffer with this horrible disorder and the hope comes in the form of, you guessed it, bacon.

Some Doctors have discovered that by packing the nasal cavity with cured pork via a kind of bacon tampon the bleeding stops. Twice a 4 year old child that suffered from Glanzmann Thrombasthenia was admitted to the emergency room with a life endangering nose bleed and twice doctors treated the child with the pork up the nose method. Both times the bleeding stopped within 24 hours and the child was discharged within 72 hours after the treatment.

This is a huge breakthrough in the medical/bacon world and to think if some people (like health nuts, vegans, and some government officials) had their way we wouldn’t even have bacon and that 4 year old child could have died.

I’ve said it before and I’ll say it again, bacon truly is the most amazing food on the planet. It goes with everything pancakes, chocolate, burgers, and life.

Originally posted 2012-02-14 07:00:16. Republished by Blog Post Promoter

Denny’s Baconalia BBBLT Review

In a bold move Denny’s for the Baconalia menu, decided to take on that age old question, “How does one improve the BLT?” That simple question has sparked debate in the bacon world for years. Some try by adding green peppers, cheese, or even avocado but people argued that when adding extra toppings it no longer can be classified as a BLT.

There are also people out there from the “don’t mess with perfection” school that claim there is no possible way to improve the BLT because it is perfect and only a fool would claim other wise.

Taking all that in to consideration Denny’s did the only thing that could be accepted in the BLT loving community, add more bacon!! Bacon has always been the star of the BLT but in Denny’s BBBLT Sandwich the bacon is the super mega star that leaves the tomato and lettuce jealously wishing that they too were bacon.

We are talking 8 (that’s right I said 8 ) strips of bacon on this monster.

  • Sean’s Review:If you’re looking for a sandwich that really packs that bacon punch the BBBLT is a sure bet. The beauty of the sandwich is they didn’t mess with the basics. It still tastes like the normal BLT but with more bacon. The price is a little higher than one would normally pay for a BLT but when you see the size and amount of bacon on this thing you will know its money well spent.

    As added bonus it comes with a side of some awesome fries. They are the cross between a crinkle cut and steak fry and have this amazing little crease that looks like it was made just for ketchup to lie in.

  • Jason’s Review: I am going to have to agree with Sean, this is how a BLT should be when you order it from a restaurant. Most people tell me that it’s standard to have 2-4 strips on a normal BLT. That’s all well and good if your eating at home and your trying to make one package of bacon feed a family of four. But when you got at to eat, you expect to get something you couldn’t make yourself. I would like to personally thank Denny’s for finally raising the bar for restaurant BLTs.

    If I could change one thing about the BBBLT it would be the lettuce. I am really not a fan of it shredded on sandwiches. Other then that its a great BLT and one of my favorite items on the new menu.


Originally posted 2011-04-01 20:06:46. Republished by Blog Post Promoter

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Boy Nursed Back to Health with Bacon and Butter

Dr. Bacon saves another life!

One year ago a 9 year old Dutch boy named Ruben was the sole survivor of a plane crash in Libya. The plane disintegrated on landing and 103 people out of 104 were killed including Ruben’s parents and brother. His legs were severely injured and he was “more dead than alive” when he arrived at the hospital

Ruben now 10 years old, is living with his aunt and uncle in the Netherlands and has almost made a full recovery. The metal plates and screws have all been removed from his legs and he can be found playing in the garden with dogs and other children.

Ruben’s aunt Ingrid, says that the care Ruben received in Libya saved his life but there is another factor that gave him such an improved recovery, bacon and butter!

They have been feeding Ruben a diet of 2000 calories a day. “That’s hard work for a nine year old. As much as an adult male, even though all he could do was lie in bed” said Ingrid. Not to downgrade the amazing effort Ruben put into his recovery but obviously Ingrid has never met an average American 9 year old that would have no problem downing 2000 calories just lying in bed.

If Ruben wanted a sandwich they would give it to him with butter and when he came home from school they would fry up some bacon and if Ruben wanted an egg, then damn it he deserved an egg and they gave it to him. This is the reason why he has far surpassed any doctor’s expectations for recovery.

This just goes to show you once again the amazing ability bacon can have. Day after day we hear reports about how we shouldn’t be abusing our bodies with this fatty processed food but without it Ruben might still be lying in a hospital bed waiting for those magical soy beans to give him the nutrition he needed to heal his body.

There is no way around it. Our bodies are designed by nature to thrive on things like bacon and when you take those things away from us we can no longer function the way evolution intended. So remember, a rasher a day, keeps the doctor away.

By Sean Brett

Photo from Breakfast Blogger.


Originally posted 2011-05-11 18:23:02. Republished by Blog Post Promoter

Posted in Uncategorized