Happy April Fool’s – Bacon Coffins are STILL REAL

043For the last several years, we've played increasingly elaborate April Fool's jokes on select members of the media and the public at large. It started with baconlube (which became a real product), then BaconAir (bacon flavored oxygen inhalers – still not real) and BaconBaby baby formula (will never be real).

This year was no different, but we decided to play the joke a little differently than years past. Here's how it went down.

We started by announcing the launch of Bacon Coffins – for those that love bacon to death. In partnership with local TV station KIRO, we made a ridiculous video complete with a real Bacon Coffin and with Justin and Dave dressed in black suits and ties. 

We sent this video to thousands of members of the media with an over-the-top press release saying things like “Bacon Coffins are finished with a painted Bacon and Pork shading and accented with gold stationary handles. The interior has an adjustable bed and mattress, a bacon memorial tube and is completed in ivory crepe coffin linens.  Classy.  Bacon.  Coffin.”

Many in the media believed this to be an elaborate hoax – we're looking at you, Huffington Post – which in a way it was. We launched this right before April Fool's day, which made it only natural to wonder, “Are they serious?” We got lots of press coverage, including the front page of the Financial Times in 26 countries, BusinessWeek, Fox News, Time and Bloomberg. Most of them, unfazed by our previous jokes at the media's expense, thought we were completely serious. Some, including CNBC and Geekosystem, wondered if we were kidding. Some of the best headlines were:

Rest in Grease – Headline News
Bacon Coffin lets Bacon Lovers Die and Go to Heaven – KING 5
Rest in Pork – Spokane Spokesman-Review

But the real joke is… that Bacon Coffins are STILL REAL. We really are making and selling these – and that's our April Fool's joke, maybe the best April Fool's joke we've ever played.

Still don't believe us? Buy one for yourself at www.BaconCoffins.com. For the low, low price of $2,999.99, you can be buried forever in an eternal pork embrace.

Originally posted 2012-04-03 12:59:16. Republished by Blog Post Promoter


1 package pretzel rods
1 lb. bacon, regular cut
2 cups brown sugar
3-4 tablespoons red chili powder
dash or two of cayenne pepper

Break the pretzels in half, or cut them with a very sharp knife. Cut the bacon slices into half. Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Press firmly to make sure a lot of it adheres to the bacon. Wrap the bacon around the pretzel. Place the pretzel on a wire rack placed on top of a baking sheet or roasting pan. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

bacon recipe courtesy of: Barb Kiebel, Creative Culinary, Denver, Colorado

Originally posted 2013-05-04 01:37:00. Republished by Blog Post Promoter


yields eight servings

4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.

bacon recipe courtesy of: Kevin Gaudreau, Rocco’s Dinner Party, Season 1, Episode 7

Originally posted 2012-08-06 08:46:00. Republished by Blog Post Promoter

Posted in Uncategorized


makes 6 servings

2 cups dried whole yellow peas
1 medium onion, chopped
1 medium carrot, cut into 1/3″ dice
1 celery stalk, cut into 1/3″ dice
4 ounces slab bacon, cut into 1/3″ dice
Kosher salt and freshly ground black pepper
3 ounces raw duck or goose foie gras, cleaned, cut into 3/4″ cubes (optional)
olive oil

Place peas in a large pot; add cold water to cover by 2″. Let soak overnight.

Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2″. Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2–3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.

Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.

bacon recipe courtesy of: Martin Picard, Bon Appétit, January 2012

Originally posted 2012-01-04 09:13:00. Republished by Blog Post Promoter

Posted in Uncategorized

The Marriage Between Bacon and Burgers

Is this bacon-lover’s humble opinion, the combination of bacon and a cheeseburger might be one of the best food matches known to man. A bacon cheeseburger is one of the world’s perfect meals. The rich, flavourful, juicy beef is complimented perfectly by he crisp saltiness of the bacon and the creamy texture of the cheese. […]

Originally posted 2011-11-25 18:12:37. Republished by Blog Post Promoter

Posted in Uncategorized

Bacon LIVE: More like Random LIVE

This week’s show was more random then usual, but to some fans thats not a bad thing. Yes thats right, there are some people that say some of our best shows are the ones where we are off-topic. We are not sure why it happens but I guess some weeks bacon is not the first thing on our minds.

Next week should prove to be different. Since the Blue Ribbon Bacon Festival is that weekend, we will have a ton of bacon stuff to talk about. This is my four year going to the festival and I can’t wait to see how there going to wow me this year.

Go to BaconLIVE.com to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

Watch the live video recording on uStream.tv!

Originally posted 2011-02-19 21:28:04. Republished by Blog Post Promoter

Posted in Uncategorized



Bacon Sunday II is this Sunday! I have started this movement to encourage everyone to spend one Sunday a month and enjoy a big breakfast with friends / family or even just by yourself with a big old newspaper!  Of course that breakfast includes bacon! ;-)

Facebookers – join The Daily Bacon group to receive future event notifications!

Originally posted 2009-02-21 08:44:02.

Related Stories:March 11, 2009 — “BACON SUNDAY” is Back!July 10, 2013 — BACON SUNDAY!

Originally posted 2013-12-16 02:06:47. Republished by Blog Post Promoter