Something Happy for a Tuesday – Caine’s Arcade…

I am knee deep in bacon related stuff to bring to all of you, my 10′s of fans, but after seeing this today I pushed it all aside so I could share what  is the happiest thing I have seen in a while…

Click here to view the embedded video.

I can’t believe I hadn’t come across this sooner, but if Felicia Dey just found it then I don’t feel so bad!

We should all want to play at Caine’s Arcade!

Hope this put a smile on your face and I’ll see you tomorrow.

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Originally posted 2012-04-11 00:26:06. Republished by Blog Post Promoter

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Grilled Pineapple and Bacon Desert Recipe

It’s hot. I mean really hot. Middle of July kind of hot. And guess what? I don’t have any air conditioning. There’s only one proper way to cool down: Ice cream. We all know it, we all love it. The feeling we get as we hear the ice cream man drive by takes us back […]

Originally posted 2012-07-12 16:15:14. Republished by Blog Post Promoter

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How to Smoke a Turkey on a Weber Kettle Grill

OhmyGodohmyGodohmyGodohmyGod, Look What I Did!! Seriously, I did that. And I maybe cried a few happy tears when I saw that bronze lacquered skin, and heard the meat thermometer beep as it reached 160 degrees.

This post should be called “The Smoked Turkey Experiment,” because I essentially read a few vague web pages, threw this big boy in the Weber kettle, chugged a few glasses of wine to take the edge off my fretting, and hoped that instinct and the aforementioned meat thermometer would see me through. (The thermometer is amazing, FYI–it has a pager that goes off when the desired temp. is reached. Drunk grilling just got a whole lot easier.) Hypothesis: If you can start a charcoal grill, you can smoke a turkey. Conclusion: Affirmed.

Let the record show, I have never even roasted a turkey. I’ve never really roasted anything–when your parents keep your spoiled ass set up with kitchen gadgets like a countertop rotisserie, you don’t roast, you rotisserize. If I can pull this off, anyone can, and should.

The smoked turkey had a beautiful, flavorful skin and the meat had a juicy texture that was tender, not chewy. Mr. Luz carved the bird, and he kept sort of giggling and mumbling “..so tender…falling off the bone…” And it was so smooth, rich, and smokey in flavor. Later, after a few bottles of wine, Mr. Luz called it 1.) the best turkey he’d ever tasted and 2.) in the top 5 best tasting meats he’d ever had. (When asked to do impressions, a wine-soaked Mr. Luz did: Mama BaCon–“I got you some tupperware, and it fits the whole universe.” Papa BaCon–“The Hunley is a magnificent watercraft, simply stunning.” Me: “F*** you, you f****** b****.” He doesn’t remember doing them, but they were pretty accurate.)

Instructions:

1. If using a brine, thaw your turkey at least 32 hours before you cook it. Once thawed, prepare the brine and soak your turkey for 24 hours plus. This Serious Eats Food Lab article is the best I’ve read on how and why you brine a turkey. Before smoking, thoroughly rinse your turkey in cold water. *NOTE: I didn’t get the turkey in time to brine it, and it was still fantastic, but brining would take it to the next level. *

2. If not brining, thaw your turkey in the fridge for two days, or use the cold-water method just before smoking. (Soak in cold water, in the packaging, changing the water ever 30 minutes. It takes approximately 30 minutes per pound.)

3. Soak 3-4 handfuls of mesquite wood chips in water. 1 hour minimum for chips, 4+ hours for large knots of wood.

3. Once the turkey has thawed, remove giblets/neck from turkey and rinse inside and out. Pat dry. If your turkey is 16+ lbs. you might want to cut the entire turkey in half at this time. Yes, this is the cheater way to do it, but you’ll avoid black turkey skin, and you won’t fret/gulp wine for 8+ hours, wondering if the damned thing is even cooking.

4. Prepare 1 chimney of hot charcoal. Place a pan of liquid on the center of your bottom grate (water, wine, beer, broth, ect.) and spread the hot coals around it. Add 5-7 cold coals to the hot coals. Put the 3/4 of the soaked wood chips on top of the hot coals, open the bottom and top vents on the grill, and close the lid.

5. Cover your turkey inside and out with olive oil/melted butter and salt, pepper, dried thyme, and cayenne pepper. Put the turkey on the grill grate, breast side up, placing the turkey directly over the liquid-filled drip pan. (If you cut your turkey in half, put the meat facing up and the bones facing down.)

6. Every hour, quickly check your coals and baste your bird with more butter/olive oil. Halfway through smoking, prepare another chimney of hot coals and add it to your Weber grill, along with the last 1/4 of the wood chips. Your bird will generally need 30 minutes per pound to cook, and if you cut it in half then count the time based on the weight of 1/2 the turkey. Every time you open the lid, you increase your cooking time so do it sparingly. Trust me, it’s cooking.

7. When a meat thermometer inserted in the breast but not touching the bone (ESSENTIAL) reaches 160 degrees, your bird is done and safe to eat. Carefully remove it from the grill, let it rest at least 15 minutes, carve, and serve.

Originally posted 2009-12-28 00:17:00. Republished by Blog Post Promoter

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2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

bacon recipe courtesy of: Dan Smith and Steve McDonagh, “DVD Night,” Party Line with the Hearty Boys, Food Network

Originally posted 2012-11-12 09:47:00. Republished by Blog Post Promoter

BACON’S BACK

After a well-deserved break–during which plenty, but not quite enough, bacon was consumed–Bacon Du Jour will be returning on Monday, February 28, 2011, A.D. We apologize for the absence, but rather than make up some lame excuses, here are some cool ones (also made up):

“We went on vacation to a nude beach, after which we couldn’t sit down in front of our computer for a very long time, because of the extremely painful sunburn on our buttocks.”
“We got totally stoned on Bob Marley’s birthday and, thanks to a severe case of the munchies, ate our power cord. In our defense, those things look WAY too much like black Twizzlers.”
“We came down with the rockin’ pneumonia, AND the boogie-woogie flu.”
“After seeing a guy put ketchup on his hot dog at the mall food court, we were too traumatized to leave the house for several months.” **
“We went to Gene’s Sausage Shop to restock our Nueske’s supply, when a pack of angry vegans followed us to our car, then beat us with bricks of extra-firm tofu.”

Enough excuses–we’ll see you next week.

** we’re from Chicago.

Originally posted 2011-02-23 20:36:00. Republished by Blog Post Promoter