Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Um…yes please!

Whiskey, Caramel, Marshmallow and Bacon Bark


16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)


Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

To get the Ingredients and Directions for the bacon crumble and the caramel, head over to  That’s where this incredible recipe came from!

Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace ;-)

Originally posted 2012-06-06 19:25:33.

Related Stories:May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…February 14, 2014 Better with Bacon – Bacon Bourbon Brownies…

Originally posted 2014-03-14 12:12:37. Republished by Blog Post Promoter


1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly.?Bake for 15-20 minutes.?Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.

bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

Originally posted 2013-03-31 01:34:00. Republished by Blog Post Promoter

You Got Some Stones Boy…

Okay, this isn’t bacon news, but it does tie in to my “Bacon Infused Whiskey” project.  Plus, I like drinkin’!


These are Whiskey Stones.  I was introduced to them through an email I got today from  I bought some holiday gifts there last year and find they have some interesting items every now and then.

Here is their description of the product:

How do you chill your favorite spirits just a touch without diluting their perfectly balanced flavors? Whisky Stones are made in Vermont from natural soapstone, by the craftsmen of the oldest soapstone workshop in the United States. The stones are nonporous, and will impart neither flavor nor odor. More gentle than ice, Whisky Stones can be used to cool down your favorite spirits just enough to take the edge off without “closing down” the flavors. Store in the freezer for at least 4 hours before use. Add 3 stones to a glass. Pour until liquid has reached the height of 1 stone (about 2 fl oz). Let stand for 5 minutes. Enjoy. Rinse and air dry following every use, storing in the freezer for next time. Set of 9 stones packaged in a gift box; reusable storage bag included.

Color me intrigued.  I too am bothered by the watering down of my drinks, yet I do like my bourbon cool.  With the subtle flavor that I imagine my infusion will add to the whiskey, ice could quickly kill it.  

So let us see how the infusion works…I just might be back to pick these up.

Originally posted 2009-07-08 19:00:11.

Related Stories:March 11, 2014 Bacon Bourbon…July 9, 2012 My Kinda Event – Pig & Whiskey 2012…

Whiskey Roasted Veggie Burger


With all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.

Whiskey_Veggie_Burger1 Whiskey_Veggie_Burger2

So we revamped the veggie burger into a roasted stack of awesomeness.  These thick cut veggies roast up perfectly and make for an awesome meatless option.

Whiskey_Veggie_Burger3 Whiskey_Veggie_Burger4

What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.

Whiskey Roasted Veggie BurgerWhiskey Roasted Veggie Burger by Whiskey Beard

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns
Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.

The post Whiskey Roasted Veggie Burger appeared first on Whiskey Bacon.

Bacon Bourbon…

It’s alive!!!

We’ll not really, but I felt a little like Dr. Frankenstein last week when I finally went through with my attempt at infusing bourbon with bacon!

This is something that I have been talking about for a few weeks now, ever since seeing this.  So with the excitement of my Bakon Vodka delivery spurring me on, I set out to create this bacontastic bourbon.

Immediately, I felt FOILED!  The bourbon that the bar in New York used, 4 Roses, is not carried by ANYONE around TDB’s world headquarters.  UGH!  So right off the bat, I had to improvise.  I decided to use a fairly simple, mild bourbon while not spending a ton in case I royally screwed this up.  So bring on the Jim Beam!.  If it’s good enough for Kid Rock, it’s good enough for me to dump bacon fat into.


Bakon Vodka looking on…making sure I get things right!

It’s a fairly simple process according to the video.  Just 1 oz. of bacon grease to 750 l. of alcohol.  I slow warmed the grease by sitting my Filter Chef in a pan of hot water to melt that fat down…I got to tell you, I am in LOVE with my Filter Chef!!


and then doubled the dose…1/4 of a cup (approx. 2 oz.) of fat into the pitcher.



Next came the bourbon…


Get it all in there…


and here we go…you can already see the fat starting to separate on the surface…


After a few quick stirs, it was time to cover it up and pop in the freezer.  Why the freezer?  Well, as the bartender described in the video, by freezing the fat clumps together making it easy to remove from the bourbon.


(TANGENT: to make room, I had to get rid of a container of creme puffs…oh the things I am forced to do in the name of science!)

So we wait.  They said they allowed it to steep for at least four hours…






After four hours, here is what we had…



So now comes “process extraction”.  I grabbed the funnel and filter from my Filter Chef


Scooped out the big clumps of grease…then start pouring.  The smaller bits getting caught in the filter…


and WALLA…my new batch of bacon infused Jim Beam!


As you can see, the bourbon is a little cloudy and I lost about a shot during the process.  I am guessing due to evaporation.

I’ve let it sit at room temperature for almost a week now.  I think it may be time to finally open it up and give it a shot.

Originally posted 2009-07-20 15:30:58.

Related Stories:July 9, 2012 My Kinda Event – Pig & Whiskey 2012…March 15, 2014 REVIEW – FilterChef

Better with Bacon – Bacon & Whiskey Chili

Two of my favorite things…once again coming together to create something magical ;-)


This great recipe found at  Cooks in just about 30 minutes, so you could have this tonight!  Although, I like a slow simmer to my chili, so maybe this weekend…hmmm decisions, decisions…

Recipe after the jump.

Bacon & Whiskey Chili


1 pound ground beef
1 onion, diced
4 slices bacon, cut into 1-inch pieces
1 can diced tomatoes
2 cans chili beans (or 1 can of kidney beans and 1 can of pinto beans)
1 sweet pepper, finely diced (optional)
2 cups chicken stock
1 healthy shot of whiskey (Plus one for the cooks! Toast your awesome cooking skills!)
2 tablespoons light brown sugar
3 tablespoons cumin
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons fried garlic (you could also use fresh, but the fried is really nice here)
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon chili powder


Saute the bacon and onion together until the onion is just translucent. If using the sweet pepper, add it now.
Add the beef, and cook until the meat is browned.
Add the tomatoes, beans and chicken stock, and bring to a simmer.
Add all of the spices, and simmer for 15-20 minutes.
Add the brown sugar and whiskey, and simmer another 5-10 minutes.


Originally posted 2009-11-16 11:46:42.

Related Stories:February 26, 2014 Better with Bacon – Spinach & Bacon Chili…July 1, 2013 Better with Bacon – Good Old Pioneer BBQ…