Mmm, meat flavored bacon!

[JulesMaximus]

I cooked some steaks last night wrapped in bacon on the grill. Steaks were medium rare and about 2" thick so the bacon wasn't cooked. I unwrapped the steaks before we ate them and put the bacon in the fridge and cooked it up this morning. Mmm, meat flavored bacon!!!

 

[destrekor]

Why not cook the steak with the bacon on it?
I rarely eat the bacon but that's how I do it.

 

[destrekor]

And I love modern eating:
wrapping the meat of one dead animal with that of another dead animal.

it's genius, simple as that.

 

[JulesMaximus]

Why not cook the steak with the bacon on it?
I rarely eat the bacon but that's how I do it.

I did cook the steak with the bacon on it. The bacon wasn't thoroughly cooked by the time the meat was done though so I just took it off and put it in the fridge. You can taste the steak flavor in the bacon and I cooked it nice and crispy this morning. Sooo good!!!

 

[shortylickens]

 

[nageov3t]

http://www.youtube.com/watch?v=GXhJPey3i_A&feature=player_embedded

 

[JulesMaximus]

http://www.youtube.com/watch?v=GXhJPey3i_A&feature=player_embedded

Try that with my meat flavored bacon and I'll chop your hands off!

 

[destrekor]

I did cook the steak with the bacon on it. The bacon wasn't thoroughly cooked by the time the meat was done though so I just took it off and put it in the fridge. You can taste the steak flavor in the bacon and I cooked it nice and crispy this morning. Sooo good!!!

Ah I see. Reading comprehension fail.

Not a huge fan of bacon itself, but I enjoy the flavor added to other things at time. It's very, very rare, that I ever eat slices of bacon straight up. It's not the nutritional aspects, as that part of bacon actually impresses me (swine fat is nutritionally amazing), but I think it's just the total package that I disagree with. Not sure of what specifically, but I do know I enjoy the flavor more when it's combined with other things. Like bacon on a sandwich I am more inclined to do before eating bacon by itself.

 

[destrekor]

Try that with my meat flavored bacon and I'll chop your hands off!

As long as it's real bacon, it'll go where it belongs - in the mouth.
If it's dead-animal flavored, but not actually dead-animal, it belongs in that trash can.

 

[Engineer]

ROTF! :biggrin:

 

[JulesMaximus]

As long as it's real bacon, it'll go where it belongs - in the mouth.
If it's dead-animal flavored, but not actually dead-animal, it belongs in that trash can.

It still had all the great bacony goodness but I could also taste the steak flavor in there with it. It was really fricken good...trust me.

 

[sjwaste]

I did cook the steak with the bacon on it. The bacon wasn't thoroughly cooked by the time the meat was done though so I just took it off and put it in the fridge. You can taste the steak flavor in the bacon and I cooked it nice and crispy this morning. Sooo good!!!

There's a trick to it if you want to keep the bacon with the steaks. Actually, some of this is generally applicable to cooking all meat.

You must start from room temperature, all the way to the center of the steak. For me, that means leaving them out on the counter for at least 1 hour, preferably 2, before putting them down. This really helps with the fat marbling to start to melt during cooking too, and to give you the best shot of medium rare from edge to edge inside the steak.

Assuming the bacon is tied, or somehow held to the meat by something other than its own adhesion, you can sear it too. Get a hot pan and just go around the edges, searing the bacon. Let it start to brown and it will cook with the steak when you go into the oven or on the grill.

EDIT: Also, I'm not knocking the meat flavored bacon. I know exactly what you're talking about and it is delicious. If you go to Whole Foods, their black forest smoked bacon kind of tastes like this.

 

[techs]

http://www.youtube.com/watch?v=GXhJPey3i_A&feature=player_embedded

True American heroes!!

 

[eldorado99]

When I was camping a couple weeks ago I deep fried a steak in bacon grease for breakfast. It was great.

 

[JulesMaximus]

There's a trick to it if you want to keep the bacon with the steaks. Actually, some of this is generally applicable to cooking all meat.

You must start from room temperature, all the way to the center of the steak. For me, that means leaving them out on the counter for at least 1 hour, preferably 2, before putting them down. This really helps with the fat marbling to start to melt during cooking too, and to give you the best shot of medium rare from edge to edge inside the steak.

Assuming the bacon is tied, or somehow held to the meat by something other than its own adhesion, you can sear it too. Get a hot pan and just go around the edges, searing the bacon. Let it start to brown and it will cook with the steak when you go into the oven or on the grill.

EDIT: Also, I'm not knocking the meat flavored bacon. I know exactly what you're talking about and it is delicious. If you go to Whole Foods, their black forest smoked bacon kind of tastes like this.

I let the steaks sit out on the counter for about 45 minutes before I started cooking them.

Bacon was held on with toothpicks. The butcher I went to put the bacon on and it was thick cut and fresh (as were the steaks). They were partially cooked by the time the steaks were done but still quite under done so I just took it off and put it in the refrigerator. You could still taste a bit of the bacon flavor on the edges of the steaks (prime cut filet mignon).

 

[sjwaste]

I let the steaks sit out on the counter for about 45 minutes before I started cooking them.

Bacon was held on with toothpicks. The butcher I went to put the bacon on and it was thick cut and fresh (as were the steaks). They were partially cooked by the time the steaks were done but still quite under done so I just took it off and put it in the refrigerator. You could still taste a bit of the bacon flavor on the edges of the steaks (prime cut filet mignon).

Ah, yeah, if its thick cut bacon it just won't finish unless you're making hockey pucks. I learned the same lesson when I was making bacon-wrapped dates - thick cut isn't the universal solution.

You can try searing the edges first, but it might still not finish.

 

[zinfamous]

When I was camping a couple weeks ago I deep fried a steak in bacon grease for breakfast. It was great.

OH.


MY.



GAWD!



cacpapcapcpacpacpapc

 

[davmat787]

There's a trick to it if you want to keep the bacon with the steaks. Actually, some of this is generally applicable to cooking all meat.

You must start from room temperature, all the way to the center of the steak. For me, that means leaving them out on the counter for at least 1 hour, preferably 2, before putting them down. This really helps with the fat marbling to start to melt during cooking too, and to give you the best shot of medium rare from edge to edge inside the steak.

Assuming the bacon is tied, or somehow held to the meat by something other than its own adhesion, you can sear it too. Get a hot pan and just go around the edges, searing the bacon. Let it start to brown and it will cook with the steak when you go into the oven or on the grill.

EDIT: Also, I'm not knocking the meat flavored bacon. I know exactly what you're talking about and it is delicious. If you go to Whole Foods, their black forest smoked bacon kind of tastes like this.

This. Makes it so much easier to cook to the desired doneness. Has other benefits as well, but just wanted to emphasize how important this is.

I love bacon wrapped scallops as well, very easy to do on a skewer, but you serve it with the bacon still wrapped, not removed like sometimes is the case with steaks.

EDIT: anyone else a fan of cooking bacon in the oven, rather than in a frying pan? I have not gone back since I started doing so, and the bacon fat is a lot clearer/cleaner if you like to save it for cooking as I do.

 

[sjwaste]

EDIT: anyone else a fan of cooking bacon in the oven, rather than in a frying pan? I have not gone back since I started doing so, and the bacon fat is a lot clearer/cleaner if you like to save it for cooking as I do.

Absolutely. Bacon should be done in the oven. It's easier, makes less of a mess, cooks more evenly, and makes collecting the grease a lot easier.

Plus, since the fat is dripping off, you can glaze the bacon. Some maple syrup and brown sugar makes a nice addition during the last minute or so of cooking.

One thing I learned on Top Chef is that you can put a sheet pan on top of the bacon and have it come out really flat. Very cool.

 

[eldorado99]

OH.


MY.



GAWD!



cacpapcapcpacpacpapc

Your head is made of 50 buttz.

 

[zinfamous]

Your head is made of 50 buttz.

does that mean I can't appreciate a tasty bacon-fried steak?

 

[Eos]

http://www.youtube.com/watch?v=GXhJPey3i_A&feature=player_embedded

Almost spit water on the screen watching that. :thumbsup:

 

[JulesMaximus]

This. Makes it so much easier to cook to the desired doneness. Has other benefits as well, but just wanted to emphasize how important this is.

I love bacon wrapped scallops as well, very easy to do on a skewer, but you serve it with the bacon still wrapped, not removed like sometimes is the case with steaks.

EDIT: anyone else a fan of cooking bacon in the oven, rather than in a frying pan? I have not gone back since I started doing so, and the bacon fat is a lot clearer/cleaner if you like to save it for cooking as I do.

I cook it in a cast iron skillet in the oven. Great way to make bacon and no splatter mess to clean up.

For bacon wrapped scallops you MUST pre-cook the bacon. Scallops take so little time to cook the bacon would be raw.

Next time I might pre-cook the bacon a little. Not until it is crispy, just enough so that it will finish cooking on the steaks.