Maybe there is a time and place for all different kinds of bacon.
Maybe there is a time and place for all different kinds of bacon.
Actually, I glossed over it before, but Davii has a very good point about smoked bacon.
I usually get bacon (thick cut/peppered) from our local butcher shop (Mike's Meats in Eagle River)). The hogs are raised in Alaska. Anyway, I pan fry in my heavy skillet on the burner of my outdoor grill. Wife doesn't want to smell up the house. Bacon's worth freezing your ass off to cook.
Then I pour out the grease, and cook the scramble eggs in the same skillet. Good.
I think the whole "fries it on the skillet after" aspect is cheating, but I'll allow it.
Well done, NTL. Well done.
I WANT MY 2 DOLLARS!!!
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