Chilebrown at home

Thursday, May 7, 2009


It is only 5 more days to Heather Lauer's book,"Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat" hits the bookshelf. Chilebrown is a proud and very humble, handsome, suave and debonair contributor. Because of this wonderful event,We have fired up the grill to barbeque some bacon.

A medium mesquite wood charcoal fire was built. Tonight some bacon from Prime Smoked Meats was sliced and placed on the grill. I am using a Weber Kettle grill. The lid was used often to prevent flair ups. The cooking time was about 15 minutes.

How did these slices of pork goodness taste? I will tell you. They were Extra, Extra smoky! There was some crispness (burnt) textures going on. If you attempt this recipe yourself, be prepared for bacon smoke flavor to adhere and stick to everything in a 100 yard radius of your barbeque. What more can you ask for?


Heather said...

excellent idea - i might have to try this myself this weekend. grilling bacon is always a fun adventure. :)

liteluvr said...

Looks great. I might have to get ambitious and break out the cast iron griddle this weekend and grill some breakfast. Something about bacon eggs and hashbrowns cooked over the open fire that makes it just a whole lot better.

Zoomie said...

Only you would fire up the Weber for a few strips of bacon! :-) Sounds delicious, however, so next time throw on a couple more for me!

Zoomie said...

Oh, and congrats on contributing to a published work!