A couple of weeks ago, I made a batch of Bacon Onion Jam. It was the one of the greatest condiments that I have ever had. I love it so much, that I put it on everything. During one of my tests I put it on a grilled cheese sandwich. After a little testing with various cheeses and breads, I discovered the perfect combination. It was the most delicious grilled cheese that I had ever had. You have to check it out!
Last year I appeared on the TV show American Grilled. On that show I competed against Big Jim Stancil of Bareknuckles BBQ. We kept in touch after the show and started to chat about all things bbq and grilling. During one of those chats, he asked if I would like to go to the Jack Daniels BBQ Championship and help him out. I could not say no. Come on, it was the Jack! While there I helped Big Jim do a little grilling for the teams up on the hill. The dish that Big Jim made, was an elk burger topped with a bacon onion jam. Ever since that day, I have been dreaming of that bacon onion jam. It was slightly sweet, slightly salty and all around bacon-y. It was delicious! So this is my take on bacon onion jam. Thanks for the idea Big Jim.
Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer. This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day. The spicy, smokey and cheesey flavors are a great combination. If you want a great appetizer and have access to an outdoor grill this recipe is for you!
In the top menu bar of this website you will see a tab that says “Ask Rex”. This is the section of the website where you can ask me to recreate a recipe, come up with a recipe or add bacon to your favorite recipe. One of my readers, Ashley, asked me for my take on a traditional Maryland dish, Cream of Crab Soup. She specifically asked if I could find a way to incorporate bacon. Well this is right up my alley. I have been experimenting with a few variations and came up with perfect Cream of Crab and Bacon Soup.
Today is National Hot Dog Day! Who knew that July 23rd, 2014 was National Hot Dog Day? Well now that you know, you should go out and cook a hot dog. Here are my best hot dog recipes. There is no better day to try out one of these recipes. I recommend the bacon wrapped cheese stuffed hot dog or the Ripper. They are both amazing!
National Hot Dog Day!
I love hot dogs and I hope that you get a chance to try these. They are awesome!
The other day the fine folks over at iDevices sent us a Kitchen Thermometer. The Kitchen Thermometer is a dual probe bluetooth thermometer that connects right to your iPhone, iPad or iPad mini. With your bluetooth connected device you can wirelessly monitor your thermometer, chart the temperature and set up alerts. This is not your mom’s kitchen thermometer. Well, unless your Mom is one connected lady. To test this device, I wanted to try it out on a large piece of meat. So, I went to the local store and found that pork tenderloins were on sale. I added a little bacon to the cart and we were all set for a great meal. The Kitchen Thermometer from iDevices was great. Check out the bottom of the post for a full review.
I love meatloaf so I decided to break out the Weber and smoke one. The Weber kettle is one of the most affordable and versatile bbq tools. For $99 you can get an amazing grill and one of the best smokers around. Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious. To do this, I wrapped it in bacon. Not only does the bacon keep it moist, it adds another layer of flavor. Bacon makes everything better!
I was recently asked by Kettle Brand Chips to create an original recipe chip dip for one of their different varieties of Kettle Brand Chips. This task allowed me to indulge myself in the flavors that I love. As a new father, my wife and I don’t get to go out as much as we used to. Our favorite date night was a trip to the steak house which included a nice wedge salad to start things off. The iceberg lettuce topped with tomatoes, blue cheese and bacon was a flavor that we haven’t had in a long time. So I decided to turn our favorite indulgence into a chip dip that we can enjoy every day.
After varying the ingredients and amounts, I came up with an extremely tasty dip that reflected our favorite flavors from a wedge salad. The dip is not a light dip and requires a real potato chip to handle the indulgent dip. Kettle Brand Chips can handle the pressure of lifting up this awesome dip. Kettle Brand cooks real, unpeeled potatoes in small batches for a superior taste and a signature crunch that allows them to be the perfect match to this hearty dip while others crack and crumble under the pressure.
The Wedge Kettle Chip Dip
Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
Finally add the bacon bits, blue cheese and tomato and fold them into the dip.
Make sure to reserve a 1/4 tsp of each of these to top the dip before serving. This little bit will highlight the ingredients so that your guests can see the flavors of the dip. A big tip when entertaining is to make everything appealing to the eye.
Refrigerate the dip for at least 4 hours before serving. This is a crucial step as it was soften the parsley and cause the dip to thicken up.
Finally scoop into a serving dish and top with the reserved tomato, blue cheese and bacon. I prefer to serve these with classic sea salt kettle chips, but the dip will work with any of the 14 varieties of Kettle Chips.
The bacon and blue cheese added a nice contrast to the fabulous crunch of the Kettle Chip. This dip is awesome and really drives home the wedge flavor. Now you can indulge yourself everyday with the taste and flavors of a steakhouse.
- ½ cup blue cheese (finely crumbled)
- 1 cup sour cream
- 1 cup mayonnaise
- ¼ cup milk
- ¼ cup bacon bits
- 1 tomato, seeded, finely chopped
- 1 tbs dried parsley
- ½ tsp worcestershire sauce
- ¼ tsp garlic powder
- pinch salt
- Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
- Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
- Finally add the bacon bits, blue cheese and tomato and fold them into the dip. Make sure to reserve a ¼ tsp of each of these to top the dip before serving.
- Refrigerate the dip for at least 4 hours before serving.
Overall this dip hit each and every flavor of the wedge salad. It was a huge success and both Dana and I loved it! This is definitely going to become a staple at our house. Now tell me, what is your favorite dip to be entered in to win a $100 Visa gift card.
I was reimbursed for my ingredients and the Kettle Brand Chips in this post. While I was compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.
Ever since my BreakFast Fatty post, I have been getting bombarded with emails requesting more bacon recipes. So I took the bacon weave from the breakfast fatty, cooked it like my bacon crusted quiche and mixed it with America’s Favorite Dish, PIZZA! Yep, I took this pizza to the carbohydrate free extreme (ok a few carbs in the sauce, but come on, bacon crust pizza). I made the crust out of pure BACON!
In the bbq world everyone talks about fatty’s. The Gist of it is a smoked log of sausage. I did a quick take on it by stuffing the log of sausage with my favorite breakfast items. It is hash browns, cheese and hard boiled eggs wrapped in sausage and bacon.
Ever since I was a kid, the holidays meant it was time for hors d’ouerves / appetizers. Since everyone is coming and going, my Mom would always have a table full of them. For this reason, I am always on the lookout for new and interesting ideas. I stumbled upon a single picture that excited my taste buds. It was a picture of a round of sourdough bread that was sliced to resemble a porcupine and then covered with bacon and cheese. To my surprise, the bread was also drenched in ranch flavored butter. So I made it for Dana and it was a hit. I can see why it is nicknamed “Crack Bread”.
I am a huge fan of Quiche. The other night I was clueless as to what to make for dinner. I had a bunch of eggs lying around and figured a Quiche would be perfect. Add a little bacon and Swiss and this was going to be a great meal. I used the basic recipe from Paula Deen and then fiddled with the recipe until it worked.
I love grilled chicken. However, if you cook boneless skinless chicken breasts life can become dry and boring. So I devised a surefire way to cook chicken, keep it moist and give it a smokey bacony flavor. Yep, skewer the chicken with a couple strips of bacon. The fat keeps the chicken moist and imparts a nice smokey flavor that everyone will love.