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About This Club

“Either you like bacon, or you’re wrong”

  1. What's new in this club
  2. Smash burger

    Ok you backyard grillers, time to be schooled!
  3. If you want a delicious mouth watering savoury cookie, this is it. 1 Container of Imperial Cheese (or 1 cup shredded cheddar cheese) 1/2 Cup Flour 3 Cups Rice Krispie or Special K cereal 1/4 Cup softened butter 1/2 Tsp Paprika 1/4 Tsp dry mustard powder 1/4 Tsp Cayenne pepper (or more if you like it spicy) 6 Pieces of crispy bacon chopped Preheat the oven to 400F In a large bowl, mix the cheese, bacon, butter and spices and mix to a poste like consistency. I like the Imperial cheese as it is a strong cheese and spreadable at room temp. Save the bacon fat and store in the fridge. Great for cooking and making popcorn. Add the cereal and mix by hand until it is well incorporated. Then using a small scoop make approximately 40 cookies. If you make the cookies small you can have 6 and not feel bad about it. If you make them too large and you eat 6 you may feel sick...and trust me it is almost impossible to stop at one! Bake for 8 - 10 minutes and enjoy warm or cold.
  4. Instant Pot Stew

    That has been our favorite thing out of the Instant Pot so far. We use red wine and water mixture for the liquid part. I have also done a potato and sausage stew, which turned out really good!
  5. Instant Pot Stew

    If you haven't fallen prey to the Instant Pot bandwagon you should. I know how easily everyone here is swayed by public opinions on games, so I'm here to point you in the direction of the Instant Pot. The nice thing about a pressure cooker, it does a fantastic job of tenderizing even the toughest cut of meat. Therefore your stew does not have to be beef tenderloin to turn out spoon tender. Start off by tossing the beef in flour seasoned with salt and pepper. Then set your Instant Pot on Stew, add a couple tablespoons of oil and wait for it to get hot. Then drop some meat in a few at a time. You don't want to crowd the bottom otherwise it slows down the browning process. Try and get a good sear on all sides of the meat. Remove those that are done and add more until all the meat is done. Unfortunately I forgot to take a pic of all the flavour bits left on the bottom of the pot. This is the umami of any great stew. Deglaze the pot with red wine to recover all the goodness. Use a wooden spoon to help scrape all that flavour off the bottom. Add you meat back in and marvel at the magic you have created. Add the lid and set to Pressure. It should default to 20 minutes, which is plenty of time to tenderize the meat. When the the 20 minutes are up, safely release the pressure, remove the lid, then add your vegetables and seasonings. For this stew, it was frozen mixed vegetables, pearl barley, 2 cans of sliced mushrooms (including the liquid) dehydrated garlic, basil, oregano, a couple bay leafs and onion powder. Additional salt and pepper is necessary at this step as well. I also add browning liquid to give it a nice deep rich colour and flavour. More umami if you will. Set your instant pot to stew, throw the lid back on and sit back and enjoy a frosty beverage for the next 35 minutes while the Instant Pot does its trick. Don't forget to remove the bay leafs. If you like potatoes in your stew, by all means add them in with the rest of the vegetables or when you are pressure cooking the beef. Just know that 20 minutes to pressure cook potatoes turns them to almost mush, so would be too long.
  6. Bacon, bacon and more bacon

    Don't eat for the rest of the week!
  7. Bacon, bacon and more bacon

    How do you stay so thin?
  8. Miracle Boule Bread

    Recipe can be found here. Probably the easiest bread you'll ever make. I kicked up the difficulty degree a notch by cooking it outdoor in our firepit, but in an oven it is easy peasy. Mix the ingredients the night before. It should be quite tacky when done the mixing. Don't fret. Cover and leave overnight and it should be quite bubbly and doubled or tripled in size. Flour a clean surface and spread flour on it. Dump the dough onto the flour and sprinkle more flour on top. Punch down and fold over a couple times. Add enough flour to keep it from sticking to your fingers and the counter. Have piece of parchment ready with a little flour on it as well. Shape the dough into a ball and place on top of the parchment. Cover and let rise a couple hours. After 1 1/2 hours, put a dutch oven into your oven and set the temp to 450F. This should allow the dough to finish rising while the dutch oven heats up. Once at temp, put the dough into the dutch oven, parchment and all, cover with the lid and put back in the oven. Cook for about 30 minutes, then turn the temp down to 400, remove the lid and cook for an additional 10 - 15 minutes. When doing in the firepit, I had to rotate the dutch oven every 10 minutes to prevent one side from cooking more than the other. A small price to pay for delicious bread. When it comes out of the oven, it should be nice and golden brown and sound hollow when you tap on the bottom of the loaf.
  9. Chicken Wings

    So we broiled them in the oven, but not long enough so they didn't feel crispy in that sense. But the meat on the bones was real good and tasty! I think marinating them overnight would be a good idea as well, possibly in a brine solution!
  10. Chicken Wings

    Yes it is.
  11. Chicken Wings

    Dude, those look incredible but I gotta ask, is that really a bacon-skinned controller?
  12. Chicken Wings

    For those of you with an Instant Pot you have to try this. Next time I don't think I'll pressure cook for as long as the chicken was pretty much falling off the bone taking from the pot. For those of you in an environment where you can not have a fire, crisping them up in the oven would work just as well...just not as tasty in my opinion. Throw frozen chicken wings into the instant pot and add Frank's Wing Sauce and toss about. Pressure cook for 15 minutes. I did 20 minutes (the default) and I found it to be too long. Once the pressure has been released (for any of you Darwin Award wannabe's please release the pressure in a safe manner) throw them onto a baking sheet or a mesh cooker for the fire pit. Add some extra Frank's wing sauce and get them grilling. See that smoke? That is extra flavour you won't get from an oven. Maybe on a gas grill with a smoke packet. Getting nice and close to the coals for added crispyness.
  13. Pesto Shrimp Pizza

    The wife and daughter are trying WW. I sort of follow it, but certainly not as stringent as them. I try to keep my calorie count below 1,900 for the day.
  14. Pesto Shrimp Pizza

    Holy crap man that looks good. We will definitely be trying this one out. Do you guys count WW points all the time? I swear by WW.
  15. Pesto Shrimp Pizza

    For those of you trying to cut back on the carbs, here's a great pizza dough recipe to help. The recipe for the dough can be found here and is a Weight Watchers 3 point 5 ingredient recipe. Start by making the dough recipe linked above. We had to add some more flour to be able to role out the dough without it sticking. Bake the dough for about 25 minutes at 350F. Then remove and turn your oven to broil. Add the toppings of your choice and broil to melt and crisp up the cheese. Slice and serve and enjoy.
  16. Homage to Bacon!

    isnt that destroying the BACON? plus i don't think there's enough bacon that you are cooking.... i would cook the whole box at once...
  17. Bacon Cheddar Burger with the Cheese Skirt

    Oh yes it does. Certainly not as much as a flare up scorching the meat, but pretty damn close.
  18. Bacon Cheddar Burger with the Cheese Skirt

    So does cooking the burger on the cookie actually still instill the flavor of the BBQ in it? It just seems an odd way of cooking burgers on the BBQ?
  19. This is the ultimate burger and I'm posting it here to give you guys some motivation for your next grilling session. If you do not have one, get yourself a griddle for your gas BBQ. You can also use a large frying pan if you are only making a couple burgers at a time. I like the griddle as it gives a great crust to the burger and helps seal in the juices. Not only that, it helps when making the cheese skirt later. Let the griddle get hot, then drop on your favorite burger patty. Season with salt and pepper while it cooks. After flipping, apply you pre-cooked bacon. Close up! Add a couple slices of your favorite cheese. This allows the cheese to melt and pour over the side and crisp up as it hits the hot griddle. Look at that crispy cheese skirt. LOOK! Now go get creative! Grilled onion burger. Bacon Jalapeno cheese burger. Mac N' Cheese burger Jalapeno Popper Burger
  20. Homage to Bacon!

    A combination of brown sugar and ground up walnuts. Delicious. Cook for a few minutes first, then grind the walnuts with brown sugar together and liberally apply to the bacon.
  21. Homage to Bacon!

    You put brown sugar on top?
  22. Bacon?

    Bacon is the duct tape of food!!
  23. Guacamole Chicken

    So for anyone out there that likes to put a little healthy food on the plate once in a while, here's a recipe that is full of flavour and low on the calories. Start by pan frying your skinless, boneless chicken breast in a tablespoon of olive oil and 1 pat of butter. Add salt and pepper to taste while it is frying. Best to use an oven safe pan as you'll be finishing the recipe in the oven on the broil setting. If you do not have one, I suggest a probe thermometer. You want the internal temperature of your chicken to be 165 F to kill any bacteria that it may contain. I have the Thermopen from Thermoworks and it works great. Quick reads and very handy to have around. While the chicken is frying, get out a bowl and make your guacamole. My guacamole consists of Avocado, Garlic, diced onion, lime zest and juice, fresh cilantro and salt and pepper. If you have tomatoes handy, dice one of them into it as well. When the chicken has reached 165 degrees internal temp, spoon the guacado onto each breast. You want your chicken fully cooked at this point as the final step really does not add cooking time to the chicken. Cover with Pepperjack cheese and put it into the oven on the broil setting, around 500F Remember, you are not cooking the chicken at this point, you are just melting the cheese and giving it a nice brown crispy finish. Serve with a Mexican inspired side salad and dinner is served. I hope you give this a try and if you do, let me know what you think. Until next time. The Canuck Foodie, aka BBQ Bacon https://thecanuckfoodie.wordpress.com/
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      07/03/2017 03:32 PM

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