- Bacon weaving restraints
Several weeks ago my friend Paul introduced me to the concept of bacon weaving by sending me a link to an enlightening blog post. Shortly thereafter my sister Becca sent me a link to a New York Times article that featured bacon weaving, sausage, and barbeque sauce. Then last week my friend Ryan sent me a link to a blog post that showed pictures of the sausage-filled woven bacon topped with barbeque sauce.
As soon as I heard about this noble pastime I knew I had to try it. The only way to prevent this from occurring would have been to restrain me in a Hannibal Lecter-like fashion (or Mr. Burns-like).
But on Super Bowl Sunday as evening approached I was unrestrained and unsupervised. My bacon vice took hold.
I started by weaving a square of thick sliced bacon.
A simple bacon cross weave
The next step was a careful inspection to make sure the weave was nice and tight.
This bacon inspected by: 2514
I baked it at 400° until the bacon reached the wonderful state of slight crunchiness while maintaining its flexibility. After removing the bacon from the oven I used an alarming number of paper towels to soak the grease from the bacon mat.
I then scrambled a half dozen eggs, which were placed on the bacon quilt. I coated the eggs with shredded cheddar cheese.
Some assembly required
The rolling up process was relatively easy. I tucked the seam on the bottom side, and suddenly I had a bacon roll.
The finished product
And here is another angle (to show off the bacon weave).
It looks like a tasty scarf
I exercised self control and only ate half of the bacon roll.
Bacon weaving is an art form. Someday I might attempt to make the sausage-stuffed bacon roll that gets slathered in barbeque sauce and smoked. But for now the bacon, egg, and cheese model will be sufficient.
Have you ever woven bacon, Clarice?
8 Comments
February 3, 2009 at 9:31 am
Oh man, it looks glorious! I’m going to have to give this a try myself.
February 7, 2009 at 10:53 pm
[...] Related Posts” feature of WordPress, someone came to Buffet o’ Blog from this page: the art of bacon weaving. That sounded interesting, so I [...]
February 24, 2009 at 3:06 pm
Wow Ben!
This looks amazing!
I am tempted to try this but……………
how many WW points are in one tastey “scarf”?
February 24, 2009 at 3:47 pm
I suspect the point total is high. Something tells me WW would feel this is evil.
February 28, 2009 at 12:55 pm
I am so sorry to hear that I have been an accomplice in clogging your arteries.
Yesterday evening I ordered salmon for dinner and asked for the accompanying brussel sprouts to be cooked without the listed bacon and butter sauce.
You would have been ashamed.
I had to choose between the bacon or beer(s); the beer(sss) won.
February 28, 2009 at 1:19 pm
I understand beer over brussel sprouts, but beer over bacon puzzles me.
December 2, 2009 at 4:18 pm
What’s the grease factor here? Did you have to use a tray with an edge?
December 2, 2009 at 5:02 pm
Thanks for stopping by my blog, Miles.
I placed the foil/bacon on a large tray that had an edge, and there was a fair amount of standing grease after baking. I transferred the bacon mat to a layer of paper towels and used more paper towels to remove as much of the grease as possible.