Dearest Friends,
It’s that time of the year again when the venerable Matt Timms gives me and 19 other competitors 15 POUNDS of bacon to play with for the Brooklyn Bacon Takedown!
Last year, I came up with these Maple-Candied Bacon and Spiced Pecan Nougats for the competition. This year, I really have no idea what to do. With my last class ending at 10pm on Friday and the Bacon Takedown scheduled for 1pm the next day, I don’t have much time for last minute cooking, so for once, I am starting planning early!
Any ideas for what I should make? Let me know in the comments below!
And if you’re in the New York area, please come out and cheer me on! There are only 200 tickets available to the public and they go fast.
Get them here for the October 19th event at the Bell House in Brooklyn:
http://www.thebellhouseny.com/event/380957-5th-annual-brooklyn-bacon-brooklyn/
Looking forward to seeing you there!
coolcookstyle 
Dearest Bacon
That’s one heck of a lot of cured pig to get through… is it smoked?
I’ve often wondered whether bacon and blue cheese straws would work…
Yours ever
The Perfumed Dandy
Dearest M. Dandy,
Last year was my first year competing and I never knew how much 15 lb of bacon was until I had to carry it home from the store! It took up an entire backpack! Yes, I think this bacon is smoked . . . good for . . . good for making bacon vodka š
But bacon and blue cheese straws are a great idea too š
My weirdest experience so far was with a bacon cheesecake, I wouldn’t recommend it actually.
But I am eager to see what you come up with!
Bacon cheesecake? Somehow, that sounds good to me . . . it also sounds kind of gross . . . which I guess was the case! But will definitely keep everyone updated! Right now the only thing I am worried about is the how I’m going to manage the time with all of my teaching!
I posted a couple of picture of the cake, if you feel like having a look š Honestly, it wasn’t bad but I didn’t think it honored either bacon or cheesecake.
Courage pour trouver le temps necessaire !
Merci beaucoup, Carine! Esperons que je trouverai le temps nĆ©cessaire aussi! Thanks for letting me know about the photos too! I’ll take a look!At another Bacon Takedown (Matt runs them in a bunch of different cities), I think someone did a bacon cheesecake too. It must be really, really rich . . . In any case, I will keep everyone updated!
Fifteen pounds of bacon is a dream come true to my husband. But what to do with it? Similar to last years theme would be a maple-candied bacon popcorn. How about bacon biscotti? Does bacon go with butterscotch? If so, how about bacon butterscotch cookies? That’s got a nice ring to it but it would probably be dreadful. Bacon and egg chowder? Oh heck, you’ll come up with something.
It takes up the whole fridge! Truly an awesome pile of cured pork belly. Thank you for the wonderful suggestions too! Maple candied bacon popcorn sounds like a good idea. I could set it up ahead of time and it wouldn’t be too expensive. Never thought of bacon biscotti . . . hmmmm š Never thought of butterscotch either but that pairing sounds pretty good. I might pass on the chowder though š Will keep everyone updated!
My idea: brussel sprouts and bacon soufflĆ© (I’ve never tried leave alone made one)
Can’t wait to wait for your report.
Oooh! That sounds delicious, Undina! Alas, I think a soufflĆ© might be tricky. We don’t cook on site, we make all 250 samples at home and take them to the venue . . . Brussels sprouts and bacon something else is a good idea though!
Wow! Fifteen pounds. Can’t be there in person but will be there in spirit. Good luck!
Thank you, Mouse! Will keep you all updated!
Docuns – Donuts fused with bacon. WIth a maple syrup glaze, Mmmmm glaze,
Sorry that should be Docons. Not Docuns.
Docons! You read my mind! I was actually thinking of bacon donuts too! Great minds obsessed with pork belly think alike š Now, yeast docons or cake docons? š
Good luck my friend! Knock ’em dead (with a slab of bacon!) I’ll be there cheering you on in my thoughts and spirit.
P.s. we love coleslaw with bits of bacon. The flavor and texture combos are awesome! It’s always a winner at our home. Plus, cabbage, carrots, etc. are in season right now. Can’t beat that!
Oooh! Coleslaw! That is a good idea. Plus, no slaving over a hot stove or oven š
Thank you, my Dearest! I wish you could be here for the event. You would love it! Btw, I got your lovely postcard a while ago and failed miserably to let you know. Mea culpa! Teaching has taken over my life š¦ But I loved it and it brought a huge smile to my face!
I’m glad you got the postcard. I’m just happy to know that you are well. Can’t wait to see what bacon creation you come up with!
Yes! I’m just trying to get the logistics right. We will be able to use those racks with sterno cans to keep the food warm. Have you ever done any catering? Do you take the food hot? warm? cold?
15 lbs of bacon sounds like a ready made heart attack… but yet, oh so delicious!
I know, right? When I picked up the bacon last year, it was downright scary! Scary… and awesome š
Yeast docuns dude. Made with rendered bacon fat instead of butter, and a sticky sweet bacon glaze with more bacon bits. You will triumph. SO wish I could come cheer you on. X
That sounds amazingly decadent! But deep-frying 250 docuns also sounds slightly nauseating… Maybe I can borrow a deep fryer from a friend …
I wish you could be here for the even too! Maybe next year? š
Deep frying 250 docuns sounds purgatorial! Can’t wait to hear what you make. Next year, I’ll try to come cheer you on. x
DoI I would love to see you!
Hey Daisy,
Wish I could be there to cheer you on, but I’ll be in Houston on the 19th. I suggest you pre-cook your bacon (use your oven, as we do in quantity cooking), then freeze it. It thaws and reheats well, if that is the direction you take. Much success!
PS – we used to tray 30 lb boxes of bacon….imagine the sheet pans, and washing them….
I wish you could be here too Scroungelady! That is a great idea about the bacon. I know you have tons of experience cooking large quantities (30lb boxes of bacon??? WOW). I’m just wondering what to do if I prep things ahead of time. Do I head them up and then take them to the event? We’ll only have those sterno cans and racks . . .
Dear Daisy,
I have some ideas:
1) Bacon Napoleon – layers of bacon with dark, milk and white chocolate and speculoos creme in between the layers.
2) Bacon “Bac”lava – Phyllo dough, honey and instead of (or in addition to) nuts, use candied bacon bits
3) Bacon Bits Studded Bacon – can’t get any porkier than this
Good luck…I really should venture out to Brooklyn!
Oink Oink
OMG. Hajusuuri, you are brilliant. Such wonderful ideas! Last year I was thinking of Bac-lava too! And a Bacon napolĆ©on. A trashy napolĆ©on! I went to a lecture in which the speaker told up how she constructed napolĆ©ons out of Twinkies and potato chips. I need to find her cookbook . . . Twinkies are being produced again. AND I don’t have to worry about anything going bad because Twinkies have the shelf life of plutonium! I LOVE YOU!
And YES, COME TO BROOKLYN!!!!
Mwahh back to you. I just bought a ticket in case I feel like going :-). I think I’m forgetting some event I’m supposed to be doing that weekend but at least having the ticket on hand gives me flexibility. In any case, I will definitely see you the following week!
Thank you, darling! So excited to hear that you have a ticket. I can’t believe that I might get you out to Brooklyn š
In any case, looking forward to Sniffa!
I can’t believe it is that time of the year again…if I lived in your area, I would be there. I’ll be cheering for you, nonetheless.
Thank you, Karen! Update now finally posted!
Well, I’ve been dying to hear what you did make and how you did!
I did it! I finally posted an update. Thank you so much for the comment! It made me do it!