Come Cheer Daisy on at the Brooklyn Bacon Takedown on October 19 at The Bell House

Brooklyn Bacon Takedown!
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:

Looking forward to seeing you there!


41 thoughts on “Come Cheer Daisy on at the Brooklyn Bacon Takedown on October 19 at The Bell House

    • baconbiscuit212

      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 🙂

      But bacon and blue cheese straws are a great idea too 🙂

    • baconbiscuit212

      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!

      • Carine

        I posted a couple of picture of the cake, if you feel like having a look 😉 Honestly, it wasn’t bad but I didn’t think it honored either bacon or cheesecake.
        Courage pour trouver le temps necessaire !

        • baconbiscuit212

          Merci beaucoup, Carine! Esperons que je trouverai le temps nécessaire 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!

  1. poodle

    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.

    • baconbiscuit212

      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 🙂 Never thought of butterscotch either but that pairing sounds pretty good. I might pass on the chowder though 🙂 Will keep everyone updated!

    • baconbiscuit212

      Oooh! That sounds delicious, Undina! Alas, I think a soufflé 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!

  2. Susan

    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

  3. scroungelady

    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….

    • baconbiscuit212

      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 . . .

  4. hajusuuri

    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

    • baconbiscuit212

      OMG. Hajusuuri, you are brilliant. Such wonderful ideas! Last year I was thinking of Bac-lava too! And a Bacon napoléon. A trashy napoléon! I went to a lecture in which the speaker told up how she constructed napoléons 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!

      • hajusuuri

        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!

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