My post-Vegas food coma (aka, the itis) finally ended so I’m back at the keyboard writing about motorcycles and food again. Woohoo! We’re starting the week off with Hot News and it’s all about reapers, roosters, and ribs.
Good: 20% off bacon. Better: 20% off tickets to the Southwest Bacon Fest. If you buy your tickets onine using the promo code LuvBacon, you’ll save 20% off your tickets to this first-ever cured porkstravaganza.
If your will stipulates being buried in J&D Foods’ bacon coffin, there’s a good chance bacon is what put you in that casket in the first place.
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Is a holiday real just because you can find it on Wikipedia? When bacon’s concerned, who really cares whether or not International Bacon Day truly was conceived by a bunch of (presumably) drunk undergrads in 2004 at CU Boulder in Colorado? Most people will agree that it’s a fantastic excuse for an orgy of bacon consumption.