Author |
Message |
Jaimec
| Posted on Friday, July 06, 2012 - 03:05 pm: |
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http://gawker.com/5923883/socal-burger-chain-intro duces-the-merica-burger-100-ground-bacon |
Moxnix
| Posted on Friday, July 06, 2012 - 03:06 pm: |
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I felt an artery clog just reading that.... |
Jaimec
| Posted on Friday, July 06, 2012 - 03:26 pm: |
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I want the Pacific Islander version of that... made with SPAM!! |
Ft_bstrd
| Posted on Friday, July 06, 2012 - 05:40 pm: |
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Mmmmmmmm......fried Spam! |
Zane
| Posted on Friday, July 06, 2012 - 07:42 pm: |
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I'd trade an artery for that anytime....hmmm |
Boogiman1981
| Posted on Friday, July 06, 2012 - 09:07 pm: |
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That is a lot of bacon |
Cityxslicker
| Posted on Saturday, July 07, 2012 - 01:14 am: |
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have you got anything with not so much Bacon in it ? |
Jaimec
| Posted on Saturday, July 07, 2012 - 09:29 am: |
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We could always top it with fried okra... |
Gunut75
| Posted on Saturday, July 07, 2012 - 09:35 am: |
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....too bad I'm not in So Cal.............I'd try one. |
Stalker
| Posted on Saturday, July 07, 2012 - 10:25 am: |
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It looks good but it just dosent cook right. I tried to make bacon sausage a few months back, it isnt easy to cook. We made a bunch of little pattys while seasoning the sausage, either the texture was to crunchy or it wasnt done. We started with trimming most of the fat off the bacon, and adding alot of it back after grinding, even tried grinding it all down to a paste. I thought after being stuffed and kept in the juices during cooking helped out, yea I even poked holes in the case (huge sin while cooking sausage) near the end of the cook. My $.02 in the case was better, I cant see a nice size burger being to enjoyable to the end, the texture might be un appealing. |
Firstbuell
| Posted on Saturday, July 07, 2012 - 07:43 pm: |
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this foto from a previous BadWeb thread -
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Gixxer86g
| Posted on Saturday, July 07, 2012 - 07:51 pm: |
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CityXslicker, Well, there's bacon egg sausage and bacon, that's not got much bacon in it. |
Crusty
| Posted on Saturday, July 07, 2012 - 08:50 pm: |
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This thread inspired me to make a Bacon Cheeseburger for dinner. I cooked six slices of bacon, then broke them in half. I took the roll and opened it face up, put six half slices on each half, then put a slice of cheese over the bacon. Then I put the two half rolls in the toaster oven and melted the cheese. While I was doing this, the burger was frying nicely on the stove. The cheese melted, and the burger was done just moments after, so with a little Heinz 57, everything was combined to create a very tasty meal that would make a Cardiologist blanche. Thanks for the motivation! |
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