Tag Archives: bacon

Fette Sau

I finally made it back here after years of cravings. The first time I came was well before I started writing about food, so I was long overdue. On this trip, I made sure to get a little bit of everything. This platter ran me $143 (a bit pricey):

So lets start clockwise from the top right on this next pic:

Pulled Pork: This was fantastic. One of my favorites of the platter. There was a good crusty bark on the meat, and the flavor was juicy without being sauced. Some of the best pulled pork I’ve had.

Hot Links: This was my favorite of the meal. For some reason I gravitate towards hot links and sausage at BBQ joints. No idea why. They are always just really satisfying.

Brisket: A bit dry, but still very flavorful. I would skip this unless you are an absolute brisket fiend. I find Jewish style brisket like pastrami, or even Irish style corned beef, to be more flavorful and juicy than the often dry brisket we see at NYC BBQ joints.

Sirloin: This was overpriced at $38pp but it was a nice new take on BBQ cuts. The cook temp was perfect.

Half Sour Pickles: A great way to cut the fat. These were nice.

German Potato Salad: This was a great side too. A little vinegar to cut that richness of the meat goes a long way.

Baked Beans: These were excellent, as they were packed with bits of bacon and burnt ends. If beans are your thing, this is the way to go here.

Bacon Burnt Ends: This was delicious. Last time I came here they were all out, so I was itching to try these. Essentially it is like sticky, savory and sweet chunks of bacon or pork belly, rendered out nicely without drying or burning. Not too distinguishable from some bacon products you can make at home in a pan though. Good to try once.

Pork Ribs: These were just okay. The one I had contained too much fat. Not a bad thing, but I was hoping for more meat on the bone. Essentially it was a big bone with a little bit of muscle and a lot of fat. Flavor was okay. I’ve had better.

Definitely looking forward to a return trip here where I can focus on my favorite items of the day, like the pulled pork and the links.

FETTE SAU
354 Metropolitan Ave
Brooklyn, NY 11211

Denny’s

I ate a burger at Denny’s this past week for the first time in my life. I was actually kind of impressed with it. The burger meat needed a punch in the flavor department, and the sauce on the burger was too plentiful and too sweet (bourbon sauce), but over all it was pretty decent.

The burger patty itself was loosely packed (a good thing), and it had a great crisp all over. It wasn’t overcooked either. The toppings were layered on in just the right amounts, and there was good cheese coverage.

The cheddar bun was a big surprise. I was expecting it to flake apart and crumble under pressure, but it was fresh, pliable yet soft, and held up to scrutiny.

I’d eat here again, though maybe I’d opt for a standard cheeseburger instead of the bacon bourbon burger, so as to avoid the overly sweet sauce.

DENNY’S
60 Nott Terrace
Schenectady, NY 12308

Wagyu Burgers & Duroc Bacon Bundle

NEW IN THE SHOP! WAGYU BURGERS!

Me and the butchers put together a nice bundle just in time for the big game. Five pounds of wagyu burgers (ten individual half-pound patties) and three one-pound packs of thick cut Duroc bacon for just $74.99 (discounted from $94.92 for you damn animals).

This wagyu is ground fresh from whole muscle meat and sourced from a top shelf domestic Wagyu/Angus breeding program. This is not “Kobe-style” grocery store BS!

And of course, if you’ve had my Duroc bacon in the past, you know just how sick it is.

Get on it, guys! Your eight pounds of heaven is RIGHT HERE! Order now so you can impress your friends on game day.

Superior Farms Lamb Bacon

I’ve come across Superior Farms lamb products a few times at Foodservice shows and conventions. One time, I tried their lamb bacon, and I was completely blown away. I liked it better than pork bacon! I reached out to them recently, to see if they’d be okay with sending me some of their lamb bacon so that I could properly feature it in a post for you guys, to expose you to this delicious protein. I was very happy to hear back that they were interested! And I was blown away when I received this massive hunk of lamb belly in the mail one day:

Not only was I excited, but I was also scared, for with great pounds of bacon comes great responsibility. This thing weighed as much as my leg, so I had to make sure I gave it the proper respect it deserved. I figured that the best way to do this was to prepare it in several ways. I channeled my inner butcher, the part of me that still recalls my profession from a past life in the late 1800’s.

I made five different cuts: (1) thick chunks for stewing and braising; (2) thick slab strips for steakhouse style grilled bacon; (3) medium thickness slices for lettuce wraps, candying and baking flat; (4) thin slices for breakfast, sandwiches and burgers; and (5) diced into pancetta, or “lambcetta.” See below (thin slices not featured here):

I kept some cuts aside for immediate use. That night, my wife made a really amazing bucatini carbonara with some of the lamb pancetta. The mild game flavor of the lamb bacon was the perfect pairing for the earthy flavors of the aged cheese and egg yolk used in the carbonara. And the soft, creamy rendered fat from the lamb belly was pure gold. Here’s what the dish looked like:

The next dish my wife made was a lamb bacon, egg and cheese sandwich on a Trufflist-infused everything biscuit. She used the thinly sliced lamb bacon for this one. Awesome!

Next: Thick cut, steakhouse style bacon, made of lamb…

Oh yeah baby. That shit was delicious.

I actually prepared this two ways: one slow roasted on a hibachi, and one on a cast iron grill pan.

Both had their benefits. The roasted style was more evenly cooked, with nicely rendered and crisp fat. The grill pan left the meat more juicy with a harder crisp and softer, more gelatinous inside.

For the final preparation, we braised some with boiled eggs and molasses; a traditional clay pot vessel Vietnamese dish. Typically made with pork, we swapped it for lamb.

Needless to say, I’m really happy with this product. I hope to push it in MY BUTCHER SHOP someday, or at least keep buying it for home use.

NYC’s Best Steakhouse Bacon

Steakhouse bacon makes me smile.

Bacon is an important part of the steakhouse experience. After all, a slab of thick cut bacon is just as much a staple to the classic steakhouse meal as a side of creamed spinach, a plate of ice cold raw oysters, or a nice strong martini.

Devouring a plate of thick cut bacon before eating a steak is one of the most manly and satisfying things you can do. As such, I’ve endeavored to highlight the five best bacon dishes that NYC steakhouses have to offer.

Enjoy the selections, you savage beasts:

Delmonico’s Restaurant

These slabs are house smoked and cured, sous vide for days, and then rendered off to perfection with Tuthilltown Spirits’ Noble Barrel Aged Maple Syrup. At about an inch and a half thick per slab, you can almost order this as your main course and treat it like a “bacon steak.”

Greenwich Steakhouse

If you want a taste of something that’s slightly out of the ordinary but still satisfies your thick cut bacon fix, this is your place to go. This bacon has some kind of sweet chili glaze on it that separates it from all the rest on this list. It’s really unique, tender and crisp, but also really fucking thick (over an inch thick, so also big enough to eat as an entree). An absolute must try.

Benjamin Prime

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If classic, thick, un-fucked-with bacon is what you’re after, then this is the place to get it. This is some amazingly crisp and tasty stuff. Also very thick at about an inch. What you get here is your standard morning breakfast bacon, but at a whopping portion that comes off the grill looking so beautiful. Fucking insanity.

Quality Eats

While not exactly a full-on steakhouse, this joint represents the bacon scene with mighty force. They serve this thick-cut Nueskes bacon with a peanut butter sauce and jalapeño jelly. This shit is like fucking crack to my taste buds. You need to try this if you haven’t done so already.

Angus Club Steakhouse

Another great entry in the classic style category, this “Canadian” slab bacon is legit. Usually when I hear the words “Canadian Bacon” I think of circular shaped stuff that tastes more like ham than bacon. Not here. The soft, buttery fat banding alternates perfectly with the lean meat on these grilled slabs. They are also nearly an inch thick, so you really get great satisfaction from this dish.

I’d love to hear your thoughts for other possible candidates. I briefly considered Keen’s, Peter Luger’s, Bob’s, Palm Too, Strip House, and Ben & Jack’s, but ultimately I felt that they just couldn’t stand up to these five. They’re just on another level.

Osamil

Osamil serves up a really great brunch on weekends. They open nice and early too, at 10:30, so if you’re like me and think that brunch is really just a big breakfast with booze, then 10:30 is right on the money. We went at 12:30 with another food couple that we’re friends with though, so this became our main meal of the day.

The cocktail menu is really fun here. This pink one had watermelon foam and mescal. Very nice.

I also tried a michelada (beer and bloody mix), which was nice.

And we shared this giant punch bowl.

As for the food, we started with some kimchi deviled eggs, which had a nice spice level to them.

Next up was cold uni bibimbap. Essentially this is rice, kimchi, egg, quinoa, onion, nori, mixed greens and other tasty things, mixed up with some uni (wish there was more).

This asian pear salad with candied walnuts was really nice and refreshing too.

The broth for these mussels is incredibly slurpable. I was eating it by the spoonful throughout the meal. And yes there is bacon in there.

And those fries you see there are some of the best in the city. Might be my new favorite, as a matter of fact. They’re dusted with pimento and finished with truffle oil.

Okay so let’s get to the meat. First, spam. I know, I know… but it really is good.

Next, pork belly, lettuce and tomato sandwich. So good!

But here’s the show stopper: grilled prime hanger steak served atop bacon and kimchi fried rice, with a sunny-side up egg. Amazing.

THAT’s what breakfast should be… Not only is it gorgeous but it tasted great too. The steak could have used a bit more salt and pepper, but that’s only if you were eating it by itself. When combined with the rice, you got all the savory elements from the bacon and kimchi working together with the steak, so it’s all good. 9/10.

OSAMIL
5 W 31st St
New York, NY 10001

The American Dream

The American Dream is a package I put together for the 4th of July weekend, but since it was so popular, I decided to keep it available for a bit.

What You Get

1) Two dry aged Duroc pork chops, weighing in at 20-24 oz each;

2) A pound of thick cut bacon;

3) A pound of dry aged tenderloin tails;

4) And a 16oz Wagyu New York strip (my favorite steak of all time).

The Price Tag

Just $125 for about 88-96 ounces of delicious, high quality meat. I’ve marked this package down from $165, so get on it while I’m still feeling patriotic!

ORDER HERE

DIY Hibachi & Yakitori

I built this cool hibachi grill using some clay pots that I picked up at Home Depot.

As you can see, the first thing I cooked on it was some thick cut bacon. That’s lamb bacon, by the way. Really nice.

I lit the coal brick with a blowtorch.

This baby made my apartment really smokey because the fat drippings were hitting the hot coal. Otherwise, if there was no fat dripping, the hibachi was relatively smokeless. The cooking itself was more like a slow roast. I think, since I only used one brick, that made the process take longer. Next time I’ll try with two or three.

Chef’s Cut Jerky

I recently got to sample a bunch of different jerky flavors from Chef’s Cut at The Great Big Bacon Picnic in Brooklyn. While the samples they were serving were mainly uncured bacon (in the spirit of the festival), I did try three flavors of said protein, so I figured that was enough for a full product review.

Sriracha is by far the best of the three bacon flavors.

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It was spicy but mellowed out by the natural sweetness of bacon. Really the perfect savory snack if you ask me. Get a bag ASAP, or a gross of boxes stacked high on a warehouse skid of bags. Hope you can drive a forklift…

We also tried maple and applewood. I preferred the maple, but the crew I was with liked the applewood. Either way you win, though, because it’s all fucking bacon.

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As you might expect, this company also makes regular beef jerky, chicken jerky and turkey jerky in various other unique flavors. One that looked nice to me was the buffalo chicken jerky. I’ll  have to try that fucker next.

The Great Big Bacon Picnic

I’m going to keep this short and sweet so you guys can get right down to the food pictures. The Great Big Bacon Picnic is an awesome multi-day event that was held in Brooklyn at the old Pfizer factory to celebrate the awesomeness of bacon. There were tons of businesses and restaurants there, so we got to try a ton of shit. I will highlight the good stuff and give a few extra words here and there. Enjoy.

Best bite of the day was at Tres Carnes, a pork belly taco. Nice and simple, super delicious.

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Meatball with bacon and collared greens from Handcraft:

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Bacon bananas foster with peanut butter:

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Bacon bread pudding from The Brooklyn Tree:

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Some varied flavor selections from the bacon bar:

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Lots of fun to be had with fellow foodies:

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Bacon chocolate chip cookies and Rhoda of Rhoda Cookies:

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Various sliders and mini BLTs were all over the place, all delicious:

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Bacon dust beignets!

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And sriracha bacon jerky from Chef’s Cut. Awesome. I’ll be doing a separate jerky review for this product with more info.

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