Tag Archives: thick cut bacon

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.

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