Bacon Freak Blog

We all love bacon and eggs, that goes without saying.

But what do you do in this hectic moments when you really want to enjoy your bacon and eggs but you’ve got to go somewhere soon, I mean really soon?

Or what happens when an unexpected guest suddenly shows up at the door and upon entering informs you that they are hungry and need their daily bacon fix.

Well here’s an awesome little creative twist I’ve created for lovers of bacon and eggs, that allows you to accomplish the goal of eating everyone’s all-time favorite meal, yet only take about 25 to 30 minutes to prepare, while only dirtying 1 single pan.

Does that sound like a miracle, well it just might be, and I like to call this little miracle The “Easy Bacon & Eggs Quick Fix!”

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Mardi Gras is just a few days away. Many of you have contacted us at www.baconfreak.com and want to know what recipe ideas we can offer you to celebrate this special day. When I think of Mardi Gras, my mind immediately moves to the Cajun and Creole cooking of Louisiana! Foods such as seafood gumbo, crayfish, cajun potatoes or even cajun rib roast! If your willing to spice it up a notch your half way there.

I am a true fan of spicy food, but it’s the spice I love, not the heat. It isn’t my goal to see how much heat I can take. That makes for a lousy meal. But the spice gives you limitless options in how you can affect the taste of the food, do you know what I mean?

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On of my favorite bacons is the Bacon Freak Vanilla Bourbon Bacon. Basically the bourbon mixed with the vanilla brings you a bacon that has a little bit of Kentucky in it. A bacon that really goes down smooth if you know what I mean!

When I heard that their was a company called Bourbon Barrel Foods that made gourmet bbq sauces and seasonings that reflect the rich heritage of Kentucky’s bourbon country-The Napa Valley of the Bluegrass, I got excited! I promptly contacted the owner Matt Jamie to learn more about his sauces and rubs. He told me that he founded his company in 2006 with a vision of using ingredients from local Kentucky farmers and suppliers. “I have personally met with many of the farmers that grow the ingredients for my products,” he says. “I have a hands-on approach that requires me to search for the best the state has to offer and develop relationships with the farmers who get great satisfaction seeing their crops grow from the seed to the shelf.” Jamie creates his products by adhering to a three-word philosophy: slow, small, simple.

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Recently I had the chance to enjoy some Denny Mike’s BBQ Sauce and Rubs. Dennis M. (“DennyMike”) Sherman is a native Mainer (or “Maineah,” as locals say), who is earning a reputation for creating the genuine article when it comes to authentic, Texas-style barbecue.

A self-described “Maineiac” who was born and raised in the seaside town of Old Orchard Beach, Denny has artfully combined his restaurant experience with a passion for “‘cue” that he discovered during travels with a buddy throughout Mexico and Texas. The result: A bona fide Yankee with a commitment to the best possible ‘cue around.

DennyMike’s ‘Cue Stuff, the talented ‘cue chef’s line of hand-crafted barbecue sauces and rubs, launched in 2002 after several years in the making. During the successful run of his Maine restaurant, DennyMike’s Smokehouse BBQ and Deli, Sherman perfected the recipes and ingredient combinations for his sauces and rubs – with countless enthusiastic “taste-tests” and valuable feedback from loyal customers.

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Recently I had the chance to sample the salsas of Mrs. Renfro’s. Renfro Foods has been family-owned and operated since 1940. They take pride in their rich family history and reputation in giving customers the very finest gourmet salsa products. Through the years, as products have come and gone, the Renfros have maintained a commitment to producing quality foods. As Mrs. Renfro once said, “It’s the family’s persistent penchant for quality that makes the company successful.”

I sampled 3 different salsas this past weekend. All of which I used over the BBQ. The Rasberry Chipotle Salsa, The Smoky Roasted Salsa and the Habanero Salsa. Each were wonderful and all of them had different and unique characteristics. I used each of the three as a marinade for the 3 racks of pork ribs I cooked for a family get together! I brushed on the BBQ Sauce every several minutes as I slow cooked the ribs. The end result was a masterpiece! Needless to say the racks of pork ribs were gone in a few moments. To make the meal even better I used this months featured pork ribs from the Coastal Vineyards Ribs Club.

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