The latest breaking news about IHOP’s (International House Of Pancakes) 5 layered sweet & salty taste sensation, the appropriately names “Pancake Stackers” is spreading like whipped butter and even with the story just getting out on prominent media sources such as ABC News, The Boston Globe and Huffington Post, the new taste delight is already apparently selling like … uh … well … like pancakes!

We’re talking about a meal that literally comes very close to having it all, as IHOP’s Pancake Stackers consist of large gobs “crust-less” cheesecake filling, stuffed between two buttermilk pancakes and then generously topped off with whipped butter and your choice of strawberry, blueberry or cinnamon apple compote, served with a couple of eggs, hash browns and of course the crowning jewel of glory, some delightfully delicious bacon.

Would it be wise to eat this meal every morning, or for that matter, ever 3rd morning? Probably not, as while it’s may only cost you around $5.50, more or less around the country, the real cost might be the 1,250 calories this baby packs away within it’s tasty deliciousness.

So while everyone should most definitely continue eating their beloved bacon and eggs at least 3 times a week, one might maybe want to consider limiting your experience of IHOP’s “Pancake Stackers to no more than maybe once a week and possibly only twice on your birthday!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

A very wise man, a long, long time ago once said “The Hand That ROCKS the BACON … Rules The World!”

Now, as the economic downturn really begins to sink in and take a “Big Bite” out of the recently flourishing, “fine dining” restaurant profits, the upper echelon of franchise dining are finely looking around and trying to get their bearings once again. They are suddenly realizing that as the economy take its toll; “sizzlingly successful” ideas continue to roll.

It seems that every single fast food franchise that wise returns back to the “Bacon Rule” and introduces it’s latest 1 to 5 new Bacon Burgers to their menu, suddenly increases their market share substantially and moves closer to the head of the heard.

Now this truth is being applied successfully by some of the “mid-range” dining option franchises. We’re talking about those “nice,” sit down, charmingly themed eateries with a well trained staff, ornately adorned in pithy flair and sufficiently choreographed into some well organized maneuvers of people pleasing personality, pizzazz and a pseudo-posh presentation.

Yes, Applebee’s, in an extension of their increasingly popular “Real Burgers” line, is now proud to present it’s new line of “Regional Burgers” by introducing it’s long awaited “Cowboy Burger,” topped with crispy onion strings, melted white cheddar cheese, and “heapin’ helpin’” of apple-wood smoked bacon. The burger is then served on a toasted bun with Southern BBQ sauce, lettuce, tomato, onion, and pickles.

Guess what, people absolutely LOVE it!

Meanwhile, over at The Cheesecake Factory, they are rolling out their latest line of what they refer to as their “Glamburgers” (pun clearly intended), as they proudly present Blue Cheese BLT Burger. This is a tasty, gourmet burger served up with crispy bacon, lettuce, tomato, onions and mayonnaise, with lots and lots and lots of delicious blue cheese.

So now, as office cubicles all across the land begin to empty out, these once struggling restaurants that are more “suit and tie” than “shorts and sneakers” are grabbing back a huge portion of the customers that they lost when the “BACON WARS” first began.

That’s the wonderful thing about success and bacon burgers – the taste is always sweet and satisfying!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

The massive wave of “Baco-Mania” has splashed so broadly across the entire spectrum of society, that what was once merely a “Gourmet Bacon World” for so many life-long, dedicated Bacon Freaks, has now expanded into some other truly delicious pork oriented endeavors.

Of course, it only makes sense that if you have your hands on the world’s finest, Blue Ribbon Award Winning pigs, why stop at merely “Makin’ Bacon?”

There’s a famous old joke that’s been told for years out in the pig pen regarding “Bacon and Eggs.” The joke basically is a commentary regarding the fact that while the chicken most certainly contributes to the over-all achievement of the goal of a great Bacon and Eggs breakfast, it truly is the Pig who is personally, absolutely committed to the general proposition of the meal.

So now Bacon Freak is pleased as punch and proud peacock’s to present three new deliriously delightful and delectably delicious powerful platforms of the Bacon Freak empire; and this time the world’s finest pork is being dedicated to premium quality, gourmet Ham, Sausage and Bacon + Chocolate Candy.

Introducing your quick and easy access to the following fine, popular pork portals: Ham Freak, Sausage Freak and what is quickly growing to be one of the most popular and sought out “bacon oriented” products on the market today, Bacon Chocolate!

For all of you out there who have been hearing the buzz and wanting to find out what the fever and fury is all about, with your own taste buds, Bacon Freak’s deliciously decadent Bacon Chocolate Sueyts can now be found online at their very own website, which feature both deliciously dark and mouthwatering milk chocolate sueyts!

Whenever any huge, raging socially popular trend explodes with gigantic proportions and swells into an actual cultural “wave,” all topically related boats in the harbor rise equally with the incoming flow of the raging high tide that ensues.

Therefore, with “Baco-Mania” becoming a powerful, popular movement all across the entire nation, it’s only natural that other premium pork products begin to get a strong surge of interest and demand, and for that reason alone, a hungry public can now fully satisfy those alternative pork product urges at SausageFreak.com, HamFreak.com and BaconChocolate.com.

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

TEXT FROM BRAD: This photo was taken at 8:10 p.m. EDT at the Pompano Beach, FL, Costco Wholesale store. …I got to the end of the aisle that had spices and seasonings and noticed this bag on the end cap. It was not refrigerated.

ME: EW! Is it bacon or salad?

TEXT FROM BRAD: And I get what you’re saying now, it DOES look like a bag of salad! I didn’t notice until I looked at the picture again. Gross. That’s my opinion, anyway.

ME: Gross is a gross understatement.

WHY would Costco do this to bacon? What did bacon do to tick Costco off? And WHY ISN’T IT REFRIGERATED? What kind of horrible chemicals and preservatives are keeping that bag’s ecosystem running? Do I need to get a documentary crew out there? I have so many questions…

I think we can all learn a lesson from this: Not all bacon is raised with love. A sad fact, but true. Make sure to hug your bacon today!

–Jennifer Eolin

This got me thinking, is there anything that isn’t better with bacon?

Hamburgers, better with bacon. Steaks and scallops better when wrapped in bacon. Eggs so much better with bacon. Salad, add some bacon and its better. Baked potatoes again, you guessed it better with bacon.

Bacon can add a variety of different flavors that brings any dish to that next level weather you are cooking for yourself or family and friends. Bacon can be sweet, it can be savory, it can be Smokey, it can be flavored, but whatever food you are cooking up, it is better with bacon.

Bacon has this unique ability to go with so many of the everyday foods that we eat.

Because we all agree that bacon has a magical ability to make almost any food better (lets face it you are reading a blog all about bacon), why not keep your kitchen well stocked with a variety of different bacon products.

Baconfreak.com offers the “Bacon Is Meat Candy” Bacon of the Month Club where you can get two different packages of bacon delivered to your house each month.

And for all you vegetarians out there who miss out on the many uses of bacon and its delicious taste, Bacon Freak has not forgot about you and have created there own Hickory Bacon flavored seasoning.

-Matt Kufeld

Jennifer Eolin for Bacon Freak: Hi, Nicky. Thanks for doing this interview with me.

Nicky Stein-Grohs: Of course, Jennifer. How could I turn down an opportunity to discuss bacon?

Jennifer: I saw your bacon bra photo on the internet and thought, “Man, I need to know this lady.”

Jennifer continues: So let’s start at the beginning, what brought you to bacon?

Nicky: Hmmm, probably the deliciousness.

Jennifer: That is reason enough! So how long have you been addicted to bacon?

Nicky: I wouldn’t say I’m addicted. But I love it. Sometimes I want to be a vegetarian but I think I’d be a “bacontarian” instead. I think my love for bacon has been growing for most of my life. I think it came to a culmination a couple years ago. I was dating a guy who really liked to cook breakfast and breakfast is my favorite meal. We ate a lot of bacon, he introduced me to bacon and cream cheese on a bagel which is now my favorite, and I started experimenting with combinations.

Jennifer: OOO – bacon and cream cheese is heavenly. What kind of combinations are you trying?

Nicky: Have you tried the Elvis sandwich?

Jennifer: No! What is it?

Nicky: Banana, bacon, and peanut butter.

Jennifer: Excuse me while I swoon.

Nicky: Yeah, be sure to try it right after this interview! I had my first annual Bring Your Own Bacon party in July of 2008. Everyone brings a bacon dish. The 3rd one is coming up in April! People started buying me bacon gifts and sending me all sorts of interesting bacon articles around that time, so I guess that was the start to this bacon-love.

Jennifer: A BYOB party with a porky twist. I love it! So describe how you went from “I love to eat bacon!” to “I wonder what it’s like to wear bacon?”

Nicky: I am sorry to say I don’t remember the exact moment. I had been reading a couple bacon blogs, including Bacon Freak, and I’d seen some raw bacon bras around on the internet. I thought: “Bacon bra! Awesome! But it’s raw. Kind of gross!”

Jennifer: Yeah, the raw one freaks me out.

Nicky: So I started thinking about making a cooked bacon bra and wearing bacon just seemed like an added bonus of making the bra. I ran it by my Titter friends–

Jennifer: Titter?

Nicky: Yes, you heard right. Anyway, someone thought I couldn’t make a cooked bacon bra. So then it was a challenge. And I can’t turn down a challenge.

Jennifer: Of course not! So how did you plan the bacon bra? Did you have a “pattern”?

Nicky: I asked my friend, Neely, to help me with the bra and we brainstormed a little. She found a recipe for bacon cups to put salads in, or something. So we followed that for the temperature and cooking times. The first attempt at the bacon bra was sort of a failure. I was clutching greasy, dripping bacon, holding it over my breasts, while she took a picture of me. I looked ridiculous. We sort of got the idea to weave the bacon but didn’t really implement it very well. For Bacon Bra 2.0 we knew we wanted to start by weaving bacon and cooking it longer since the inside was so soft and greasy the first time. We kind of had a pattern. Both times we took tin foil and put it over my breasts to make a mold. Then we rolled tin foil balls to put under the tin foil boobs because the bacon is pretty heavy. We cooked the bacon on that.

Nicky continues: I have a lot of photos of the process since I had a photographer for Bacon Bra 2.0, my friend Alex who took some great shots.

Jennifer: How much bacon did you use on the bra?

Nicky: I used one package of bacon. I think it was a lb.

Jennifer: I gotta know, how comfortable was the bacon bra?

Nicky: The bacon bra wasn’t really comfortable but it was uncomfortable either. It was kind of greasy but if you love bacon you aren’t afraid of a little bacon grease. The inside was still a little less cooked than the outside, so it wasn’t crispy. No one wants crispy bacon rubbing on their breasts.

Jennifer: How long did it last? Did you throw it out? Was it a sad day?

Nicky: It lasted through the photo shoot. There are quite a few pictures of bacon strips starting to fall off me. There’s a few where Neely is biting them and a few where my dog, Ninja, is trying to get a snack from it, too. One side stayed together pretty well though. I took it off after the photos were taken. And no, I didn’t throw it away. We ate it.

Jennifer: GOOD WOMAN!

Nicky: The 3 of us munched on it for a while, and then I put the rest in my fridge and snacked on it. I don’t believe in throwing away bacon. Even if it’s been on boobs. It’s probably better that way anyway.

Jennifer: So I have to ask, has this helped your dating life?

Nicky: I wouldn’t say it’s made a huge difference. Since I posted the photo, I definitely think I’m getting more friend requests from random guys I don’t know on |Facebook. And also one old lady. But I’m not getting a lot of hot men asking me if they can take me out for breakfast. So if you know any who want to, send ‘em my way. Especially if they cook.

Jennifer: What’s next in your line of “bacon couture”?

Nicky: Jennifer, thanks for the idea for the domain name. I love it.

Jennifer: You’re welcome! Make sure to remember me in your acceptance speech for best bacon attire. Anyways, you were saying…

Nicky: I’m working on something for an event here in Minneapolis on the 30th. It’s not clothing, but it’s wearable and made out of bacon. I don’t want to ruin the surprise but if you follow me on bacontits.com you’ll find out about it soon enough. And if all goes well, I’ll be wearing a bacon dress to my B.Y.O.Bacon party in April. I’m getting inspiration from a meat dress made by artist Jana Sterbak that a friend told me about. Hopefully I can get started soon.

Jennifer: Wow. Do you have a website/twitter so we can follow your bacon adventures?

Nicky: I recently started up www.bacontits.com and that’s where you can find out about my bacon adventures. I’m going to also talk about some fun bacon products and recipes in between bacon wearables, like all the dishes that show up and the B.Y.O.Bacon party. I’m also going to be selling a bacon pendant made by a local Minneapolis artist and hopefully some other bacon jewelry very soon. My twitter account is @formica_dinette – you can follow my bacon adventures and non-bacon adventures there.

Jennifer: Nicky, thank you so much for sitting down and talking bacon with me.

Nicky: Thanks, Jennifer, it’s been fun! Now go try that Elvis sandwich!

EDITOR’S NOTE: Nicky now owns “baconcouture.com” as of this interview! Squee!

– Jennifer Eolin

In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook , the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe which was custom created by world renowned Chef, Rick Bayless.

For those living under a rock the past decade, Rick Bayless is chef of both Frontera Grill and Topolobampo in Chicago, as well as being the creator of “Frontera Gourmet Foods,” multiple Best Selling cookbook author, host of his own popular television cooking show, called “Mexico – One Plate at a Time” and winner of the James Beard “Best International Cookbook of the Year” award in 2001.

In his own words about his personal and professional adoration of bacon, Chef Bayless explains … “Everyone has seen me wear the bacon is meat candy T-shirt on my TV show…but it is more than just a T-shirt slogan to me…it’s a way of life. Whenever I am stuck on what to do in a particular recipe, I always think.  WWBD?”

What Would Bacon Do? … indeed!

Enjoy Chef Rick’s free Avocado Mango Salad Recipe!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Cicking HERE!

The fine folks over at Bacon Today just released what could only be classified as an “A+” rave review regarding the new gourmet Bacon Cookbook that it’s competitors, Bacon Freak,  just put out this week.

In the usual “cut throat” and “back-stabbing” world of business, even in the much more tastefully refined world of fine dining and gourmet food, it’s so very rare to see such a glowingly positive review of someone else’s work, particularly a direct competitor, that we thought the world would get some enjoyment from the taste of pure kindness and graciousness exhibited between these two popular and powerful industry leaders.

Here’s the whole story, presented “straight from the pigs mouth”, just as they posted it on their blog.

Enjoy …

“Not too long ago, a reader came to us with the idea that we should write a bacon book. You know, a book about bacon. We tossed around a few ideas that all centered around bacon and books and how to combine them into a book about bacon but we haven’t nailed down a bacon book concept just yet.

Today we received an email from Boss Hog over at BaconFreak.com announcing that he’s released the first edition of his Bacon Cookbook. What better book about bacon could there be than a bacon book that helps you cook the meat candy?

According to the web site (with the oh-so-catchy URL of BaconCookbook.com) they’ve got recipes from some renowned chefs that will help you get your bacon fix for breakfast, lunch, dinner, appetizers, and even bacon desserts.

We got a chance to peek at the bacon cookbook ahead of time and were impressed with the quality of the bacon recipes included in the book. Don’t be surprised if you see a couple examples of bacon dishes we test out here at Bacon Today. We’re planning to cook up a few of the meals to give them the official Bacon Today taste test.

The Bacon Freak Bacon Cookbook is available in both downloadable PDF and paperback formats. Head on over to BaconCookbook.com and get your copy today!”

Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

According to Rocco “Boss Hog” Loosbrock, “this is a life-long dream finally manifested into reality, not just for our entire loyal monthly bacon club members and bacon store customers, but for “Baco-Maniacs” all across the country and globe, as well as for all of us here at “Bacon Freak.”

“We wanted to make sure that the cookbook was something spectacular and not just a collection of typical bacon oriented recipes.” explains Boss Hog. “So we sought out the creative culinary insights and inspirations of some of the most well respected and professionally renowned chefs in the industry, to create completely, all original, unique recipes specifically for our bacon, and the outcome has proven to be even well beyond our own expectations, hopes and dreams!”

Included in this Epicurean Encyclopedia of enticing entries are custom creation recipes from such chefs as:

Henry Adaniya

Rick Bayless

Scott Burnett

Kathy Casey

Ratha Chau

Gianni Cicilot

Holly Clegg

Laura Jakosky

Erik Kelley

Mary Beth Lawton-Johnson

Maria Liberati

Kate McAloon

Jason McClure

Patricia Mendez

Georges Mokbel

Johnna Rowe

Donna DeCunzo-Taddeo

Gary Unger

Thus, Bacon Freak’s “Bacon Cookbook” turned out to be Hog Heaven for those who truly love the seductively sultry, sweet and salty sensuality of the world’s all time favorite “Meat Candy!”

The cookbook is conveniently put together in such a way as to allow you to chose the very finest recipes for a number of specific meals, from Breakfast and Lunch, to Dinner and Dessert, even Appetizers are included.

Having no idea just how amazingly popular this first edition of the Bacon Cookbook would be, supplies may prove to be beyond limited and stretched to the breaking point for  those who hesitate and put this acquisition, even temporarily on the back burner.

Clearly the second edition printing will eventually come along, and with its numbers greatly increased, now that the massive popularity of the cookbook has officially  now been have gauged after the Grand Release, but for those who don’t want to have to wait till then, you can buy a copy or three right here, right now … without delay.

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!

Baconopolis …  Baconopolis, by any other name would you … could you possibly smell and taste so seductively sweet, salty, sizzlingly savory and sensually sensational! I for one, think NOT!

Baconopolis (Round Two) “This time it’s Porkual!” … took place on Friday night, February 26th from 6:00 -8:00 PM at the ever so awesome Palace Ballroom in the wondrously Washingtonian city of Seattle.

Surprising to none, the event featured bacon, bacon and more bacon.

Specifically … 10 delightfully different, delectable dishes of bacon oriented fine dining fare, from items that seem to naturally go together like a “hand and glove,” to other recipes that go together more like “penguins on unicycles” and “low salt, no fat nuclear submarines.”

The entire event was brought to us by the good folks over at the Palace Ballroom and their illustrious owner, Mr. Tom Douglas, who is also noted in the “foodie” world for being a semifinalist for the prestigious 2010 James Beard Foundation award for Best Restaurateur.

The menu included:

B.L.A.T. (the classic with avocado)

Bacon Cured Whole Pig

Bacon Cornbread Muffin

Pork n’ Beans

Bacon Explosion

Elvis’ Favorite: Hot Peanut Butter, Banana and Bacon

Classic Carbonara

Bacon Fried Rice

Bacon Biscuit Sandwich with Gravy

Bacon Filled Doughnut with Maple Glaze and Bacon Salt

OK … so I was momentarily distraught to discover they were NOT servi9ng my favorite “Pork At The Bottom Yogurt, the entire event was utterly amazing?

Absolutely everybody had a wonderfully awesome time and as predicted, totally PIGGED OUT!

We can’t wait till next year.

Senseless In Seattle!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!