Dustin has a nice interview with the founder, Nick Hamon, and more about the creation of the BA-K-47.

More lovely bacon articles coming soon at BaconFanatic.com!

Photo from www.thisisfreakingridiculous.com

What started as a burning desire to store all my favorite bacon things found on the web, has quickly led me to realize that…

I DON’T KNOW ANYTHING ABOUT BACON!

I like bacon, it’s true. I’ve settled on one brand at the moment. And I realize I need to actually go on a bacon quest.

Why?

To discover what it means to really be a Bacon Fanatic.

Beginning the first of the year, I will…

• start searching for artisan bacon vs. the store bought bacon I’ve been eating regularly
• try the Bacon Explosion™ and give a real report, not just tell you that it’s out there
• give reports on the bacon quality at various local restaurants
• give reports of bacon sampling while traveling
• try on some bacon garments
• and whatever else strikes my fancy.

The days of daily posts are gone for now. Instead, I will give you real information from first hand experience.

Unless…it’s something really crazy I want to share.

Hey! It’s MY blog, afterall.

Crap…I just stumbled upon Bacon Flavored Gumballs. Had to share.

(Photo: © Accoutrements)

“Keep that chicken. I want dat pork,” sings rapper Big Cheese in his September 17, 2009 single, “Gimme Dat Bacon.”

Over 365,000 views on YouTube alone. You can also buy the video on iTunes along with several other vendors (links available on YouTube if you click through on the video below).

Enjoy it here… with lyrics (and several embedded ads, apparently. Sorry.)

OOOoooo….there’s a ringtone I can download too!

Okay, I’m a fan of Wright® Brand, as I’ve stated before. Granted, I haven’t gotten my hands on any artisan bacon yet.

So, here are some interesting recipes AND the videos to go along with them. There is ONE recipe that hasn’t been made into a video yet, and that is Danger Dogs Done Wright®. Check it out. They are EASY to make and quite tasty. I even made them for a recent pot luck.

Not sure how long these videos with Chef Aaron McCargo, Jr. who was the winner of season four of The Next Food Network Star and can now be seen on the Food Network®, hosting his own show, Big Daddy’s House™.

Enjoy and Bon Appetite!

Chicken Roulade Stuffed
with Smoked Bacon, Spinach, and Gouda

Bacon Burger-Style Hot Dog

Two more can be found on this YouTube channel…

Vegetarians of the world, rejoice! Scientists have grown pork muscle tissue in a Petri dish in the Netherlands.

Man, I just don’t have much to say about this subject. Though, I suppose since I don’t slaughter my own hogs to enjoy bacon, as long as it tastes the same, has the same texture, and doesn’t cost more, I’ll try it.

Heck, we used to believe the world was flat, so…why not grow your pig in a tube?

Check out two-time Pulitzer winner, Andrew Schneider’s article for Sphere and let me know what you think about those wild and crazy scientists!

Oh man. Seriously. This adventure into the world of bacon is opening my eyes to so many possibilities. There has been so much I’ve only tried a smidge of what’s out in the big bacon world. (Smidge being a technical term.)

New York Magazine did a video with Don Lee from PDT (Please Don’t Tell) in the East Village in New York to make, what they call, a Benton’s Old Fashioned. For their story, they referred to it as “PDT’s Bacon-Infused Old Fashioned.”

Plus, the video is really interesting to see how a bartender really prepares things for the best experience.

(This post dedicated to ‘Zorro.”)

Full story and recipe can be found at New York Magazine.

Photo: dansys

Found this interesting little image at This is Freaking Ridiculous that a friend sent in. The guy makes a great point. I’ve seen bacon weaved before, but not so tight it will hold liquid. However, it appears it’s holding cheese.

Lordy. Heart attack indeed.

Just stay away from any sugar or fruits (like the old Atkins diet) and you can eat all the bacon and cheese you want.

Tried to find the original source, but credit is going to the above site, for now.

If you missed all the excitement about the Bacon Explosion™ created by Jason Day and Aaron Chronister from Kansas City, now you’ve got something even MORE exciting that they’ve whipped up!

You can order a PRE-COOKED Bacon Explosion™ and have it delivered to your home. Then just heat and eat!

Now, you CAN prepare it yourself by following the recipe at www.bbqaddicts.com, making any tweaks to your own tastes along the way. But, really, they’ve made it REALLY easy:

• 1/2 Bacon Explosion – $17.99
• Full Bacon Explosion – $29.99
• 2 Full Bacon Explosions – $54.99
• 3 Full Bacon Explosions – $79.99
• 4 Full Bacon Explosions – 104.99

As featured on CNN, Good Morning America, in the New York Times, and other major media outlets, The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage, is enhanced with our classic Kansas City style barbecue sauce and rub, then smoked low and slow in a special blend of oak and hickory wood.

The recipe rapidly gained popularity across the globe and requests for a fully-cooked version poured in. To meet this demand, we are proud to introduce a delicious, fully smoked heat & eat version of The Original Bacon Explosion™.

Get yours here: http://www.bbqaddicts.com/bacon-explosion/

If you missed the media about the recipe, check out this ‘dirty and delicious’ video below:

P.S. I don’t make money off the blog entries to support this site, just the ads on the side. FYI

If you haven’t ever heard Jim Gaffigan, you’re in for a treat. I heard him, first, on my Sirius XM radio on the comedy channel and started listening to all his stuff. Gaffigan nails it on the head in the clip below. If you like it, a longer version can be found here, as well as several other videos of his stand-up and interviews.

Well, I claim to be a Bacon Fanatic, but I have MILES to go to compete with other bacon lovers.

Not to mention that I just need to start ordering a lot more types of bacon, bacon products and cook more bacon recipes.

During the holidays, I did enjoy a few strips of bacon, but mostly turkey and pie. Mmmmm.

But then I went online and see what Thanksgiving COULD have been if I had been cooking.

I could give you a list, but nothing I found rivals the Turbaconducken (pictured above)!

Corey James over at Bacon Today shows you the steps in creating a Turducken Wrapped in Bacon. And for those of you unfamiliar with Turducken, it consists of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken!

And then to wrap it in bacon!

Why, oh, why didn’t I see this article BEFORE Thanksgiving???

Well, there’s always Christmas!

(photo from www.bacontoday.com)