Potato Bacon cheese Tart

insaneh

Saw this and had to make it.
2lbs Bacon

Layer of thin sliced russet potatoes, cheddar, scallions, chives, salt and pepper.


Another layer with all but changed to colby jack.
Repeated the process a few times and wrapped it up.

On the egg with a couple of chunks of Hickory
This is about an hour in

Spaightlabs

BAM!

Looks decadent, nicely done.

SmokeyPitt

Man that looks great.  How was it? 

bgebrent

Very cool!  Per brother Pitt, how was it?

theyolksonyou

Drops the mic...

Jstroke

Holy f...... I think I just had an accident!!!!!!!!    I am going to the store---right now. 

The Cen-Tex Smoker

Dude...

Jstroke

LOL. 

shtgunal3

Hell to the yes!

Foghorn

Is this heaven?

The_Stache

Humble Bow!!!

yljkt

What pan? What temp? How long? I'm on a mission here.....

nhk19

That's going to be duplicated by many!  Myself included. Should have patented it.  Nice cook!

Spaightlabs

Just put one of these on with habanero bacon, sweet potatoes, gruyere, leeks, and chives.  

Didn't have one of those slick pie pans so just built it in a cast iron skillet.  

Can not wait!  Thanks for the great idea.

SmokeyPitt

yljkt said:

What pan? What temp? How long? I'm on a mission here.....

@yljkt the pan looks like one of these cast iron pie pans

Hokie_Smoker

nhk19

yljkt said:

What pan? What temp? How long? I'm on a mission here.....

^^^^^ yes.  Want to know these answers too. And....since I'm a newbie.  Why a drip pan?

AVEngineer

I'm not sure if this is it but it should be close enough to use as a starting point. 
http://www.food.com/recipe/bacon-potato-cheddar-tart-523538

I had forgotten all about it until I saw this post.  

Great_EGGspectations

Oh my... this will happen in my very near future...

jabam

That is friggin awesome! Two

insaneh

Sorry folks. I had a wedding to go to out of town.
Thanks for all the praise.
My opinion? Pretty tasty. When I do another, I'll use a vadalia onion, and maybe some jalapeno.
The pan. http://www.amazon.com/Camp-Chef-True-Seasoned-CIPIE10/dp/B000OXAQ6G
But any cast iron pan will do.
I used regular cut bacon because I wanted to ensure the bacon would crisp.
Cooked at 350 for about 2 and 1/2 hours.
This guy gives a lot of good tips on the construction.
https://www.youtube.com/watch?v=MyvzIdcvl74

insaneh

nhk19 said:

yljkt said:

What pan? What temp? How long? I'm on a mission here.....

^^^^^ yes.  Want to know these answers too. And....since I'm a newbie.  Why a drip pan?

It will overflow and cause flare up. I had maybe an 1/8" of fat in my drip pan.

nhk19

insaneh said:

nhk19 said:

yljkt said:

What pan? What temp? How long? I'm on a mission here.....

^^^^^ yes.  Want to know these answers too. And....since I'm a newbie.  Why a drip pan?

It will overflow and cause flare up. I had maybe an 1/8" of fat in my drip pan.

Ok.  Makes sense.  Probably using a shallow pie type pan & drip pan makes sense so the grease does flow away (vs) the tart sitting in it and it being absorbed in it.  Thanks!