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OT: Pain Au Bacon
JohnInCarolina
Posts: 32,421
in Off Topic
That’s bacon bread for you clowns who don’t know French good! OT because nothing was done on the Egg:
This is so choice. If you have the means, I highly recommend mixing one up.
This is so choice. If you have the means, I highly recommend mixing one up.
"I've made a note never to piss you two off." - Stike
Comments
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Looks deliciousXl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
Awesome!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Genius!
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Yes!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I CAME HERE FOR THE BACON AND DON'T SEE ANY BACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Large and Small BGECentral, IL
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It's a visualization exorcise. Now if you could just make the screen scratch and sniff...Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
It’s mixed into the bread, dummy. About 20% by weight, including some rendered bacon fat instead of say the standard olive oil. Nom nom!saluki2007 said:I CAME HERE FOR THE BACON AND DON'T SEE ANY BACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"I've made a note never to piss you two off." - Stike -
A close up for those who don’t read French good and don’t see good:
"I've made a note never to piss you two off." - Stike -
That. Looks. Awesome.
I think I would toast that and smother it with butter. Is that the proper way to consume it?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Is there a particular recipe that you would recommend? It looks wonderful!
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
I recommended French Toast...Foghorn said:That. Looks. Awesome.
I think I would toast that and smother it with butter. Is that the proper way to consume it? -
Looks excellent. And bonus points for the Ferris Bueller reference. It would be criminal not to try grilled cheese or a burger (patty melt?)!
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looks great to me but i would tell people there were bugs in the flour and then eat the whole thing myself while they cringe
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I’ve had a few slices just like that already, and it’s really good.Foghorn said:That. Looks. Awesome.
I think I would toast that and smother it with butter. Is that the proper way to consume it?"I've made a note never to piss you two off." - Stike -
I followed the recipe in the Forkish book for this one. It’s a straight levain dough - no commercial yeast whatsoever.dbCooper said:Is there a particular recipe that you would recommend? It looks wonderful!"I've made a note never to piss you two off." - Stike -
Ok. Now I see it.JohnInCarolina said:A close up for those who don’t read French good and don’t see good:
Just kidding. It looks like everything else you cook, delicious.
Great work John, and please send our well intended, yet belated, Happy Birthday wishes to your wonderful wife.
Great post."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thank you.JohnInCarolina said:
I followed the recipe in the Forkish book for this one. It’s a straight levain dough - no commercial yeast whatsoever.dbCooper said:Is there a particular recipe that you would recommend? It looks wonderful!
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
A few people sent me DMs, asking for the recipe, so here it is:
"I've made a note never to piss you two off." - Stike -
Around here we call that Cracklin' Cornbread.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I did this exact recipe once and used raspberry chipotle bacon. Man was that good.Mankato, MN - LBGE
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Most excellent!! That looks farkin good, man.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Oooh that might be what I need to try next!Hoster05 said:I did this exact recipe once and used raspberry chipotle bacon. Man was that good."I've made a note never to piss you two off." - Stike -
Just wow!! That looks fantastic. I will definitely be adapting this when the stores around here have yeast again.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
If you put lettuce and tomato between two slices of this bread is it considered a BLT?Looks awesome, would love to have some with a bowl of chowder. Or just pour chowder in a bowl made from it.
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I could eat a whole loaf of that. One sitting. Just butter. Or does it even need butter? Sundried tomato and garlic compound butter? Yep, that’s how I’m gonna get my diabeetus on.Not a felon
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I think what makes this is the extra rendered bacon fat being mixed in. Did I say that already? I may have..."I've made a note never to piss you two off." - Stike
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