Mar 14, 2018
We are back! Back from Las Vegas, back from Disney World and back to releasing episodes on schedule! What better way to celebrate than to buy a couple of brisket babies, soak them in some salt and spices and then turn them into corned beef and pastrami?! While we wait for our meats to cure, we are talking to Heather Grant, quilter, friend and project-cooking super fan. Heather and her friends created the ultimate Reuben sandwich and she is here to tell us all about her pastrami making journey and see if she can impart a little wisdom. We’ll also talk about how Liz’s Disney costumes turned out and whether or not Liz’s mom consents to being internet pickle famous.
The Baconator (part deux)
In an old-fashioned glass filled with ice, combine maple syrup, bitters, and bacon bourbon. Squeeze orange peel over glass and add. Stir until drink is cold. Add cherries and garnish with bacon.
Remove 1/4 cup bourbon from bottle and save for another day. Or drink it right now, I don't care. Pour bacon fat into bottle and put cap back on. Gently shake the bottle to combine. Allow the bourbon to sit out at room temperature for about four hours, shaking occasionally. You want to keep the fat from solidifying in a big clump too soon. Put the bottle in the fridge and chill for 3 - 7 days. Strain the bourbon through paper coffee filters and it's ready to drink!
Maple Candied Bacon
Heat oven to 375*. Lay bacon slices on a baking rack in a rimmed baking sheet, lined with parchment paper or a silpat liner (for easy clean up.) Sprinkle bacon with black pepper and brown sugar. You don't need to use much sugar because too much will just melt off. Back for 15 minutes. Remove from oven and brush with maple syrup. Bake for another 5 minutes or until crisp.