Guaranteed Super Bowl winner

[AVB]

The one

The only

Crack in a Bowl! <Linky

 

[CigarStone]

Thanks for the reminder Ray! I will be making this for the game.

I have found a simple short cut to bacon crumbles. I slice up the bacon into small pieces (1/2" square roughly) and cook them in a pot rather than skillet. They cook in their own fat and they are perfectly evenly crisped.

 

[Pugman1943]

Down here they are called chicharrones. We have a Hispanic super market that fry a quarter slab of the hide & fat and you can buy them with or without each. With the hide on they are super crunchy and crazy nuts GOOD. Last time I bought a package it was about $10 a pound.

 

[AVB]

Thanks for the reminder Ray! I will be making this for the game.

I have found a simple short cut to bacon crumbles. I slice up the bacon into small pieces (1/2" square roughly) and cook them in a pot rather than skillet. They cook in their own fat and they are perfectly evenly crisped.

You cut it up by hand and I stuff it in the food processor which I also use to chop up the onion. About the same amount of effort but whatever works for you.

 

[rbbrock]

I haven't cooked bacon in a skillet for years. I use a foil lined sheet pan in the oven. Makes clean up much easier, plus you can do more at once. I can fit a whole pound of thick cut bacon on one sheet, or do the thinner stuff in two batches.

 

[{tpc}]

Crack in a bowl is always a clear winner!

 

[CigarStone]

Ray, do you have any recommendation on hot sauce? There are a million out there and I am sure there are some that have the flavor to go perfectly with this.

 

[AVB]

Ray, do you have any recommendation on hot sauce? There are a million out there and I am sure there are some that have the flavor to go perfectly with this.

When I pass on the recipe for the last decade or so I always say to start with El Yucateco Black Label Reserve Chile Habanero Hot Sauce for two reasons. First is every Walmart carries it and second it isn't ridiculously hot so if you put a little too much in you shouldn't ruin the bowl and its only $3. How much is too much varies with the chef but start with 3/4 teaspoon and go up a quarter teaspoon at a time until you find your sweet spot. I probably still make a third of all my batches with this.

Currently my personal favorite is a Black Garlic Carolina Reaper blend by Bravado Spice Co.that I buy on Amazon for $14 a bottle. No mistakes allowed with that.