Cookaholics Bulletin Board

Yeah, eggs cooked in bacon grease are da bomb. And it's a must for greasing the cornbread pan.

Completely concur JB...we always have bacon fat in the fridge. So good for so many things.

Amy

FWIW, I cooked a pound of Kirkland bacon tonight on the stovetop. It was really delicious. We couldn't decide for sure but were learning toward declaring it the best bacon we've ever had. (Although I don't ever spend the $ for anything better than Oscar Mayer or Hormel Black Label, whichever's on sale). But still, it's pretty darn good!

Emilie

I really like Farmland thick cut myself.

Usually I get mine from a local farm, but I like Wellshire thick cut when the local stuff dries up.

Will be trying bacon fat for eggs this weekend....have had success so far with potatoes although I noticed it spat back at me more than oil.
We've found that everyone enjoys our salads much more with real bacon verus the bacon bits (Hormel type, still real) so I'll likely be keeping bacon slices in the freezer even more now.

We used to cook our popcorn in bacon grease, great flavor. I like it in my cast iron skillet for making cornbread. Any beef stew recipe I brown the meat in bacon grease. I think it browns better.

I save the fat from different meats in separate containers and then use it to enhance the flavor profile of the next dish, generally using the same fat with the same meat - it's one of my 'secret' ingredients. When people ask how I did it and I tell them, they get a bit of a strange look on their mugs... It's so easy and successful, I can't figure why they don't do it.

A few years back I made carnitas just before making Michele Scicolone's slow cooker Braised Beef with Anchovies. I used some of the fat from the carnitas to brown the beef and the defatted leftover liquid instead of the beef broth. It was so good. I now make it in the PC and while it is still great, I think it was the carnitas leftovers that made it so good the first time. Almost worth it making carnitas again to save the liquid and fat.