Today is an exciting day since I get to talk about a video game on my bacon blog. Uber Entertainment recently released “Monday Night Combat” on Xbox Live a few weeks ago. And guess what? Not only is it a fun third person team based shooter, it also has bacon through out every part of the game. Even the loading screen for the game features bacon high-fiving a shotgun shell.
Yes that right, in Monday Night Combat there is a power up that gives you more ammo and cooks bacon at the same time. Also, when youâ€™re playing the game, if you are lucky enough to find some bacon it will make your character instantly better at everything. â€œJust like real life!â€ (Thatâ€™s a quote from one of the developers.)
To save you from all the gamer (nerd) talk, since this is a food blog and not a game blog, you just need to know that this is a really fun game. If youâ€™re into team base shooters with an arcade feel to them this game is for you. Just check out these reviews from Kotaku, 1up, and Joystiq for all the details on game play.
Uber is planing to release a free DLC update to the game in the next few months. They say they are adding new content. Lets hope that some of the new content is more bacon!
If youâ€™re on Xbox live and happen to get this game, let me know and add me as a friend. My gamer tag is â€œEnjoy Baconâ€. It would be awesome to play this game with some fellow bacon lovers.
I am sure many of you noticed that last week I didn’t update the blog or record Bacon LIVE. No, I didn’t suddenly turn vegan, I was on vacation. Since I was planning Bacon Bash it slipped my mind to mentally prepare you for the lack of updates, so I am sure this took some of you by surprise. I’m sorry about that.
Last week Beth and I went on vacation to Ocean City, MD with my Dad and Stepmom. It was a fun and relaxing beach vacation with lots of frozen drinks and boogie boarding. We also took a trip to the Dogfish Head Brewery in Milton, DE. To me, this was one of the highlights of the vacation since Beth and I are both Dogfish fanatics.
I have been on a few brewery tours before. This one was pretty much the same as the others, but it was neat standing in the same room where one of my favorite IPAs are born. Another impressive sight on the tour was the three giant wooden fermentation tanks.
Each of them were made of a different type of wood. For the life of me I can’t remember which beers went in each tank or what type of woods they were, other than the Paraguayan Palo Santo wood which is for the Palo Santo Morron brew. The tanks were impressive and I wish I had one in my back yard to swim in (full of beer).
Like any good tour, it finished off with a beer tasting. They started you off with their 60 min IPA. Then they took you for a wild ride with some of their sweeter, less hoppy brews: Midas Touch, Raison D’Etre, and Burton Baton. Out of the two I never had before (the Midas and Baton) I really liked the Burton Baton. I can’t remember the flavors but my Dad gave me a few out of his case so Beth should have a review of it soon.
Also, while we were there we picked out a few bottles, Theobroma, Sah’tea, and Wrath Of Pecant. I was told that Wrath of Pecant would be a good beer with bacon by a guy named John that worked there. I hope he was right. Expect to see a review of these beers in the future.
It was a really fun vacation and I am glad we finally got a chance to visit the Brewery and sample a few new brews. Be sure to catch this weeks Bacon LIVE to find out about all the bacon I had on vacation.
Sugardale, the headlining sponsor of my Bacon Bash event, is having a bacon recipe contest called The Great Sugardale Bac-On. Thatâ€™s right, there calling it a Bac-on instead of a bake-off. It maybe cheesy but Iâ€™m kind of mad I didnâ€™t think of it when I had my bacon contest.
The great thing about this contest is that there are three categories, which gives you three chances to win the grand prize of $3,000!
The categories are:
Appetizer, Sides, and Entertaining â€“ This can include anything from a bacon side dish, dessert, or beverage.
Main Dish â€“ This one is easy. Just submit your best breakfast, brunch, lunch or dinner recipe. I hope you can all tell the difference between a side dish and main dish.
Ready Bacon â€“ This is for recipes that use Sugardale Ready Bacon. I am glad they put this in a category of its own since recipes using it may have a disadvantage when being judged on bacon flavor.
To enter all you have to do is go to GreatSugardaleBacon.com and submit your bacon recipes. You can only submit one recipe per category and they must use Sugardales bacon. Then they will pick the finalists in each category to compete for the Grand BAC-ON Championship title.
The prizes are:
1st Place $3,000 and the title of Grand Bac-on Champion
2ND & 3RD Place $500 and a yearâ€™s supply of Sugardale Bacon.
To win the contest you will have to cook your recipe at the live competition that is being held at this yearâ€™s Good Taste Pittsburgh event. They will pay for you to get in to the event but if you donâ€™t live Pittsburgh you will have to find your own way here. But for a chance to win $3,000 it might be worth it.
We will be having a representative on Bacon LIVE September 1, 2010 to answer your questions live. If you canâ€™t make it in the chat room, just email me your question and I will ask it for you.
Check out the official website for all the rules and details. They will be accepting entries until September 26th, 2010.
Today on Bacon LIVE Sean and I reviewed the new Hormel Fully Cooked Bacon. As many of you already know, we hate precooked bacon, so we where surprised when we both actually liked it. Now I am not saying it’s the best bacon I ever had, but it is the best precooked bacon I ever had.
It really was thicker and had more flavor then other bacons in its class. Still we both agree we would almost always prefer cooking it ourselves. But it is nice to know we can keep this is our cupboard for some decent back up bacon.
We also recapped Bacon Bash and talked about how we could improve it for next year. We then moved on to drinking beer and how we should remove bacon eating rights to anyone that gets a DUI.
I will be on vacation next week so there will be no Bacon LIVE. You will just have to watch or listen to your favorite past episode. We will be back in full force September 1st.
Go to BaconLIVE.com to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!
At Bacon Bash this year you might have been lucky enough to have a variation of the Atomic Buffalo Turd (ABT) cooked up by AJ Doyle (the guy that won the bacon eating contest). ABTâ€™s have been around since 2005, you can find the original recipe here, but the ones at the event replaced the usual Little Smokies with pulled pork belly. This gave them the bacon flavor on the inside and out.
If you don’t know, a ABT is basically a jalapeno cut in half, then fill with something pork related and cream cheese, then lastly wrapped in bacon and cooked.
Now this isnâ€™t the first time I seen someone experiment with perfection. Greg Givan, a man that knows how to BBQ, fills the jalapenos with pulled pork and adds a little dry rub to the mix (pictured above). Check out his recipe bellow.
Atomic Buffalo Turds with Pulled Pork
What you will need:
15 jalapeno peppers
1 8oz block of cream cheese, room temperature
1/2 cup smoked, pulled pork
1/2 tablespoon bbq rub
1 pound of bacon, preferably thinner cut
Cut the peepers in half lengthwise, removing the seeds and veins. Optionally, if an even milder pepper heat is desired… soak the peppers in Sprite overnight.
Mix the cream cheese, pulled pork, and rub in a medium bowl. Fill each pepper half with the cheese mixture and wrap each pepper with half a strip of bacon, securing bacon in place with a toothpick.
Smoke the peppers at 225-250 degrees for approximately 60-90 minutes. Cook and eat remaining bacon while waiting.
Both Greg and AJ are quick to say that didnâ€™t really invent anything here, but itâ€™s still there personal touch on a classic BBQ dish. Thatâ€™s the great thing about the Bacon Nation we are always inspiring each other to do great things with our favorite porky treat. Feel free to share you variation of the ABT in the comments.
Bacon Bash was a success. We had over 100 bacon lovers attend this yearâ€™s event at the Harris Grill, which almost double last yearâ€™s numbers. We also consumed over 140 pounds of delicious Sugardale bacon.
I would like to thank everyone that came out and our sponsors, you all helped make this the best Bacon Bash this side of the Mississippi.
The climax of the event was the bacon eating contest, where long time reader of the blog, AJ Doyle, won first place. He was also the guy that made the amazing Atomic Buffalo Turds (bacon wrapped jalapeÃ±os). Another thing worth noting is a 12 year old girl won 3rd place and she was only 2 ounces away from the winner. AJ won a year supply of bacon from Sugardale (which he gave to the 3rd place winner for being so awesome), Bakon Vodka, $40 in Grill Bills, water bottle, and a Harris Grill t-shirt that says on the bacon â€œI got 99 problems but bacon ainâ€™t oneâ€.
Since I was working the door most of the day I didnâ€™t get a chance to take any photos/videos or try all the food. Lucky for me bacon lovers love to talk about their favorite food, so below are some links to what I found so far. If you would like to be added to this list just send me an email.
Sean and I started off the show last night with some discussion on the new podcasting setup I created. I will now have more control over how the audio podcast sounds, so if you listen on iTunes we may start to sound pro. Let us know if you hear any problems in the audio podcast, thanks!
I then wanted to vent about the stresses of putting together a bacon event. When then starting talking about bacon cupcakes, bacon eating contests, and bacon door prizes. If you attend Bacon Bash and visit the Sugardale table you get a chance to win a yearâ€™s supply or bacon!
We also talked about the new stance Wendyâ€™s has on bacon, the evils of turkey bacon, sweet bacon shirts, and so much more.
Go to BaconLIVE.com to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!