Passion Pit – The Reeling

This week’s “Music Monday” video is Passion Pit with there hit song The Reeling. This isn’t the first time I talked about Passion Pit, last year I wrote a post about their first EP “Chunk of Change”. Well this song (The Reeling) is off their new LP “Manors”. It’s been out for a while and I would suggest you pick it up if you want to dance your legs off.

Passion Pit is an American electronic band that formed in 2007 at Cambridge, Massachusetts. It started out as a side project on a laptop and has turned in to a fulltime project with a live band. The original goal of the project was to write songs to a girl friend as a Valentine’s Day present. Sadly for Michael Angelakos, Passion Pit founder, the girl friend didn’t stick around. Lucky for us the band did!

Where to find more information about this weeks band:
HomepagePitchfork ReviewsMusic on LalaYouTube Videos

Bacon Brussels Sprouts with Balsamic Vinegar

This weeks “Weekend Cooking” is a recipe that Oscar Myers sent me to use with there Super Thickcut Bacon. Sadly I didn’t have their bacon so I used another great brand Nueske’s.

This is a great side dish for just about anything. It’s sweet, savory, and buttery. Beth and I thought they if we add diced potatoes to the mix it could almost be a meal in itself. Give this one a try and let us know what you think about it.

Bacon Brussels Sprouts with Balsamic Vinegar
Prep Time: 10 min. Total Time: 40 min. Makes: 6 servings


  • 1 lb. Brussele sprouts, trimmed, halved
  • 1 Tbsp. olive oil
  • 4 slices of applewood bacon cut in to 1 inch strips
  • 1 cup coarsely chopped red onions
  • 1 Tbsp. balsamic vinegar
  • Freshly ground black pepper, to taste

Cooking Instructions:

  1. Heat oven to 400F
  2. Toss sprouts with oil, place in a shallow pan bake 20 min
  3. Meanwhile cook bacon and onions in a skillet on medium heat until bacon starts to turn brown, drain off grease
  4. Add bacon mixture to sprouts, stir.
  5. Bake 5 to 10 min or until sprouts are tender and golden brown
  6. Stir in vinegar and pepper
  7. Enjoy!

Adapted from a recipe from Oscar Myers (all we did was add more bacon). Beth took that amazing photo of this recipe!

Dogfish Head 90 Minute IPA is Pork’s Best Friend

As frequent watchers of Bacon LIVE already know I am a big fan of Dogfish Head Brewery. I even went to Rehoboth Beach in December to attend a Pork and Beer dinner at their brew pub. So I guess its no surprise that I would feature them on “Thirsty Thursday”.

Today’s beer is Dogfish Head 90 Minute IPA, an Imperial IPA brewed to be enjoyed not chugged. This was the first continually-hopped beer the Delaware brewery made. It takes about a month to make from beginning to end. The 90 Minute IPA has been called the best I.P.A. in America.

Check out the video below of Sam explaining the brewing process.

While reading the Dogfish Head site for information to put in this post, I found the reason I love this beer so much. Right on the page for this beer it clearly states that it’s great when paired with pork. I know this to be true because at least once a month I have a Pork Shoulder Taco at Yo Rita in the South Site of Pittsburgh with a 90 Minute. Let me just say the flavor combination is out of this world!

For more information about this beer check out the Dogfish website and Beer Advocate.

Bacon LIVE: Cherry Wood Bacon

Last night we tried Nueske’s top secret Cherry Wood Bacon. Yes that’s right! The company that is known around the bacon loving community for their Apple wood is playing about with other types of smoke. Sean and I both thought the cherry wood had a mild an almost sweet flavor. I have not had many cherry wood smoked types of bacon so I don’t know how this one is compared to others, but I thought this one tasted great.

We are also giving away five Wendy’s $5 gift cards to five lucky twitter tweeters that tweet about Bacon LIVE! More details are below the embedded video.

Bacon LIVE 063:
Watch us on!

Twitter Contest:
To enter for a chance to win a $5 Wendy’s gift card, all you have to do is follow @MrBaconpants and tweet the following “ #baconLIVE”. To make it easier just follow the link and click the “enter contest” button.

Example of a tweet that would count:
“I could win free bacon by following @MrBaconpants & watching Bacon LIVE. #BaconLIVE”

Twitter Contest Rules:

  • You have to live in the USA (Sorry the coupon is only valid in the USA)
  • The tweet must contain this link:
  • You have to follow @MrBaconpants
  • You can only enter once per contest

Winners will be picked January 27, 2010 at 6pm EST

Good luck and if you have any questions please let me know. Enjoy Bacon!

Watch LIVE Wednesdays at 7 pm EST, go to our show page for details!

Nueskes supplied the Cherry Wood Bacon that we reviewed on this show free of charge. This is a good thing because if I had to buy everything I reviewed on the show I would be broke. Read my disclosure policy for more information.

Bacon & Puzzle Lovers Rejoice for the Bacon Tuxedo Puzzle

Archie McPhee made a lot of bacon lovers upset when they released the Bacon Tuxedo Box without the tux. In an effort to mend the wounds McPhee has come out with the “Bacon Tuxedo Puzzle”. It’s not tux but it’s better than an empty box of lost dreams (yes I am still bitter).

Bacon Tuxedo Puzzle – $9.95
Ham? Too casual. Meatloaf? Too retro. Make no mistake about it, bacon is the best meat for formalwear! This bizarre jigsaw puzzle features a dashing young man in a bacon tuxedo posing with his date for a prom picture. She must have been so proud. Also includes a 48 piece bonus mystery puzzle! Each 500 piece puzzle is 14″ x 18″ when assembled.

I wonder what the 48 piece bonus prize is. I hope it’s a coupon for 48 bacon-wrapped spicy chicken nuggets from Wendy’s. It’s either that or another puzzle, which wouldn’t be as cool.

McPhee also released the “Sunrise in Meatopia Puzzle” which is an illustration of a landscape made of meat. It could also be a representation of a vegan nightmare. In fact if I worked for them I would have called it, “Hide the lid and build this puzzle with a vegan friend, then watch them crumble in sadness as they realize they build a meatopia”. Ok, maybe my title was a little long, but it got my point across.

Bacon and puzzle lovers finally have two puzzles they can complete with pride and satisfaction. Thanks Archie McPhee, Enjoy Bacon.

Red Pens, a Low-Fi duo out of Minneapolis

This week’s Music Monday band is Red Pens, a Minneapolis duo. A few of their songs have been gaining some popularity on major music blogs. Pitchfork even reviewed their single “Weekdays”, a track off their new record “Reasons”.

I really enjoy this band’s danceable rhythms and fuzzy guitars. They remind of Bon Iver with a little more gain. You can listen to a few free tracks below. They also have a few live videos on youtube worth checking out.

“Hung Out” Download Mp3

“Street Issues” Download Mp3

Where to find more information about this weeks band:
MySpaceYouTube VideosRecord Label

Lentil Soup with Nueske’s Applewood Bacon

Another new feature you are going to see on the blog is “Weekend Cooking”, where Beth and I will cook a bacon recipe and then share it with you. This week’s recipe is Lentil Soup made some of the leftover Nueske’s Applewood bacon. The recipe only called for three strips of bacon but I thought it would be better if we used four.

The soup has a very smokey flavor and the bacon doesn’t get lost. I am not sure if that’s because we added the extra bacon or the fact that Nueske’s bacon as such a strong flavor. It also becomes more flavorful when you heat it up for leftovers.

Give the recipe a try and let us know what you thought about it. If you changed anything please share via a comment. Send recipe ideas to jmosley at mrbaconpants dot com.

Lentil Soup w/ Nueske’s Applewood Bacon
Prep: 20 minutes Total: 1 hour Serves: 4


  • 4 strips (4 ounces) bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils, picked over and rinsed
  • 1/2 teaspoon dried thyme
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper


  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
  2. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
  3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
  4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Adapted from a recipe in Martha Stewart Living, March 2005 (all we did was add more bacon)

Nueskes supplied the Applewood Smoke Bacon free of charge. This is a good thing because if I had to buy everything I reviewed or used on this site I would be broke. Read my disclosure policy for more information.