Bacon LIVE: The Express Show

Sean was back on Bacon LIVE last night but sadly (for Sean fans) the show had to be a short one. Before the show I had some technical problems so the show started late. When your doing a show in two different formats (podcast and live stream) things will tend to go wrong.

Even with the short show we manage to pack a lot of bacon content in to it. We talked about a few bacon burgers we tried and the new Papa John’s bacon pizzia thing.

Next week we should be back to a normal show. We will have Bacon Candy to review live next week so you will not want to miss this one.

Also please use the new share buttons bellow to share out show with your twitter and facebook friends.

Go to to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

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The 4th Annual Blue Ribbon Bacon Festival Gains a National Sponsor

Every year I make pilgrimage to Des Monies, Iowa to attend the Annual Blue Ribbon Bacon Festival. This year the guys that are putting it on told me some exciting news. They got a national sponsor, Beggin’ Strips! Yes, the dog treat. Don’t worry the event isn’t going to be just for dogs.

In just 4 years they have turned a small gathering of bacon lovers in to America’s premier bacon festival. With the support of Nestlé Purina Pet Care I can only imagine its going to get better.

They told me that the day of the event is not going to be for dog bacon lovers. But, in the days leading up to the festival they will have dog friendly events. The goal of Purina is to reminds us, while we calibrate, that dogs love bacon too!

I can’t wait to find out what other surprises next years bacon fest holds.

Continue reading “The 4th Annual Blue Ribbon Bacon Festival Gains a National Sponsor”

Bacon LIVE: Turkey Hangover

Wow so its been like seven days since I posted something on Mr. Baconpants. Well I guess thats because I have been trying to recover from turkey hangover. Looks like I might have recovered a little faster then Sean.

Last night Matt Gondek filled in as co-host. We talked about our Thanksgiving dinners and a bunch of other bacon goodness. I would even go as far to say, this is one of the few shows we stayed on the topic of bacon for the most part.

The biggest news was the fact that Sean and I may have to stop hating Canadian bacon. It turns out the stuff we call Canadian is far from it. So I might not hate “real” Canadian bacon. I will be writing about full post about this soon and hope to get my hands on some.

Hopefully Sean will be back and I kick in to gear on posting next week! Stay tuned.

Go to to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

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Thanksgiving 2010: The Year of Bacon

It’s that time again, when your mom slaves over a hot stove for hours, your dad kicks back on the couch watching football, and you and the dog are forced to wait outside until dinner time, because neither of you can be trusted around the food.

For the last 389 years the fourth Thursday in November has officially been called Thanksgiving, but everyone has dubbed it Turkey Day. (By the way, whose bright idea was it to make it a Thursday? Come on really, who the heck wants a Thursday off of work only to have to go back on Friday? Not to mention that makes the Friday after Thanksgiving a prized vacation day that leads to all kinds of interoffice battles that can lead to hurt feelings and lost promotions.)

Turkey has had its time in the spot light for far too long. It’s time to change things up, kick it up a notch, crank that mother to 11, and blow the socks off grandma. I propose that this year we make Thanksgiving all about BACON!!! And to keep with the spirit of gluttony that is Thanksgiving we need to give people “bacon over load.”

Here are just a couple ideas off the top of my head of ways to incorporate bacon into every dish.

How to incorporate Bacon:

The Sides:

  • Corn – if you’re just a plain corn in a bowel kind of family goes ahead and crumbles some nice crispy pepper bacon in there. But if you’re a corn on the cob kind of man then wrap that son of gun in some bacon and throw it on the grill.
  • Green Beans – Go for the classic bacon and green beans. Wrap some green bean bundles with semi cooked bacon and cook them in the oven. Don’t forget to save the dripping and pour them directly on the beans before serving.
  • Mashed Potatoes – give your potatoes a kick with some Swiss cheese and crispy bacon chunks. Before serving just stir in the cheese and bacon.
  • Sweet Potatoes – make your sweet potatoes the same way you always do with the marshmallows, brown sugar, and butter but this time add some nicely fried up maple bacon. It will add a level of savor that you might never recover from.
  • Bread – how about some bacon bread? All you do is sauté up some red peppers, onions and garlic in some bacon grease then coat your biscuits with the mixture adding bacon bits, melted butter and cheese then pop them in the oven.

Main Course:

  • Turkey – Wrap the whole thing, inside and out with bacon. Remember to put some under the skin and you will have the moistest bird you ever put in your mouth.
  • Stuffing – cook it inside the bird like god intended, none of this stove top bull crap. If you have already wrapped the turkey in bacon and put some strips in the cavity then your stuffing should already have a nice bacon flavor to it, but it never hurts to crumble up some more and add it.
  • Gravy – Now that your bird is done you will have bacon/turkey drippings. Add some white wine, some flour and BOOM; you got yourself some Bacon-Turkey gravy.


  • Pumpkin Pie – There is only one desert that should ever be served on Thanksgiving, pumpkin pie. It’s hard to mess with perfection but I will try. Why not make some candied bacon and put it on top. Just lay your bacon on a cookie sheet and cover everything with brown sugar then pop it in the oven. Be very careful when it comes to candied bacon at just about the time you say “I just checked it, it’s fine.” It will turn into little rashers of burnt fire.

So that’s my way to make bacon the front runner this Thanksgiving. Let us know how you plan to use bacon this holiday season by commenting below.

By Sean Brett

Jones Bacon Flavored Soda Review

It seems like every Thanksgiving Jones Soda comes out with a strange new flavor, this year it’s bacon.

When I first heard about it I was excited to hear that Justin and Dave from Bacon Salt had something to do with it. Knowing that all their other bacon products tasted relatively good, I had high hopes for this soda.

Sean and I did a review of it live on Bacon LIVE last week. If you haven’t seen it yet you should defiantly put it on your list of things to watch. Now on to the written review.

When you first look at a bottle of Jones Bacon flavored Soda, you will notice that it has a slight reddish color to it. It might remind you of what bacon would look like if you liquefied it. Other than that, the outside of the soda bottle looks like your typical Jones soda. With a photo and funny description of what’s inside. (For the life of me I can remember what the description was.)

As soon as you open the bottle you will get a whiff of something bacon-ish and something unexplainable. The bacon smell had a surprisingly meaty smell to it and not just a smoke smell like other bacon novelty items. I couldn’t figure out what the other mystery smell was.

For the first second this stuff hits your mouth you’re greeted with the flavor of bacon. Then what follows that second of bliss is an after taste from hell. The bacon flavor is gone far too quickly and what’s left is the flavor of vomit after a night of eating bacon and drinking Jack and cokes.

The after taste is so unpleasant that it makes you not want to take another sip. Then to top it all off, the burp that follows a rather large gulp of the stuff is an even more potent flavor explosion of bacon vomit.

If they could only fix the after taste that could have a hit on there hands.

With that being said, I am happy that Justin and Dave teamed up with Jones to make this soda. Somebody was going to make it anyway, so I rather it be made by two companies I enjoy. Also, it wasn’t meant to be good, it was created be one hell of a novelty item, for which is exceeds all expectations.

Also if you have a bacon lover on your holiday shopping list I would get them “Bring Home the Bacon” gift set. With it you get two bottles of Jones Bacon Soda, 1 Tube of Bacon Lip Balm, 1 Package of Bacon Popcorn, 1 Package of Bacon Gravy Mix. The other products in the package are good and the soda is a great party/office gag (pun intended).

Bacon LIVE: Back from Boston and Bacon Soda

Last night’s show started off with me telling my stories of bacon in Boston. I had one bad experience and a few great ones. I have photos of the dishes I talked about and plan to do a post about them soon. The one we talked about the most was the Crab-cake BLT. Sean approved of the bacon and crab combo, calling it sea-pig.

We then tried the new Jones Bacon flavored soda. You have to watch this part of the show for yourself. Our reaction is worth it. I plan to post a full written review early next week.

Next week we will be taking a break from Bacon LIVE. This will give you a chance to dig back in our archives watch your favorite shows again. We plan to be back December 1st with a new show!

Go to to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

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Bacon and Blueberry Salad with Smoked Chipotle Vinaigrette Dressing

This is the winning recipe from Sugardale Bac-on. It was created Olga Watkins, who is a bacon lover and Pittsburgh local. I thought this salad had great flavors and you can tell that it was build around the bacon. Everything in it complemented it well.

Bacon and Blueberry Salad

Servings: 4

Salad Ingredients:

  • 1 package of Sugardale Peppered Bacon
  • 2 packages (approx. 12-16 ounces) baby spinach
  • 1/3 pound piece of Parmigiano-Reggiano cheese
  • 1 pint fresh blueberries
  • 1 cup pecan pieces
  • 1 red bell pepper, julienned
  • 1/2 medium red onion, very thinly sliced

Smoked Chipotle Vinaigrette Dressing Ingredients:

  • 3/4 Cup extra virgin olive oil
  • 1/4 Cup White Balsamic Vinegar
  • 2 Tablespoons smoked chipotle jam/jelly
  • 1 Tablespoon light brown sugar
  • The juice of 1/2 a fresh lime
  • Salt & Pepper to taste


  1. Preheat oven to 375º on convection setting if possible
  2. Layout package of Sugardale Peppered Bacon on one or two cookie sheets; do not overlap pieces of bacon
  3. Cook for approximately 10-12 minutes (cooking times will vary depending on your oven
  4. When bacon is cooked to crisp but not burnt, remove from oven and place on plates lined with paper towels to drain excess grease
  5. Use a vegetable peeler to shave pieces of parmesan cheese into a small bowl and transfer to refrigerator until ready to assemble salads
  6. Rinse blueberries in a colander, picking out any smashed or uneatable blueberries and any stems, set aside to drain
  7. Rinse red bell pepper, remove stem and core, slice into short, thin julienne slices, approximately 1/4 inch each
  8. Rinse red onion, remove skin and outermost layer, slice in half then thinly slice one half of red onion, as thin as possible
  9. Divide baby spinach into equal potions onto four dinner plates
  10. Lay out several pieces (8 to 10) of sliced onion onto each salad, spread around evenly on bed of spinach
  11. Lay out bell pepper slices (8 to 10) onto each salad, spread around evenly on bed of spinach
  12. Sprinkle 1/4 cup of pecan pieces evenly onto salad base
  13. Add approximately 1/4 cup of blueberries, spread evenly around salad base
  14. Dived shaved parmesan evenly onto the four salad bases, spreading shaved parmesan pieces evenly out onto each salad
  15. Lay cooked bacon pieces on top of salad bases, crisscrossed or in another decorative manner
  16. Drizzle with 2-3 ounces of Smoked Chipotle Vinaigrette Dressing onto each salad and serve immediately

Note: Complete vegetable and cheese preparation and make dressing in advance, up to one hour before serving. Allow dressing to sit out at room temp and assemble salads while bacon is cooking so as to be able to serve salad topped with warm bacon.

Dressing Preparation:

Combine salad dressing ingredients, except for salt and pepper, in a mixing bowl and thoroughly whisk until sugar and jam is completely dissolved and dressing isn’t separating. Add salt and pepper, a little at a time, to suit your personal taste.

Dressing Note: If dressing is made in advance, whisk thoroughly again before drizzling over salad. Excess dressing can be stored in refrigerator for future salads. Dressing will be best if allowed to sit at room temperature for approximately 30-60 minutes before serving.

Recipe and photo by Olga Watkins