Transcript

Hey, this is Adrian Ashby here. I’m your bacon expert here with Howcast. And, I just want to tell you a little bit about myself. Born and raised in Queens, New York, and I’ve always loved being in the kitchen, being raised by my grandmother and my mother. I’ve watched them work magic during the holidays and during Sunday dinners from start to finish.

One of my fondest memories was learning how to first, interestingly enough, cook bacon. I’ve always loved cooking. It’s always been a great release. And, it’s always been one of those things where no matter what happens during the course of the day, I’m able to forget about everything else once I’m in the kitchen working with my ingredients and putting together a great meal for friends and family alike.

Something else that’s come up in recent years has been competing. A lot of the competing I’ve done has been citywide. It’s involved such items such as duck, gumbo, chili, macaroni & cheese, and meatballs, to name a few. And, one of the things I enjoy about competing is the comradery, the trash talking, and the ego boast that it provides for me. When I’m, excuse my French, kicking ass and taking names, that’s even better.

I hope all these videos about bacon have been informative and entertaining. I’m looking forward to hearing all about it.

Transcript

Most folks out there feel that turkey bacon is a healthy alternative to your standard pork bacon, and I do agree. One of the things that appeals to me, and i know a lot of you out there, there is really no fat content in turkey bacon, so it’s definitely the healthy alternative. It’s cured, it’s different in that it’s usually breast meat, thigh meat, and it’s processed into a slice. And it’s different from pork bacon where it’s from the pork belly and there’s a fat content and a meatier content to it. So, those are some of the differences in turkey bacon.

One of the things that you do differently with turkey bacon is you definitely want to go low and slow in your skillet. It’s not gonna generate as much grease or any at all, as with your pork bacon, and you definitely want to move it around because it does tend to stick to your skillet. So, I’d definitely would rather use a nonstick variety when you’re cooking with turkey bacon.

As far as turkey bacon goes, you’re a little limited as far as what you can do. I believe with the flavor palette and the texture and how it’s composed, it’s really for breakfast. And I would definitely say breakfast, lunch, and dinner. I don’t think I would recommend it for dessert. Some of the things that I’ve done, basically I’ve done frittatas, I’ve put it on pizzas, wraps, salads, and things of that nature. And sandwiches, as well. And those are some of the things that you can do with turkey bacon. There are a lot of great things out there, so do what you like, and let’s see what you come up with.

Transcript

Bacon is a great compliment to any dessert because of its versatility and I think also because of the range of flavor that it gives to a dessert because of the salty nature of bacon and, sometimes, the smoky notes that come with bacon. It’s a great compliment to the sweet side of a dessert. Some of the things that I’ve done, personally, I’ve made truffles, I’ve made brownies to go with bacon and it doesn’t take away from the taste of the dessert. It only adds to the flavor. It really takes it to a new dimension.

One of the funny things about adding bacon to a dessert is the reception that it gets initially. A lot of folks really think that it’s going to be something that’s not tasty, it’s going to, you know, take away from the flavor of, let’s say, a brownie or a cupcake or muffin, you know, for example, but all it does is add to it because when you start to chew, all the flavors start to meld and become one intense, intense flavor experience. And I’ve seen this countless times in competitions and, you know, giving desserts away to co-workers at work and they all seem to have the same reaction where they say, “This is the best thing that I’ve put in my mouth.”

And this is pretty much just scratching the surface on what you can do with bacon and desserts and I think that it’s up to you out there to expand and explore on all those ideas.

Transcript

Okay gang. We’ve got bacon dusted fries today. What we’re going to do, is we’re going to take some finely chopped bacon, and we are going to place it into this pepper mill, and what we’re going to do, is dust it on our fries. Pretty simple. We’ve got a spoonful and another spoonful and another one for good measure. Okay. Now, let’s get this pepper mill on, get the top ready. Now, it’s super easy to get your pepper mill going. What you really should do is finely chop your crisp, crisp, crispy bacon. We want the bacon to be as crispy as possible.

We don’t want it to jam in the pepper mill at all. We want really small pieces, really crispy pieces, so that the blades can really grind through them. And, let’s see what we can accomplish here. I think we’re getting some really, really good product right now. Take a look at that. So, what we’re going to look to do is do this same motion over our bowl of fries, as you can see, okay? So, let’s take some of this, sprinkle it over, and let’s keep going. Okay. Now, we’re going to give it quick shake. Let’s get it onto the plate. And here you have bacon dusted fries. So, so good.

Transcript

Hey guys, It’s Adrian Ashman once again. I’m going to make a nice desert for you guys; it’s a specialty of mine and a favorite of mine as well. I make it for friends, family, co-workers, you name it. It’s a bacon bourbon blonde. What you have are the basic ingredients here. We have brown sugar, we’ve got butter, and we’ve got an egg. OK? Then we’ve got our dry which is flour, baking powder, and salt. So, what we do, as always with any wet and dry ingredients, is we want to get the wet stirred up nice and easy. We also want to make sure the dry ingredients are evenly distributed among themselves.

This is for easy cooking and easy bacon. No pun intended. We’re going to add the wet to the dry, get rid of that right there, get the spatula in there, and scrape all this out scrape, scrape, scrape. Alright, and you go there. We’re going to mix these two together and again do it nice and easy. You want to get the flour and wet mix together all as one and not move flour all over the place. Now we can speed it up just a little bit now that we’ve got most of the flour incorporated into the mix. As you see, what’s coming together, that’s a blonde right there.

We’re going to kick it up just a little bit and take it to another level. We’re going to add our good friend bacon. I mean, what’s a bacon video without bacon, right? Here we go; we’re going to stir these in nice and easy. We’re going to take this to another, other level. We’ve got our bourbon, a nice top shelf Kentucky bourbon whiskey, and we’re going to pour this bad boy right in here. Don’t worry, you won’t hurt much. We’re going to get this in here. Now with the bourbon you want to stir it nice and easy. You want to make sure it gets into the matter but not on you or your counter top.

What we want to do now is we’ve got our baking dish and a little cooking spray never hurt anything. Again, up and down; get the edges. Now, it’s time to get the batter into our baking dish. I’m going to make sure I get all of the batter into the dish. So, now that we’ve got it spread evenly into the pan what we’re going to do is pop these into the oven at about 350 for about, I’d say, fifteen to twenty minutes. So, let’s see what comes out. I can smell that bourbon and oh boy look at this! That is some beautiful stuff right there.

So, now what we’ve got to do is let it settle for maybe five or ten minutes. Let it cool, let it settle, and then we’ll be able to take it out and start slicing. There you go! Enjoy your bacon bourbon blonde!

Transcript

And now we’re going to try something a little bit different. We’re going to make a bacon taco shell. Now, it’s a little expansion on the bacon weave. I’m going to show you how we accomplish this. Let’s try it. We’re going to lay out our bacon, like so, and we want to keep the weave really tight and really together because this taco shell depends on it. Okay?

Okay. Now that we have our woven bacon, what we’re going to do to mimic the shape of a tortilla is first roll it on to this piece of foil, and we’re going to do this so that it will maintain its shape. Press down just a little, and roll, and roll, and roll. Now, what we’re also going to do, we have our foil and we have our cookie sheet, and we also have our baking grate. There you have your woven bacon taco shell. Let’s pop this in the oven at 400 hundred for, let’s say, 10 to 15 minutes, and let’s see how this comes out.

This is pretty good, it’s maintained its shape. So, what we have here is a rounded bacon taco shell. Any topping you can think of would go perfect with this taco shell.

Transcript

Hey guys, it’s Adrian Ashby and what I’m going to do for you is a little treat, a little extra treat here in this video series. I’m going to weave some bacon for you guys.

Now, I know that you guys have come across some things online where you have things like bacon explosions, bacon fatty’s, bacon taco shells. I’m going to give you some sort of insight, a little insight as to how to get this accomplished.

We are going to start out pretty simply. We’re gonna spread them apart. Think about that pie that your grandma used to make, you know, with the window pane and all that good stuff, you know. So, this is what we are going to do. It’s pretty simple.

You’re gonna want your weave to be kinda like this, but this is the catch, okay. We’re gonna do one. We’re gonna do two. We’re gonna do three. We’re gonna do four. And, we’re gonna do five, almost done. So, you just want to be up and under, up and under, up and under, okay. And, there, is your bacon weave.

Now, what we can do, like I said, you can take this. You can wrap chicken breasts in it. You can wrap ground meat, like ground beef, ground sirloin, or ground pork, if you want to make like a bacon explosion. If you want to do something like a fatty, what you can do you can take chicken breasts. You can mix it up with bleu cheese, maybe buffalo wing sauce, or if you want to do something really adventurous, you can take a little brown sugar, you know, like you want to candy it up with a little brown sugar. Maybe, some jerk seasoning. Take chicken breasts again or pork or whatever the case may be, and really do something with that.

If you want to do something really off the wall and crazy, like a taco shell, the best bet would be to simply, I would say, take it in the oven, you know, do a little fold over and there you have it, your taco shell.

And, that my friends is our bacon weave. There you go. Enjoy.

Transcript

All right, guys, we’re going to have a really, really good main course here. We’re going to have a bacon-wrapped meatloaf. What we’ve got here is the meatloaf, bacon, foil, the cookie sheet, and my good friend, the spatula. Again, foil on the cookie sheet. This is one of my favorite recipes. I just prepared this meatloaf here. We’re going to lay that down right there. It’s one of my best recipes.

Let’s get this out of the way. And, once again, we’re going to weave some bacon… So, there’s three slices down. That’s great, that’s really good. And then three slices across… okay. So, you just want to be up and under, up and under, up and under. Okay? Really tighten that up, get maximum coverage… There you go. We’ve got that nice coverage, and now we’re ready to place this in the oven. What I would recommend is, I would say, about 375 at 15 minutes because, of course, you want the bacon to cook and you also want to keep the meatloaf warm as well. It’s like a nice little blanket right there for our meatloaf as well. Let’s get this in the oven, and see how we do.

Look at this. That sizzle. Let’s turn this oven off. And there it is. I’m definitely seeing the doneness of the bacon. It’s curled up to perfection. It’s got a great color. The meatloaf, again, is done. It’s not overcooked, and this is exactly what I’ve been looking for in my bacon-wrapped meatloaf. I know I’m going to like this.

Transcript

Hey y’all, it’s Adrian Ashby here and what we are going to do right now is a great side dish. It’s bacon mashed potatoes. Now, what I’ve got here, obviously, are our potatoes. My personal preference is skin on. I do, I enjoy my mashed potatoes with a little skin. We’ve got salt, we’ve got black pepper, of course we’ve got bacon, then we’ve got some milk and we’ve got butter. So, this is what we’re going to do. We’re going to take our milk, pour it in, alright. Then we’ve got our butter. Nothing says lovin’ like butter.

Alright. So, what we want to do, is with our mega fork right here, is start mashing our way at the potatoes. We’re going to first mash and then stir. So as you see, we’re mashing, we’re mashing. Now, these potatoes are already pre-cooked, so what I did was dice them up, put them in a pot of boiling water for about, maybe 10 to 15 minutes medium high heat and now we’re ready to rock and roll. Get all the potatoes along the sides here with our mega fork. It’s a labor of love, people. This is why I do it. Alright, give it a stir. Now, what we’re going to do is we’re going to give it a pinch of salt. A literal pinch all around, maybe just another for good luck. Alright.

And a little black pepper for extra kick. Keep it away from your nose, people. You don’t want to sneeze all over your mashed potatoes. Give it a stir. Now, for the main event, our good friend bacon. We’re going to get this in here like that. What we’re going to do, we’re going to stir. We don’t want to continue to mash; we want it to be a part of the dish. So, we’re stirring and we’re stirring, alright. We’ve got our finished product here.

We’ve got our bacon mashed potatoes. They are nice and thick and with a great consistency, thanks to our milk and our butter. And this is an excellent side dish to pair with roasted chicken, turkey, pork chops, roast beef. Whatever you like, this is a great compliment to any meal. Hope you enjoy it. I know I will.

Transcript

Adrian Ashby: Hey guys it’s Adrian Ashby here and we’re going to make a really great main course, we’re going to make bacon, macaroni and cheese. What I’ve got here are a wide variety of ingredients that’s going to make this dish really pop. What I’ve got here is milk, flour, granulated garlic, I’ve got cheese, of course my good friend bacon, and what would macaroni and cheese be without the pasta. Now the pasta has already been prepped with butter and salt and things of that nature, it’s already been cooked so that’s great. We’re going to do it stove top style.

What we’re going to do is this, in our saucepan, milk. All right. Flour. Now the purpose of the milk and the flour is to get a nice roux going, a nice cheese sauce, this is going to be the foundation of the cheese sauce. So what we’re going to do is to take our whisk, whisk it a little bit, we don’t want any lumps cause once I put this on the burner this is going to thicken really nicely. And what we’re going to do also to give it an extra added boost of flavor is garlic. Get that in there. It’s going to give it another flavor profile, so to speak. Now again we want to whisk this so there’s no lumps, we want it lump free.

What we’re going to do now is shift over to the stove, cause I want this to thicken. So why don’t you take a walk with me to the stove. Got a nice heat going. Now what we’re going to do is let this boil, thicken, and once it does we’re going to add our cheese. So we’re going to stir this up, look at this, this is coming together really nicely. We’ve got a nice gooey consistency in our cheese sauce. I’ll put a towel down, don’t want to burn my counter top, and let’s do this. Now we’re going to start to spoon in some pasta, OK. This cheese sauce smells amazing, the garlic really takes it to another level. Let’s get this out of here, and let’s stir. Look at that, oh my goodness.

Now it’s time to add some bacon. All right. Oh boy look at that. Bacon cheese macaroni at its finest. The color is just amazing. You’ve got the yellow from the cheese, you’ve got the red from the bacon, you’ve got some garlic notes in there. This is just phenomenal, this is awesome right here. Bacon cheese macaroni, I know you’re going to like this.

Transcript

Hey guys. It’s Adrian Ashley once again, and I’m going to come at you with another idea for a main course. It’s a spin on an old favorite. It’s Bacon Cheeseburger Macaroni. You heard it correctly. Bacon Cheeseburger Macaroni.

Now it takes the elements of all of the macaroni and cheese dish, but the bacon and the cheeseburger take it to a whole ‘nother level. I hope you’re ready. Let’s do it.

What we’re going to start with is our milk. We’re going to make ourselves, what we call a nice béchamel. We’ve got our flour. We’re going to whisk that. No lumps. No lumps at all. See? No lumps. Get that stirred up real nice. You can hear it, so that means I’m really doing something. We’re going to add a pinch of salt. Maybe just another pinch for good luck. And we’re going to add granulated garlic. Get that stirred in there as well. No lumps.

Now what we want to do is warm this up, so let’s take a walk to the range and see how this comes out.

So, what we want to do is we want to establish a nice creamy consistency with our milk, and our flour, our garlic, and our salt. Make this béchamel really, really work. Once we get that together, what we’re going to do is then add the cheese, the ground beef, our pasta, and then top it off with our bacon.

Well it looks like our béchamel is ready. It’s got a nice consistency. It’s starting to bubble just a little bit, a.k.a., boil. So what we’re going to do now is we’re going to turn off the range. Now we’re going to set our towel down. I don’t want to burn my countertop.

So, the next step is adding our cheese. Now again, what we want to do is get that sauce working. Get that nice consistency. Get the cheese melting. See? It’s almost there.

The cheese sauce, or béchamel, rather, is done. It looks like it’s got the consistency, and it’s nice and melty and gooey. I think it’s high time that we put in some pasta. Why don’t we do that?

Here’s my spoon. Let’s start spooning in some pasta. There we go. Start to stir it up. This looks really, really good. Check that out.

Now that we’ve got the sauce, the béchamel, and the pasta all together, now it’s time for the ground beef.

There we go. Now we’ve got something going on here. Now we got something special. And to top it off, our good friend, bacon. We’ve got a great mix of flavor in here, with the ground beef, our bacon, our cheese béchamel, and the pasta. This is going to be so good. I know you guys are going to enjoy this. Bacon Cheeseburger Macaroni.

Transcript

Hey, gang. It’s Adrian Ashby once again. I’m here to show you a really, really great main course here. We’ve got bacon fried rice. We’re gonna run through our ingredients really quickly. We’ve got vegetables. We’ve got brown rice. We’ve got our cooking oil, okay. We’ve got some water and soy sauce. We’ve got a little sea salt and black pepper, and of course, our dear friend, bacon. We can’t go wrong with that. And then to round it out, we’ve got green onion, otherwise known as scallion, and some eggs.

So, we’ve got a nice heat going on our stove, on our skillet, and we’re gonna pour in this oil. Alright, alright. There we go. So we’ve got a good heat going. We’re gonna give that a little swirl. Now remember, we’re cooking, we’re not flambeing. So we want it to be a nice, even heat. We don’t need, you know, all the way hot.

The oil looks about ready, so we’re gonna pour in our vegetables. Listen to that, oh boy. We’ve got our spatula. We’re gonna give this a little swirl. Okay, alright. We’ve got some really good vegetables in here. We’ve got broccoli. We’ve got carrots. We’ve got baby corn. We’ve got some sugar snap peas. And it’s great for somebody like myself who comes home after work and I want something quick, but I still want something good. I don’t want takeout. I don’t want a sandwich from the deli down the street. I’d like to make something for myself. And this is what I’ll do.

So, we’ve got the vegetables going. Now we’re gonna take a little pinch of the sea salt. Okay. Flavor our vegetables. Alright. We’re gonna take, again, another pinch, literally, of black pepper. Again, season the vegetables. And we’re gonna give that a little quick stir around the pan. So, the next item up for business is the brown rice. Okay. We’re gonna get a nice portion of that in there. Just enough for one, or maybe if you have that special someone, two.

Alright, we’re gonna get that going. Warm that up. Let’s break that up. There we go, there we go. Alright. Now, next, we’re gonna put in our soy sauce. We’re gonna swirl that around. Give it some real good flavor. Got a little water there for some steam. Alright. Stir this around some more. Okay. Now, next, our green onions, also known as scallions. There we go.

So, what we’re gonna do now is our good friend, bacon. We’re just gonna get that all in there. Alright. Oh boy. Here we go. Now we’re cooking. Alright. Every little bite has bacon in it. This is great. Excellent. And now, is the time for the very end. What we’re gonna add here is our egg. So, let’s get the egg going. And now, we’re really doing it. Here we go. Egg. We’re gonna stir this around. Now, the egg is gonna egg as a binder between all the rice, the vegetables, and your bacon. We’re gonna get this really, really good. Oh boy, this is coming together so nicely. Okay. Alright. I bring to you bacon fried rice. Enjoy.

Transcript

Hey, guys. It’s Adrian once again, and we’re making a quick appetizer here. It is bacon-wrapped asparagus. Now, as you see here, I’ve got my bacon. I’ve got a couple bunches of asparagus here, tongue-twister. And then, I’ve got a nice mix of soy sauce, balsamic vinegar, and olive oil. Okay, so, what we’re gonna do first is we’re gonna take our bunches. They’ve already been washed, prepped, and cleaned. And we’re gonna take our bacon.

Now, there’s a couple ways that you can wrap your bacon. Some people just go straight across, just like this. That’s boring. What I really want, I want everything to have the effect of bacon. So, we go up and around, up and around, and there you go. There’s your bundle. Okay. Now, we’re gonna continue this for the next three the same way. Very easy. Start from the bottom, wrap around, back again. And there you have it. Once again, you want these to be end-side-down so that, again, it can coexist with your asparagus.

Okay. Now, we’ve got our oven preheated to 400 degrees, and this is gonna take a little bit of time. It should take anywhere between, I’d say 20 to 30 minutes. Once the asparagus starts to wilt, and obviously the bacon is that nice, crisp texture that you’re looking for, you know it’s done. So, let’s prep our pan. So, we’ve got our cookie sheet. Okay. We’ve got our foil. And our baking rack.

Before we do that, before we get into that, we have soy sauce, balsamic vinegar, and olive oil. We’re gonna give this a nice quick whisk for a little added flavor, a little extra texture, alright. And what we’re gonna do is we’re gonna gently cross, gently cross, gently, okay. And one more. And there we go, okay.

So, now we’re gonna place our asparagus on our baking sheet, again. There’s one, and two, three, and last but not least, this little guy. So, we will see these guys in about maybe 20 to 30 minutes. There we go, alright, good stuff. Excellent. Oh boy, oh boy. We’ve got some good stuff going on in here. Look at this. Fat rendered off nicely. Now it’s placed over here. Okay. Let’s close this door really quickly, let’s turn off the oven. Okay. And now, let’s plate.

So, we have one, and two, and three, and then last but not least, four. Here we have bacon wrapped asparagus. I know you’re gonna dig this.

Transcript

Adrian A.: Hey, ya’ll. This is Adrian Ashton once again, and what we’re going to do today . . . we’re going to put a spin on something that’s an old favorite. We’re going to make bacon peanut butter. Now, what we have here are all of the ingredients you need to make this. We’ve got our dry roasted peanuts. In here, we’ve got honey, vanilla extract, and peanut oil, and, of course, we’ve got bacon.

What we’re going to do first is we’re going to get our food processor ready; load it up with our peanuts. Oh, we’ve got a man down. Oh well, it happens sometimes. Now we’ve got to get this ready. Alright, we’ve got it locked and loaded. Now, it’s time to pulse.

What you pretty much wanted to do, wanted to accomplish with this is, you want to pulverize the peanuts. Now, you see the consistency here. It’s nice and fine. Now, this is the fun part. When you get the oil, the honey, and the vanilla extract mixed in, this is where it really takes it up to another level. Let’s take a look.

Okay. Now, it looks like we’ve got ourselves some peanut butter here. It looks to be the consistency we want, but let’s check it out. Oh yea, look at this, it’s nice; it’s softening up really nicely. Let’s see; almost there. Now, what we’re going to do is add our bacon. Alright.

Oh yea, this is good peanut butter right here. Now, this is definitely a consistency I want. Let’s take a look, or better yet, let’s take a taste. That’s good peanut butter. I know you’re going to enjoy this. Now, be careful, you want to get this blade out of your way, and let’s put that off to the side. Let’s get that in there, nice and soft and gooey, and, most importantly, it’s pretty natural.

This is one of my favorite recipes, this bacon peanut butter, and I know you guys are going to enjoy it, because I know I do.

Transcript

Hey guys, this is Adrian Ashman once again and what we’re doing right now is we’re going to infuse vodka with bacon. One of the beautiful things about vodka is it’s to adaptable to flavor that you can do almost anything to it and almost anything with it that you wish. I figured today would be the perfect time to infuse it with bacon. It’s really simple; all you need to do is have a bottle of vodka. It doesn’t have to be top shelf, and you need four to five slices of bacon. What we’re going to do is very simple. We’re going to open our vodka, and then what we’re going to do is very simply one, two, three, and last but not least slice number four.

Now, one of the interesting things about vodka is that it’s very adaptable to flavor and bacon not withstanding is one of the most interesting flavors you can mix with vodka. So, my recommendation depends on the taste. If you want this to have a really strong bacon flavor I would say go no more than a week in the fridge so that you can get some of the grease to come off the bacon. Every so often what I would do is, when it’s covered and left to sit for a while, every so often give it a good shake just to blend those flavors in.

As you can see the grease is already coming off in the vodka and the color is changing ever so slightly already. What’s we’re going to do is toss this into the fridge and I’m going to show you how to strain it. So, let’s take a walk. Now, believe it or not this is just after four days of infusion. You can see the color of the vodka had changed tremendously, the color of the bacon has changed as well, and we have a lot of fat content up here. We don’t want that in our liquor so what we’re going to do is this: We’ve got coffee filters, we have a sieve, and we have a mason jar. Now, some folks opt for cheese cloth but what I can do is use the coffee filter and it’s very simple.

So, we open the bottle. Whew, that’s bacon for sure! Then pour; alright, I’ve just finished straining the bacon infused vodka and as you can see with the coffee filter and sieve I’ve gotten all the bits of bacon out and most of the fat content, and what we have left is a smooth bacon vodka right here. You can enjoy it on the rocks or in a cocktail and hopefully you’ll be the hit of your party. Enjoy.

Transcript

Alright. Hey, gang. It’s Adrian Ashby once again, again I’m gonna make a great dessert for you guys. It is a salted caramel bacon muffin. Let’s get to it. So, what we have here is, first, the dry mix. We’ve got our flour, we’ve got our baking powder, and our sea salt. So we’re gonna mix this up again just to make sure it’s nice and evenly distributed amongst each other, and it will make for a really sick batter.

Alright. So now, we’ve got our wet. We’ve got egg, we’ve got caramel sauce, we’ve got butter, and milk. So, this has been whipped and mixed to perfection. So, now it is time for the two to meet. Alright, excellent. Get our spatula in there. Get all that good stuff in there out of this bowl, out of the bowl. Alright. Here we go. And now we mix. Again, nice and slow. You don’t want flour shooting up at you. We’ve got enough dishes to clean up. We don’t need to clean up anything else, okay folks. Alright. We’re gonna get everything to the consistency we want it. It’s gonna be very doughy.

So now what we’re gonna do is we’re gonna put in some bacon, just enough, and we’re gonna leave enough for our topping. And again, we’re gonna fold it in so we get even distribution throughout the entire batter mix. And we’re gonna be ready to rock and roll in just a minute. Now we’re good. So, again, spray our pan a few inches away. Get the inside, get all the sides, and five, and six. Okay.

Again, you want to spoon in, or in this case, spatula in about two-thirds of the way. Look at that, that’s beautiful. Oh, wow. Look at this piece here with the bacon, unbelievable. We have some good stuff going on right here, let me tell you. And there we go. So, now what we’re gonna do is, we’re gonna sprinkle just a little bit of bacon on top. There we go.

And now we’re ready to pop these in the oven. We’ve got them topped, we have our bacon salted caramel muffins, and now we’re gonna put them in the oven about 400 degrees for about 15 to 20 minutes. And when they come out, you know I didn’t forget about this, then we’ll drizzle even more caramel sauce on top of these bad boys. I hope your ready.

One of the first things you can get is the caramel coming off of the muffins. Shut this down. Alrighty. Okay. Let’s see what we got. So, as I mentioned before, we still had caramel sauce left behind. So, what we’re gonna do is we’re gonna drizzle just enough on top of the muffins to make it extra decedent and extra sticky. Okay, look at that. Oh my goodness. This is gonna be so good. Cover as much of the muffin as you wish. It’s all up to you. As far as covering a muffin in caramel, there is no right or wrong, so don’t worry about it. I’m not here to judge you. I’m here to guide you along the way. And there we have it. Salted caramel bacon muffins. So good.

Transcript

Hey guys. It’s Adrian Ashby once again, and we’re gonna make a nice treat for you. We’re gonna make bacon cookies. Now, what we have here are the bases in the foundations of good cookie batter. Right here, we’ve got flour, baking powder, and salt. In here, we have here egg, butter, sugar, and vanilla. So, what we’re gonna do, we’re gonna take one of our little spoons here, get all the dry goods incorporated nice and evenly. Okay, excellent.

Now, what we’re gonna do is we’re gonna take our wet and marry them together. Here we go. Nothing says dessert like butter and sugar, no? Okay. Now we’re gonna mix, nice and slow. You don’t really need flour going all over the place. Trust me, it’s in there, okay? Now, it’s time for some bacon. It’s the best part. Alright. You wanna treat the bacon in this particular recipe like you would chocolate chips. You wanna fold them in. You want them to be evenly distributed in the batter, and you don’t want them going all over the place. You wanna kinda control the direction that they’re going in.

So, I think we’re about ready to start spooning some batter onto our cookie sheet. And what we’re gonna do is we are going to get some cooking spray onto our sheet. I like to go up and down. It covers everything. Maybe a little on the ends. There you go. Let’s spoon some batter onto our cookie sheet. There you go, just like that. Just a nice spoonful. And you wanna keep them apart so that they don’t bake into each other. You want the cookies to be separated. You want them to have their own space, okay. And there we go, just like that, just like that.

Each of these mounds are about a teaspoonful, and they’re gonna make a nice size cookie. What’s gonna happen is as they bake, they’re gonna flatten out a little bit and rise just a little, so again, you want a nice amount of space between each cookie so that that they don’t bake into each other. Excellent. Now, it’s time to put these guys in the oven.

Well, alright. Our cookies have been in the oven for about maybe 15 minutes or so at 350. Let’s take them out and see how they’re doing. Oh, I smell it right now and they smell amazing. Oh boy. There we go. Bacon cookies. Now, don’t let the shape, don’t let the shape of the cookies deter you. They’re still cookies, and they’re still really, really good. Look at how soft they are. They’re gonna be really chewy. They’re gonna have all that bacon goodness in there.

So what you wanna do is you wanna let your cookies cool for about five minutes, and then, with a spatula, a nice metal spatula, you’ll scoop them off, set them on a plate, and then they’re ready to be enjoyed.

Transcript

Adrian: Hey guys. It’s Adrian Ashton once again, and I’m going to make a nice dinner treat for you. It’s a bacon cheese muffin.

Adrian: We’ve got our dry mix here. Again, flour, salt, and baking powder. We stir that up just a little bit. Get everything nice and even. Alright? Now, what we’re going to do next is we’re going to take our egg wash, our eggs, our milk, and our melted butter. Alright, there we go. We’re going to get all that in there. Alright? Okay. Now we’re going to stir. What we want to do, we want to stir until it’s a nice, mushy consistency – and we do not want that, we do not want to make a mess. We want to stir nice and easy. We’re getting the consistency that we want. It’s coming out to be like dough, which is perfect.

Adrian: Now, what we’re going to do next is we’re going to add our cheese. Okay. Here’s our cheese. We’re going to fold it in. Fold it in. We don’t need to stir. We’re going to fold it in. We’re going to blend all these flavors together. Okay?

Adrian: Last but not least, our good friend, bacon. Let’s get that in there. Alright. Again, we’re not stirring. We’re folding. We’re going to get the bits of the bacon, and, of course, once we get the cheese in there, the cheese will melt, bind itself to the muffin batter and the bacon, and it is going to be one amazing dinner muffin.

Adrian: The next we’re going to do is we’re going to take cooking spray, and we’re going to spray our pan. We’re going to get the sides, the inside, so we can get everything to come out in one fell swoop.

Adrian: We’re going to divide our batter. Some people use spoons. In this case, I will use our spatula, and I will fill the muffin cup about two-thirds of the way so that it allows some room for the muffin to expand and rise to the top, because, if you fill it too much, what’s going to happen is you’re going to have a tremendous overflow of what we call the muffin top. We don’t want that, now, do we? No, no, no. We’re going to fill this up. There we go. Alrighty. Perfect. Here we are, our muffin tin.

Adrian: What we’re going to do now is pop this in the oven at about 400 for twenty minutes, and let’s see what happens next.

Adrian: Well, alright. Let’s see how these bacon cheese muffins have turned out. It seems it has been about twenty minutes or so. I’m going to put on my oven mitts, and let’s take a look. Alright, let’s see what we got here, folks. Oh boy, look at this. These are looking good. Alright. You can see the bacon, the bits of cheese, and it’s formed into a nice little dinner muffin. Bacon cheese muffins. I hope you enjoy it.

Transcript

Hey, ya’ll, it’s Adrian Ashby once again, and what we’re gonna do here is we’re gonna make a fun twist on an old dessert. We’re gonna make a bacon sundae. Now what you see in front of you is everything that you need for this bacon sundae. Obviously, we’ve got our vanilla ice cream, we’ve got our chocolate sauce, caramel sauce, our whipped cream, our bacon, crumbled bacon, and our cherries.

So, first things first. We’ve got our scoop, we’ve got our bowl. We’re gonna about maybe, I’d say three scoops. Three generous scoops of ice cream. Let’s see if we can get this going. Alright. Good. One. Now, you don’t necessarily have to be working at an ice cream shop to get the best scoop. Whatever works for you is good enough for me. So, let’s get in there one more time and get a really, really nice scoop. Let’s get one more for good measure.

Alright. Now, before all this melts, let’s have some fun. We’re gonna drizzle some chocolate sauce. I’ll do about a spoonful, maybe, but depending on your preference, you go for what you know. There we go, look at that. I think we can do another. I think we can, nobody’s watching. There we go, alright. Chocolate sauce. Now, a little caramel sauce. Get that over top. The contrast in color is amazing. There we go.

We’re gonna do a little whipped cream on top. We’re gonna sprinkle with some bacon. And now, for the pes de resistance, our cherry. Right there. And that, my friend, is a bacon sundae. Sweets for the sweet.

Transcript

Hey, folks. It’s Adrian here, and what we’re going to do right now is we’re going to make candied bacon. Now, something like this is perfect for an appetizer or even a dessert. The reason why it’s candied is because of the cinnamon and the brown sugar. The brown sugar is going to act as your syrup, and it’s going to coat the bacon as it’s frying, and the cinnamon is going to give it an extra bit of “uumph”, a little extra flavor, to go with the salt and the smoke that comes with the bacon.

We’re going to first, what I like to call, dry rub a couple pieces of bacon with the brown sugar. Clean hands, as always. Alright? We’re really going to get in there and really rub it in. Okay? Don’t be shy with your bacon. Bacon is your friend, trust me. We want to get both sides of the bacon coated in the brown sugar, okay? Rub it in there nice. Excellent. Now we’ve got our bacon coated. What we’re going to do now is get it ready in the pan. Let’s drop one in. Listen to that sizzle, oh boy. Now we’re cooking. As they say, now we’re cooking with gas. Okay. Got another one. One of the first things you can smell is that brown sugar mixing with the pork. It’s really, really amazing how the two flavors meld together so nicely. Now, what you’re going to notice is that it’s turning into like a syrup, as you can see. Alright?

What we’re going to do is we’re going to grab our tongs. We’re going to do one flip. Look at that color. Oh my goodness. Swirl it around the pan just a little bit, just to make sure we got all that brown sugar in there. Alright? Alright, now, what we’re going to do is, gently, a pinch of cinnamon. Okay? Alright. Now, one of the things that you want to be careful of is, with sugar, whether it’s brown, granulated, whatever the case may be, you don’t want to go too high. Sugar does burn, okay? Let’s be a little sensible with our heat, okay?

Here we are, with candied bacon. This is the finished product. Look at that color. You can really tell that the brown sugar and the cinnamon really melded together with the bacon. Got a nice syrupy texture to it, and I know this is going to taste phenomenal.

What we’re going to do now is, like what we do with all bacon, we’re going to get our plate, and our paper, paper towel, and our tong, there we go, there we go, alright, and another, and one more. Three is the magic number. Here we go. Candied bacon. Enjoy.

Transcript

Hey guys, it’s Adrian once again, and what I’m going to show is how to make bacon gravy. Now, I know you’re all wondering what you can possibly do with bacon drippings, and this is one of the creative things you can do with it, is use it to make your gravy. What I have here are strained bacon drippings and all you need is just, maybe about a tablespoon, maybe two tablespoons, to get that flavor that you’re looking for, and what we’re also going to do is use our thickener, which is our corn starch, our water, and some stock to really give it some extra flavor.

This is how we’re going to do this first. What we’re going to do is, we’re going to get our water and our saucepan, okay? Water. We’ve got our corn starch. Okay? What we want to do is get our whisk. Whisk that a little bit. As you can see, we don’t want any lumps in our gravy whatsoever. Alright? It’s going to look like milk a little bit. That’s good. There we go. If you want to add a little bit more, you can shake a little bit. Alright? We’re going to keep whisking. Okay. Now, it’s time for the bacon drippings. We’re going to pour that in there, just like this. Boy, there we go, there we go. Again, keep whisking. Now our gravy is really starting to take shape. It’s even changing colors, and, last but not least, our stock. Pour all that in there. Alright. We’re just going to keep whisking until it gets to a nice, thick consistency that you are looking for.

One of the things I enjoy about gravy is it’s great for biscuits. It’s great over your meats. It’s a nice compliment to your meal. Can you imagine serving bacon gravy with your Thanksgiving dinner or your Christmas dinner? You’d be the hit of the neighborhood and the talk of the family, so why not go for it? A little bacon gravy will go a long way.

I’ve been stirring this gravy for about the last five to seven minutes, and it looks like it’s just about done. Let’s take a look. I like to do what I can the spoon test. I’ll take a spoon, and I’ll do a little spoonful, and then, just a little drip. It looks to be like the thickness and the consistency that I’m looking for.

I would say that this goes great over mash potatoes, maybe a bed of rice, maybe even over your turkey, chicken, anything of that sort. I think it’s a great compliment to a holiday dinner or just a regular Sunday dinner. Enjoy. It’s bacon gravy.

Transcript

Hey gang. It’s Adrian again, and what we’re going to do today is we’re going to do some bacon. It’s a little bit different though this time. It’s chicken-fried bacon. That’s right, you heard me correctly. Chicken-fried bacon. This, right here, is dipped in a lot of goodness. We’ve got flour, we’ve got egg wash, and then as an added little tough, we’ve got Panko bread crumbs.

What we’re going to do is this. We set up our station. We’ve got our oil ready to rock-and-roll. One of the ways you can test your oil is take a little pinch of flour and, if it bubbles up, you know you’re ready to go. One of the keys, again, with your station is the setup. Basically, it’s like this: flour, egg, Panko. Flour, egg, Panko. Flour, egg, Panko. You want to be organized when you’re doing something like this, too.

What we’re going to do first is dredge it in the flour. Get the flour all over there. Nice, even coverage. See? Nice and even coverage, okay? Now, with egg, sometimes it might not want to cooperate and stick everywhere, but you want to make sure and get it all over your slice of bacon, alright? Then, the final touch is your Panko. We’re going to crust it up, nice right here, there you go, and, now, here comes the true test. Now we’re going to drip it in, gently. Be careful. This is hot oil. We’re not going to throw it in here, okay? We’re going to gently come back away, alright? We’re going to do one more. Alright? Again, flour. Roll it around a little bit. Shake off some of that excess, and then we dip. Okay? Alright? Don’t worry, my hands are clean. I know you’re watching. Don’t worry, hands are clean. Then Panko, once again. Okay? Alright. Then, once again, gently, and back away.

Let’s see how this first slice is doing. Look at that. Look at the color on that. Look at the crust. Oh, wow. You hear that? Alright. Alright, this one is definitely done. It’s got a nice, dark brown color to it. The Panko has really blended together nicely with the bacon, and you can tell the bacon is done by the doneness. See, right there? Look at that sizzle. You can still here it coming off the bacon.

This is definitely a winner, right here. Gently, on the pan. Alright. This one, again, nice golden brown complexion. There you go. We’re set to go. Alright? Alright, again, we’ve got some great color here, great flavor. The Panko really adds to it. Alright. Here is our last little guy right here. This, right here, is chicken-fried bacon.

Transcript

Hey guys, it’s Adrian Ashby here, and I’m here to talk to you about how to cook bacon perfectly. To me, cooking bacon perfectly is from the heart, it’s all about your personal preference. It’s also about a little common sense. To me, cooking it, I would say, not necessarily low and slow, but maybe a little medium high would be the best way to go. You really want even heat distribution between all of your slices of bacon.

You want some of that fat to render out. You want it to cook in its own grease. You also don’t want to do silly things like cook it too high so that you can have burns, smoke, flare ups, or grease pops. Grease pops are those little [noise] that hit you in the face, hit you in the arm. They feel worse than a bee sting or a mosquito bite. You know what I mean? To me, cooking bacon is like cooking a really good steak.

You want to limit the amount of flips, you want to limit the amount of movement with the bacon. Depending on your amount of crispiness, your personal preference, it could be 2 to 5 minutes per side. Another issue that I have with cooking bacon is overloading your pan. If you overload your pan, you run the risk of having your bacon cook unevenly, some pieces will be better than others, some pieces will be a little pink, some pieces might be a little dark. And that’s not cool, especially if it’s for not only yourself but friends and family. So watch out for that as well. The tools that you definitely need are a good pan, a good skillet, and, I would say, a pair of tongs. You also need a good eyes. I think that, as far as cooking bacon goes, there’s nothing you can do with it that would be wrong with it.

Transcript

Hey guys. How are you doing? It’s Adrian Ashby again and I want to explain to you how to cook bacon in the oven properly and perfectly. So what we got here, we’ve got our cookie sheet, we’ve got a sheet of foil, we’ve got a baking rack, and of course we got our bacon. So, what we’re going to do is this: we’re going to line the sheet with the foil just to catch any excess grease.

You really don’t want to be washing too many appliances here, you know? So we’re also going to then put our baking rack on top of that and cleanness is the big key in the kitchen. We’re going to use our tongs once again. Line it up nicely. There we go, okay, alright. And one more for good luck. So, we have everything set up with our rack.

Now what we want to do is put it in the oven and what you want to do is make sure your at maybe about 375 and you’ll have it in there for maybe 10 to 15 minutes depending on the crispiness you’re looking for. Again, 10 to 15 minutes. Alright, so we’re going into the oven and here we go. Alright, we’ll see you in 10. So the bacon has been in the oven for about 10 to 15 minutes, let’s see what the finished product looks like.

First things first, you always want to have your mitt. Oh that looks good. Oh boy, oh boy. We’ll set it down right here. Whew, close that door. Alright, what we’ve got here is oven baked bacon people. This is some good stuff right here.

And the reason why I know it’s so good, you could see the color, it’s cooked down perfectly, it’s nice and crispy, it’s got a little curl on the end, and one of the best parts is all the grease, for the most part, has left the bacon. But like with anything else, what we’re going to do is we are going to get a plate, we’re going to get a paper towel.

Again, this is hot stuff so tongs are your best friend with bacon. Place it on the paper towel, there we go. Alright, and that my friends is bacon in the oven.