That’s what Josh in sales calls bacon. The Unstoppable Meat.

I’m always in the market for sticking a clothespin on my aorta, the fattier the better. So it was to my great delight to discover this Beautiful Bacon Masterpiece. I’m making it for Super Bowl Sunday, here’s the lowdown and recipe.

Bacon is much revered in Texas. We chicken fry it, wrap it around healthy veggies, and I use a whole pound of it in my modified meatloaf recipe, courtesy of Helen Corbitt, the one time director of Neiman-Marcus Restaurants, and her 1957 cookbook.

So tell me, Texas. How do you like your bacon? Where do you get it? Any restaurants I should know about that have amazing unstoppable meat offerings? I NEED TO KNOW.


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