MAPLE PIG COCKTAIL
Steps:
- Muddle the cherries, maple syrup, bitters and lemon juice in a cocktail shaker.
- Add ice to the muddle and shake quickly to blend and coat the ice.
- Add the Bacon-Infused Bourbon to the shaker and stir--don't shake; it will bruise the whiskey.
- Pour into a rocks glass (don't strain; you want all that marinated ice in there). Garnish with a lemon wedge.
- Cook the bacon until crisp. Add the bacon and its rendered fat (drippings) to a Mason jar with the bourbon. Freeze until the fat has solidified, then remove top fat layer. Strain the bourbon into another Mason jar or sealable container and put back in the freezer. Repeat the last step once or twice more, finishing by straining through a fine-mesh sieve lined with damp cheesecloth. Use immediately or keep refrigerated in an airtight container.
WHISTLE PIGS
Steps:
- 1) Preheat oven to 375°F. Using 1 toothpick pin one end of a slice of bacon to one end of a hot dog then wrap bacon around hot dog till you reach the other end of the hot dog using another toothpick to pin the bacon to the hot dog.
- 2) Repeat till all hot dogs are wrapped in bacon and pined with toothpicks.
- 3) Place on broiling pan and put in oven for 20-25 minutes or till pigs are whistling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE TIPSY PIG COCKTAIL
Steps:
- In a shaker filled with ice, add the bourbon, Bacon Brown Sugar Simple Syrup, vermouth and bitters and shake until well mixed. Place 1 large ice cube into 2 tumblers, pour the cocktail over the ice and garnish with a candied bacon piece and a maraschino cherry on a pick.
- In a small saucepan over medium heat, cook the bacon, sugar and 1 cup water until lightly boiling. Strain the candied bacon and reserve. Set aside the syrup to cool.
A&W WHISTLE DOG
I worked at A&W in the Montreal area during my college years and, by far, these were the best "non-steamie" hot dog around! Easy to make and so tasty. In the '70s we used Canadian back bacon - nowadays, they use regular bacon - both taste great. Ohhhhh, the memories :-)
Provided by Sues Kitchen
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- cook bacon until crisp/tender and set aside.
- split the hot dogs lengthwise but not all the way through.
- butterfly the hotdogs on a lightly buttered pan or griddle.
- cook on medium heat for about 3 minutes.
- flip the hotdogs over.
- fold cheese slices in half on the diagonal and put on top of the hotdogs.
- add the bacon on top of the cheese.
- cook until cheese melts slightly.
- lightly butter the hotdog buns and add to the pan; lightly toast both sides.
- remove buns and add relish, top with the hotdogs.
WHISTLE DOGS
My version of a Canadian classic from A&W. Recipe is for one hotdog, multiply by how many you need.
Provided by Cookin-jo
Categories Pork
Time 10m
Yield 1 1 hotdog, 1 serving(s)
Number Of Ingredients 6
Steps:
- Fry the bacon and drain on paper towels.
- Grill the wiener split side down for a minute or two, while toasting the bun on the high rack of the grill, open face down.
- When they are done immediately add the cheese to the bun so the cheese melts.
- Relish and onion the other side of the bun, add on the dog and bacon and enjoy.
- Ketchup lovers, go right ahead.
Nutrition Facts : Calories 552.9, Fat 40.3, SaturatedFat 15.5, Cholesterol 66.8, Sodium 1481.4, Carbohydrate 28.6, Fiber 1.1, Sugar 7.4, Protein 18.2
BILL WOOD'S JUICY PIGS
This Juicy Pig recipe has been passed down in my family for years. The beef and pork BBQ is perfect for big family gatherings, and of course football parties. It is tasty and just like the title states...juicy!
Provided by Stolidog
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 4h35m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
- Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
- Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
- Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.
Nutrition Facts : Calories 589 calories, Carbohydrate 33.7 g, Cholesterol 123.4 mg, Fat 34 g, Fiber 1.6 g, Protein 35.9 g, SaturatedFat 12.7 g, Sodium 974.7 mg, Sugar 9.9 g
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