The 2nd Annual Bacon Festival: The Great Big Bacon Picnic | Grilling with Rich The 2nd Annual Bacon Festival: The Great Big Bacon Picnic
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The Great Big Bacon Picnic is back September 24th and 25th

Posted By: Richard Wachtel
Published: September 7, 2016


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Last year, I did a great giveaway for tickets for the Great Big Bacon Picnic that is happening in New York City on September 24th and September 25.

Brooklyn’s second annual bacon festival,  The Great Big Bacon Picnic, is coming back to The Old Pfizer Factory in Williamsburg, Brooklyn on Saturday September 24, 2016 and Sunday September 25, 2016.   The weekend long event created by Great Big Food Events LLC, is an indoor/outdoor gourmet celebration of the most amazing food item ever created – bacon!

To celebrate this great bacon event, I was able to share with you two great bacon inspired dishes:

 

 

Bacon Doughnuts

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September 7, 2016

Directions

1Mix bacon fat, flour, milk, salt in mixing bowl for 3 minutes (after mixing, mixture should be tacky but not wet or sticky). May add 1 tbs flour if needed. Chill dough for 15 minutes in covered bowl

2Roll out dough on lightly floured board to approx 3/4"

3Cut circles with ring mold or make squares using knife, approx 2". Cut these circles or squares in half. Let doughnuts sit in warm place to warm dough for approx 5-7 minutes.

4Mix dulce de leche with 2 tbs water and reserve

5Mix cinnamon and sugar and reserve

6To fry, heat 2 cups oil in 2 qt sauce pot until 350 degrees

7When oil is ready and doughnuts feel light and fluffy, begin frying a few at a time.

8Flip doughnut when it begins to puff and one side is golden brown (approx 45 seconds) and cook for 30 seconds on other side

9Strain doughnuts into bowl and toss lightly with cinnamon sugar, like seasoning French fries

10Then carefully dip one half of each doughnut into the dulce de leche glaze

11Remove doughnuts and place glaze side up.

12Sprinkle with crumbled bacon like sprinkles on a doughnut

13Definitely eat them while they're warm and we serve them with coffee and dark rum ice cream at Traif.

Recipe via Traif.

Ingredients

2 cups sifted flour

1 tbs baking powder

1/4 cup bacon fat

1 cup milk

1/2 tsp salt

1/2 cup sugar

1 tbs cinnamon

1/2 cup dulce de leche

1/2 cup cooked, finely crumbled bacon

Vegetable oil for frying

00:00

 

Black Pepper Bacon Thick Cut

    

September 7, 2016

Directions

Black Pepper Bacon

11. Lightly oil a sizzle platter.

22. Place bacon cut side up on platter.

33. Broil under medium heat until caramelized.

44. Glaze with the sauced and sprinkle with the pepper.

55. Remove from platter using a spatula and place on small rectangle plate. Serve.

Steak Sauce

1In a large pot, add the cider vinegar and the sugar. Simmer until sugar is dissolved.

2Add the rest of the ingredients. Stir to combine.

3Place in a storage container, date, label, initial and refrigerate.

Bacon Base

1Combine all ingredients except the fresh herbs. Store covered and labeled in dry storage.

2After pork belly is prepped and ready for the cure add fresh herbs and mix.

Recipe provided by Tellers

Ingredients

-Black Pepper Bacon

• 1 pc bacon base (see recipe)

• 1 oz steak sauce (see recipe below)

• 1 1⁄2 tsp butcher cracked black pepper

Steak Sauce

2 1⁄2 qt. cider vinegar

5 qt. sugar

2 ea number 10 cans ketchup

2 qt. horseradish, prepared

2 qt. Worcestershire sauce

Bacon Base

4 qt coarse sea salt

1 qt sugar

8 sticks cinnamon

1 cup allspice

1 cup coriander seed

8 pc star anise

6 ea bay leaves

1 cup fennel seed

7 pc clove

8 ea garlic cloves

1 bunch rosemary

1 bunch thyme

00:00

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