contest BEGIN! The Dual Burger Duel

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It's barely grass right now ... JUST starting to come in ...

First rain was like 10 days ago, then there was a ten min sprinkle two nights ago, and this is the second real rain storm ...

Kind of nice, but not pool weather ...

Hoping the fact D's making cookie dough means pool's water under the bridge at this point ...

Like bacon?

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It's my first time with slab bacon, after wanting to check it out MANY times ...

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It's still frozen in the middle, but the force is strong in demon blade ...

Re-sealed and re-froze more reasonably sized hunks ...

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And cut a few thick slices for tomorrow ...

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Mmmmm, bourbon barrel-aged maple goodness ...

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Splish splash, porky's taking a bath ...

:cheers:
 
ChefSteps specs searing it off on one side only, and Kenji suggest he likes to kiss the other side for a little extra M's, but agrees with their not cooking it through ...
 
I made mine a bit more thick, so I could put M's on both sides like Kenji, and still have a nice juicy center in the end ...
 
Now I'm waiting for D to make cookie dough and a few cookies, and then I'll make some more stuff yet tonight, I think ...
 
 
For anyone interested, there's some folks who suggest the magic doesn't happen in less than 24 hours ...
 
There's an 8-48 hr window mentioned ...

I figured the sooner I dunked it the better ... especially because I've previous SV'd a package of Benton's before - and that didn't turn out well. First, it was too smokey, and second, it was arranged splayed in the pack and the slices didn't separate well after SV'ing ... the non-fat (pink) portion had a greater affinity for the same-part in the adjacent slices than it did for the fatty section in the same piece =/ ...
 
In short, in made a mess ...
 
Anyways, you can check out the discussion over here: https://www.chefsteps.com/forum/posts/sous-vide-bacon
 
I suggest bacon that's sliced but in block config in the package if anyone tries this ;)
 
 
 
 
Ashen said:
The anchovy run through with the meat thing would have been interesting. I haven't gotten around to trying it yet either. Anchovy and fish sauce has never really played well for me in a TD ,and if you really are worried about votes it would have probably been to edgy. Science-y bacon is better edgy.
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The anchovies were never going in the patties, but I might leverage some anchovy paste like I like! ;)
 
They were part of a condiment that I still don't know if I'm going to waffle up or not ...
 
Depends on whether or not I make a double, or a pair of singles dressed differently ...
 
I'm just making components right now, and waiting to see how I feel tomorrow morning ...
 
I'm about to experiment with something that I can't find having been done before ...
 
Whipping siphon's out! :idea: ...
 
Ashen said:
The anchovy run through with the meat thing would have been interesting. I haven't gotten around to trying it yet either. Anchovy and fish sauce has never really played well for me in a TD ,and if you really are worried about votes it would have probably been too​ edgy. Science-y bacon is better edgy.
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I had a solid idea for something that would be broadly appealing like that ...
 
I took the other pill.
 
That said, no fish sauce! =) ...
 
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