Bacon pie

[Jody Treadway]

No words needed...

 

[tlucier]

Is that dough under the bacon? Parchment paper?

 

[ecoast]

*drool*

 

[Infamous1]

Dammit man!!!!!

 

[Jody Treadway]

Parchment paper underneath.
1.5 lb bacon like a spider, a few taters and onions on the next layer. Then plenty of cheese and more taters before wrapping the bacon over top.
2.5 hours on my Big Green Egg at 325* and then let it sit a while before slicing like pie.

 

[rockcity]

Where does all that bacon grease go???

I love me some bacon but damn, the grease gotta go somewhere...?

 

[Jody Treadway]

Where does all that bacon grease go???

I love me some bacon but damn, the grease gotta go somewhere...?

I drained it twice while cooking and again before letting it sit before slicing.

 

[trailhugger]

Sounds tasty but makes the fatty wrap look like diet food.

 

[Jody Treadway]

Sounds tasty but makes the fatty wrap look like diet food.

Honestly, 1 piece is mine and the rest is a surprise birthday "cake" for our neighbors tomorrow.
I can't imagine the fat and sodium in it!

 

[shawn]

I'm hungry.

 

[Jody Treadway]

I'm hungry.

It's 10 pm and I'm roasting carrots, taters and onions as long as the BGE is still warm.
There's time to head westward.

 

[shawn]

I just fried two eggs.

 

[Fabrik8]

It really needs a crust made with bacon grease instead of shortening or butter.



And some green onion or chives on top...

 

[TARider]

Is the bacon crunchy on the bottom? I want to try that but can't stand chewy bacon.

 

[Jody Treadway]

The bottom layer is pretty crunchy. This one is cooked so that you can slice it like pie.
If you want it crunchy throughout, cook at a higher temp.

 

[Hunter44]

Heart attack waiting to happen.....but WELL worth it!

 

[Jus Jim]

oh my.