Alright, we’re up to our second week of diving into the meaty Goldbelly Keens Steakhouse box. One of the items that intrigued me was the thick-cut bacon. They only sent four slices, but they weigh out to 16 ounces! So each slice is four ounces!
That’s some heavy-duty bacon and I can’t wait to see these slices, so let’s take a look and then we cook!
I thought I’d utilize the bacon in a New York styled Bacon, Egg and Cheese Sandwich.
The ingredients for this sandwich are, clockwise from the bottom: The Keens Thick-Cut Bacon, three slices of Kraft American cheese, eggs, an onion roll and for dessert, a frosted Oreo cookie.
Let’s unwrap the bacon, I’m dying to see these mammoth slices!
Oh my god! I’ve never seen bacon like this!
Each slice is about a quarter inch wide and about a half a foot long!
Here’s Keens cooking directions for the bacon, but…
DeSeipel, who I follow on Twitter sent me this recommendation for cooking bacon. I thought we’d try both styles today and see who has the better bacon cooking method!
It’s Keens vs. DeSeipel, let the dueling bacon battle begin!
Both of them are using low heat and with this thick bacon, this is going to take some time. And what do we do when have to wait around while flipping bacon every five minutes or so?
We start drinking beer, of course! Cheers!
Okay, after about an hour of cooking these thick slabs of bacon, they’re finally crispy and done!
They look fantastic and the smoky smell is intoxicating!
Before we continue with the sandwich, it’s time to sample the bacon and see who’s cooking method is superior.
The top is the DeSeipel bacon and Keens is below that.
Both are really tasty, smoky, savory and there’s a hint of sweetness as well. This is the best bacon I’ve ever had in my life!
Both were excellent, but I think that the superior bacon cooking style is the DeSeipel method!
Baking it made the outside of the bacon crispy and the inner bacon was tender and tasty! But both are fantastic!
The DeSeipel bacon: Winner of this week’s Dueling Bacon episode!
Don Pardo, please tell DeSeipel what he wins for being the Bacon Champion of this post…
Oh, wait, Don Pardo’s dead, I guess you don’t win anything DeSeipel, but thanks for playing along! I’ll see you on Twitter!
We’ll put the bacon into the pizza oven which is set to a low heat to keep it warm while we make the egg and cheese portion of the sandwich.
I put two eggs in a heated skillet with olive oil and seasoned them with red and black pepper. After they were fairly well done I added the three slices of Kraft American cheese and covered them up to help with the melting process.
Now we assemble our Bacon, Egg and Cheese sandwich!
I put two strips of the bacon on the onion roll, added a healthy dollop of mustard on one side and then added the egg and cheese mixture on top of that.
Wow, that looks amazing! Let’s dig in!
Holy screaming shitballs is this one fabulous sandwich!
The onion roll is bakery fresh, the eggs are spicy, the cheese adds a creamy richness and the star of the show is that smoky, savory and somewhat sweet, Keens Thick-Cut Bacon!
I feel like I’m sitting in a New York Deli while I eat this and it’s a nice nostalgic feeling!
The frosted Oreo cookie was a sweet ending to this wonderful dinner!
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Related Post: Little Golden Lunch - Keens Steakhouse Week #1.