Yesterday was Mason’s birthday. Since he’s no longer here to celebrate it, we celebrated for him. In true Mason fashion, the menu was focused on something bacon-centric that he first brought to everyone’s attention a couple of years ago (he was also the first person I know to have made it): The BACON EXPLOSION. [The name has to be in all caps. Your computer should format it automatically because it’s so epic.] If you aren’t hip to the BE, here’s a pictorial. I had to wash my hands between each step so I wouldn’t get raw meat on my camera. I think that’s not good for it or something.
Guest list: James, Robert, Dennis, Lisa, Abby, Rob and me. The usual suspects. What’s awesome is that one of those people is vegetarian and another doesn’t eat pork. They brought a vegetable pot pie to share, so our BE was balanced by a green salad and tasty veggie pie. And wine. And beer. And whiskey.
Thanks, Mason, for introducing us to such a ridiculous creation. It was certainly memorable. And funny. How often can you say that your meal made you laugh?
UPDATE: I somehow neglected to share the most important thing – it was DELICIOUS. The BE had a wonderful, deep smokey flavor (which is why the creators said you shouldn’t bake it). The sauce and dry rub added a bit of zing, and the texture was multi-layered – the crispy outside gave way to softer bacon inside which gave way to solid sausage, sauce and crispy bacon the further you traveled. Well worth the journey.