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(narrator) FIRE UP THE SMOKER AND GET SLICING,
‘CAUSE WE'RE BACK WITH ANOTHER HELPING
OF EVERYONE'S FAVORITE SIZZLING SWINE.
SUPER SALTY, SUPER THICK-CUT-- I LOVE IT.
WHETHER YOU TAKE IT STRAIGHT UP, DIPPED IN CHOCOLATE,
OR WRAPPED AROUND 5 POUNDS OF SAUSAGE...
IT'S LIKE CANDY FOR BREAKFAST OR BRUNCH.
(woman) THE JUICE OF THE BACON
IS ACTUALLY DRIPPING DOWN MY FINGERS.
WE'RE SERVING UP THE VERY BEST BACON AROUND.
GET READY FOR A WORLD-CLASS CURED PORK PIG OUT,
‘CAUSE IT'S TIME
FOR “BACON PARADISE 2-- ANOTHER SLAB.”
EVERY YEAR AMERICAN RESTAURANTS
SERVE UP MORE THAN 1.7 BILLION POUNDS
OF BACON.
AND WHETHER IT'S CHOPPED, DIPPED, OR SIMPLY SIZZLING,
THERE'S NO DENYING IT.
AMERICANS LOVE THEIR SALTY SUET.
THE SMELL, THE TASTE, THE TEXTURE--IT'S JUST HEAVEN.
(man) IT'S ONE OF THE GREATEST SMELLS IN THE WORLD.
OH, MY GOSH.
(all) BACON!
OUR SEARCH FOR BACON PARADISE
BEGINS IN AUSTIN, TEXAS.
AND EVEN HERE IN CATTLE COUNTRY,
THE MOST SIZZLING NEW RESTAURANT
IS A PLACE WITH A PORK PERFECT NAME--
BACON.
WELCOME TO BACON LOVERS' PARADISE.
ALL RIGHT, GUYS.
I COME HERE A LOT.
(man) THIS PLACE IS SPECIAL WHEN IT COMES TO BACON,
BECAUSE IT'S A TRIBUTE TO BACON.
THEY PUT A LOT OF PRIDE AND EXPERTISE INTO THEIR BACON.
OH, THE BACON IS AWESOME.
THEY CHANGE IT UP. THEY HAVE DAILY SPECIALS.
YOU CAN GET IT THICK OR THIN,
AND IT'S ALWAYS THE RIGHT AMOUNT COOKED EVERY TIME.
WITH A NAME LIKE BACON,
YOU CAN BET THERE ARE PLENTY OF OPTIONS ON THE MENU
TO QUENCH YOUR CURED MEAT CRAVINGS,
BUT THE TRUE STAR
IS JUST STRAIGHT-UP SALTY SLICES OF BACON.
AND HERE, EVERY DAY THEY MAKE FROM SCRATCH
WHAT MANY BELIEVE IS THE BEST BACON IN TEXAS.
IT WAS IMPORTANT FOR US TO CURE AND SMOKE OUR OWN BACON
SO WE COULD HAVE FULL CONTROL
(man) YOU GET TO BUILD THE FLAVORS.
YOU GET TO BUILD THE TASTE,
THE THINGS YOU DON'T GET WHEN YOU GO TO THE GROCERY STORE
WHEN YOU USED TO ORDER BACON OFF THE SHELF.
IN THE UNITED STATES, COMES FROM THE PIG'S BELLY,
AND AT BACON, THE CHEFS CURE, BRINE, AND SMOKE
MORE THAN 500 POUNDS OF LUSCIOUS PORK BELLY A WEEK.
(Jesse) SO THE FIRST STEP WE DO
IS WE THAW OUT THE PORK BELLIES IN OUR WALK-IN COOLER.
THIS IS OUR SECRET SPICES WE'RE ADDING IN THERE,
GIVE IT THE NICE BACON FLAVOR THAT WE'RE GOING FOR THIS BATCH.
I CAN'T TELL WHAT'S IN IT,
BUT THIS IS WHAT MAKES BACON'S BACON.
NOW WE'RE GONNA GET IT ALL THE WAY SUBMERGED IN THE BRINE,
AND WE'LL JUST WEIGH IT DOWN WITH A FEW BUCKETS OF WATER.
SO THIS PROCESS IS GONNA ADD FLAVOR TO THE BACON
AND TAKE OUT ALL THE EXTRA MOISTURE AS WELL
AT THE SAME TIME.
SO AFTER WE DO THE CURE AND BRINE PROCESS,
WE'RE GONNA RINSE ALL THE SALTS AND EVERYTHING OFF THAT.
THEN WE'RE GONNA THROW IT INTO THE SMOKER FOR ABOUT FOUR HOURS.
AFTER IT'S SMOKED, WE FREEZE IT. THEN IT'S READY TO SLICE.
BACON'S SIGNATURE BACON
IS CUT A MOUTHWATERING 1/4-INCH THICK,
BUT THEY SERVE UP
THESE SENSATIONAL SLICES OF PORK BELLY
IN EVERY SIZE AND FLAVOR YOU CAN IMAGINE.
IT'S A MENU THAT CHANGES EVERY DAY.
WE HAVE MULTIPLE FLAVORS OF BACON.
OUR MOST POPULAR IS TABASCO. WE'VE GOT OLD BAY.
WE'VE GOT VANILLA PEPPER. WE'VE GOT CHINESE FIVE-SPICE.
CHIPOTLE. WE'VE EVEN DONE STUFF AS CRAZY AS A WASABI BACON.
(woman) HICKORY.
THIS IS THE HICKORY BACON. I LIKE TO DIP IT IN THE SAUCE.
THIS IS MY FIRST TIME TO TRY THE TABASCO. WE'LL SEE.
(man) IT'S A SLOW BURN.
OH, MY GOD.
GOOD AND HOT.
(pig squeals)
ALL THESE FAT AND JUICY SLICES
ARE ALSO INCORPORATED
INTO NEARLY ITEM ON BACON'S MENU.
BROKEN YOLK B.L.T.
I GOT THE CHICKEN B.L.T. I GOT IT WITH THE TABASCO BACON, TOO.
A B.L.T. IS JUST BACON, LETTUCE, AND TOMATO.
IT'S GOOD.
EVEN THE ORDINARY HAMBURGER IS DOUBLE-GROUND
INTO A BACON LOVER'S DREAM.
I GOT A DOUBLE GRIND BURGER FOR YOU.
(Jesse) WE GOT A DOUBLE GRIND BURGER
WHERE WE GRIND THE BACON AND THE CHUCK STEAK
HERE IN HOUSE, GRIND IT IN WITH OUR SECRET MIX.
THE BURGER CAN'T BE BEAT-- GREASY BUT ALSO CRISP.
PHENOMENAL. PHENOMENAL. WE'LL BE BACK TOMORROW.
AND IF YOU'RE LOOKING FOR THE ULTIMATE BACON BLAST,
CONSIDER THE ORDINARY REUBEN,
NOW A PORK BELLY POWERHOUSE.
IT'S NOT YOUR TRADITIONAL REUBEN.
INSTEAD OF A CORNED PASTRAMI OR CORNED BEEF,
IT WOULD BE A CORNED BACON, ESSENTIALLY.
SO YOUR WHOLE SANDWICH IS BACON.
(laughs)
ADD IN A PORK-CENTRIC DéCOR,
AN INCREASINGLY LOYAL FAN BASE,
AND THIS APTLY NAMED BACON RESTAURANT
STANDS READY TO MARCH INTO PORCINE HISTORY.
I LOVE BACON. IT'S SUPER. THE STAFF IS REALLY FRIENDLY.
THE AESTHETICS OF THE PLACE ARE GREAT.
EVERY TIME I'VE COME IN, I'VE HAD A GREAT EXPERIENCE,
THEY PUT A LOT OF HEART AND SOUL AND INGENUITY INTO IT,
AND IT'S SIMPLY ONE OF THE BEST PLACES TO EAT
IN AUSTIN RIGHT NOW.
BIG, OLD THICK PIECE OF BACON.
(Jed) ONE OF OUR STATEMENTS IS ACTUALLY “RISE AND BRINE,”
BECAUSE WE DO IT EVERY DAY.
SUSHI WILL COME AND GO. BACON WILL BE HERE FOREVER.
(laughs)
THAT'S SOMETHING THAT WE SHOULD DO.
OUR BACON BASH CONTINUES 1,600 MILES NORTHWEST OF AUSTIN
IN BOISE, IDAHO.
HERE AT THE FOOTHILLS OF THE ROCKY MOUNTAINS,
JUST OFF THE BANKS OF THE BOISE RIVER,
LIES ANOTHER PORK PARADISE
WHERE THE CURED SWINE IS JUST AS DIVINE.
AND THIS RESTAURANT'S NAME--
WHAT ELSE? BACON.
JOHN BERRYHILL'S BACON, THAT IS.
MY NAME'S JOHN BERRYHILL.
I'M IN BOISE, IDAHO, STANDING IN FRONT OF BACON.
IT'S A RESTAURANT.
THERE ARE MANY “PORK-A-LICIOUS” REASONS
TO COME TO BACON.
YOU JUST DON'T WALK IN AND GET A SLICE OF BACON,
AND THAT'S ALL YOU GET.
IT'S A COMPLETE MENU, FROM BREAKFAST TO LUNCH,
ICE CREAM, CUPCAKES,
AND WE'VE GOT BACON-INFUSED BEVERAGES,
LATTES WITH BACON.
I LIKE THIS PLACE. IT HAS BACON IN EVERYTHING.
BERRYHILL KEEPS THE DETAILS
OF HIS BACON FORMULA A SECRET,
BUT WHAT'S NO MYSTERY
IS A DISH SURE TO BRING ALL SWINE LOVERS TO THEIR KNEES--
BACON LASAGNA.
TWO PIECES OF THE BACON LASAGNA.
(woman) IT JUST POPS IN YOUR MOUTH.
IT'S GOT A GOOD BURST OF FLAVOR IN IT.
OH, IT'S REALLY GOOD. IT REALLY IS.
IT'S A KILLER DISH.
TO CREATE THIS “BACON-ALIA,”
THE CHEFS AT BACON
LAYER A VARIETY OF LUSCIOUS HOMEMADE INGREDIENTS.
I'VE GOT OUR HOUSE MARINARA HERE.
SO THEN I'M GONNA PUT
ONE SEMOLINA PASTA SHEET,
OUR RICOTTA.
THIS IS A BLEND OF TWO GRATED CHEESES--
CHEDDAR AND MONTEREY JACK.
NOW WE'RE GONNA GO TO THE BACON.
WILD MUSHROOMS, THE ONIONS, THERE'S GARLIC.
MMM.
ADD A GOAT CHEESE BéCHAMEL SAUCE
FOR EXTRA CREAMINESS,
MORE PASTA AND MORE CHEESE,
ANY YOU GET THE MAKINGS
OF A PORK LOVER'S DREAM.
ALL RIGHT.
(woman) IT'S CREAMY.
IT'S JUST WONDERFUL.
THIS IS A REALLY NICE, WELL-BALANCED FLAVOR.
IF YOU LIKE LASAGNA AND YOU LIKE PASTA AND BACON--
OH, MY GOSH, WHAT WOULD YOU DO WITHOUT BACON?
CAN YOU DO IT? ALL RIGHT.
MM-HMM.
FROM APPETIZER PLATES OF SLICED PORK PERFECTION
TO MAIN COURSES LOADED WITH JUICY BACON,
BERRYHILL'S PASSION FOR PORK BELLY
LEADS TO CONSTANT EXPERIMENTATION.
I DON'T KNOW WHAT HE DOES TO IT, BUT IT'S SO GOOD.
(John) WE'RE ALWAYS TRYING SOMETHING NEW,
BECAUSE YOU CAN MAKE BACON OUT OF ANYTHING.
WE'VE GOT EIGHT KINDS OF BACON ON THE MENU--
OUR ORIGINAL RECIPE-- BERRYHILL BACON,
THE SPICY HOT BACON, KUROBUTA BACON,
TURKEY BACON, CHOCOLATE TOFFEE BACON,
BARBECUE BACON, ROSEMARY HERB BACON,
CANDIED BACON, WOULD YOU BELIEVE IT?--TEMPEH BACON,
PANCETTA BACON, AND BEEF NAVEL BACON.
YOU CAN NEVER EAT TOO MUCH BACON. NO.
BY HIS OWN ESTIMATE,
BERRYHILL HAS COOKED OVER 512,000 STRIPS
OF HIS SIGNATURE BACON
SINCE HE OPENED HIS FIRST RESTAURANT BERRYHILL & COMPANY
15 YEARS AGO.
NOW, WITH THE OPENING OF BACON,
HE EXPECTS HIS ANNUAL PRODUCTION TO TRIPLE.
(woman) THIS IS GOOD.
FOR EVERY MINUTE THAT BACON IS OPEN,
TWO STRIPS OF BACON ARE SOLD.
SO NOW WE COOK OVER 300 POUNDS A WEEK,
200,000 SLICES A YEAR.
BACON IS A BACON LOVER'S PARADISE.
YES, IT IS A PARADISE,
BECAUSE IT'S JUST THE MOST AMAZINGLY CURED
AND FLAVORED BACON I'VE EVER HAD.
I THINK THE LOCAL CHARACTER OF IT IS WONDERFUL.
THE FOOD WAS AMAZING.
I WASN'T WORRIED AT ALL
WHEN IT CAME TO OPENING A RESTAURANT CALLED BACON,
ONLY BECAUSE OF ONE THING--
IT'S BACON.
WHEN WE RETURN,
WE'RE OFF TO THE CITY OF ANGELS
WHERE HOLLYWOOD STAR POWER
COMES IN SWEET, SALTY STRIPS.
(woman) OUR CUSTOMERS RENAMED IT CRACK BACON,
I HAVEN'T HAD ANYTHING LIKE IT IN MY LIFE.
AND LATER, IT'S A FULL TILT BACON FEST
AS MASTER CHEFS VIE FOR PURE PORK PERFECTION.
TODAY'S WINNER FOR THE MOST CREATIVE USE OF BACON IS...
THE NEXT STOP ON OUR SEARCH FOR THE BEST IN BACON
BRINGS US OUT WEST TO AMERICA'S GOURMET CAPITAL--
NORTHERN CALIFORNIA.
HERE IN SANTA ROSA,
LOCATED IN THE HEART OF SONOMA VALLEY,
IS A LIVELY ROADSIDE RESTAURANT CALLED ZAZU
THAT “FOOD & WINE” MAGAZINE HAS PROCLAIMED
“PIG PARADISE.”
I THINK WHAT MAKES THIS SO AMAZING IS THE BLACK PIG BACON.
THAT'S WHAT I COME HERE FOR, IS THE BACON.
THE BACON DONUTS-- THOSE ARE THE BEST.
(man) SO WE HAD TWO B.L.T.s, WE HAD BACON MAPLE POPCORN,
COUPLE GLASSES OF WINE, AND A SIDE OF BACON.
DELICIOUS. ABSOLUTELY PHENOMENAL.
(woman) IF YOU'RE COMING THROUGH SANTA ROSA,
SEBASTOPOL, RUSSIAN RIVER VALLEY,
YOU MUST COME TO ZAZU, MUST.
(snorting)
FEW WEAR THEIR BACON LOVE MORE CLEARLY ON THEIR SLEEVES
THAN ZAZU OWNERS JOHN STEWART
AND HIS WIFE AND PARTNER DUSKIE ESTES.
AT THE CENTER OF THEIR AWARD-WINNING MENU
IS THEIR FAMOUS HOMEMADE BLACK PIG BACON,
WHICH IS DRY-CURED FOR 21 DAYS
AND SMOKED FOR OVER 12 HOURS.
IT'S SO GOOD THAT MARIO BATALI
NAMED IT “PARLIAMENT FUNKADELIC.”
THE FAT IS WHAT SEPARATES THE MEN FROM THE BOYS,
THOSE WHO KNOW WHAT THEY'RE DOING FROM THOSE WHO DON'T.
SO THIS IS A VERY TRADITIONAL PRODUCT.
WE CURE IT FOR OVER 21 DAYS,
AND THEN I SMOKE IT FOR ABOUT 16 HOURS ON APPLEWOOD SMOKE.
(Duskie) THE FAT POPS IN YOUR MOUTH,
AND BOTH THE FAT AND THE MEAT ARE SO INCREDIBLE,
AND THEN WE HAVE BALANCED THE SALT, THE SWEET,
AND THE SMOKE TO, WHAT I WOULD SAY, PERFECTION.
JOHN AND DUSKIE ARE SO OBSESSED WITH BACON
THAT THEY LIVE IT 24/7,
LITERALLY.
WE HAVE ONE PIG THAT LIVES INSIDE WITH US
WHOSE NAME IS LUCKY, BECAUSE SHE WILL NOT BE EATEN.
SHE SLEEPS WITH US IN OUR BEDROOM AT NIGHT
AND THEN HANGS OUT IN THE HOUSE HAPPY AS A CLAM.
AND JUST OUTSIDE THE DOOR,
THE COUPLE RAISES THEIR HERITAGE BREED PIGS,
INCLUDING ONE OF THE RAREST BREEDS IN THE WORLD--
THE RED WATTLE,
WHICH UNTIL RECENTLY
NUMBERED LESS THAN 1,000 WORLDWIDE.
WHAT MAKES THE BACON UNIQUE HERE
IS FIRST THE PIGS.
OUR PIGS ARE RAISED ALL ON PASTURE,
AND THEY'RE ALL HERITAGE BREED,
AND THEY HAVE NO ANTIBIOTICS AND HORMONES.
FIRST, WE START WITH THE BEST PIG THAT HAD THE GREATEST LIFE.
SO IF YOU START WITH A GREAT PRODUCT,
WHAT YOU GET IS INCREDIBLE FAT AND INCREDIBLE MEAT.
IN 2011,
THE PORK PERFECTION WON DUSKIE AND JOHN
THE TITLE “KING AND QUEEN OF PORC”
AT THE ASPEN GRAND COCHON COMPETITION,
BEATING OUT TOP CHEFS FROM ACROSS THE COUNTRY.
THEIR CHAMPIONSHIP DISH--
A SIGNATURE BACON WAFFLE
WITH ESPRESSO GELATO AND BACON FAT TOFFEE.
WHEN YOU GO TO ITALY AND YOU EAT GELATO,
A LOT OF TIMES IN SICILY
THEY WILL SERVE GELATO FOR BREAKFAST IN A BRIOCHE BUN.
SO I WAS LIKE, “LET'S PUT GELATO ON TOP OF THIS THING.
IT'S GONNA BE SICK.”
SO WE MADE A BACON FAT TOFFEE THAT HAS BACON BITS IN IT
AND BACON FAT IN THE TOFFEE.
AND MAPLE SYRUP, THE REAL DEAL, RIGHT HERE.
ALL RIGHT, ORDER UP.
(laughs)
WHEN THEY INFUSE ICE CREAM, WAFFLES, AND BACON,
I MEAN, IT REALLY-- YOU CAN'T GO WRONG.
COUPLE CREATIVITY WITH STRIPS OF POTENT PORK,
AND YOU HAVE ZAZU'S EVER-CHANGING SEASONAL MENU
THAT ALWAYS INCLUDES
A WIDE VARIETY OF BACON-RELATED DISHES.
THESE CAN INCLUDE A B.L.T. BENEDICT
WITH FRIED GREEN TOMATOES
AND THEIR ONE-OF-A-KIND BLACK PIG PIZZA WITH A DUCK EGG
AND MOUTHWATERING DESSERTS
SUCH AS THEIR MAPLE-GLAZED BACON DONUTS.
I HAVE THE EGGS BENEDICT. OH, IT WAS DELICIOUS.
I DECIDED TO ORDER THE B.L.T.,
WHICH HAS THESE LOVELY HERITAGE PIG BACON BITS.
THIS BACON DID TASTE DIFFERENT THAN MOST BACON I'VE HAD.
I DIDN'T RECOGNIZE IT AS BACON.
IT WAS MORE LIKE A BARBECUE FLAVOR.
AMAZING.
ZAZU HAS EVEN GOTTEN INTO THE WINE BUSINESS
WHERE GUESTS CAN PAIR THE BLANC AND BLACK PIG WINES
WITH, YOU GUESSED IT, A SIDE OF BACON.
THERE'S NOTHING WRONG WITH BACON,
AND IT HITS EVERY TASTE BUD THAT YOU DESIRE.
I HAD A SIDE OF BACON AND THE BACON MAPLE POPCORN
AND A GLASS OF PINOT.
NEVER DID I THINK, YOU KNOW, BACON AND WINE TOGETHER,
BACON AND POPCORN,
BUT EXQUISITE.
OOH, PERFECTLY COOKED.
ZAZU RESTAURANT & FARM IS A BACON LOVER'S PARADISE,
‘CAUSE WE MAKE THE BEST BACON, AND WE KNOW WHAT TO DO WITH IT.
(woman) IF YOU COME TO SANTA ROSA, CALIFORNIA,
AND YOU DO NOT COME TO ZAZU FOR THE BACON WAFFLE,
YOU ARE COMPLETELY MISSING OUT.
BACON, BACON, BACON, WE LOVE BACON.
THAT WE GET TO ENJOY.
TRAVEL 400 MILES
DOWN CALIFORNIA'S SPECTACULAR COASTLINE,
AND WE LAND AT THE NEXT STOP
IN OUR SEARCH FOR BACON PARADISE--
LOS ANGELES, CALIFORNIA.
IN A CITY THAT TAKES ITS POWER MEAL SERIOUSLY,
BREAKFAST AND BACON GO TOGETHER LIKE BRAD AND ANGELINA,
BUT NOWHERE IS BACON A BIGGER STAR
THAN AT GRUB, A POPULAR EATERY
IN THE MIDST OF THE HOLLYWOOD STUDIOS.
IT'S REALLY GOOD, REALLY GOOD. I'VE NEVER HAD BACON LIKE THIS.
IT'S GOT A CARAMELIZED FLAVOR TO IT.
ABSOLUTELY PHENOMENAL. I HAVEN'T HAD ANYTHING LIKE IT IN MY LIFE.
(woman) IT'S THICK, AND IT'S JUICY,
AND THEN WHEN YOU PICK UP YOUR SANDWICH, THE JUICE OF THE BACON
IS ACTUALLY DRIPPING DOWN MY FINGERS.
GRUB IS THE BRAINCHILD
OF BETTY FRASER AND DENISE DeCARLO
WHO CALL THEMSELVES “THE GRUB GALS.”
(giggles) AAH!
AND IF YOU DOUBT THEIR SINCERITY,
JUST CHECK OUT DENISE'S LOWER LIP.
THEY'RE FAMOUS FOR A SECRET BACON RECIPE
THAT TINSELTOWN FINDS SO COMPULSIVELY DELICIOUS
THEY SIMPLY CALL IT “CRACK.”
IT DOESN'T TASTE LIKE A NORMAL BACON.
IT TASTES BETTER THAN BACON.
IT'S LIKE CANDY FOR BREAKFAST OR BRUNCH.
ACTUALLY, IT USED TO BE CALLED SWEET & SASSY BACON.
IT'S OUR CUSTOMERS THAT RENAMED IT “CRACK BACON,”
BECAUSE IT'S SO ADDICTING.
SO ADDICTING, IN FACT,
THAT GRUB'S CUSTOMERS OFTEN SPEND THEIR MEAL
TRYING TO GUESS THE TOP SECRET INGREDIENTS.
I WAS THINKING MAYBE HONEY.
IT'S ALMOST AS IF THE BACON ITSELF HAS BEEN PRE-SMOKED
OR PRE-MARINATED IN KIND OF A HICKORY BROWN SUGAR.
I DON'T KNOW. PEPPER? (laughs)
(man) THEY ADD SYRUP TO IT,
AND I THINK IT'S PARSLEY, RIGHT, THAT THEY--IS THIS PARSLEY?
I WOULD BE VERY HAPPY TO TELL YOU WHAT'S IN THE CRACK BACON,
BUT I CAN'T. (laughs) I CAN'T TELL YOU WHAT'S IN IT.
NOWHERE ON THE GRUB MENU
DOES THE CRACK BACON MAKE A BIGGER SPLASH
THAN IN THEIR B.F.P.,
ALSO KNOWN AS THE BIG FLIPPIN' PANCAKE.
IT'S A FULL PLATE-SIZED WONDER
THAT IS RAPIDLY GAINING HOLLYWOOD LEGEND STATUS.
SO I'M GONNA MAKE OUR BIG FLIPPIN' PANCAKE.
THIS IS ONE OF OUR MOST POPULAR DISHES.
IT IS A GINORMOUS PANCAKE,
AND WE PUT OUR SWEET & SASSY BACON ON IT,
CHEDDAR CHEESE, AND MAPLE SYRUP.
BETTY AND I STARTED DOING THIS BACON, LIKE, 18 YEARS AGO,
AND IT BECAME REALLY POPULAR WITH ALL OF OUR CLIENTS
FOR ANY KIND OF BREAKFAST, THINGS LIKE THAT.
(woman) I'M HAVING THE CARNIVORE B.F.P.,
THE BIG FLIPPIN' PANCAKE.
IT HAS LITTLE BITS OF THIS CRACKED BACON IN IT.
IT'S SUPER SWEET BUT YUMMY AND CRISPY AT THE SAME TIME.
IT WAS CRISPY,
AND YOU HAD THE BACON FLAVOR INFUSED INTO THE PANCAKE,
WHICH I DIDN'T REALLY KNOW WHAT THAT WAS GONNA BE LIKE,
BUT IT WAS AMAZING.
AMAZING THEIR CUSTOMERS
IS NOTHING NEW FOR FRASER AND DeCARLO
WHO MET IN 1994
WHEN BOTH WERE PART-TIME WAITRESSES
AT CALIFORNIA PIZZA KITCHEN.
THE REST, AS THEY SAY, IS HISTORY...
BACON HISTORY, THAT IS.
NEITHER OF US WERE PROFESSIONAL CHEFS.
DENISE STUDIED ARCHITECTURE,
AND I WAS AN ACTRESS--
NO FORMAL CULINARY TRAINING AT ALL,
JUST LIVING IN THE RESTAURANT WORLD
AND REALIZING HOW MUCH WE LOVE FOOD
AND WHAT A JOY WE GOT OUT OF COOKING THINGS.
TO FEED THEIR CUSTOMERS' CURED MEAT ADDICTION,
GRUB OFFERS THEIR CRACK BACON SOLO.
THAT'S SIX SALTY STRIPS ON A PLATE.
OR THEY FOLD IT INTO THEIR COMFORT FOOD MENU.
YOU CAN HAVE A PLATE OF BACON IF YOU WOULD LIKE IT,
BUT YOU CAN HAVE IT IN SO MANY DIFFERENT MEALS,
AND IT'S GREAT EVERY TIME.
I'M ACTUALLY EATING AN OMELETTE
WITH SWEET & SASSY BACON IN IT, AND IT'S AMAZING.
IF YOU LOVE BACON, YOU SHOULD DEFINITELY STOP BY,
GIVE IT A SHOT.
I GET WHAT I ALWAYS GET, WHICH IS THE B.L.T.
IT'S DEFINITELY AMAZING.
I HAD THE FRENCH TOAST EGG SANDWICH.
I PUT A LITTLE BIT OF BACON ON EACH BITE OF THE FRENCH TOAST.
THE TERM CRACK BACON IS DEFINITELY A GREAT WAY
TO DESCRIBE THIS BACON, BECAUSE YOU PROBABLY CAN'T STOP.
YOU GET ADDICTED TO IT. IT'S FANTASTIC.
(all) WE LOVE GRUB, AND WE LOVE BACON!
WHEN WE RETURN,
WINDY CITY RESIDENTS PUT THEIR BACON LOVE TO THE TEST
AS THEY TACKLE CHICAGO'S MOST EXPLOSIVE DISH--
(all) YEAH!
ALL RIGHT, HERE YOU GO. GOOD LUCK.
THE NEXT STOP ON OUR PURSUIT OF PORCINE PERFECTION
TAKES US TO THE WINDY CITY
WHERE AN IRISH PUB HAS BEEN TRANSFORMED
INTO A PALACE OF PORK.
LOCATED IN THE HEART OF CHICAGO'S TRENDY NORTH SIDE,
PADDY LONG'S HAS A LONG HISTORY
AS ONE OF THE CITY'S GREAT NEIGHBORHOOD BARS...
YEP. BINGO.
BUT RECENTLY, ITS NEW OWNERS
HAVE TAKEN BACON UPTOWN AND UPSCALE
BY PAIRING IT WITH THAT OTHER GREAT AMERICAN FAVORITE--
BEER.
IT IS DEFINITELY THE BEST BACON I'VE EVER HAD.
I REALLY LOVE BACON,
AND THIS PLACE OFFERS BACON AND BEER TOGETHER,
BEER, BACON--ENOUGH SAID.
SELF-DESCRIBED BACON GEEKS,
PAT BERGER AND CHRIS LATCHFORD
OPENED PADDY LONG'S IN 2007
WITH THE IDEA OF SELLING GREAT-TASTING BACON
AND WORLD-CLASS MICROBREWS.
THIS IS PROBABLY ONE OF THE FEW CONVERSATIONS LATE AT NIGHT
ABOUT TWO GUYS HAD OPENING A BAR
THAT ACTUALLY CAME TO FRUITION.
A LOT OF PEOPLE STOP IN PADDY LONG'S FOR A PINT.
SOME REALIZE THAT WE'RE A BEER AND BACON PUB.
SOME OTHERS JUST GET A NICE SURPRISE WHEN THEY COME IN,
TAKE A LOOK AT THE MENU.
THEY KIND OF GO, “HOLY COW. LOOK AT ALL THE BACON ON THIS MENU”"
AND BACON ON THE MENU, THERE IS,
BEGINNING WITH THE DISH
THAT IS SURE TO MAKE A *** WITH ANY PORK FANATIC--
THE BACON BOMB.
IMAGINE AN AMERICAN FOOTBALL.
IT'S 5 POUNDS,
AND IT'S GOT A BEAUTIFUL PIGSKIN
OF WEAVED BROWN SUGAR BACON.
AND WE PUT THAT ON OUR PIG ROASTER FOR THREE HOURS.
IT COMES OUT PIPING HOT.
(Pat) THERE'S A POPULAR RECIPE ON THE INTERNET
THAT YOU'LL SEE ALL OVER
CALLED THE BACON EXPLOSION OR THE BACON BOMB.
WE PROBABLY SELL ABOUT 30 TO 40 BACON BOMBS A WEEK.
(Patrick) THE FIRST STEP IS TO LAY DOWN OUR BACON WEAVE.
AND TO DO THAT, YOU NEED A VERY THICK-CUT BACON.
THIS IS A WONDERFUL APPLEWOOD-SMOKED, THICK-CUT.
LOOK AT THAT. IT'S ALREADY STARTING TO LOOK LIKE A BASKET.
AND I'M GOING TO SPICE IT UP.
THIS IS A HOMEMADE WET BARBECUE RUB.
WE'RE GOING TO STUFF THE WEAVE
WITH 4 OR 5 POUNDS
OF SPICY HOMEMADE BEEF AND PORK SAUSAGE.
AND WE JUST WANT TO SPREAD IT OUT.
NOW WE'RE GONNA KEEP BUILDING THE LAYERS OF FLAVOR HERE
WITH BLACK PEPPER BACON.
AND THEN WE ROLL THE WHOLE THING UP IN A BROWN SUGAR BACON WEAVE.
SO YOU CAN SEE THE DIFFERENT STRATA HERE.
WE'VE GOT OUR NICE BROWN SUGAR BACON CRUST.
THIS IS OUR PORK AND BEEF
AND THEN IN THE MIDDLE THERE, THE CRACKED PEPPER BACON.
IT'S ALL ABOUT LAYERS OF FLAVOR.
IT IS MEANT FOR A LARGE GROUP,
FIVE TO EIGHT PEOPLE WE RECOMMEND.
YOU CAN ALSO JUST GET A SANDWICH, WHICH IS ONE SLICE.
IT'S LIKE A MEATLOAF SANDWICH
IF THE MEATLOAF WERE STUFFED AND WRAPPED WITH BACON.
SOME PEOPLE HAVE DECIDED
THAT THEY CAN EAT THE WHOLE THING ON THEIR OWN.
(man) OH, FAT, FLAVOR, TASTE--
I MEAN, WHAT'S NOT TO LOVE?
BACON MAKES EVERYTHING BETTER.
OF COURSE, FOR MANY IN CHI-TOWN,
IT'S GO BIG OR GO HOME,
SO PADDY LONG'S OFFERS UP WHAT THEY CALL
THE BACON BOMB CHALLENGE--
ONE PERSON, ONE BOMB,
AND 45 MINUTES OF AN INTENSE PORK RUSH.
FINISH IT ALL, PLUS A POUND OF FRENCH FRIES,
AND A PLACE ON THE WALL OF BACON BOMB FAME IS YOURS.
THANK YOU.
(Patrick) SO FAR WE'VE HAD 61 ATTEMPTS.
ONLY ONE PERSON HAS DONE IT,
AND HE IS A PROFESSIONAL COMPETITIVE EATER.
I DO NOT RECOMMEND ANYONE TRY THIS CHALLENGE.
IT IS NEAR IMPOSSIBLE.
NOW THAT HE'S SAID THAT,
(laughs)
I AM HERE AT PADDY LONG'S IN CHICAGO
TO EAT A BACON BOMB.
I WENT VEGGIE FOR A WEEK,
SO I DECIDED THAT THIS WAS A GREAT IDEA,
BECAUSE I WAS JUST FEENING FOR SOME BACON.
I'M MORE THAN POSITIVE THAT I CAN DO THIS.
WE'LL CHECK BACK ON THIS EXPLOSIVE SITUATION
A LITTLE LATER,
BECAUSE WHILE THE BOMB IS GROUND ZERO AT PADDY LONG'S,
THEY OFFER A WIDE VARIETY
OF OTHER PORK-A-LICIOUS SPECIALTIES,
INCLUDING BEER-BATTERED BACON STRIPS,
BACON-INFUSED COCKTAILS,
AND EVEN BACON-WRAPPED DATES.
ONE OF MY PERSONAL FAVORITES IS OUR 3 BACON BBQ BURGER.
WE HAVE THREE OF OUR ARTISANAL BACONS
ON A BURGER
WITH PEPPER JACK CHEESE AND OUR HOMEMADE BEER BBQ SAUCE.
IT'S HARD TO GO WRONG WITH THAT ONE.
AND FOR THOSE WHO WANT TO EXPAND THEIR BACON HORIZONS,
HAPPY HOURS HERE AT PADDY LONG'S
CAN BE A FULL-ON BACON EDUCATION.
MMM. VERY GOOD. OH.
WE CAME HERE TONIGHT FOR THE BEER AND BACON PAIRING.
THEY SERVE YOU A BUNCH OF DIFFERENT KINDS OF BACON,
A BUNCH OF DIFFERENT KINDS OF BEER.
ALL RIGHT, GUYS, ON THIS ROUND OF THE BEER AND BACON TASTING,
WE'RE DOING A FULLY COOKED IN THE SMOKER
EUROPEAN-STYLE BACON.
IT'S MADE AT GENE'S SAUSAGE.
AND TO GO WITH IT, I'VE GOT THIS WONDERFUL CZECH PILSNER--
STAROPRAMEN.
IT CUTS THROUGH THE FAT OF THE BACON
BUT DIDN'T INTERFERE WITH THE SMOKE,
AND THE SMOKE IS THE STAR OF THE SHOW ON THIS ONE.
PADDY LONG'S GETS ITS BACON
FROM SOME OF THE COUNTRY'S BEST MEAT PURVEYORS
LIKE GENE'S SAUSAGE RIGHT HERE IN CHICAGO.
AND THEY EVEN GO OVERSEAS
TO QUENCH THEIR CUSTOMERS' CURED MEAT CRAVINGS.
(man) WE STARTED OFF WITH, LIKE, AN IRISH BACON,
WHICH WAS SORT OF, LIKE, VERY HAM-LIKE,
BUT THEN WE KIND OF MOVED ON TO A PEPPER BACON, WHICH WAS GREAT,
AND THEN THEY MOVED ON TO-- THE LAST ONE WAS PIG JOWL BACON,
WHICH WAS SORT OF VERY BUTTERY AND MELTY.
MY FAVORITE KIND OF BACON IS THE IRISH BACON.
WE ALL LOVE BACON, BECAUSE IT TASTES SO GREAT.
IT'S GREASY. IT'S HOT. THERE'S DIFFERENT FLAVORS.
YOU CAN PAIR IT WITH BEER. THAT'S THE BEST PART ABOUT IT.
ENJOY.
THERE'S NO QUESTION
THAT SLIDING SAVORY SLICES OF PIG MEAT DOWN YOUR THROAT
CAN BE QUITE A RUSH,
BUT HOW IS OUR BACON BOMB CHALLENGER FAIRING?
(Keokikekoa) GOOD AND SPICY, NICE, A LOT OF PEPPER.
GREAT BACON. YOU CAN'T GO WRONG WITH BACON.
YOU GET THAT SWEET BITE ONCE IN A WHILE.
IT MAKES ALL THE PAIN SO WORTH IT.
I'M ALL RIGHT.
THE BRAIN AND HEART ARE SHUTTING OFF SLOWLY,
BUT I'M STICKING WITH IT.
THERE'S A DAMN GOOD CHANCE I CAN FINISH THIS.
IN 20 MINUTES, HALF OF THAT? NO PROBLEM.
BUT ALTHOUGH OUR CHALLENGER STARTED WITH SUCH PROMISE,
VICTORY WILL NOT BE HIS.
I'M HAPPY.
BUT, NO. NO. (laughs) THIS AIN'T HAPPENING.
TONIGHT, BACON AND THE BOMB WON.
THROWING IN THE TOWEL?
HEY, EVERYBODY, GIVE HIM A ROUND OF APPLAUSE.
(cheering)
I'M GONNA TRY THIS AGAIN. BACON WILL LOSE NEXT TIME.
NO MATTER WHETHER YOU'RE HERE FOR A 5-POUND BOMB,
OR A SINGLE SLICE OF CUSTOM CURED MEAT,
PADDY LONG'S HAS DEFINITELY EARNED ITS PLACE
IN THE HEARTS OF BACON GEEKS EVERYWHERE.
(all) BACON!
COMING UP NEXT,
IT'S BACK TO THE WINDY CITY
AS BACON FANS SWARM
THE COUNTRY'S MOST POTENT PORK FEST EXTRAVAGANZA.
TO SEE PEOPLE UNITED AROUND PORK FAT IS A PRETTY AWESOME THING.
OUR SEARCH FOR BACON MANIA
CONTINUES IN THE WINDY CITY
WHERE HARDY MIDWESTERNERS
CAN ALWAYS FIND A REASON TO DINE ON SWINE.
(pig squealing)
EVERY APRIL AT THE U.I.C. FORUM
ON THE CAMPUS OF THE UNIVERSITY OF ILLINOIS AT CHICAGO,
BACON FANATICS GATHER BY THE THOUSANDS
TO CELEBRATE THE SEASON OF RENEWAL
WITH A PIG-OUT OF EPIC PROPORTIONS.
WELCOME TO BACONFEST.
YAY, BACON!
BACON!
(man) A LOT OF BACON INSIDE,
A LOT OF BACON, A LOT OF HAPPINESS.
WELCOME TO BACONFEST.
IT'S GONNA BE AN ALL-OUT BACONALIA,
AND THE RINGLEADER OF THIS PORKY CIRCUS
IS BACON VISIONARY SETH ZURER.
THIS IS OUR FOURTH EVENT. WE STARTED IN OCTOBER 2009.
WE HAD 75 GUESTS AT A 10-CHEF COOK-OFF.
AND SINCE THEN, WE HAVE GROWN.
THIS YEAR WE HAVE OVER 100 CHEFS, 3,000 GUESTS.
THERE'S 25 VENDORS.
AND IT'S AN AMAZING, HUGE BACON WONDERLAND.
BUT BACONFEST IS MORE THAN JUST A CHOWDOWN
FOR THE CURED MEAT SET.
IT'S ALSO A COMPETITION.
AT STAKE, ONE OF THE MOST PRESTIGIOUS AWARDS IN PORK--
THE GOLDEN RASHER.
THE GOLDEN RASHERS ARE WHAT WE LIKE TO CALL
THE OSCARS OF BACON.
WE'RE AWARDING THIS YEAR A GOLDEN RASHER
FOR THE MOST CREATIVE USE OF BACON.
IT'S THE DISH THAT MOST COMPLETELY OPENS YOUR MIND
ABOUT THE POSSIBILITIES OF WHAT BACON CAN DO.
FOR LOCAL FAVORITES FROM THE BLEEDING HEART BAKERY,
CREATING A RASHER-WORTHY DISH
COULD LAUNCH THEM INTO THE SALT LICK STRATOSPHERE.
SINCE WE ARE A BAKERY,
WE WANTED TO MAKE SURE THAT WE HAD SOME KIND OF PASTRY INVOLVED
SO WE'RE USING A CROISSANT DOUGH,
AND IT'S GONNA BE WRAPPED SOME HOMEMADE PORK SAUSAGE,
WHICH IS IN TURN WRAPPED IN BACON,
AND THEN THE WHOLE THING IS DEEP-FRIED.
WE'RE GONNA WRAP ALL OF ‘EM, BUT WE'RE RUNNING A LITTLE LATE.
FOR THOM OSWALD AND HIS TEAM, THE STAKES ARE HIGH.
LOAD-IN TIME HAS PRETTY MUCH COME TO A CLOSE,
SO WE GOT TO GET ON THE ROAD.
I DON'T KNOW WHAT WE'RE GONNA CALL IT.
YEAH, I LIKE IT.
ALL RIGHT, I THINK THAT'S THE LAST OF IT.
WE'LL CHECK BACK IN WITH OSWALD LATER.
IN THE MEANTIME,
AS THE FIRST BACONFEST FANS CIRCLE THE FORUM,
IT'S CLEAR THEY'VE ENTERED
ONE DELICIOUS DENIZEN OF BACON DELIGHT.
(man) BACON CHEESEBURGERS, ESSENTIALLY.
IT'S A BACON BURGER WITH A LITTLE BEER CHEESE DIP.
ANY TIME YOU CAN PUT BEER AND CHEESE TOGETHER
WITH A BURGER, HOW GREAT IS THAT?
(man) I THOUGHT IT WAS VERY GOOD.
I ESPECIALLY LIKED THE CHEESE.
IT GAVE IT A LITTLE SOFTNESS TO THE BACON.
I THOUGHT IT WAS VERY GOOD. DELICIOUS.
WE HAVE AN APPLEWOOD-SMOKED BACON PRETZEL
WITH A BACON JAM AND SMOKED CHEDDAR DIP.
(man) IT'S AMAZING. THIS IS LIKE MY SECOND ONE.
(woman) WOW, THIS LOOKS GOOD.
WOW.
WE GOT A DUCK EGG AIOLI, HEIRLOOM TOMATOES,
MICROGREENS, BRIOCHE BUN, AND CUBAN BACON.
THERE'S A REAL HUMAN CONNECTION THAT YOU MAKE WITH PEOPLE
AT A FESTIVAL, WHICH YOU DON'T MAKE IN A RESTAURANT,
‘CAUSE THEY'RE NOT IN THE KITCHEN.
THEY'RE HANDING YOU THE FOOD.
YOU'RE EATING IT IN FRONT OF THEM.
THEY'RE WATCHING YOU RESPOND. AND THEY'RE EAGER TO KNOW,
“DO YOU LOVE THIS FOOD? ‘CAUSE I LOVE IT.”
MMM!
IT HAS TO BE PLATED NICE. IT HAS TO LOOK NICE.
IT'S GOT TO TASTE NICE. IT'S GOT TO SMELL NICE.
FOR THE BLEEDING HEART BAKERY,
THEIR BACON PORK POCKET IS CREATING QUITE A BUZZ
AMONG SALTY SWINE FANATICS.
RIGHT NOW TAYLOR'S ROLLING SOME OF THE BALLS,
MAKING SURE THAT THEY'RE STAYING CLOSED.
WE'RE DIPPING THEM IN HERE INTO THE HOT OIL.
WE'RE PLATING THEM UP
WITH A LITTLE SPLASH OF OUR HORSERADISH MUSTARD SAUCE
AND PUTTING THEM OUT FOR PEOPLE TO ENJOY.
(laughs)
(man) I'VE ONLY HAD A COUPLE THINGS SO FAR,
BUT THIS IS THE BEST, DEFINITELY, SO FAR.
IT'S IN SOME SORT OF MUSTARD SAUCE, TOO. THIS IS AMAZING.
THIS WONDERFUL LITTLE NUGGET OF PORCINE WONDER.
OH. THE KEY IS THAT THEY'RE MAKING THESE THINGS FRESH.
THE BLEEDING HEART BAKERY'S BACON POCKET IS A HIT...
(laughs) IT IS. IT TASTES LIKE LOVE.
BUT WILL IT BE ENOUGH
SO FAR PEOPLE SEEM TO LIKE IT, SO...
THE COMPETITION IS FIERCE.
(woman) I AM MAKING A BACON CHILI GULAB JAMUN.
A GULAB JAMUN'S TYPICALLY AN INDIAN DESSERT.
SO THE DISH IS A DOUGHNUT HOLE
WITH BACON AND GROUND-UP THAI CHILIES
SOAKED IN SYRUP AND TOPPED WITH A BRITTLE.
(man) SO IT'S PRETTY MUCH BREAKFAST, LUNCH, DESSERT...
THE WHOLE NINE YARDS.
WE'VE GOT SOME BACON POP ROCKS,
BACON GUMMY BLACK PEPPERCORN CHERRY CANDIES,
BACON FRUIT ROLL-UPS, BACON PIXY STIX.
PORCHETTA RAVIOLI WITH A BACON VINAIGRETTE
AND A CRISPY PANCETTA CHIP ON TOP.
SO IT'S BACON TIMES THREE.
(woman) THE BACON WAS JUST SO CRISP,
AND I'VE NEVER HAD THAT KIND OF BACON BEFORE.
IT'S JUST AN AMAZING THING.
TO SEE PEOPLE UNITED AROUND PORK FAT IS A PRETTY AWESOME THING.
AS THIS BACON PARTY REALLY BEGINS TO SIZZLE...
BACON-LICIOUS, ABSOLUTELY.
THE JUDGING HAS BEEN QUIETLY COMPLETED.
OUT OF THE MORE THAN 100 CHEFS IN ATTENDANCE,
THE WINNER OF THE GOLDEN RASHER IS...
A FIRST-TIME BACONFEST ATTENDEE
AS A RESTAURANT--
(cheering)
SAVORY AND SWEET PROVES A POTENT COMBINATION
AS THE JUDGES CHOOSE THE GULAB JAMUN,
A BACON-INFUSED INDIAN DESSERT.
(man) IT WAS A TOTAL DARK HORSE WINNER.
I HAD NEVER SEEN PORK IN AN INDIAN DESSERT BEFORE.
IN FACT, IT'S HARD TO FIND PORK ON INDIAN MENUS.
I LOVE BACON. EVERYBODY LOVES BACON.
HOW CAN YOU NOT LOVE BACON?
THE RED BUTTER TEAM HAS THE PRIZE PIG ON THIS DAY,
BUT WITH THIS MUCH PORK LOVE,
EVERYONE'S A WINNER AT BACONFEST.
WHEN WE RETURN,
OUR SEARCH FOR BACON PARADISE
GAINS ALTITUDE AND ATTITUDE
WITH A ROCKY MOUNTAIN SANDWICH FIT FOR A KING.
WELL, YOU GOT BANANA. YOU GOT BACON. YOU GOT PEANUT BUTTER.
IT'S THE PERFECT COMBINATION FOR A SANDWICH.
THE NEXT STOP ON OUR “PORK-A-PALOOZA”
TAKES US TO THE MILE HIGH CITY--
DENVER, COLORADO--
WHERE ONE RESTAURANT ROCKS A BACON SANDWICH
FIT FOR A KING,
THE KING, ELVIS PRESLEY.
WHEN I WANT BACON, THIS IS ABSOLUTELY THE PLACE TO GO.
THERE'S NOTHING ELSE LIKE IT.
IT'S COMFORT FOOD BUT KIND OF WITH A MODERN TWIST,
LOTS OF BACON, BUT THAT'S NOT JUST A GIMMICK.
THERE'S REALLY A LOT OF LOVE PUT INTO THIS FOOD.
I'M JEWISH, AND I REALLY SHOULDN'T BE EATING THESE,
BUT I LOVE IT.
I'M ANDY.
I'M THE OWNER OF THE BERKSHIRE
WHERE OUR MOTTO IS “SWING, WINE & A GOOD TIME.”
THE NAME BERKSHIRE PAYS TRIBUTE
TO BRITAIN'S OLDEST BREED OF HOG,
PRIZED FOR ITS JUICINESS, TENDERNESS, AND FLAVOR.
BUT WHEN IT CAME TIME TO CHOOSE HIS SIGNATURE DISH,
OWNER ANDY GANICK WANTED IT TO DO MORE THAN WADDLE.
HE WANTED IT TO ROCK ‘N' ROLL.
THE KING SANDWICH WAS COMPLETELY AND TOTALLY INSPIRED BY ELVIS.
WHEN I WENT TO VISIT GRACELAND,
I FOUND OUT THAT ELVIS USED
TO ACTUALLY GAS UP THE JET IN MEMPHIS,
FLY TO DENVER TO A LITTLE-KNOWN DINER
AND GET HIS FAVORITE SANDWICH.
CALLED THE FOOL'S GOLD SANDWICH,
THE ORIGINAL BACON BEHEMOTH
CONSISTED OF A HOLLOWED-OUT LOAF OF BREAD
WITH ONE JAR OF PEANUT BUTTER,
ONE JAR OF JELLY,
AND A FULL POUND OF BACON DEEP-FRIED.
THIS 10,000-CALORIE MEAL IS A BIT HEAVY FOR MOST,
BUT GANICK,
A SELF-PROCLAIMED ANTHROPOLOGIST,
HAS CREATED HIS OWN VERSION OF THAT LEGENDARY SANDWICH.
HE CALLS IT THE KING.
WE'RE GONNA PREPARE OUR KING SANDWICH.
THE FIRST THING WE'RE GONNA DO IS CARAMELIZE BANANAS
WITH A LITTLE MELTED BUTTER HERE.
WE'RE GOING TO PUT A LITTLE CRUNCHY PEANUT BUTTER
ON OUR HAWAIIAN SWEET BREAD.
THE HAWAIIANS MAKE THIS BREAD
WITH PINEAPPLE JUICE INSTEAD OF WATER
SO THAT GIVES IT A SWEETER FLAVOR.
NEXT WE'RE GONNA WARM UP
A COUPLE OF OUR PIECES OF THICK-CUT BERKSHIRE BACON.
WE'RE JUST LOOKING FOR THIS GOOD GOLDEN BROWN.
THE SUGAR FROM THE PINEAPPLE JUICE
REALLY HELPS IT GET THAT COLOR.
PUT ‘EM RIGHT ONTO THE SANDWICH. FLIP THE OTHER HALF ON TOP.
LET ME GIVE IT A NICE BIAS CUT, AND THERE IT IS.
(Andy) WHEN YOU EAT THE KING SANDWICH, YOU BITE INTO IT,
AND YOU GET THE RICHNESS OF THE PEANUT BUTTER.
YOU GET A LITTLE BIT OF SWEETNESS
OFF THE CARAMELIZED BANANAS.
YOU GET THE SALTINESS
FROM THE DELICIOUS HERITAGE BREED BACON.
AND YOU GET MORE SWEETNESS FROM THE SWEET HAWAIIAN BREAD.
I THINK ELVIS ACTUALLY MAY HAVE BEEN IN HERE ONCE OR TWICE,
AND HE LOVES IT.
I'M EATING THE KING SANDWICH. IT WAS ABSOLUTELY DELICIOUS.
YOU GOT BANANA. YOU GOT BACON. YOU GOT PEANUT BUTTER.
IT'S THE PERFECT COMBINATION FOR A SANDWICH.
I MEAN, I FEEL LIKE ELVIS RIGHT NOW.
AMD THE BACON, SUPER SALTY, SUPER THICK-CUT--I LOVE IT.
(man) I WAS A BIG ELVIS FAN GROWING UP.
AND I FIGURED, IF IT WAS GOOD ENOUGH FOR ELVIS,
IT'S GOOD ENOUGH FOR ME.
BUT WHILE THE KING SANDWICH MAY RULE THE MENU,
DINERS AT THE BERK CAN CHOOSE
FROM A WIDE SELECTION OF HOG HEARTY MEALS,
INCLUDING BACON-WRAPPED FIRECRACKER SHRIMP,
A BACON, PORK, AND SHRIMP DISH KNOWN AS THE SURF & PIG,
AND EVEN A DECONSTRUCTED B.L.T. PLATE.
(man) TODAY WE HAD THE SURF & PIG.
WHICH IS PORK TENDERLOIN, SHRIMP,
SOME SORT OF VEGETABLE,
AND IT'S ALL WRAPPED IN BACON, AND IT'S DELICIOUS.
(man) WE HAVE THE PLATE OF BACON
AND THEN A KOBE BEEF SLIDER WITH BACON ON TOP OF IT,
AND I COULD STILL USE SOME MORE BACON FOR DESSERT, TOO.
(man) YEP.
THE BACON-WRAPPED SHRIMP.
THE THING I LIKE ABOUT THE BERKSHIRE
IS NOT ONLY IS IT DELICIOUS BACON
BUT BACON FROM A LOCAL FARM RIGHT HERE.
IT'S DELICIOUS.
(man) I'M EATING A BACON-WRAPPED FILET, WHICH IS ON THE NEW MENU.
IT'S FABULOUS. IT'S GREAT.
THE CHEF HAS REALLY GOT IT DOWN,
AND HE KNOWS HOW TO SERVE IT IN MANY, MANY DIFFERENT WAYS.
AND WHATEVER WAY YOU GET IT, YOU'RE GONNA LOVE IT.
WHAT, IF ANYTHING,
ELVIS DRANK ALONG WITH HIS MEAL
IS NOT RECORDED,
BUT IF HE CAME TO THE BERKSHIRE,
HE MIGHT HAVE WASHED IT DOWN
WITH THE BACON-INFUSED *** MARTINI,
GUARANTEED TO LEAVE YOU ALL SHOOK UP.
THE BACON MARTINI WAS JUST TAKING THE BACON-INFUSED ***
AND POURING IT STRAIGHT AND CHILLED,
AND WE SERVE IT WITH A NICE BACON STRAW ON THE SIDE.
IF YOU WANT TO LIVE LIKE THE KING, HEAD TO DENVER,
WHERE THE BOYS AT THE BERK WILL DEFINITELY TREAT YOU NICE.
YOU HAVE TO COME TO BERKSHIRE. IT'S A BACON LOVER'S PARADISE.
I THINK PARADISE IS NOT STRONG ENOUGH A WORD.
MAYBE BACON HEAVEN.
EVERY DISH THAT INCLUDES BACON DOES IT IN SUCH A PERFECT WAY.
IT'S NOT JUST THROWING BACON ON EVERY MEAL.
IT'S ACTUALLY INCLUDING IT IN THE RECIPE
IN A WAY THAT REALLY MAKES SENSE.
IT'S ALL ABOUT THE BACON. BACON IS KING.
WHEN WE RETURN,
BACON BECOMES A DESSERT TABLE STAR
IN THE BIG APPLE.
I LOVE THE MIXTURE BETWEEN THE SWEET AND THE BACON FLAVORS.
IT WAS A PERFECT MARRIAGE.
PECAN PIE AND BACON--
THAT'S THE MOST AMAZING THING YOU COULD DO.
THE FINAL STOP ON OUR QUEST FOR BACON PARADISE
BRINGS US TO THE FOODIEST PLACE ON THE PLANET--
NEW YORK CITY.
WITH OVER 3,500 RESTAURANTS
IN JUST 30 SQUARE MILES,
YOU'D THINK MANHATTANITES HAD SEEN AND EATEN IT ALL.
BUT AT ONE LITTLE BOOKSTORE NEAR UNION SQUARE,
BRILLIANT NEW BACON CREATIONS
ARE BORN NEARLY EVERY DAY.
WELCOME TO THE BACONERY.
BACON STEALS THE SHOW. IT'S IN EVERY MEAL.
AND NOW IT'S IN DESSERT.
BACON, BACON, BACON, BACON, BACON.
BACON PLUS BAKERY EQUALS BACONERY,
THE BRAINCHILD OF AMATEUR CHEF WESLEY KLEIN.
(Wesley) IT STARTED WHERE I WOULD MAKE STUFF IN MY HOUSE
AND BROUGHT IT TO WORK, AND EMPLOYEES LOVED IT.
I REALIZED, “I THINK I HAVE SOMETHING HERE.”
IT'S THE PERFECT NAME FOR A PLACE
THAT LACES SCRUMPTIOUS FRESHLY BAKED GOODS
WITH 100% PURE BACON.
WHAT DO YOU RECOMMEND?
I RECOMMEND THE CHOCOLATE PEANUT BUTTER BACON COOKIES.
THEY'RE FANTASTIC.
YOU GOT CHOCOLATE BACON. YOU HAVE BACON PECAN PIES.
YOU GOT BACON BROWNIES, CHOCOLATE CHIP BACON COOKIES.
MY FAVORITE HAS TO BE THE BANANA BREAD WITH BACON--
THE SMOOTH AND MOIST BANANA FLAVOR THAT YOU GET
WITH FANTASTIC BANANA BREAD
AND THEN THE BACON IS JUST THIS SURPRISE BURST IN YOUR MOUTH.
YOU HAVE BACON ON TOP OF BACON WITH CHOCOLATE.
YOU'RE EXPECTING IT TO BE AWFUL, BUT WHEN IT GETS IN THERE,
YOUR TASTE BUDS HAVE A CRAZY PARTY.
(woman) SO TRUE.
(man) ALBERT EINSTEIN WAS A GENIUS,
BUT WESLEY KLEIN-- HE IS A REAL GENIUS.
THERE SHOULD BE, INSTEAD OF E=mc2,
l+b=B,
LIFE PLUS BACON EQUALS BETTER.
THE BACONERY'S SPECIALTY
IS SOMETHING DIFFERENT EVERY DAY,
BECAUSE LIKE A BACON MAD SCIENTIST,
WESLEY IS ALWAYS EXPERIMENTING
WITH NEW WAYS TO BRING BACON TO THE MASSES.
WE ARE MAKING A CHOCOLATE PEANUT BUTTER BACON COOKIE.
WELL, I'M GOING TO MIX THE WET INGREDIENTS
AND THEN ADD THE BACON INTO IT,
AND THEN AFTER THAT, I WILL BE ADDING THE REESE'S PIECES.
(woman) THIS COOKIE--
YOU CAN SOMEHOW TASTE EVERYTHING,
AND IT JUST ALL FITS TOGETHER PERFECTLY.
(man) IT LEADS LIKE A COOKIE,
AND ALL OF A SUDDEN THIS WARM, DEEP, RICH BACON FLAVOR
JUST KIND OF TAKES OVER YOUR MOUTH.
YOU CAN ALWAYS JUDGE A BAKERY
BY HOW WELL IT DOES THE BASICS,
AND NOTHING IS MORE BASIC THAN A BROWNIE...
UNTIL YOU ADD THE BACON, THAT IS.
THE FIRST THING I ATE FROM BACONERY WAS THE BROWNIE,
AND I WAS HOOKED.
THIS IS MY WEAKNESS. I'M JUST HAPPY TO BE HERE. (laughs)
WE'RE MAKING BACON BROWNIES.
HERE WE HAVE
THE MELTED CHOCOLATE CHIPS AND BUTTER MIXTURE,
AND I'M ADDING THE SUGAR TO IT.
NOW WE'RE ADDING THE EGGS TO IT.
THE FINAL STEP IS TO ADD THE BACON TO IT.
(Wesley) PEOPLE WHO LOVE CHOCOLATE,
AND PEOPLE WHO LOVE BACON,
REALLY ARE SHOCKED BY THE TASTE OF THE BACON BROWNIE.
THE SWEET AND SALTY COMBINATION WORK FANTASTIC.
IN ADDITION TO HIS STANDARD MENU,
KLEIN CONSTANTLY CREATES NEW SEASONAL SENSATIONS,
LIKE THIS PIECRUST
FULL OF SWEET, SALTY, NUTTY BACON-Y GOODNESS.
THIS AIN'T YOUR GRANDMA'S PECAN PIE.
ADD A FEW NUTS ON THE BOTTOM. I ADD THE BACON TO IT.
AND THEN NOW I'M ADDING THE SYRUP
THAT MAKES A PECAN PIE A PECAN PIE.
I'M A BIG PECAN PIE GUY,
SO TO PUT BACON IN THAT, OH, MY GOD. IT'S PHENOMENAL.
(laughs)
AND I CAN'T FIND GOOD PECAN PIE IN NEW YORK.
I HAVEN'T YET UNTIL TODAY.
YEAH?
BEING FROM TEXAS, PECAN PIE AND BACON,
THAT'S LIKE THE MOST AMAZING THING YOU COULD DO.
PERHAPS BACONERY'S POWERFUL COMBINATION
OF BACON AND SUGAR
TAPS INTO SOMETHING DEEP WITHIN US,
SOMETHING THAT TRANSCENDS MERE LOVE OF FOOD.
(man) THE FIRST THING THAT WE ATE TOGETHER WAS BACON,
I LOVE BACON.
I KNEW IT FROM THE SECOND WE MET,
AND WE STARTED EATING BACON TOGETHER.
I'M LIKE, “THIS IS GONNA WORK OUT WONDERFULLY.”
OH.
NO MATTER HOW YOU SLICE IT,
THIS SALTY SWINE'S EXPLOSIVE FLAVOR
IS EVERYONE'S FAVORITE.
(woman) MY BEST FRIEND GROWING UP SAID IT WAS
THE THIRD OF THE FOUR FOOD GROUPS BEHIND BEER AND CHEESE.
IT'S SO GOOD, IT'S BAD, AND I'M ALL FOR THAT.
(man) I DON'T CARE IF YOU'RE VEGETARIAN, IF YOU'RE A KID,
IF YOU'RE AN OLD LADY. WHEN YOU SMELL BACON, YOU SMILE.
BACON, BACON, BACON-- THAT'S ALL I HAVE TO SAY.
(snorting)