Bacon Jar - B - Que

Fisher: BALTIMORE, MARYLAND -- A CITY FULL OF BACON FANATICS JUST LIKE ME. All: ...CON! All: ...CON! Fisher: I'M ON A PORK PILGRIMAGE, SNIFFING OUT THE CITY'S MOST EXTREME PILES OF PIG... HOLY CRAP! THAT IS RIDICULOUS. ...AND TACKLING SKYSCRAPERS OF SWINE... OPEN UP. TAKE A BITE. COME ON. [ LAUGHS ] BOOM! ...ON MY WAY TO UNCOVER AN EPIC HOG INNOVATION THAT MAY FULFILL MY ULTIMATE BACON FANTASY. THAT IS A CELEBRATION OF BACON, MY FRIEND. I'M TODD FISHER... MMM! ...FAMILY MAN, CHEF, AND PROUD BACON-LOVING AMERICAN. OH, I LOVE BACON! I'VE WORKED MY WHOLE ADULT LIFE IN THE FOOD INDUSTRY, AND NOW I'M CANVASSING THE NATION, CITY BY CITY, TO DEVOUR AMERICA'S BEST BACON DISHES. [ CROWD CHEERING ] THESE AREN'T JUST MEALS. MY KNEES ARE WOBBLING, IT'S SO GOOD. I'M GONNA KISS YOU. THESE ARE MOUTHWATERING TRIBUTES TO THE GREATEST MEAT EVER. WHEE, WHEE, WHEE, WHEE. THIS IS MY JOURNEY. THIS IS MY COUNTRY. THIS IS THE "UNITED STATES OF BACON." -- Captions by VITAC -- www.vitac.com CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS I'M IN THE CHARM CITY, A TOWN PACKED WITH HARD WORKERS AND MEAT LOVERS, AND THEIR ANNUAL FESTIVAL DEDICATED TO BACON HAS UNCOVERED A MOVEMENT OF PASSIONATE PORK PIONEERS, PUSHING THE LIMITS OF BACON DEDICATION. DUBBED "PIRATES, PIGS, AND PINTS," THIS FESTIVAL BEGAN IN 2009 BY A LOCAL BREWERY AND SERVED UP MORE THAN 1,000 THOUSAND POUNDS OF SUCCULENT BACON IN CONCOCTIONS LIKE BACON-INFUSED PIGGY POPCORN AND BACON BARK DARK CHOCOLATES. BACON! [ LAUGHS ] TODAY, I'M IN BALTIMORE, SEEKING OUT THE CITY'S HOG HAVENS, WHERE SWINE DEVOTEES LIKE ME CAN BOW DOWN TO THE BACON GODS AND REJOICE. BUT HOW DO I DECIDE WHERE TO STOP FIRST? I FOLLOW THE CHEERS TO CAMDEN YARDS. [ CHEERING ] BASEBALL IS TO BALTIMORE WHAT BACON IS TO MY HEART, AND WHEN I HEARD ABOUT A RESTAURANT THAT SPECIALIZES IN BOTH, I HAD TO STOP BY. DEMPSEY'S IS AT THE CUTTING EDGE OF CULINARY INNOVATION, FEEDING HUNGRY ORIOLE FANS LOCAL FAVORITES LIKE DECADENT CRAB CAKES AND JUICY CHEESE TOP SLIDERS WITH FOUR OF THEIR VERY OWN HOUSE-MADE BREWS TO WASH IT ALL DOWN. THAT'S GOOD STUFF. Fisher: THE MAN RESPONSIBLE FOR MAKING CAMDEN YARDS ITS OWN BACON NATION IS DEMPSEY'S EXECUTIVE CHEF, JOSH DISTENFELD. HOW DID DEMPSEY'S COME TO BE? WHAT WAS THE INSPIRATION BEHIND IT? Distenfeld: WE TALKED ABOUT A COUPLE RESTAURANT CONCEPTS AND THEN THE ORIOLES REALLY WANTED ONE OF THEIR PREMIERE PLAYERS, RICK DEMPSEY -- 1983 MVP, THE WORLD SERIES -- TO BE INVOLVED WITH THE PROJECT. WE GOT TOGETHER WITH RICK AND KIND OF CREATED THE MENU, AND IT'S BEEN A GREAT SUCCESS. AND THERE'S ONE PORK PRODUCTION THAT'S PERFECT FOR BALL GAMES. IT'S A SWINE TREAT SO SUCCULENT, SO MOUTHWATERING, IT'S GOT PEOPLE SPEECHLESS. BEHOLD -- BACON ON A STICK. THERE ARE NO WORDS. THERE'S NO WORDS. I HAD NO IDEA THAT THAT EVEN EXISTED ANYWHERE IN THIS WORLD. WELL, WELCOME TO THE BACON NATION. WHERE DID YOU COME UP WITH THIS IDEA TO PUT BACON ON A STICK? Distenfeld: I WAS AT THE GREAT NEW YORK STATE FAIR COUPLE YEARS BACK IN SYRACUSE AND I HAPPENED TO TRIP UPON THIS BACON ON A STICK, AND I JUST FELL IN LOVE WITH IT. BACON ON A STICK -- BRILLIANT. NOW, WHAT'S SPECIAL ABOUT THIS BACON? I USE A CENTER-CUT HUNGARIAN -- IT'S A PRE-SMOKED BACON. BACON ON A STICK IS A TRADITIONAL TREAT IN HUNGARY, CALLED "SZALONNA," THAT'S USUALLY COOKED OVER AN OPEN FLAME. UNLIKE THE STANDARD AMERICAN SMOKING WITH APPLE OR HICKORY, JOSH USES PORK BELLY THAT IS PREPARED THE SAME WAY AS IT IS IN HUNGARY, WHERE THE MEAT IS COATED IN BROWN SUGAR AND DOUBLE SMOKED WITH LIGHT-FLAVORED BEECH WOOD. THAT'S GORGEOUS. SO, DON'T WE GOT TO SLICE THIS THING UP? YEP, WE'RE GONNA SLICE IT UP RIGHT NOW. WE CUT THEM INTO FIVE-OUNCE STRIPS. FIVE-OUNCE STRIPS. FIVE-OUNCE STRIPS. SO THERE'S GONNA BE THREE SLICES, BASICALLY, PER POUND. THREE SLICES PER POUND -- EXACTLY. ON GAME DAY, DEMPSEY'S SERVES AS MANY AS 600 BACON STICKS TO SWARMS OF FAMISHED FANS. AT 5 OUNCES A POP, THAT'S ALMOST 200 POUNDS OF DELICIOUS BACON, NEARLY TRIPLE THE AMOUNT OF PORK THE AVERAGE AMERICAN CARNIVORE EATS PER YEAR. HOLY CRAP! THAT'S ALMOST 1/2 POUND OF BACON RIGHT THERE. NOW, THAT IS BACON ON A STICK. THE PORK POPS HIT THE FLATTOP WITH A QUICK FIVE-MINUTE SEAR ON EACH SIDE TO CARAMELIZE THE EDGES. IT'S GONNA GIVE IT THAT EXTRA LEVEL OF FLAVOR AND KEEPS THE JUICE ON THE INSIDE IF YOU SEAR THE OUTSIDE. SO, YOU CAN SEE THE FAT STARTING TO SIZZLE, THE BROWN SUGAR AROUND THE EDGE. OOO-HOO-HOO-HOO-HOO! DOUBLE-SMOKED BACON DOESN'T CUT IT FOR THESE SWINE STRIPS, SO JOSH GIVES THEM A THIRD SMOKING FOR MORE INTENSE FLAVOR, THIS TIME WITH MESQUITE, A HEAVY-FLAVORED WOOD TYPICALLY USED FOR BARBECUING BEEF, NOT BACON. THE MESQUITE'S REALLY GONNA GIVE IT THAT DEEP, RICH SMOKE FLAVOR. IT'S REALLY GONNA BE A NICE CONTRAST AGAINST THE SWEET BROWN SUGAR. THE SMOKER IS SET UP LIKE A ROTISSERIE SO THE BACON BASTES IN ITS OWN FAT WHILE IT SOAKS IN THE MESQUITE FLAVOR. AFTER 45 MINUTES, THE POPS ARE FULLY SMOKED... YOU ARE MY BACON BEST FRIEND. [ CHUCKLES ] ...AND READY FOR A SYRUPY SWIM. JUST STRAIGHT MAPLE SYRUP? WELL, IT'S MAPLE SYRUP WITH SOME CHESAPEAKE BAY SPICE. IT'S A MUST. YOU HAVE TO HAVE IT. SPRINKLE IT ON EVERYTHING. CHESAPEAKE BAY SPICES ARE A BALTIMORE STAPLE, USED IN LOCAL CLASSICS LIKE CRAB CAKES AND CLAM CHOWDER. THE MIXTURE USUALLY INCLUDES SALT, CHILI PEPPER, BLACK PEPPER, CINNAMON, AND CLOVES. NOW WE'RE GONNA FINISH IT ON THE GRILL. SO, THEY'RE GOING ON THIS HOT GRILL. YEAH, JUST 30-SECOND HIT. GET A LITTLE MORE SMOKINESS ON IT. THAT'S IT. THAT IS IT, RIGHT THERE. LOVE ON A STICK. [ Chuckling ] ON A STICK. MAN. COMING UP, I'M TAKING BACON TO PLACES NO ONE HAS EVER DARED. IT'S GENIUS. YOU KNOW IT'S GENIUS. THAT'S INCREDIBLE! [ PIG SQUEALS ] [ PIG SQUEALS ] Fisher: MY QUEST FOR THE COUNTRY'S BEST BACON JOINTS HAS BROUGHT ME TO BALTIMORE, MARYLAND, A CITY THAT HAS ITS VERY OWN PIGTOWN. IN THE MID-1800s, HERDS OF PIGS WERE LED THROUGH THESE STREETS EN ROUTE TO PROCESSING PLANTS, GIVING THIS SOUTH SIDE NEIGHBORHOOD ITS NICKNAME. [ CHEERING ] TODAY, THERE'S STILL AN ANNUAL RUNNING OF THE PIGS THAT GETS BACON-LOVING CROWDS ROARING. BUT A FEW BLOCKS AWAY, INSIDE CAMDEN YARDS, IS A PORK SPECIALTY THAT'S GOT PEOPLE GOING HOG WILD EVERY DAY OF THE WEEK -- DEMPSEY'S BACON ON A STICK. BACON! Fisher: THESE AREN'T ANY OLD LOLLIPOPS. THEY'RE FIVE OUNCES OF TRIPLE-SMOKED HOGGY HEAVENS THAT I'VE GOT TO TASTE. MAN, LOOK AT THAT. THERE IT IS. CHEF, YOU'RE A MADMAN. YOU'RE GONNA NEED THIS, CHEF. MMM. MMM! OOH. THE SMOKE OF THE MESQUITE, THAT KIND OF BITTER SMOKE, THE SWEET, SUCCULENT BACON, ALL THAT MAPLE ON THE OUTSIDE, AND A LITTLE BIT OF SPICE. A LITTLE BIT, YEAH. MMM. IT'S DELICIOUS. THAT'S UP THERE AT THE TOP OF ONE OR TWO OF THE BEST SINGULAR BITES OF BACON I'VE EVER HAD. I'M GLAD TO HEAR THAT. THAT'S AWESOME. OH, PLEASURE. THANK YOU. DEMPSEY'S PORK POPS ARE A HOME RUN, BUT THIS IS JUST THE BEGINNING OF MY BACON ODYSSEY BECAUSE 10 MILES AWAY ACROSS BALTIMORE HARBOR, THERE'S ANOTHER MEAT MECCA THAT'S CAUGHT MY EYE. WELCOME TO THE BULL PEN, A DOWN-HOME DINER THAT SPECIALIZES IN THE CITY'S OWN UNIQUE VERSION OF BARBECUE, PIT BEEF -- CRUSTY ON THE OUTSIDE, RARE ON THE INSIDE, THIN SLICES OF BEEF TOPPED WITH SPICY TIGER SAUCE. THIS IS THE ONLY PLACE I KNOW THAT SELLS GOOD PIT BEEF. THIS IS IT. BUT STAY WITH ME, BACON NATION. HERE AT THE BULL PEN, THEY'RE TAKING THEIR BEEF TO A WHOLE OTHER LEVEL BECAUSE THEY'RE SERVING IT UP WITH BACON. WHAT'S THE JEWEL ON TOP? THE JEWEL ON TOP IS THAT BACON. GOT TO HAVE BACON. I MEAN, BACON IS RELATED, YOU KNOW, SOMEWHERE DOWN THE FAMILY TREE. I COULDN'T SAY I'VE HAD BETTER BACON THAN I'M EATING RIGHT NOW. Fisher: MY FELLOW BACON LOVERS HAVE BEEN CHOWING DOWN ON DISHES LIKE BACON CHILI DOGS AND THE DOUBLE BACON BULL BURGERS SINCE 2008, WHEN SHANE SHUMAKER, BULL PEN OWNER AND BALTIMORE NATIVE, STARTED MAKING HIS OWN PIT BEEF. GUY GAVE ME A RECIPE. WE WERE NEXT-DOOR NEIGHBORS, AND I WAS LIKE, "WE NEED TO GET A CART AND DO SOME FOOD OUT OF IT." A WEEK LATER, SHANE AND HIS NEIGHBOR WERE SERVING UP PIT BEEF FROM THEIR VERY OWN FOOD TRUCK. WITH A DEVOTED FOLLOWING HUNGRY FOR MORE, SHANE OPENED UP THE BULL PEN'S BRICK-AND-MORTAR SPOT IN 2011, JUST 4 MILES AWAY FROM PIT BEEF'S BIRTHPLACE, NOW CALLED "PIT BEEF ROW." TELL ME ABOUT PIT BEEF. I MEAN, IT'S A BALTIMORE THING. DEFINITELY A BALTIMORE THING. IT'S JUST HOT, JUICY, AND IF YOU GET IT AT THE RIGHT PLACE, THIN AND SWEET. SO IT'S NOT LIKE TEXAS BARBECUE OR KANSAS CITY BARBECUE WHERE IT'S SLOW-SMOKED. RIGHT. THIS IS MORE OF A GRILLING. WE TAKE OUR BEEF AND WE SLICE IT THIN SO IT MELTS IN YOUR MOUTH EVERY TIME. WE LIKE TO TELL THE OLDER FOLKS WITH NO TEETH THAT THEY DON'T NEED TO PUT THEIR TEETH IN FOR THIS. [ CHUCKLES ] YOU CAN GUM IT, AND IT'S DELICIOUS! BUT IT'S NOT ALL ABOUT PIT BEEF BECAUSE THE BULL PEN ALSO DOES PIT HAM AND PIT TURKEY. WHEN THOSE THREE COLLIDE AND GET PILED HIGH WITH MY BELOVED CRISPY BACON, IT'S A CARNIVORE'S FANTASY CALLED "THE BARNYARD." A PIT MEAT TRIFECTA TOPPED WITH BACON? I'VE GOT TO SEE HOW THIS MAN'S GENIUS IS MADE. THE CLUB IS ANCHORED WITH BEEF AND TURKEY THAT ARE BOTH MARINATED IN A DRY-RUB MIX OF BROWN SUGAR, CAYENNE PEPPER, AND OTHER SPICES FOR 30 HOURS. THEN THESE TWO MEATS, ALONG WITH THE HAM, HIT ONE OF THE BULL PEN'S FIVE PITS TO COOK TO PERFECTION. SO, WE GOT OUR TURKEY BREAST, PIT HAM. AND THAT BEAUTIFUL BEEF. [ CHUCKLES ] TO COMPLETE A TRADITIONAL BARNYARD, THOSE PERFECT MEATS ARE PILED ON A BUN, THEN IT'S LOADED WITH ULTRA-CRISP GRILLED BACON AND READY FOR ME TO TAKE A MOUTHWATERING SAMPLE. WHOA. MMM. MM-HMM. THAT BACON WITH EVERY BITE -- IT CRUNCHES AND MIXES WITH THE PIT BEEF. BUT TO TRANSFORM THE BARNYARD INTO A BONA FIDE PORK PARADISE, I'VE GOT TO BACONIZE THE BULL PEN'S PIT. WHY NOT PIT BACON? YOU KNOW, I NEVER THOUGHT ABOUT IT UP UNTIL NOW. IT'S GENIUS. YOU KNOW IT'S GENIUS. SO, WE COULD PUT THE WHOLE SLAB OF BELLY RIGHT ON THE COALS. [ CHUCKLES ] [ Chuckling ] A LITTLE SMOKE. PIT BACON TIME, BABY! AWESOME. WELL, I THINK WE'RE GONNA WANT TO TAKE THIS FATTY SIDE HERE AND PUT IT ON THAT HOT AREA. WE'LL LET SOME OF THAT FAT MELT AWAY, THEN WE FLIP THAT THING OVER, AND ANY OTHER FAT THAT MELTS OUT OF IT -- JUST GONNA BASTE THAT BELLY. HO-HO-HO! PIT BACON, MAN! AND IT'S GONNA MAKE THE FLAVOR BETTER. WHOO. THE CHARCOAL BRIQUETTES ADD A SMOKY FLAVOR TO THE PORK BELLY WHILE IT SLOWLY SMOKES ON THE GRILL FOR AN HOUR AND A HALF. NOW THE SUCCULENT SWINE IS READY FOR ITS BIG DEBUT. READY? [ Vocalizing ] WAAAAA! [ Normal voice ] LOOK AT THAT BELLY! BEAUTIFUL. ALL RIGHT. NOW... THAT LOOKS BEAUTIFUL, DOESN'T IT? IT'S SPECTACULAR. OH, LOOK AT THAT. THE BACON IS SLICED AND DROPPED ON THE GRILL FOR A FINAL CRISP, THEN LANDS ON TOP OF MY ALREADY PREPPED BARNYARD BUN. [ LAUGHS ] THERE IT IS -- THE BARNYARD CLUB WITH PIT BACON. THAT IS AN ANIMAL RIGHT THERE, MY FRIEND. ALL RIGHT, I'M GOING IN. MMM. MMM! THAT'S INCREDIBLE! AND THAT PIT BACON WITH THAT KIND OF HICKORY SMOKE TO IT AND THEN THAT NICE CHARCOAL-Y BRIQUETTE THEY USED OUT BACK, THE COAL -- THAT IS BRILLIANT. YOU'RE DEFINITELY ONTO SOMETHING WITH THE PIT BACON, MAN. OPEN UP. TAKE A BITE. COME ON. [ LAUGHS ] YEAH! RIGHT? THAT IS ROCK 'N' ROLL, BABY. THAT'S WHAT I'M TALKING ABOUT! YOUR TURN. THE BARNYARD CLUB WITH PIT BACON MIGHT BE MY BEST BACON CREATION YET, BUT WHAT I'M ABOUT TO UNCOVER HERE IN B-MORE WILL MAKE EVEN THE MOST HOGGED-OUT MEAT LOVERS SQUEAL FOR MORE. All: ...CON! ...CON! [ LAUGHS ] [ PIG SQUEALS ] [ PIG SQUEALS ] Fisher: SINCE 2007, MARYLAND'S STATE HOG PRODUCTION HAS DOUBLED, BUT THE HEART AND SWINE OF IT ALL IS BALTIMORE, WHERE I'M TASTING THEIR MOST PIG-HEAVY PLATES ON MY WAY TO THE CITY'S ULTIMATE BACON JOINT. BUT BEFORE I CONQUER THAT PIECE OF PORK, THERE'S A DROOL-WORTHY DETOUR I HAVE GOT TO TAKE. NEXT UP, A FORMER FIREFIGHTER GOES HOG WILD. AND WHERE THERE'S SMOKE, THERE'S BACON. OVER THE PAST EIGHT YEARS, THE NUMBER OF BACON DISHES SERVED UP AT AMERICAN RESTAURANTS HAS INCREASED A WHOPPING 80%. AND FOLLOWING THE TREND SINCE 2004 IS KLOBY'S SMOKEHOUSE. LOCATED 20 MILES OUTSIDE OF B-MORE IN LAUREL, MARYLAND, THIS SUBURBAN EATERY IS PACKED WITH BARBECUE BACON INNOVATIONS, LIKE THE BACON BRISKET CHEDDAR MELT AND THE BACON BACON BURGER. BUT THERE'S ONE BARBECUE BACON INNOVATION THAT'S UNLIKE ANYTHING I HAVE EVER SEEN. OH, MY. WHAT IS THIS? IT'S OUR SMOKED PORK BELLY AND BACON JAR-B-QUE. THIS IS A FULL BARBECUE MEAL IN A JAR. JAR-B-QUE. JAR-B-QUE. OWNER AND PIT MASTER STEPHEN KLOBOSITS WANTED TO BRING AUTHENTIC BARBECUE TO A TOWN KNOWN FOR ITS PIT BEEF, SO HE CREATED JAR-B-QUE, A CULINARY TRIUMPH LOADED WITH FIVE LAYERS OF SUCCULENT SWINE. IT'S GOT PULLED PORK WITH VINEGAR-BASED BARBECUE SAUCE, CHOPPED BACON THAT'S SMOKED WITH OAK AND CHERRY WOODS, BARBECUE BEANS, A SECOND LAYER OF BACON, COLE SLAW, A THIRD LAYER OF BACON, AND EVEN A BACON STRAW. MMM! [ CHUCKLES ] WOW. HOW DID YOU COME UP WITH THIS THING? THE TREND IS CARB-FREE, SO WE GOT AS CLOSE AS WE POSSIBLY COULD. MAN, YOU'RE CRAZY. [ CHUCKLES ] MMM. SIMPLE AND DELICIOUS. RIGHT. WE GOT HALF A HOG RIGHT HERE. BRILLIANT IDEA. I LOVE THE JAR. I LOVE THE VESSEL. LOADED WITH MEAT, LITTLE BEANS, LITTLE SLAW, MORE MEAT -- THAT'S BEAUTIFUL. KLOBY'S JAR-B-QUE WAS A GREAT PORK PIT STOP, BUT NOW I'M HEADED NORTHEAST TO DOWNTOWN BALTIMORE, HOME OF CHARM CITY'S ULTIMATE BACON DESTINATION. I HAVE PLANNED MY ENTIRE TRIP AROUND THIS LAST STOP. JUST ONCE A MONTH, THEY DEDICATE AN ENTIRE NIGHT TO BACON. THIS IS THE ULTIMATE BALTIMORE BACON EXPERIENCE. All: ...CON! ...CON! ...CON! Fisher: BAD DECISIONS HAS BEEN AROUND SINCE 2008, AND THIS DIVE BAR IS THE ONLY ONE IN THE FELL'S POINT NEIGHBORHOOD THAT SHINES AS A BEACON OF BACON BECAUSE ONCE A MONTH, IT'S HOME TO AN ALL-NIGHT BACON HAPPY HOUR. SO, WHAT BROUGHT YOU GUYS HERE TONIGHT? IT'S BACON NIGHT. ABSOLUTELY. I WAS NOT EXPECTING THIS MUCH BACON AND THIS MUCH COW. IF YOU NEED HELP WITH IT, I KNOW A GUY THAT CAN HELP YOU. DISHING OUT MORE THAN 100 POUNDS OF BACON ACROSS THEIR PORK-HEAVY ENTREES AND PIG-INFUSED MARTINIS, THIS HAPPY HOUR IS SO POPULAR THAT IT DRAWS EVERY BALTIMORE BACON FANATIC. JUST ASK THE MAYOR. [ FANFARE PLAYS ] THE MAYOR OF BALTIMORE. SHE HAS A LITTLE BIT OF A PASSION FOR THE -- FOR BACON. IT'S A BIT OF AN UNDERSTATEMENT. [ LAUGHS ] WE'VE WORKED OUT AN ARRANGEMENT WHERE THEY LET ME KNOW AHEAD OF TIME SO I CAN GET IT ON MY SCHEDULE. THEY GAVE ME A KEY TO THE SIDE DOOR. [ LAUGHS ] SO, YOU NOT ONLY HAVE A KEY TO THE CITY, YOU GOT A KEY TO BAD DECISIONS. AWESOME. AND THE PIG PIONEER BEHIND IT ALL IS BAD DECISIONS OWNER JOHN REUSING. WHY BACON NIGHTS? WELL, THERE'S REALLY NOTHING IN BALTIMORE WHERE PEOPLE ARE HAVING A CELEBRATION OF BACON. SO, DO YOU HAVE SOME CRAZY BACON CREATIONS TONIGHT? OH, YEAH. YEAH, WE ALWAYS HAVE A COUPLE OF THOSE DISHES ON AS KIND OF THE SHOWSTOPPER. ALTHOUGH THE MENU CHANGES MONTHLY, TONIGHT, THEY'VE GOT BACON-LACED HOT APPLE CIDER AND BACON-WRAPPED KABOBS. BUT ONE SWINE SHOWSTOPPER IS THE BIGGEST AND BADDEST BACON EXPLOSION JOHN'S CREATED TO DATE. WOW! YOU ARE A BAD, BAD MAN. [ PIG SQUEALS ] [ PIG SQUEALS ] Fisher: ON MY BALTIMORE BACON ADVENTURE, I'VE TAKEN ON PORK POPS, BACON BARBECUE, AND REINVENTED THE BARNYARD WITH PIT BACON. BUT HERE AT BAD DECISIONS, THEY'VE GOT AN EPIC MEAT PILE THAT'S GOING TO GO DOWN IN THE U.S.O.B. RECORD BOOKS. THE BACON MAC LOAF -- A BACON-WRAPPED MOUND OF MEATLOAF ON SAVORY FRENCH TOAST TOPPED WITH CREAMY BACON MAC AND CHEESE AND SOAKED WITH A LUSCIOUS RED WINE, MUSHROOM GRAVY. THE GARNISH -- A HEALTHY HELPING OF CRISPY BACON. NOW WE'RE IN THE KITCHEN, AND WE'RE GONNA MAKE THE MEATLOAF FOR THE BACON MAC LOAF. YES, SO, THE FIRST STEP IS GONNA HAVE TO BE THE MEATLOAF. JOHN COMBINES BEEF, VEAL, AND PORK WITH SALTINES, CARROTS, ONION, AND WORCESTERSHIRE SAUCE. THEN THE MEAT MIXTURE IS GENTLY HAND-MIXED TO AVOID SEPARATING OUT THE FAT, KEEPING THE LOAF JUICY AS IT COOKS. WHERE DOES THE BACON COME INTO THE SITUATION? WELL, IT'S BACON NIGHT, SO WE'RE GONNA WRAP THIS WHOLE THING IN A BACON WEAVE AND BAKE IT THAT WAY SO THAT THE FAT FROM THE BACON'S GONNA KIND OF MELT INTO THE MEATLOAF. OH, YEAH. WOW! JOHN USES BACON MADE FROM LEAN PORK BELLY SMOKED WITH APPLEWOOD AND CURED IN A WET BRINE TO PREVENT THE PRECIOUS PIG FROM SHRINKING DURING THE COOKING PROCESS. NOW THE MEATLOAF IS WRAPPED WITH 10 SLICES OF THAT SUCCULENT BACON AND BAKED FOR 45 MINUTES. OH, THAT'S BEAUTIFUL. I LOVE THE POOL OF BACON FAT. YOU CAN TOTALLY REUSE THAT, HUH? YES, YES, YES, LIQUID GOLD. VERY NICE, JUST LIKE JULIA CHILD USED TO DO IT. WITH LESS FAT THAN BUTTER, THIS LIQUID GOLD IS A HEALTHIER OPTION THAT PACKS A SMOKIER, MORE FLAVORFUL PUNCH, WHICH JOHN USES TO SEASON HIS RED WINE, MUSHROOM GRAVY. THAT BACON FAT -- IT'S GOT THAT REALLY HIGH SMOKE POINT, 300°, 400°, SO IT'S A GREAT THING FOR SEARING IN, SAUTéING, PANFRYING, DEEP-FRYING, WHICH IS ALWAYS DELICIOUS. WE'RE GONNA MAKE OUR MAC AND CHEESE NEXT. IT'S MAC AND CHEESE TIME. WE START WITH BOILING HEAVY CREAM AND ADD PEPPER ALONG WITH GRUYERE AND CHEDDAR CHEESES. THEN THIS DECADENT DISH IS SEASONED WITH CRISPY BACON. LOOK AT THAT. OH-HO! NOW IT'S TIME TO PUT THIS BACON-Y BAD BOY TOGETHER, STARTING WITH THE FRENCH TOAST BASE. YOU WANT TO COMPLETELY COVER THAT PIECE OF BREAD IN OUR SPICY, BACON-Y MAC AND CHEESE. MAN, THAT'S AMAZING-LOOKING. NOW WHAT'S NEXT? YEAH. HO-HO-HO-HO! AND THEN IT'S OUR GRAVY TIME? GRAVY TIME. THAT'S A LOT OF FLAVOR, MY FRIEND. TOO MUCH FLAVOR? IS THAT POSSIBLE? GOOD. WOW. AND THEN WE NEED A GARNISH. SO, LIKE, A LITTLE FRESH HERB OR SOMETHING? OR WHAT DO YOU MEAN? MM, PROBABLY A LITTLE BIT OF CRISPY BACON. [ LAUGHS ] NOW, THAT'S MY KIND OF GARNISH. OH, YEAH. AND WE'RE DONE. BUT I'M JUST GETTING STARTED BECAUSE IT'S TIME TO TAKE THIS PERFECT PLATE DOWN. THAT'S A BIG PIECE. [ LAUGHS ] MMM. MMM! SO MUCH FLAVOR -- DIDN'T NEED TO SALT IT. RIGHT. THE BACON DOES THAT JOB. THE FRESH HERB IN THE FRENCH TOAST KIND OF WORKS ITS WAY INTO THE WHOLE DISH, EVEN THOUGH IT'S ON THE BOTTOM. AND THEN THAT BACON I SET ON TOP -- HO! THAT IS A CELEBRATION OF BACON, MY FRIEND. WOW. THAT'S WHAT BACON NIGHT'S ALL ABOUT. [ LAUGHS ] MMM! THAT'S ABSOLUTELY DELICIOUS. OUTSTANDING. [ LAUGHS ]