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Bourbon pairs best with foods that are sweet, smoky or rich in luscious fats, and bacon just so happens to be all three, so I say, marry them! The result? A sweet-salty-smoky flavor meld that is so much more than its individual parts.
This one’s a two-for-one! First, JalaHoney is our new favorite topping, you should make it immediately and put it on everything from oatmeal to toast to pizza to ice cream.
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This is not your 2nd-grade-smile too hard on picture day-backpack bigger than your actual back-put it in a tin lunchbox with your He-Man thermos kind of Peanut butter and Jelly Sandwich, ok? This is a grown ass Peanut Butter and Jelly...that has a mortgage and pays bills...on time.
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With it's "English" muffin, French Hollandaise, and Canadian bacon (a term they don't even use in Canada) this classically American brunch item became popular in New York City in the mid-1800s and can be found on just about any breakfast or brunch menu today.
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Nothing hits the spot like a perfect grilled cheese, especially in the cold winter months, and ESPECIALLY when it’s loaded with extras like XXL Bacon Steaks & fig jam! This is our new favorite variation, but the possibilities are endless....
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