Rip
New member
My wife and I recently celebrated our 20th anniversary by spending a week at Walt Disney World (her favorite place in the world). We had a great time! Last weekend was kind of hectic, but this weekend we finally had time to cook a proper anniversary dinner.
First though, here's a shot of me bringing the BPS message to the masses in front of what could have been the worlds largest kettle smoker.
We decided to have Filets, Lobster tails, asparagus, twice baked potatoes, champagne, and something special for dessert.
First up was preparing the dessert, Bacon Pralines. Here's the ingredients.
A pound of bacon was smoked in the MAK and then finely chopped. Meanwhile 3tbs brown sugar and 3 tbs of butter were melted in a sauce pan, a 1 and 1/4 cups of chopped pecans were then stirred in until they were fully coated. This mixture was spread out in a pan, in to the MAK @350, and baked until they were golden brown. About 10 minutes.
Next, 2 cups of brown sugar, 2 tbs butter, 1/4 tsp salt, and 1/2 cup heavy cream were combined in a larger sauce pan over low heat until the sugar melted, ~15 minutes. Then using moderate heat the mixture was brought to 236 degrees, removed from the burner, and allowed to cool. At 220 degrees the chopped bacon and pecans were mixed in. The resultant mix was spooned out onto parchment paper and allowed to cool.
Bring on the main course!
The filets were rubbed with Garlic Cayenne EVOO and dusted with BPS Double Secret. Then on to the MAK @300. They were pulled @IT135. While they rested the aparagus, lobster tails, and twice baked potato peaks were cooked.
A rose from the garden, a bottle of Korbel, and Happy Anniversary!
As wonderful as this dinner was, (and it was awesome,) we couldn't wait to finish and have some Bacon Pralines. These things are Awesome!! Sugary, smokey, buttery pecan praline bacon goodness. They're like Super pig candy. Highly recommended!
Thanks for looking!
First though, here's a shot of me bringing the BPS message to the masses in front of what could have been the worlds largest kettle smoker.
We decided to have Filets, Lobster tails, asparagus, twice baked potatoes, champagne, and something special for dessert.
First up was preparing the dessert, Bacon Pralines. Here's the ingredients.
A pound of bacon was smoked in the MAK and then finely chopped. Meanwhile 3tbs brown sugar and 3 tbs of butter were melted in a sauce pan, a 1 and 1/4 cups of chopped pecans were then stirred in until they were fully coated. This mixture was spread out in a pan, in to the MAK @350, and baked until they were golden brown. About 10 minutes.
Next, 2 cups of brown sugar, 2 tbs butter, 1/4 tsp salt, and 1/2 cup heavy cream were combined in a larger sauce pan over low heat until the sugar melted, ~15 minutes. Then using moderate heat the mixture was brought to 236 degrees, removed from the burner, and allowed to cool. At 220 degrees the chopped bacon and pecans were mixed in. The resultant mix was spooned out onto parchment paper and allowed to cool.
Bring on the main course!
The filets were rubbed with Garlic Cayenne EVOO and dusted with BPS Double Secret. Then on to the MAK @300. They were pulled @IT135. While they rested the aparagus, lobster tails, and twice baked potato peaks were cooked.
A rose from the garden, a bottle of Korbel, and Happy Anniversary!
As wonderful as this dinner was, (and it was awesome,) we couldn't wait to finish and have some Bacon Pralines. These things are Awesome!! Sugary, smokey, buttery pecan praline bacon goodness. They're like Super pig candy. Highly recommended!
Thanks for looking!