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Bacon pie crust

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OMG, I hope OCBuckfan knows how good he has it.

Bacon crust pies? Seriously? Dude should be buying you flowers every week.

Sheesh.

:p :biggrin:

Edit: To answer the question, yes, I think it would - depending on what's in the pie of course...

Slow and Low is the key, imo...
 
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FCollinsBuckeye;1675236; said:
Upon thinking about this for another 10 seconds, be careful about the drippings - there's potential for a hellacious, albeit delicious fire.

:chompy:

:biggrin:
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Indeed, which is why I decided against poking holes in the bottom of the tin. Keep the grease in for flavor and away from flame. Also for using as "drippings" on top of the eventual filling. :biggrin:

I am concerned about crisping the bacon up enough. Maybe another tin on top, to create a mini convection oven? I need to keep the shape of the bacon to the pan so it can be filled after removal from the tin and so the weave doesn't just fall apart.
 
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OCBuckWife;1675231; said:
Do you think 9" aluminum throw away pie pans with a woven bacon "crust" in them would cook efficiently on an open grill?
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I think you cook the bacon 3/4 of the way through first, drain on a paper towel, and then make up the bacon weave on the plate before they get too stiff and crisp. Yeah, that's the ticket!
 
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The bacon might hold its shape better if you shape it on the outside of an upside-down pie pan, and put it on a bigger pan to catch the drippings. It will be easier to drain it that way, and you can let it cool until it gets crispy.

This sounds awesome. What are you putting in it?
 
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Gatorubet;1675253; said:
I think you cook the bacon 3/4 of the way through first, drain on a paper towel, and then make up the bacon weave on the plate before they get too stiff and crisp. Yeah, that's the ticket!
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Well, unfortunately, I am having to try to figure out a way to do this with minimal kitchen equipment. In fact, no kitchen at all. This project is intended for an open grill at a state park. Minimal "prep" space but it's possible, maybe drain it on a "cool" side of the grill on a rack instead.....

Deety;1675259; said:
The bacon might hold its shape better if you shape it on the outside of an upside-down pie pan, and put it on a bigger pan to catch the drippings. It will be easier to drain it that way, and you can let it cool until it gets crispy.

This sounds awesome. What are you putting in it?
Click to expand...

I was just talking to someone about the back of the pan as an alternative. As stated above, in the particular cooking situation I will find myself it, it is probably a much better alternative, due to heat disbursement.

For this event I will be combining the bacon crust with roasted / toasted marshmallow. Probably put into the bacon crust for a short period to soften the bottoms so it sticks to the bacon and perhaps a torch of some kind to "toast" the tops. The idea originated with a discussion and first attempt to combine roasted bacon with the taste of open flame toasted marshmallow on a stick. I am trying to adapt it for a yearly bbq event we attend that brings in upwards of 500 people.....

But, heck, bacon crust....so many possibilities to fill it with!
 
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OCBuckWife;1675264; said:
Well, unfortunately, I am having to try to figure out a way to do this with minimal kitchen equipment. In fact, no kitchen at all. This project is intended for an open grill at a state park. Minimal "prep" space but it's possible, maybe drain it on a "cool" side of the grill on a rack instead.....



I was just talking to someone about the back of the pan as an alternative. As stated above, in the particular cooking situation I will find myself it, it is probably a much better alternative, due to heat disbursement.

For this event I will be combining the bacon crust with roasted / toasted marshmallow. Probably put into the bacon crust for a short period to soften the bottoms so it sticks to the bacon and perhaps a torch of some kind to "toast" the tops. The idea originated with a discussion and first attempt to combine roasted bacon with the taste of open flame toasted marshmallow on a stick. I am trying to adapt it for a yearly bbq event we attend that brings in upwards of 500 people.....

But, heck, bacon crust....so many possibilities to fill it with!
Click to expand...

Use pre-cooked bacon. Not really "crisp" yet, and still flexible enought to form, but not full of too much grease - and no draining required really.
 
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Gatorubet;1675278; said:
Use pre-cooked bacon. Not really "crisp" yet, and still flexible enought to form, but not full of too much grease - and no draining required really.
Click to expand...
This reduces the possibility of incendiary fun dramatically, and thus should be soundly, roundly, and with haste, rejected.

Shame on you, Gator.
 
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Deety;1675282; said:
This reduces the possibility of incendiary fun dramatically, and thus should be soundly, roundly, and with haste, rejected.

Shame on you, Gator.
Click to expand...

True. :sad:

I have read where forensic military archaeologists think that bacon and marshmallows were major components of the "Greek Fire" weapon used so effectively by the Byzantine Navy. :biggrin:
 
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Gatorubet;1675278; said:
Use pre-cooked bacon. Not really "crisp" yet, and still flexible enought to form, but not full of too much grease - and no draining required really.
Click to expand...

Does that pre cooked stuff have the same yummy taste? Could be a great addition to the plan since I do have such primitive facilities eventually.

[quote='BusNative;167528;7]Holy. Shit.









Hooooooly. SHIT.






This really exists?[/quote]

Well, not yet, but I will "make it so." :wink2:
 
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