PORK IS THE MEAT OF KINGS

Thank you Adam for sending me this video...enjoy!

PUNK ROCK JEWS

If you are in NYC on June 11th (I unfortunately will not), head on over to The YIVO Institute for Jewish Research to witness a summit of four punk rock legends talking about all things music and being Jewish.

These legends include Ramones founder and original drummer Tommy Ramone (born Tamas Erdelyi), Dictators singer and radio personality Handsome Dick Manitoba (Richard Blum), Patti Smith guitarist and journalist Lenny Kaye, and Blondie co-founder and guitarist Chris Stein.

Should be a very cool event, which you can read more about HERE

LIGHT YOUR GRILL THIS MEMORIAL DAY WITH...BACON

Thanks to my friend Jeff for sending me this article on how Bacon can melt metal! How awesome is this...

BACON LUBE II "ELECTRIC BOOGALOO"

Thanks to my friend Scott for passing on the actual taste test of BACONLUBE

Enjoy (I guess)

ALL I WANT FOR (INSERT JEWISH HOLIDAY) IS BACON JELLY BEANS

There are Bacon Mints, Gummy Bacon, and hundreds of other bacon-flavored candy products...but for some reason, these seem like they would be the best. I think one of you out there should buy them for your favorite BaconJew.


Click here to buy from Amazon

CANDIED BACON FROM FOOD2.COM

One of my favorite new websites is FOOD2.COM, mostly because they feature food that I can make...and also share a love of all that is BACON! Check out their recipe and video for CANDIED BACON. Enjoy!

KOSHER KLOTHING

Time for a little self-promotion here. A lot of the inspiration for BaconJew came from a shirt I designed a few years ago under my t-shirt line, KOSHER KLOTHING. Believe it or not, I actually have the word "Kosher" trademarked for use on clothing - imagine that! Well, I just redesigned the site and launched a new Ebay store, so head over to the site and support...and remember to "Mix Your Milk And Your Meat"!

CELEBRATE THE KENTUCKY DERBY WITH BACON MINT JULEPS

In celebration of the Kentucky Derby tomorrow afternoon, I've combined a couple of recipes to bring you the "Bacon Mint Julep"

First off, you need to make Don Lee of PDT's Bacon-Infused Bourbon:
-Take 3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
-Cook bacon in pan and reserve rendered fat.
-When bacon fat has cooled a bit, pour off one ounce from pan.
-Pour bourbon into a non-porous container.
-Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature.
-Place mixture in freezer until all the fat is solidified.
-With a slotted spoon, remove fat and strain mixture into a 750ml bottle of bourbon such as Four Roses.




Next, take the finished Bacon-Infused Bourbon, and use it in the following recipe:

Ingredients
-10 mint leaves, plus a sprig for garnish
-1 1/2 teaspoons superfine sugar
-Seltzer water
-Crushed ice
-2 1/2 ounces Bacon-infused bourbon

Directions
-Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar.
-Muddle these together until the leaves begin to break down.
-Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon.
-Top with another splash of seltzer, stir, and garnish with a sprig of mint.
-Serve immediately.
-Lather. Rinse. Repeat!