....where dreams become heart attacks My favs are: Bacon Beeritos “Secret meat,” rice, beans, bacon and All-Malt Porter mixed together. Bake with Porter-marinated bacon then wrap in Porter-soaked tortillas and additional Porter-marinated bacon strips. Finally, dip in beer-batter and deep fry. McGangBang A McChicken sandwich inside a double cheeseburger. And last but not least.... Chicken Fried Bacon With Gravy
W00T! The chicken-fried-bacon is from Sodolak's Steakhouse in Snook, TX, just outside College Station. They have massive steaks there for one the cheap, too. Yes I've tried the chicken-fried-bacon, and no, I'll never do it again. I was sick the whole way home from an Aggie game from it.
This past Sunday, I didn't eat lunch until around 2 (we had close to 5 inches of snow in middle TN), so I was pretty damn hungry. I went to Hardee's and got their heart attack on a plate in the 2/3 monster thickburger (no mayo though). This is a double hamburger with like 2 strips of bacon and 3 slices of cheese. With the mayo, it is 1,420 calories but without it is 1,260. I read somewhere that eating one of these bad boys is equivalent to a sedentary middle-age woman getting her entire caloric intake for the day, LOL! This thing also had 107 grams of fat. Of course, I ate the whole thing and it was damn good. Then I felt some pain around my chest area.
I was at a wedding in College Station yesterday. On the way back to Austin we stopped at Sodolak's for Chicken Fried Bacon. Better than advertised. It was the perfect appetizer for the Chicken Fried Steak plate (with Texas toast, French fries and salad). Word.
I'm a 300+ pounder who likes both fried chicken and bacon, but I can't even get the appeal of that. Seems overly redundant salt-wise, almost to the point it would numb your taste buds.
Hmmm, let me think of something.... How about a ball of butter fried in oil? That would be the ultimate.
I'm <200lbs. I ate this today. I was actually surprised at the "lightness" of it. Sounds crazy, I realize. But, seriously...most of the fat solids cook out of the bacon and through the batter. It really leaves a light, flakiness to the batter and the bacon is just crispy on the inside. Much more delicate that it sounds (or anything close to what I had imagined before trying it). HIGHLY recommended.
