I'm not so much on the turkey bacon. Part of what makes bacon so yummy is the fat content really - which is the same reason that lean pastrami is for the birds. But Beefry's not all that bad when you can get it, that's true!
I'm going to keep this simple because it is.
Last weekend I pulled a pack of boneless/skinless chicky breasts from the freezer.
After thawing I let them soak (marinate for the gourmands) in Wishbone Robusto
Italian dressing for about 3 hours. Meanwhile I was prepping the freshly cleaned
smoker-grill for the first fire of the season. Yay!
I got a good bed of coals going with genuine mesquite wood in the firebox portion.
Then I seared the chicky breasts over the coals for about 2 minutes each side.
Next, I moved them to the smoker part and put an 8" x 8" steel pan filled with
water and mesquite chips on the grate over tha coals.
About every 10 minutes I would use the tongs to place some of the soaked chips on the coals.
I maintained the temp at 225º (farenheit - don't even speak celsius to me when it comes to BBQ you freak)
and lot's of smoke and steam for about 2 1/2 hours.
Result: Some of the juciest, most flavorful chicken I have ever turned out.
I'm not bragging... I'm just proud of how that technique worked out. TLC = good bbq. :^)
*big green envy* It's still too cold for that kinda cookin' out here.
sounds quite yummy, but requires actual effort!
For the simplest juicy chicken in the universe, buy a clay pot like this http://tinyurl.com/ysc275 (sfw and won't even make you hungry, as it's empty in the picture)
Slice some potatoes, put chicken on top, add spices, close, bake at 350 for 2 hours.
voila. chicken and potatoes that taste great and take about 3 minutes of prep time (more if you peel the potatoes, but I never do and nobody minds).
I was more thinking that it would be difficult to make sure the post-cooking garment fit adequately. Another concern would be that cooked bacon might be more prone to falling apart than raw. This could be considered a feature.
Morningstar Farms Bacon = Giant Bac-O Bits with spongy bits to resemble fat.
Fatty bacon = good bacon. Two weeks ago I was in London on business and my boss who was traveling with me who usually preferred breakfast at Starbucks, went home a day earlier than I did. I decided to try the free hotel breakfast. It was there that I discovered the bacon to end all bacon. You haven't eaten bacon till you've had British bacon. I kept going back to the buffet for more. I figured it would be at least a year before I made it back to London, so I needed to fill up.
Irish bacon is pretty good too though, but it's not as luxuriously fatty.