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United States of Bacon ready to sizzle on Destination America

Mechele R. Dillard's picture

Americans are fans of bacon, and this weekend they will be watching as Chef Todd travels the U.S. to find some of the best--and most creative--uses of bacon out there today.

If there is anything Chef Todd Fisher loves, it is bacon. And, as it turns out, so do Destination America viewers—so much, in fact, that the channel's three-part special, United States of Food has yielded the 12-episode series United States of Bacon, set to premiere this weekend.

Americans devour more than 1.7 BILLION pounds of bacon each year. So, it should be no surprise that more than half of all homes in the United States—53%--keep bacon in their fridge at all times. However, the new age of bacon is more than just a sizzling side-dish for eggs. As Chef Todd discovers, bacon has become a beloved fixture of American cuisine for any meal of day and the "secret sauce" for recipes of all kinds, popping up on menus as the crown jewel of traditional dishes and in avant-garde pairings with ice cream, jam, and cocktails.

"From thick cut and juicy to thin and crispy, this series covers every form of bacon under the sun," said Marc Etkind, SVP of Content Strategy for Destination America. "It's no wonder bacon is in high demand - just watching UNITED STATES OF BACON induces hunger pangs of epic proportions - but whether or not Americans feel the effects of an ‘aporkalypse' bacon shortage, it certainly won't be in short supply on Destination America."

Back-to-Back Bacon

In the premiere episode of United States of Bacon, Chef Todd visits Milwaukee, a city built on meat. His first stop is to homegrown hangout AJ Bombers for the Barrie Burger, an outrageous chunky peanut butter bacon cheeseburger that's as savory as it is sweet. Then Todd swings by Saloon on Calhoun, a local bar with a bacon love so deep that they host a daily bacon happy hour featuring bacon-wrapped pork "wings" made from juicy tenderloin. In Kenosha, Todd visits Frank's Diner, the oldest continuously operating railcar restaurant in America, for a monstrous and meaty Garbage Platter exploding with eggs, hash browns, veggies, five different cheeses, and five kinds of meat. His final stop is the Comet Café, a small venue whose bacon-wrapped meatloaf sandwich and bacon cheddar apple pie have patrons begging for more.

In a second episode, following the premiere, Chef Todd continues his journey to Chicago, home to one of the country's biggest bacon festivals. His first stop is Gino's, where he feasts his eyes on a mammoth deep-dish pizza overflowing with meat and, of course, tons of bacon. Next, Todd chomps down on a massive triple-decker BLT at the 140-year-old Green Door Tavern. Finally, he pulls up to Morrie O'Malley's, a favorite pre-game stop among White Sox fans, for a classic Chicago dog. But up his sleeve, Todd's got the makings of an innovative new bacon dish: the B-L-Turtle Burger.

Bacon Across America

Other episodes this season have Chef Todd making pit stops in Des Moines, Seattle, the Bay Area, Atlanta, Detroit, Los Angeles, and Portland, OR. Viewers can also curb their bacon cravings by visiting BaconFreak.com, which has partnered with Destination America to provide even more United States of Bacon content. The site will treat viewers to special bacon product offers like a limited-edition Destination America gift package of BaconFreak merchandise, co-branded United States of Bacon holiday cards, and prize giveaways promoted across their social media handles, including Facebook, Twitter, and Pinterest. The site will also feature a curated shopping list and exclusive recipes from Chef Todd inspired by BaconFreak products.

United States of Bacon premieres on Destination America this weekend, Sunday, December 30, with the first episode airing at 10 p.m. E/P, and a second episode following at 10:30 p.m. E/P.

If only TV screens were scratch and sniff!

Image: Destination America

Video: Destination America/United States of Bacon/YouTube

Comments

Submitted by Anonymous (not verified) on
watch the program, and I never seen soo much pork fat! The host is a walking heart attack. No thanks

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