Gut Rumbles
 

December 15, 2007

BACON GREASE

Originally PUBLISHED December 21, 2004

Some people (mostly yankees) don't seem to understand a few basic facts of life that I learned as a young boy. First, you DO NOT put milk and sugar on grits. Second, you NEVER pronounce "y'all" with two syllables. Third, NOBODY with an ounce of pride drinks hot tea.

Bejus! My idea of a nightmare is to have someone serve me grits with milk and sugar, a cup of hot tea and then say, "YOU-ALL enjoy your breakfast." I see a case for justifiable homicide there.

But, I digress. What I really wanted to write about is bacon grease.

If you check out any decent Southern cook's kitchen, I guarantee that you'll find a big container of bacon grease among the rest of the herbs and spices used to season food. Bacon grease is the all-purpose Southern seasoning and it's good in almost ANYTHING.

The cook makes bacon for breakfast, but he or she SAVES the grease (or "the drippins") for later use. Put the grease in a container and allow the sediments to settle to the bottom. Then, you use the grease off the top when you cook something else.

Yeah, it's bound to clog your arteries, give you heart attacks and make you die before your time, just as it did some of my 90 year-old relatives. We once picked fresh greens from a spring garden, chopped them up in a bowl and had hot bacon grease as our salad dressing. That was called a "cracklin' salad" because you could almost hear the lettuce scream when that hot bacon grease hit it. It was damned good, too.

Biscuits, cornbread, beans, potatoes--- you name it. It's ALWAYS better if you season it with some bacon grease. I keep a container on MY counter and I use it almost every time I cook. I sometimes add a spoonful of bacon grease when I make boiled peanuts. It's good in EVERYTHING.

If you throw away bacon grease, you need to be dragged off and shot.

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