There are two ingredients. One is purchased prepared and the other just needs a little coaxing to celebrate its tasty self.
When it comes to cooking, I appreciate the simple things. Sometimes it’s a real treat to be able to lean back and enjoy simple ingredients, preparation, and cooking-technique and service. It lets me concentrate on the flavors of the ingredients without the fuss of changing the inherent goodness with spices and flavors that overwhelm. When it comes to barbeque I’m interested in more than just rubs and such – I like the flavor of the meat, the smoke, and maybe a simple glaze or sauce on the side.
So when it comes to making an appetizer for a large group I like to find a simple route to cooking that will make everyone happy. This appetizer couldn’t be any more simple.
I first enjoyed this delicacy at the Georgia home of Deb & Jack Cory. When Deb served them I told her I’d never heard of it before. She responded in her gracious way: “CB, it’s a Southern thing.”
This appetizer just couldn't be any more simple. There are two ingredients. Saltine crackers and bacon. One is purchased prepared and the other just needs a little coaxing to celebrate it's tasty self.
- 1 pound of smokey thin-sliced bacon – with a whole lotta meat showing
- A couple of sleeves of saltine crackers
- Cut the bacon strips in half at the middle of the strips.
- Wrap the half-slice around an individual saltine.
- Place on baking sheet and into oven at about 350–375°F degrees and cook until bacon is crisped to your liking.
- Remove and serve in basket or trays. Hot is good, Warm is just fine and even cold is tasty. (It’s bacon!)
- Once you get the hang of it you can go all "fancy" and brush on some sauce during the final few minutes of cooking - some suggestions are BBQ sauce, maple syrup, teriyaki sauce, hot pepper jelly – or our favorite... grape jelly.
This recipe shared by Deb Cory of Georgia
Deb all’s I can say is it may have been a Southern thing and now it’s a thing that makes my friends go crazy.