Will they stop at nothing, these bacon-crazed chefs?

I’m not saying I WANT them to, just WOW!

This tasty treat is smoked bacon wrapped onion rings with a sriracha mayo dipping sauce.

In my mind this is either a killer appetizer or a scrumptious side to accompany, say, a bacon-wrapped filet mignon?

This recipe comes to us from our friends at Grilling24x7.com. Geniuses!

For an even bigger taste explosion, you can try applewood double smoked bacon or maple hickory smoked bacon to wrap those rings.

Now that’s just good eatin’! Will YOU try these?

Photo courtesy of Grilling24x7.com.

Bacon is surging in popularity.

It’s kind of a crazy phenomenon right now, but I’m riding this wave, man!

So it’s only natural that some interesting bacon-related recipes might be coming to light. And this one’s a doozy.

Maybe you cringed at Elvis’ peanut butter and banana sandwiches, but will you feel the same way about a peanut butter and bacon sandwich?

Think about it. There are so many flavors to like here. Why not put them all together?

And, truly, anything with bacon in it is just taken to the next level of awesomeness in my opinion.

So if you’re bold enough to try this new flavor sensation, click here to read a killer peanut butter and bacon recipe.

Let me know what you think. I’ll still like ya if it’s not your cup of tea. And you can always just pull out the bacon and chow down on it alone. No harm, no foul!

Photo courtesy of KansasCitySteaks.com.

Who doesn’t love bacon? And if it’s mixed with beef? Fuhgeddaboutit!!!

This amazing recipe is for a decadent, bacony sauce you can serve with so many different dishes — roasts, steaks, beef tips . . . you name it!

Be creative and you just might create your new favorite meal! And choose from these different bacon flavors to give it your own twist!

Bacon Hollandaise Sauce

Ingredients

• Egg yolks – 3
• Lemon juice – 1 ½ oz
• Reserved bacon fat (from hickory smoked bacon) – 7 oz
• Salt and pepper – to taste

Method

1. Melt bacon fat so that it is a liquid, but not hot.
2. Place egg yolks and lemon juice in a stainless steel bowl and whisk until frothy. Place metal bowl over a pot of simmering water and whisk constantly until it’s ribbony and has tripled in volume. It should have a light but firm consistency.
3. Remove from heat and very gradually add bacon fat until it is all incorporated.
4. Taste and adjust seasoning with lemon juice, salt and pepper.
5. It can be heated back up over a double boiler a little if needed, but don’t let it get any hotter than 140 degrees or it will break.