**The Making of a Mystery Menu Dish**

I just need to put some sauce in the ramekin... oh God, oh God, oh God, that was stupid. Why would I do that? That was stupidly hard. I was trying to go as fast as I could like everything got done in the last 7 minutes. I'm so tired and like the I feel like the entire hour more than any other one that we've done. I was like shaking, I was really adrenaline pumping, and like I felt like there was more pressure. Like on paper, it's really simple stuff, but it looks great.

**The First Course: Gaspsacho**

First course, little gaspacho... yeah, will you pass me the spoon? Cherry tomatoes with some tomato, nor instead of cucumbers, I added the lettuce to it. A little garlic, cherry vinegar, bacon fat, olive oil... it's like a BLT and a BLT. Oh, and there's bread in here, so it's just a BLT. Blended it's a blended BL, and then there's bacon on top that's nice. It's really velvety. The bacon really comes through. The acidity is really nice this is good. In the offseason, I feel like cherry tomatoes are always better than a beef steak or even heirlooms a lot of the time just cuz they're more consistently sweet and acidic and delicious.

**The BLT**

A really good BLT... BLT is my favorite sandwich. Impossible to get right, every restaurant has almost everything you need, but no one has a BLT on their menu, and when they do it's terrible for some reason. A lot of places always think, "Let's shove as much bacon as possible in there." Bacon is like the accent in a BLT. This is the perfect bread for it. What's savoring? The BLT... mhm. This is the tiny Grand slam in a cup at the bottom. It's pork combined with the finely chopped bacon, sage, and maple massage that together, black pepper as well, and then cooked it in its own fat.

**The Sausage**

Then there's a really really soft scramble egg with cream fresh on top of that crust crispy bacon... trout row, and then the little soldiers. It's the milk bread fried in the fat that rendered out of the sausage. Mmm. Tastes like breakfast mhm. Getting crazy. Did you get to the sausage? I did. Sausage it's really good mhm. I really like the sausage. I think we're going to make that.

**The Grits**

We have some slab bacon brazed in more bacon, garlic, Coca-Cola, dark soy, coffee, little five spice, and black peppercorns underneath it are ansen Mills yellow grits... and this is actually my favorite part of this whole dish. It's just finely chiffoned collared greens tossed in maple pepperoncini, garlic, and bacon fat, and then sauteed mhm. Oh, and the gravy... this is the brazing liquid, just finished with a lot more butter once it rested, it got there. It's tender mhm mhm M. That's tasty.

**The Grits**

The grits are so good. The grits are really good. Wow, who knew I really like how everything's a little bit silky? Yeah, the pork and the grits and the gravy are really rich, but then the collards have a little punch of heat that cuts everything. This is I don't know how this cooked in that amount of time... yeah, really really tender.

**Dessert: Elvis on Fire**

Dessert... dessert. Elvis on fire... so crepe filled with a crumble of chopped up peanuts that were fried in bacon fat little bits of bacon and then just brown sugar. So that's in a caramel of more Bacon Fat brown sugar rum, bananas LD it on fire topped with a peanut cream. It's it's Elvis He loves peanut butter. I thought it would be a little over the top but it's not you need it mmm. Rum really comes through. M just something we'd make at home... we would.

**The Unexpected Lightness**

The thing that is the most surprising is how this is actually a pretty light meal with bacon like I immediately was worried that we would go a little heavy, but it's pretty light and it's not like we used a lot of herbs or acid or anything. It was just like the way the bacon was incorporated... The thing also I don't know about you but I barely use salt I barely use salt that's why I was salty I was really nervous about how everything would be seasoned cuz I just like used just a little pinch here and there but like the bacon really took it all of the way.

"WEBVTTKind: captionsLanguage: enseason four really there's four seasons thought this was three welcome back okay welcome back to mystery menu I'm cam I'm Sola and this is Mystery menu and we wake a menu based out of a mystery item we have 1 Hour 1 hour one secret ingredient and we have to make dinner and dessert I want to try and enjoy this round a little more have a little more confidence it feels feels like a painful experience and then at the end of each tasting we try it we're like oh that's not so bad we're not that terrible we can do this maybe start with that attitude what would you hope to see a protein a protein I would like to see something that's not processed that's a base ingredient that we can really go crazy on like a whole leg of a Baro ham or like a whole animal like a whole suckling pig or oh what if the theme for the season is every episode we incorporate cavar we can do that we we'll we'll show do that let's stretch what the budget what the budget's like you're being very delicate with this bag this face makes me worried he's he's so excited for this he's like this is going to ruin their lives frozen waffles no it's a box too heavy to be Donuts too heavy to be donuts oh hey wow wo okay this we can do it's a protein it's bacon oh versatile delicious bacon it's America's pruto we have to do a BLT yes some kind of BLT thing you do a BLT amuse you do a BLT first course what if we did Diner tasting yeah I like that does it have to be sliced bacon could we get like a slab bacon like a chunk unsliced cuz then we can like cut that out bra that nice and slow well maybe that should be the that should be the entree like the the braced bacon with redey gravy and like a sued egg what if for the egg course that's like a earlier course and it's the the egg you know with the cut top we just do a Classic Soldier so the bacon element will just be crispy bacon crispy bacon and we can brush a little Bacon fat on the soldier you know what would be great on the little egg a little trout row well trout row we can get it's not caviar it's much cheaper we're saving caviar for for the gingerbread show that yeah yeah a little of TR TR that's nice that's not a good first course that's like second course first course needs to be a little bit lighter what's like a light thing you can do with bacon BLT salad BLT salad that sounds it's going to be really nice and bright so what wait what's that Elvis sandwich it's banana peanut butter bacon that could be fun for the dessert that could that should be the dessert what if we did an Elvis kind of like crepe flambe type thing that's going to lighten it up and it'll be a lot faster and then we'll light something on fire everybody wins so like a crep suette Elvis combo wo is it crazy so we've got bacon and sausage can we make a sausage with bacon is there a grinder yes what if it's a what if we call it like a what's in a grand slam like the little little little nugget of sausage at the bottom then the soft scramble egg and then the crispy bits foam trout Row first course fruit upup second course uh Grand Slam egg third course the Redeye gravy you traditionally have Redeye gravy with grits are good yeah we can do grits in grits and greens grits and greens like a charred green that sounds good this is not totally sold on is the salad the fruit salad I think we should do the BLT yeah cuz I think it's a little weird to open on fruit on fruit salad mhm or I don't what about soup diners are all about soup what if it was like we just went for cold crisp flavors gacho yeah can be like a little little shot of tomato water with some like bacon thing floating what's the Bacon thing like bacon oil oh bacon oil yeah okay bacon oil floating so it's like completely clear some oil floating on top and what if we had a little side car of just finely shredded ice cold lettuce with some bacon bits so you take your shot you eat your bite and it's like boom I just ate a BLT hey this sounds fun I'm excited great ingredient oh nailed it I just feel like your your favorite thing is the BLT and I feel like it's not represented in this meal I feel like we should make a BLT could we still do the gaspacho with like the little dip lettuce and then like the little BLT on the side yeah that sounds good okay okay let's do that first course so it's going to be a little bowl and then there's a soup in there lettuce bits and then we'll have a side BLT BLTs are going to be cut in triangles the egg is the Grand Slam okay so this is going to be like x-ray vision right so we got our sausage inside mhm it's crazy that we're grinding bacon and making sausage for a/4 teaspoon at the bottom of an egg that's fine dining baby if it was real fine dining you would make the bacon first soft scramble and then we'll do some crispy bits yeah crispy bacon on top and a little Maple foam a little foam and then we need our trout row double egg egg on egg on egg smoked that should be smoked right trout roast yeah yeah soldiers though right oh soldiers yeah uh milk bread yeah milk bread then we're doing bra the bra bacon the greens and the Grits so little slab that's our bacon little Redeye gravy wo these these are our grits and then greens and then this is the plate okay and then Crepes Elvis Crepes susette we're doing triangle like quarters they're going to be on fire wow that's a flame look at those Flames banana what if the peanut element is like peanuts oh I like that better like then it's not like gloopy in your mouth so it's just bananas peanuts kind of caramelized together Bacon Fat roasted peanuts and we'll just put little bits of crispy bacon in there as well so you get crispy bacon banana peanut like texturally that sounds really nice that sounds really nice yeah I'm most excited to eat and make this that's going to be really good I also think that this is going to be delicious I think that the collards coated with all the brazing ingredients and then charred is going to be really cool and I feel like that's going to be something we're going to actually make I don't think this is going to be that bad I don't think so okay we did it well the planning is always really fun and now when it's time to execute just like looking at all the ingredients is scary we're like completely surrounded by stuff we'll find out in an hour whether we failed or not well no matter what happens in an hour I will be eating a BLT that's true three 2 one go all right okay so first thing I'm making is the crepe batter cuz that needs to rest and then right after that I'm going to get my bacon brazing so this is our crepe R and now this is going to go into a quart container pop it in the fridge and then it's going to rest until I'm ready to make them let's see how long it takes me to open the packages I wonder if we should have free to the boxes than it's not like panc okay that took 5 minutes longer than I thought so now I'm working on the bacon breakfast sausage um so this is some frozen bacon that I'm going to chop up and combine with this ground pork with a little Sage fennel Maple and pepper oh my God I don't think I'm going to need any salt cuz the bacon has tons of salt all of this is just for a tiny nugget okay so my sausage is mixed I'm going to let it chill so this is a take on a Redeye gravy which is you know you traditionally ham and coffee so we're doing bacon some coffee some coke for sweetness some dark soy a little bit of a little bit of black pepper corns and some Chinese five spice one of these days I'm just going to get pre-peeled garlic so I don't spend my entire life peeling garlic coffee some coke coke I I I don't really drink Coke or soda but Coke is a very underrated cooking ingredient it gives you acidity sweetness and when you cook it down it gets really nice and and caramelly and next I'm going to get my tomatoes ready for gaspacho I can't blend it just yet cuz I need Bacon Fat so I'm just going to get it all marinated wow this garlic is so fresh it's hard to peel if your garlic is like really easy to peel like when you do that trick and you put it in the bowl and shake it that means it's really freaking old whenever I have bad Tomatoes my favorite thing is to add a little tomato G and it really bumps up the Tomato flavor and adds makes it like really Savory but it it does have chicken in it so it also is going to make it not vegetarian anymore oops this bread is really good these tomatoes are really good where's this milk bread from in Brooklyn oh okay cool cuz we don't go to Brooklyn one we're 20 minutes down next I'm just going to start working on the penta or grits yellow grits I did not call my grits Penta cut that out so I like to cook grits and Penta the same way so it's 4 to one but I like to do instead of just all water or all milk I do half milk half water you get some richness from the milk but it's not too much cuz we're going to finish this with a lot of butter season that up I'm going to bring my liquid up to a simmer and then I'm going to rain my grits in I'm going to make the maple foam for the Grand Slam and we do need to smoke the trout R but it has not arrived yet so it might be like a last minute thing or we won't do it I don't know we'll see I'm going to turn it up how long have we have 36 on the CL 36 stupid bacon takes so long and we have foam yeah just a peanut butter whipped cream going to put a little little peanut butter in there so I'm going to start with a little bit of cream just to loosen how's how's the bacon looking not even close oh I think I'm going to put some in the pan to get some fat how much Bacon fat do you need I could do with a/4 cup and then I'm good that's what you need all day yeah now this is just going to go right in the fridge until we need it every time we make breakfast we're waiting on bacon always underestimate how long it takes how are you doing I'm okay I have nothing currently have nothing grits are in and cooking grits is a pretty active process which I guess isn't a great choice when you have so much to do but I'm going to need to pop in here regularly and give it a good whisk so chiffonade I'm going to take some leaves roll it up into a tight roll and then cut them into really thin strips cuz when you're cutting them this thin you don't really have to worry about all those fibers breaking down it's a great way to eat a hearty green oh that's a full that's a full blender we're going to make it happen where's Amelia what do you me a 2 oz ladle it creates the perfect suction and pulls the stuff through the fastest when you said Ladle I thought you said I wish we had Slagle Aly yeah I always wish we had SLE oh no you okay oh no bacon fell into the into the gaspacho oh no no whoops I mean I'll probably eat that later it'll be great in my BLT so I'm going to pop some bacon fat in here hot my peanuts right in there so we're just going to give these a little toast at this point waiting for bacon to cook waiting for this bacon to cook waiting waiting for grits to cook still need to make crepes this is what we call in the industry as being in the weeds we got 20 minutes left are you just waiting for things to cook I'm waiting on things to cook going to start making Crepes I'm going to fill them with my peanut bacon mixture fold them into triangles and then warm them up in like a rum a buttery rum banana caramelized banana situation so this is just some dark brown sugar mix with those bacon peanuts okay moment of truth I'm going in to check on the bacon do we have tender bacon is the question okay there's bacon there will be a BLC who knew that the hardest part would be just getting the bacon cooked oh we have it sweet sweet golden and bacon fat here you go precious precious precious Bacon Fat you said you had bacon too there's some bacon you need some yes please so I season this the salt pepper and Chini some Maple and there's just some garlic floating around in there we're going to get this pan nice and hot guys this bread is so good huh oh my gosh I don't have time to smoke that okay I just won't you're right it doesn't need to be smoked 10 minutes ham how do you feel ham do you think you're going to get everything wish I had a little more time but grits are looking okay some sugar okay we're doing this you ready yes we have sausage come on guys hi eggs how you doing you going to scramble how long time time time 6 minutes 6 minutes little bacon we got our brown sugar peanut mixture 4 minutes 4 minutes wow you know when you start counting down I really like start to dislike you I normally like you it's just when the countdown begins yeah it's like Jonathan just shut the hell up shut the hell up minutes how's you how you doing him how's what how are you doing I'm plating right now finishing up amazing hey we'll have G Spot show last last minute oh my God oh my God oh my God needs a little bit more time to cook but the Grits are actually cooked so it's I I would like it a little tighter but we're okay oh I just need can you put uh some of the sauce in the ramkin 5 oh God oh God oh God oh God that was stupid why would is that stupidly hard I was trying to go as fast as I could like everything got done in the last 7 minutes I'm so tired and like the I feel like the entire hour more than any other one that we've done I was like shaking I was really adrenaline pumping and like I felt like there was more pressure like on paper it's really simple stuff but it looks great so let's see let's see how it comes out first course little gaspacho yeah will you pass me spoon cherry tomatoes with some tomato nor uh instead of cucumbers I added the lettuce to it a little garlic Cherry vinegar Bacon Fat Olive Oil so it's like a BLT and a BLT oh and there's bread in here so it's just a BLT Blended it's a blended BL and then there's bacon on top that's nice it's really velvety mhm the bacon really comes through the acidity is really nice this is good in the offseason I I feel like cherry tomatoes are always better than a beef steak or even heirlooms a lot of the time just cuz they're more consistently sweet and acidic and delicious and then just a BLT this is the thing that I was so confident we will have a BLT and I almost didn't get it done I made this like the last second this is really good milk bread mhm mhm a really good BLT BLT is my favorite sandwich impossible to get out every restaurant has almost everything you need always to make a BLT but no one has a BLT on their menu and when they do it's terrible for some reason a lot of places always think like BLT let's shove as much bacon as possible in there bacon is like the accent in a BLT and this is the perfect bread for it what's savoring The BLT mhm this is the tiny Grand slime in a cup at the bottom is pork combined with the finely chopped bacon sage and maple massage that together black pepper as well and then cooked it in its own fat then there's a really really soft scramble egg with crem fresh on top of that crust crispy bacon the maple foam trout row and then the little soldiers it's the milk bread fried in the fat that rendered out of the sausage M that's good tastes like breakfast mhm trout R and bacon is always such an amazing combination mhm getting crazy did you get to the sausage I did sausage it's really good mhm I really like the sausage I think we're going to make that mhm here we have some slab bacon brazed in more bacon garlic Coca-Cola dark soy coffee little five spice and and black peppercorns underneath it are ansen Mills yellow grits and this is actually my favorite part of this whole dish it's just finely chiffoned collared greens tossed in Maple pepperoncini garlic and bacon fat and then just sauteed mhm oh and the gravy this is the brazing liquid just finished with a lot more butter once it rested it got there it's tender mhm mhm M that's tasty the Grits are so good the Grits are really good wow who knew I really like how everything's a little bit silky yeah the pork and the grits and the gravy are really rich but then the collards have a little punch of heat that cuts everything this is I don't know how this cooked in that amount of time yeah really really tender we did it okay dessert dessert Elvis on fire so crepe filled with a crumble of chopped up peanuts that were fried in bacon fat little bits of bacon and then just brown sugar so that's in a caramel of more Bacon Fat brown sugar rum bananas LD it on fire topped with a peanut cream it's it's Elvis He loves peanut butter it's Elvis I thought it' be a little over the top but it's not you need it m mm rum really comes through M just something we'd make at home we would we would have this again the thing that is the most surprising is how this is actually a pretty light meal with bacon like I immediately was worried that we would go a little heavy but it's pretty light and it's not like we used a lot of herbs or acid or anything it was just like the way the bacon was incorporated the thing also I don't know about you but I barely use salt I barely use salt that's why I was salt I was really nervous about how everything would be seasoned cuz I just like used just a little pinch here and there but like the bacon really took it all of the way thanks for watching thanks for watching the newest season of mystery menu we're going to clean now for an hour and a halfseason four really there's four seasons thought this was three welcome back okay welcome back to mystery menu I'm cam I'm Sola and this is Mystery menu and we wake a menu based out of a mystery item we have 1 Hour 1 hour one secret ingredient and we have to make dinner and dessert I want to try and enjoy this round a little more have a little more confidence it feels feels like a painful experience and then at the end of each tasting we try it we're like oh that's not so bad we're not that terrible we can do this maybe start with that attitude what would you hope to see a protein a protein I would like to see something that's not processed that's a base ingredient that we can really go crazy on like a whole leg of a Baro ham or like a whole animal like a whole suckling pig or oh what if the theme for the season is every episode we incorporate cavar we can do that we we'll we'll show do that let's stretch what the budget what the budget's like you're being very delicate with this bag this face makes me worried he's he's so excited for this he's like this is going to ruin their lives frozen waffles no it's a box too heavy to be Donuts too heavy to be donuts oh hey wow wo okay this we can do it's a protein it's bacon oh versatile delicious bacon it's America's pruto we have to do a BLT yes some kind of BLT thing you do a BLT amuse you do a BLT first course what if we did Diner tasting yeah I like that does it have to be sliced bacon could we get like a slab bacon like a chunk unsliced cuz then we can like cut that out bra that nice and slow well maybe that should be the that should be the entree like the the braced bacon with redey gravy and like a sued egg what if for the egg course that's like a earlier course and it's the the egg you know with the cut top we just do a Classic Soldier so the bacon element will just be crispy bacon crispy bacon and we can brush a little Bacon fat on the soldier you know what would be great on the little egg a little trout row well trout row we can get it's not caviar it's much cheaper we're saving caviar for for the gingerbread show that yeah yeah a little of TR TR that's nice that's not a good first course that's like second course first course needs to be a little bit lighter what's like a light thing you can do with bacon BLT salad BLT salad that sounds it's going to be really nice and bright so what wait what's that Elvis sandwich it's banana peanut butter bacon that could be fun for the dessert that could that should be the dessert what if we did an Elvis kind of like crepe flambe type thing that's going to lighten it up and it'll be a lot faster and then we'll light something on fire everybody wins so like a crep suette Elvis combo wo is it crazy so we've got bacon and sausage can we make a sausage with bacon is there a grinder yes what if it's a what if we call it like a what's in a grand slam like the little little little nugget of sausage at the bottom then the soft scramble egg and then the crispy bits foam trout Row first course fruit upup second course uh Grand Slam egg third course the Redeye gravy you traditionally have Redeye gravy with grits are good yeah we can do grits in grits and greens grits and greens like a charred green that sounds good this is not totally sold on is the salad the fruit salad I think we should do the BLT yeah cuz I think it's a little weird to open on fruit on fruit salad mhm or I don't what about soup diners are all about soup what if it was like we just went for cold crisp flavors gacho yeah can be like a little little shot of tomato water with some like bacon thing floating what's the Bacon thing like bacon oil oh bacon oil yeah okay bacon oil floating so it's like completely clear some oil floating on top and what if we had a little side car of just finely shredded ice cold lettuce with some bacon bits so you take your shot you eat your bite and it's like boom I just ate a BLT hey this sounds fun I'm excited great ingredient oh nailed it I just feel like your your favorite thing is the BLT and I feel like it's not represented in this meal I feel like we should make a BLT could we still do the gaspacho with like the little dip lettuce and then like the little BLT on the side yeah that sounds good okay okay let's do that first course so it's going to be a little bowl and then there's a soup in there lettuce bits and then we'll have a side BLT BLTs are going to be cut in triangles the egg is the Grand Slam okay so this is going to be like x-ray vision right so we got our sausage inside mhm it's crazy that we're grinding bacon and making sausage for a/4 teaspoon at the bottom of an egg that's fine dining baby if it was real fine dining you would make the bacon first soft scramble and then we'll do some crispy bits yeah crispy bacon on top and a little Maple foam a little foam and then we need our trout row double egg egg on egg on egg smoked that should be smoked right trout roast yeah yeah soldiers though right oh soldiers yeah uh milk bread yeah milk bread then we're doing bra the bra bacon the greens and the Grits so little slab that's our bacon little Redeye gravy wo these these are our grits and then greens and then this is the plate okay and then Crepes Elvis Crepes susette we're doing triangle like quarters they're going to be on fire wow that's a flame look at those Flames banana what if the peanut element is like peanuts oh I like that better like then it's not like gloopy in your mouth so it's just bananas peanuts kind of caramelized together Bacon Fat roasted peanuts and we'll just put little bits of crispy bacon in there as well so you get crispy bacon banana peanut like texturally that sounds really nice that sounds really nice yeah I'm most excited to eat and make this that's going to be really good I also think that this is going to be delicious I think that the collards coated with all the brazing ingredients and then charred is going to be really cool and I feel like that's going to be something we're going to actually make I don't think this is going to be that bad I don't think so okay we did it well the planning is always really fun and now when it's time to execute just like looking at all the ingredients is scary we're like completely surrounded by stuff we'll find out in an hour whether we failed or not well no matter what happens in an hour I will be eating a BLT that's true three 2 one go all right okay so first thing I'm making is the crepe batter cuz that needs to rest and then right after that I'm going to get my bacon brazing so this is our crepe R and now this is going to go into a quart container pop it in the fridge and then it's going to rest until I'm ready to make them let's see how long it takes me to open the packages I wonder if we should have free to the boxes than it's not like panc okay that took 5 minutes longer than I thought so now I'm working on the bacon breakfast sausage um so this is some frozen bacon that I'm going to chop up and combine with this ground pork with a little Sage fennel Maple and pepper oh my God I don't think I'm going to need any salt cuz the bacon has tons of salt all of this is just for a tiny nugget okay so my sausage is mixed I'm going to let it chill so this is a take on a Redeye gravy which is you know you traditionally ham and coffee so we're doing bacon some coffee some coke for sweetness some dark soy a little bit of a little bit of black pepper corns and some Chinese five spice one of these days I'm just going to get pre-peeled garlic so I don't spend my entire life peeling garlic coffee some coke coke I I I don't really drink Coke or soda but Coke is a very underrated cooking ingredient it gives you acidity sweetness and when you cook it down it gets really nice and and caramelly and next I'm going to get my tomatoes ready for gaspacho I can't blend it just yet cuz I need Bacon Fat so I'm just going to get it all marinated wow this garlic is so fresh it's hard to peel if your garlic is like really easy to peel like when you do that trick and you put it in the bowl and shake it that means it's really freaking old whenever I have bad Tomatoes my favorite thing is to add a little tomato G and it really bumps up the Tomato flavor and adds makes it like really Savory but it it does have chicken in it so it also is going to make it not vegetarian anymore oops this bread is really good these tomatoes are really good where's this milk bread from in Brooklyn oh okay cool cuz we don't go to Brooklyn one we're 20 minutes down next I'm just going to start working on the penta or grits yellow grits I did not call my grits Penta cut that out so I like to cook grits and Penta the same way so it's 4 to one but I like to do instead of just all water or all milk I do half milk half water you get some richness from the milk but it's not too much cuz we're going to finish this with a lot of butter season that up I'm going to bring my liquid up to a simmer and then I'm going to rain my grits in I'm going to make the maple foam for the Grand Slam and we do need to smoke the trout R but it has not arrived yet so it might be like a last minute thing or we won't do it I don't know we'll see I'm going to turn it up how long have we have 36 on the CL 36 stupid bacon takes so long and we have foam yeah just a peanut butter whipped cream going to put a little little peanut butter in there so I'm going to start with a little bit of cream just to loosen how's how's the bacon looking not even close oh I think I'm going to put some in the pan to get some fat how much Bacon fat do you need I could do with a/4 cup and then I'm good that's what you need all day yeah now this is just going to go right in the fridge until we need it every time we make breakfast we're waiting on bacon always underestimate how long it takes how are you doing I'm okay I have nothing currently have nothing grits are in and cooking grits is a pretty active process which I guess isn't a great choice when you have so much to do but I'm going to need to pop in here regularly and give it a good whisk so chiffonade I'm going to take some leaves roll it up into a tight roll and then cut them into really thin strips cuz when you're cutting them this thin you don't really have to worry about all those fibers breaking down it's a great way to eat a hearty green oh that's a full that's a full blender we're going to make it happen where's Amelia what do you me a 2 oz ladle it creates the perfect suction and pulls the stuff through the fastest when you said Ladle I thought you said I wish we had Slagle Aly yeah I always wish we had SLE oh no you okay oh no bacon fell into the into the gaspacho oh no no whoops I mean I'll probably eat that later it'll be great in my BLT so I'm going to pop some bacon fat in here hot my peanuts right in there so we're just going to give these a little toast at this point waiting for bacon to cook waiting for this bacon to cook waiting waiting for grits to cook still need to make crepes this is what we call in the industry as being in the weeds we got 20 minutes left are you just waiting for things to cook I'm waiting on things to cook going to start making Crepes I'm going to fill them with my peanut bacon mixture fold them into triangles and then warm them up in like a rum a buttery rum banana caramelized banana situation so this is just some dark brown sugar mix with those bacon peanuts okay moment of truth I'm going in to check on the bacon do we have tender bacon is the question okay there's bacon there will be a BLC who knew that the hardest part would be just getting the bacon cooked oh we have it sweet sweet golden and bacon fat here you go precious precious precious Bacon Fat you said you had bacon too there's some bacon you need some yes please so I season this the salt pepper and Chini some Maple and there's just some garlic floating around in there we're going to get this pan nice and hot guys this bread is so good huh oh my gosh I don't have time to smoke that okay I just won't you're right it doesn't need to be smoked 10 minutes ham how do you feel ham do you think you're going to get everything wish I had a little more time but grits are looking okay some sugar okay we're doing this you ready yes we have sausage come on guys hi eggs how you doing you going to scramble how long time time time 6 minutes 6 minutes little bacon we got our brown sugar peanut mixture 4 minutes 4 minutes wow you know when you start counting down I really like start to dislike you I normally like you it's just when the countdown begins yeah it's like Jonathan just shut the hell up shut the hell up minutes how's you how you doing him how's what how are you doing I'm plating right now finishing up amazing hey we'll have G Spot show last last minute oh my God oh my God oh my God needs a little bit more time to cook but the Grits are actually cooked so it's I I would like it a little tighter but we're okay oh I just need can you put uh some of the sauce in the ramkin 5 oh God oh God oh God oh God that was stupid why would is that stupidly hard I was trying to go as fast as I could like everything got done in the last 7 minutes I'm so tired and like the I feel like the entire hour more than any other one that we've done I was like shaking I was really adrenaline pumping and like I felt like there was more pressure like on paper it's really simple stuff but it looks great so let's see let's see how it comes out first course little gaspacho yeah will you pass me spoon cherry tomatoes with some tomato nor uh instead of cucumbers I added the lettuce to it a little garlic Cherry vinegar Bacon Fat Olive Oil so it's like a BLT and a BLT oh and there's bread in here so it's just a BLT Blended it's a blended BL and then there's bacon on top that's nice it's really velvety mhm the bacon really comes through the acidity is really nice this is good in the offseason I I feel like cherry tomatoes are always better than a beef steak or even heirlooms a lot of the time just cuz they're more consistently sweet and acidic and delicious and then just a BLT this is the thing that I was so confident we will have a BLT and I almost didn't get it done I made this like the last second this is really good milk bread mhm mhm a really good BLT BLT is my favorite sandwich impossible to get out every restaurant has almost everything you need always to make a BLT but no one has a BLT on their menu and when they do it's terrible for some reason a lot of places always think like BLT let's shove as much bacon as possible in there bacon is like the accent in a BLT and this is the perfect bread for it what's savoring The BLT mhm this is the tiny Grand slime in a cup at the bottom is pork combined with the finely chopped bacon sage and maple massage that together black pepper as well and then cooked it in its own fat then there's a really really soft scramble egg with crem fresh on top of that crust crispy bacon the maple foam trout row and then the little soldiers it's the milk bread fried in the fat that rendered out of the sausage M that's good tastes like breakfast mhm trout R and bacon is always such an amazing combination mhm getting crazy did you get to the sausage I did sausage it's really good mhm I really like the sausage I think we're going to make that mhm here we have some slab bacon brazed in more bacon garlic Coca-Cola dark soy coffee little five spice and and black peppercorns underneath it are ansen Mills yellow grits and this is actually my favorite part of this whole dish it's just finely chiffoned collared greens tossed in Maple pepperoncini garlic and bacon fat and then just sauteed mhm oh and the gravy this is the brazing liquid just finished with a lot more butter once it rested it got there it's tender mhm mhm M that's tasty the Grits are so good the Grits are really good wow who knew I really like how everything's a little bit silky yeah the pork and the grits and the gravy are really rich but then the collards have a little punch of heat that cuts everything this is I don't know how this cooked in that amount of time yeah really really tender we did it okay dessert dessert Elvis on fire so crepe filled with a crumble of chopped up peanuts that were fried in bacon fat little bits of bacon and then just brown sugar so that's in a caramel of more Bacon Fat brown sugar rum bananas LD it on fire topped with a peanut cream it's it's Elvis He loves peanut butter it's Elvis I thought it' be a little over the top but it's not you need it m mm rum really comes through M just something we'd make at home we would we would have this again the thing that is the most surprising is how this is actually a pretty light meal with bacon like I immediately was worried that we would go a little heavy but it's pretty light and it's not like we used a lot of herbs or acid or anything it was just like the way the bacon was incorporated the thing also I don't know about you but I barely use salt I barely use salt that's why I was salt I was really nervous about how everything would be seasoned cuz I just like used just a little pinch here and there but like the bacon really took it all of the way thanks for watching thanks for watching the newest season of mystery menu we're going to clean now for an hour and a half\n"