That's an Oregon Scientific Remote Meat Thermometer on the left and really thick cut bacon from the Eastern Market butcher in Washington, DC on the right.
Actually I got the remote thermometer a week early so I could use it with the incredibly good brisket I made that weekend. I used it again this weekend when I made pulled pork to die for (more on that later). The only complaint I have about the thermometer is one that the Amazon reviewers have made: You have to reset both the transmitter and receiver every time you turn them on to get them to link up. And the instructions aren't clear on that. Other than that, works great.
Now, the bacon. I am thinking about what I can do with it. I have many recipes that call for thick cut bacon so this will be a challenge. But you know it will be good. And I'm open to suggestions.
Stay tuned.
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