When I first found out that I would be reviewing Skillet Bacon Jam, I was kind of excited. I mean, it’s bacon! Who wouldn’t like something bacon? But then as it arrived and time went on I started to grow hesitant. Would I like it? How would it taste? What would I eat it on? I also think that the word “jam” was tripping me up a bit. When I think jam I think jellies and things that are sweet. Bacon.. shouldn’t be sweet.
I actually ended up having my mom try it first. She put it on her hot dog. Took one bite, and was raving about how amazingly good it was. Then she told me that she too was a bit scared to try it because of the name “jam” and thought that calling it “bacon butter” or “bacon spread” may have made her a little less afraid to eat it. But after trying it, she was racking her brain trying to figure out just what else to put it on.
Our next experiment was with a baked potato. And I have to say – two thumbs up! Once you get past the word “jam”, it’s really, really good and I wish that we were sent a larger container to try! 😉
What is skillet bacon jam?
We make this bacon spread condiment called bacon jam.. you say what?.. that’s right, we use niman ranch bacon and render it down along with onions, balsamic and other spices. It cooks for several hours until it is a perfect blend of smoky, tangy, savory and slightly sweet… basically spreadable bacony goodness! USDA approved.
How should I use it?
Here in Seattle, we use it on our signature skillet burger: grass fed beef, cambozola, and arugula served on a brioche roll. Other folks have tried it on baked potatoes and grilled cheese sammy’s, in BJLT’s and omelets, and even as a base for vinaigrette.
Skillet street food and chef Joshua Henderson
Featured in time, bon appetit, time magazine, the wall street journal, and food and wine magazine. Seattle-based chef Joshua Henderson, a starchefs award winner, has been a leader in the national street food phenomenon. Email inquiries to: (firstname.lastname@example.org).
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