BACON SLOPPY JOES IN THE GROK-POT
I was honored to write this guest post for one of my all-time fav Paleo food bloggers – Urban Paleo Chef. If you’ve missed me in the last few months, you can thank him for this very special revival. Check it. 🙂
I suppose this guest post warrants an introduction. Ahem. [clears throat nervously]
Hi, I’m BaconGirl from 365DaysofBa
Some call me a superhero(ine). Some say I have magical superpowers. They say I’m changing the lives of un-enthused eaters around the universe. They say my bacon bombs make food explode with flavor, excitement, and delectable taste. They say other foods without my magic bacon touch can never measure up.
But I couldn’t have done it without ManBacon, who withstands awful Bacon Burns, crushes Bacon Bam-Bam Meatballs, scales tall stacks of Bacon Pancakes, fights for my Bacon-Wrapped Heart, and still finds time to court me with Chocolate Bacon Roses. He wards off the Evil Spitting Bacon and douses rampant grease fires so I can continue to spread the bacon love.
I guess it’s true that I’ve reunited families, spread the savory power of bacon, and rescued thousands of civilians from the food doldrums. Kids eat their veggies again. Adults do too. I satisfy the sweet tooth, the chronic salter, the crunchy organic hippie, the crispy and chewy texture enthusiasts, the Paleo palates. I harness their passion and energy with bacon.
And fortunately, in the midst of my bacon-ventures, I cross paths with other superheroes. Like the original underground Paleo gangsta, the NYC chef extraordinaire, the magical Master Lucas. He’s got his own Bacon Project. Together we conquered the epic battle of the Bacon Guac Awesomesauce. Master Lucas knows good bacon and I’m fortunate to be his ally during trying times of food war.
BACON SLOPPY JOES IN THE GROK-POT
guest post for UrbanPaleoChef.com
- 2 lbs organic, grass-fed ground beef
- 1/2 lb raw uncured bacon, diced
- 1/2 lb uncured bacon, fried, drained & crumbled
- 1 (12 oz) can organic tomato paste
- 1 cup water or beef broth
- 1 onion, diced
- 6 garlic cloves, finely chopped
- 1 bunch of cilantro, chopped
- 2 tbsp apple cider vinegar
- Dijon mustard, 4 tbsp or to taste
- hot sauce, 1/4 cup or to taste
- cayenne powder, 1 tsp or to taste
- salt & pepper, 1 tsp or to taste
- UPC’s Portobello Mushroom Buns
- In the morning, toss all ingredients (except UPC’s Portobello Mushroom Buns) in your Grok-pot. Mix ingredients and break up hamburger chunks the best you can.
NOTE: I actually used a roaster pan instead of a crockpot because I made a colossal double-batch for a family gathering.
- Simmer all day on low or medium-low heat, stirring and tasting periodically. Add pinches of flavor, to your liking.
- Spoon meat atop the most delicious bun known to man: UPC’s Portobello Mushroom Buns and sprinkle with cooked/crumbled bacon.
About the Author:
BaconGirl is the author of the wildly popular blog 365DaysofBa
My thoughts on the recipe:
HOLY CRAP I’M TRYING THIS!!! Here are some thoughts that occurred to me as possible additions and substitutions, to be tried after trying this recipe as is.
Instead of tomato paste and water, you could use crushed stewed tomato with basil. Also, adding about a cup of chopped figs would be delicious! For additional color, I might substitute the white onion for a red onion, and maybe add some red or yellow pepper.
And for hot sauce: be absolutely certain that the version you’re using is free of wheat, soy, and all that crap. There are some good brands out there – read your labels!