Would you like double grease with that?
Would you like double grease with that?
“While some see them as the crazy ones, we see genius.”
Sodolak makes his chicken-fried bacon by double-dipping uncooked bacon strips in milk and flour. Then he tosses the breaded strips in a Fryolator and nukes them in animal/vegetable oil for three or four minutes.This place is too far for me to drive, and it really isn’t on the way to Houston or Austin from Dallas. If I am ever in Bryan, you can bet your ass that I am travelling to Snook to try this stuff.For that final touch, the chicken-fried bacon is served with a bowl of cream gravy.
Actually, it tastes pretty good. “It’s crisp, flaky, has a distinct bacon flavor,” said American-Statesman food editor Kitty Crider, who sampled part of a to-go order. The stuff travels well in the car. Hey. What’s to go bad?
Until then, I think that I am going to go to the store, buy me a sack of beer batter mix, a batch of Pioneer gravy, and a pound of thick sliced bacon. I’m debating on whether or not it is time to change the grease in the fry-daddy.
