My mouth is watering. Real talk. Shake Shack’s peanut butter and bacon burger.

Not a recipe per se, but here’s my favorite way to prepare (and then eat) bacon. Grill it!

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Make a hot and cool spot on your grill.

Lay the strips of bacon on the hot spot. Be prepared for some flames!

Cook the bacon strips over the hot spot until they start to shrivel up, and then flip and move to a cool spot to crisp up.

Cooking time will vary greatly, so just hang out and keep an eye on them.

Throw over the hot spot one more time before your done.

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!GRUNT! I AM A MAN. I JUST GRILLED BACON. WOOD + FIRE + PORK! !GRUNT!

I can’t decide if I’m in love or totally grossed out. One thing is for certain, I will try to make my own bacon bourbon.

First, you fry up several thick slabs of bacon. Keeping the pan on the fire, you remove the meat and pour in a few cups of bourbon–Patterson House uses Four Roses–and stir. Then you set the mix aside to cool. As the temperature drops, the fat congeals, creating a thick film on top of the liquor. Once it’s done, you cut a hole in the grease, pour out the liquid, et voila!

I’m thinking you use the cooked bacon as a stir rod. Oh, I almost forgot, the best part of the whole thing is the description from the author.

I expected it to taste greasy and salty; instead, it was dry and smoky, with a hint of meat.

A bacon burger is a burger made of ground up bacon. Heart hurt just thinking about it? Mine too, but I’ll try it. Here are two tutorials for making your own: tutorial 1 AND tutorial 2.

I tried the Bacon Weave (as I like to call it) recently and had some pleasing results. I used it as a sort of pizza crust type thing for a brunch, I used cheddar cheese as my sauce and scrambled eggs as my topping. Next time, I think I’ll cook the bacon in the oven, when it’s done, I’ll put it aside and fill the cast iron skillet (from the bacon) with hashbrowns, continue to bake until done, put the potatoes on the bacon then top with cheese and scrambled eggs.