I found a recipe for bacon-infused bourbon and it seems easy enough: add bacon grease to bourbon, freeze, skim fat layer off top, enjoy smoky bacon bourbon. However, my loved ones are vegetarian (I am not), so I'm in a tight spot and thought I'd turn to the Internet for help. Has anyone had any experience in creating a vegetarian alternative to bacon grease? I'm not concerned about the bacon itself, rather the byproduct of cooking it (all that smoky salty grease left in the pan).
At first I thought of melting butter and adding liquid smoke and black pepper, but the thought of a cream base is unappealing. What do you all think about melting crisco in a pan with liquid smoke and black pepper? Would it be acceptably close? Or am I too quick to dismiss the butter?
Just wanted to throw it out there before I start blindly mixing ingredients.
by David Watsky | Organizing expert Marie Kondo has already helped millions put their closets, kitchens, and homes in...