Shakin & Bakin Foodie Blog

Today I would like to introduce you to the company called Skillet Street Food based out of Seattle, Washington. This company is owned by Chef Josh Henderson and has been in business since 2007. Out of a vintage Airstream trailer, Chef Josh Henderson created innovative lunch menus based on American-inspired food prepared with classic technique and seasonal ingredients. The reception from Seattle'ites was immediate & passionate. You can view a copy of their menu ---> HERE

What is Bacon Jam?
(from company web site): we take a big bunch of really, really good bacon, and render it down...add a bunch of spices..onions, etc. and let it simmer for about 6 hours...give it a quick puree, blast chill it...and you have bacon jam.

How To Use Bacon Jam?
You can use it as a condiment on burgers, hot dogs, grilled cheese sandwiches, etc. or try it as a potato topper or in your favorite salad. Bacon Jam can be used any where you would like a smokey bacon taste!

The Review
The generous folks over at The Skillet sent me a jar of their Skillet Bacon Jam for my product review. I have never heard of bacon jam before nor have I ever tried a product like this...so I was excited to be trying this item out for all of you. A few evenings ago we used a little bit of Bacon Jam as a topper on our baked potatoes. We baked our potatoes for 45 minutes and then added on a dollop of butter, a dollop of sour cream and then a spoonful of bacon jam. To be honest, I didn't care for this product at all...it did nothing for me or my taste buds. However, My husband enjoyed the Skillet Bacon Jam on his baked potato. A few days after that, he decided to try some more on his Grilled Cheese Sandwich and he raved about it to me and his friends.

So.....as you have just read, I didn't care for this product at all. However, hubby enjoyed trying out the Skillet Bacon Jam on a variety of products. He said he loves the smokey bacon taste of this product and thinks it would make the perfect condiment to have on hand this summer since barbecuing is just getting back into full swing here on the East Coast.