Make Dad the best bacon in the world for breakfast. Or make him the best BLT, or if he’s skipping carbs make this BLT Salad draped in homemade blue cheese dressing.: all-natural, no nitrate, chemical free, hand rubbed, applewood smoked from Pennsylvania Amish pigs, created by a guy from New Jersey who grew up kosher.
He’s participated on Chopped. He is a savant with flavors, and has developed his own line of rubs that are nothing short of molecular gastronomy. Jewish kosher thing aside, (and it IS aside!) no one – NO ONE – is as passionate about bacon and grilling meat than Doug Keiles.
A Kansas City Barbecue Society sanctioned team, he and his crew (which sometimes includes local darling Laurie Lufkin!) travel on weekends to super-charged barbecue competitions and firey catering gigs, where he makes people very, very happy. In June, the team came in 3rd and 4th overall in the first three of the season’s Kansas City Barbecue Competitions in Staten Island, Ridgefield, CT., and Green Lane, PA., taking home the blue ribbon for pork in Green Lane.
Ribs Within bacon is exactly balanced – again, that molecular gastronomy strength Keiles intuitively has. The beautiful Amish-raised meat flavor is entirely present; it tastes partnered with salt, sweet and smokey, not consumed by it. This is the blue ribbon, the ultimate, the gold standard of bacon. Dad’s eggs might be embarrassed beside it.
Since I am late in posting this, you probably won’t receive your bacon by Father’s Day, but don’t let that stop you. If yours is a bacon household, run don’t walk to Ribs Witihin.
To order, and find out more go here: http://www.ribswithin.com/