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Bacon Fat Candle at David Burke's Primehouse, Chicago

Bacon Fat Candle: Love It or Hate It?

Most of you prefer crispy bacon to its chewy counterpart — but how about bacon in candle form instead?

Rather than oh-so-predictable bacon vodka and bacon chocolate, Rick Gresh, the chef at David Burke's Primehouse in Chicago, is serving guests bacon candles. The votives are made of rendered bacon fat and a vegetable-based wick, and as they melt, are poured over dry-aged steaks and rare scallops to impart a rich, smoked aroma.

What do you think of the newfangled idea? Does it hold a light to this year's other bacon innovations?

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JessRose JessRose 6 years
bacon bacon bacon bacon BAAAAACON!
PinkNC PinkNC 6 years
No thanks
suziryder suziryder 6 years
I'd rather not have pure fat poured over my food right before I'm about to eat it, thanks...
Spectra Spectra 6 years
Sorry, that's just disgusting. I'll pass.
chiefdishwasher chiefdishwasher 6 years
When do they go retail!!!!!!!!!!!!
courtneyd courtneyd 6 years
I already keep a jar of bacon fat in the fridge, and I just spoon out a little (or a lot) and heat it up when needed. I use it for dressing greens, making hashbrowns, and to add a little flavor to potato soup, soup beans, etc. I've never thought of pouring a little over my steak... but I won't need a candle to try it. :-)
HappyKate HappyKate 6 years
Disgusting.
simplyfab87 simplyfab87 6 years
That sounds so gross. YUCK!
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