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We need a Bacon section

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s-BACON-MILKSHAKE-large300.jpg
 
Wow, I am WAY behind.



<TABLE class=tborder border=0 cellSpacing=1 cellPadding=10 width="100%"><TBODY><TR><TD class=alt1>rockdog2112 </TD><TD class=alt1>509</TD></TR><TR><TD class=alt2>togwotee9 </TD><TD class=alt2>507</TD></TR><TR><TD class=alt1>LiveAlaska </TD><TD class=alt1>411</TD></TR><TR><TD class=alt2>TrashCat </TD><TD class=alt2>298</TD></TR><TR><TD class=alt1>Scott </TD><TD class=alt1>57</TD></TR></TBODY></TABLE>
 
Wow, I am WAY behind.



<TABLE class=tborder border=0 cellSpacing=1 cellPadding=10 width="100%"><TBODY><TR><TD class=alt1>rockdog2112 </TD><TD class=alt1>509</TD></TR><TR><TD class=alt2>togwotee9 </TD><TD class=alt2>507</TD></TR><TR><TD class=alt1>LiveAlaska </TD><TD class=alt1>411</TD></TR><TR><TD class=alt2>TrashCat </TD><TD class=alt2>298</TD></TR><TR><TD class=alt1>Scott </TD><TD class=alt1>57</TD></TR></TBODY></TABLE>


Don't worry Scott. We'll wait for you.
 
got the hogs back

the bacon is top shelf
very little shrinkage when cooked, minimal fat

o and its cut at a thick 1/4" per slice
 
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