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- Hey y'all, I'm so glad to be with y'all today
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because I've got the Muley grunts.
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Have y'all ever had the Muley grunts?
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- [Eddie] Muley grubs.
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- Muley grubs. What's Muley grubs?
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I've got the Muley grunts y'all. I'm sad.
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I'm just sad because pumpkin
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my kitty cat is, something's wrong with her.
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and I've gotta take her to the doctor this afternoon.
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So I'm just, I can't get her off my mind.
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So I'm so happy to be with y'all today.
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So maybe I can get into this and just take her
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off my mind for a little while because you know
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getting in the kitchen to me is very therapeutic
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and then getting to be with y'all is double therapeutic.
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So anyway, Teresa was in here prepping for this recipe
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and so I come in and she said, "I've just got,
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I did 'em all, but I just left a few for you to do."
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Well, Teresa, being ever mindful, you know, of money
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she bought this buy one get one free bacon.
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So this bacon is so wide.
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See, you don't want bacon that wide.
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So what I did was I took my bacon that I use here
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and see here's another piece.
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This is the one I took off of that cracker,
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but I I just think it's just too
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too much for one little saltine cracker.
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So I took a piece of my bacon that I have here for my family
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and I just laid it on my little cutting board
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and I cut it right down the center because it's pretty wide
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and I just don't think one saltine cracker needs
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this much bacon and bacon grease in it.
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So this is how I wound up and this is the one that I did
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after cutting the bacon in two.
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So this is what I would recommend, you know
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and personally I think the bacon to use is just
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a normal breakfast bacon.
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I even would even use a store brand.
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I wouldn't use thick or extra thick bacon
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because regular breakfast bacon is thin
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and it would adhere to this cracker.
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So I don't know what we going to have,
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but all you do is put that diagonally on your cracker
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come around and bring it
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over this way on top of the, the cracker making an X.
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All right, so let me see.
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I'm gonna cut this cause I don't, like I said
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I don't want that much bacon on this poor little cracker.
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So to me that just looks a little bit more reasonable.
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So I will cook off that bacon though and we'll eat it
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on top of a salad or something like that Teresa.
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So you know me, it ain't going to go to waste.
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It may go to waste, but it'd be this waist.
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You know what me, I'm gonna take the meatier piece
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of that and I'm gonna do this last one.
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And like I said you do it diagonally on that corner,
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bring it around take it to the other corner,
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Teresa may be right and I may be wrong,
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but I don't think I'm wrong on this one.
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And lemme tell you something, I've been wrong many a time.
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- [Teresa] I called it a learning moment.
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- Yeah, it's a learning and a teaching moment.
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- [Teresa] Which I think some
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of our audience will need school like to learn too so.
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- You know, of course, you know, not everybody is born
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with just kitchen instincts, you know, especially
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if you've not grown up around cooks and you know
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just getting things by osmosis or you know, almost
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from your mother, your grandmother, your aunts.
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So anyway, I've got some brown sugar here
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and I have some chili powder.
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A teaspoon full Teresa of chili powder?
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Yeah, it's a teaspoon of chili powder.
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I'm gonna mix that up.
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And this is red pepper.
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So it calls for, what is it called for?
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Yeah, a fourth of a teaspoon of ground red pepper.
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Now you, you decide how much you want
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because this will this will kick it.
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So I'm gonna put about half that.
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What do you think, I should do more?
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It's been a while since I've done the baked cracker things.
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Well, maybe just a little bit more.
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You know, I've told y'all more
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than once I kind of got a, a sissy tongue.
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Where Michael's got a what would you,
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what's the opposite of sissy?
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That's a good, that's a good example Teresa.
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- [Teresa] He would love that one.
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- Cause he thinks he's a stud.
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So that would be perfect.
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All right, so I'm just gonna put a little of this
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So y'all are getting the drift of this, aren't you?
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It's gonna be sweet and heat, little heat
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and that brown sugar is just really gonna make it good.
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I used to do something years ago like this when
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my children were little bitty boys,
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but I can't remember exactly what I did with it,
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but I know it was bacon wrapped saltine cracker,
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but I can't remember what else I used to do to it.
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All right, so we are gonna put this in a preheated
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250 degree oven and I think we gonna let it bake
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for about 25 minutes.
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- [Teresa] No, an hour.
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- [Teresa] Hour to hour and 15.
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- Bake until bacon is crispy,
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which that may take a long time for some of this bacon
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to get crispy, but an hour to hour and 15.
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And I know what I used to do with those crackers.
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I mean it, I, I think I kept 'em in a real low oven
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for like two hours or something like that.
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So we will see what we've got in an hour to hour and 15
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or maybe three hours, who knows.
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Our brown sugar saltines are ready.
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I've put 'em on some couple of paper towels
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and let 'em drain get that extra bacon fat off of it.
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And I can't say that they're the prettiest appetizer around,
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but I think that they're so good
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so easy to prepare and you can just make for a crowd.
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But the brown sugar does
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- [Eddie] These would be great
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for an oyster roast or something.
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- Would be great with an oyster roast for an appetizer, yes.
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- [Teresa] Oh, yours looks better
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cause you can actually see the cracker still.
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- [Teresa] But mine probably are gonna taste better
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cause it's a lot of fat.
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- So this is, this is one that I did cutting the bacon
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you know, length wise down the center
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because the bacon that Teresa was using was just really wide
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and and three, like three pieces.
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- [Teresa] All over the place.
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- So you know, it really determines the bacon that you use.
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You've just have to make a judgment call.
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So you could put a little parsley over this
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or chop up some parsley and sprinkle over it.
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- [Teresa] Or you could just eat it.
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- Or you could just eat it like Teresa said.
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So let's just eat it girl.
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I think they've cooled enough.
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Eddie, would you like one?
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- [Teresa] Oh my lord, aren't they good?
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- Alright, now the cayenne I
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I'm getting a little bit at the end.
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- [Teresa] It's all in my mouth.
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It's not going down my throat. - Yeah, yeah.
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So you know, there again, it's a call for you to make,
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but I think your guest would just love munching
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on these while there.
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- [Teresa] Definitely cut it in half.
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- Having a beverage, having an adult beverage.
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- [Teresa] Yeah, those are good.
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- So Love and Best Dishes.
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That's it for the day y'all.
