I'm not a fan of Brussels sprouts, but I'll try them again, cooked in bacon grease this time! Sounds good to me, and I liked his suggestion of adding other meats, garlic and a shot of bourbon, too! I use bourbon in my pumpkin pie, just 2 tablespoons per pie, but for some reason it seems to meld the flavors of the pumpkin and the spices just right. I also made a glaze for ham using bourbon (Jim Beam; I think Jack Daniels is just a tad harsh), blackberry preserves, honey dijon mustard, garlic and brown sugar. Mix it in a bowl and season to taste with ground black pepper and a (very) little salt. Yum!

"The two have shared many a plate, and it probably won't be long until bacon grease vinaigrette becomes the next "it" salad dressing."

Already is! Hot bacon fat and some basalmic is THE salad dressing to use. SOmetimes I add chopped pickled garlic. It's all decent greens need. Though god knows I've never understood the dairy-on-greens thing. Ranch dressing? Gross!

My husband will come home ravenous after work. So he'll open a bag of frozen brussels sprouts, fill a cereal bowl with them and nuke them before setting them to swim in a pond of melted butter and salt. And if you have a garden they add wonderful, dramatic height.

This is similar to the recipe I grew up with from Cooking recipe thread:
Hot Bacon Dressing - Milk Version

2 eggs -- beaten
2/3 cup sugar
1 1/2 Tbsps. flour
3/4 tsp. salt
1/2 cup vinegar
1 cup water
1 small can evaporated milk
1/4 pounds bacon -- fried and cut in pieces

Mix and boil the first six ingredients. Remove from heat and slightly
cool. Add the milk and bacon.

It is sort of the Creamy Italian version of a vinaigrette.