TLC brings home the bacon with all new ‘United States of Bacon’
MANILA, Philippines – Have no fear, bacon is here! With Americans gobbling up more than 1.7 billion pounds of bacon each year, TLC brings bacon buffs what they crave with an all-new series, UNITED STATES OF BACON. Each episode features our hog-wild host, Chef Todd Fisher, as he road trips to cities across America in search of the most mouth-watering, stomach-growl-inducing, sensory-overloading bacon creations kitchens have to offer. While more than half of all US homes keep bacon in their fridge at all times, no longer are the sizzling strips being relegated to the sidelines as a simple breakfast side dish. As Chef Todd discovers, bacon has become a beloved fixture of American cuisine for any meal of day and the “secret sauce” for recipes of all kinds, popping up on menus as the crown jewel of traditional dishes and in avant-garde pairings with ice cream, jam, and cocktails. The 12-episode first season of UNITED STATES OF BACON premieres every Tuesday starting December 10 at 9:00 p.m. Encores every Friday at 2:00 p.m. and 8:00 p.m., Saturday at 6:00 p.m. and Sunday at 4:00 p.m.
From thick cut and juicy to thin and crispy, UNITED STATES OF BACON covers every form of bacon under the sun. It’s no wonder bacon is in high demand – just watching UNITED STATES OF BACON will induce hunger pangs of epic proportions – but whether or not you feel the effects of an ‘aporkalypse’ bacon shortage, it certainly won’t be in short supply on TLC.
After the break-out bacon special in April this year on the three-part series UNITED STATES OF FOOD, Chef Todd continues his road trip across America in search of bacon dishes that have diners squealing with delight. He visits Milwaukee, a city built on meat. His first stop is to homegrown hangout AJ Bombers for the Barrie Burger, an outrageous chunky peanut butter bacon cheeseburger that is as savoury as it is sweet. Then Todd swings by Saloon on Calhoun, a local bar with a love for bacon so deep that they host a daily bacon happy hour featuring bacon-wrapped pork “wings” made from juicy tenderloin. In Kenosha, Todd visits Frank’s Diner, the oldest continuously operating railcar restaurant in America, for a monstrous and meaty Garbage Platter exploding with eggs, hash browns, veggies, five different cheeses, and five kinds of meat before stopping at the Comet Café, a small venue whose bacon-wrapped meatloaf sandwich and bacon cheddar apple pie have patrons begging for more.
In The Bacon “Turtle” Burger episode, Chef Todd continues his journey to Chicago, home to one of the country’s biggest bacon festivals. His first stop is Gino’s, where he feasts his eyes on a mammoth deep-dish pizza overflowing with meat and, of course, tons of bacon. Next, Todd chomps down on a massive triple-decker BLT at the 140-year-old Green Door Tavern. Finally, he pulls up to Morrie O’Malley’s, a favorite pre-game stop among White Sox fans, for a classic Chicago dog but up his sleeve, Todd’s got the makings of an innovative new bacon dish: the B-L-Turtle Burger. Other episodes in the series will have Todd making pit stops in Des Moines, Seattle, the Bay Area, Atlanta, Detroit, Los Angeles, and Portland, Oregon.
