Who needs to wake ‘n bake when you can wake ‘n bacon?

So, check it out. There’s this funky joint at the corner of Queen and Spadina called Bacon Nation. They started out as a food truck, but this pork palace has been in business since 2014. They only serve breakfast and lunch though, so don’t even bother coming for dinner!

And man, their breakfast menu is pretty badass. They’re serving up a breakfast BLT, a back-bacon eggs benny, breakfast poutine…oh, and this beefy bacon monstrosity, the Wake & Bacon Burger:

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So, what we’ve got here is a flame-grilled burger, topped with two ginormous slices of bacon, cheddar cheese, and a sunny-side-up egg. Served with a side of homefries…and a salad, for some reason. Dude, this dish is brunchtastic! You’ve got the egg running all over the place, bacon the size of a baby’s forearm, super-melty queso, all served up in a fresh-baked bacon brioche bun. That’s right, even the bun has bacon in it! The only thing that would make this plate better is if they replaced the side salad with a side of bacon. C’mon, this is body by bacon, bro!

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…and on the next day, he made poutine!

OK, so here’s the deal. After Nothing But Nachos Week, where I chowed down on some crazy sausagefest nachos, bacon cheeseburger nachos and poutine nachos, to name just a few, I still had a buncha stuff left over. And you know what I say, when life gives you leftovers, make a mean poutine! This one’s so epic, I hafta give it to ya in steps:

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Step 1 (tastes like a beer): You’ve got your Extra Crispy McCain Superfries and your Maple Dale cheese curds, which I snatched at Maple Leaf Loblaw’s.

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Step 2 (tastes a bit better than 1): Throw on some sautéed green peppers, onions, and chorizo sausage, which I cooked the other day and reheated in a frying pan.

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Step 3 (la piece de mar…erm, résistance): Throw down some fried meatballs and gravy. Bro, if I was a country music duo, my name would be Meatballs & Gravy!

So let me break it down to the fact,

You will never make poutine like that,

Unless you step up to the plate with a bat…

That’s all I gotta say about that!

(Somebody Snapchat Scott Borchetta, I think I smell a hit!)

Dude, this dish belongs in the Poutine Hall of Fame, no doot aboot it! I haven’t put this much meat in my mouth since that one time at band camp, when I won the chili-eating contest. And yes, I did finish the whole thing:

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Don’t be doubting me, bro!!!!

NOTHING BUT NACHOS WEEK: The grand finale… sausagefest nachos!

So, I wanted my last dish of this week to be something epic, loading with toppings and bursting with flavour… So I came up with this sausagefest:

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What you’ve got here is some chorizo sausage, fried up with peppers, onions and pickled jalapenos. Great flavour from the sausage, while the peppers and onions add a nice crispness, and the jalapenos give it an extra kick. Served with a side of salsa con queso. You could put all these ingredients between a bun, but I think they’re much better on top of nacho chips!

NOTHING BUT NACHOS WEEK: Poutine + Nachos = food coma

Having already created Quebecixcan cuisine with these smoked meat nachos, I figured I’d take it up a notch. You’ve got nachos, you’ve got poutine, two of the greatest foods of all time, coming together on the same plate:

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Man, this was the most meal prep I’ve done all week. I had to heat the fries in the oven, and make the gravy on the stove. I got the cheese curds from the Loblaws at Maple Leaf Gardens, which seems to be the only place you can buy em ’round here. And I know what you’re thinking–why not put cheese on top of the chips? Sorry bro, but shredded cheese does not belong anywhere near poutine. That’s just a fact of life.

And hey, turns out you can eat this with your hands, you just gotta shovel some fries and curds onto a chip. This is pretty much the perfect bite, right here:

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NOTHING BUT NACHOS WEEK: Bacon cheeseburger nachos might be the best thing ever

Where’s the beef, you ask? Well, how about some beef, bacon, onions and barbecue sauce on top of cheese and chips?

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Beef is nicely seasoned (I bought some pre-made meatballs at Longo’s), bacon adds a nice chew. You’ve got a good crunch from the onions and the chips, but the cheese is what makes it. If I had a staring contest with this dish for a pint of Shock Top, these nachos would totally win!

NOTHING BUT NACHOS WEEK: Soon to be a southern staple?

The last time I was in Austin, Texas, I had chicken ‘n waffles for brunch and nachos for breakfast. (They call ’em migas over there.) What could be better than that? How about fried chicken ‘n nachos for brunchfast:

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So, you’ve got a nice, crispy coating on the chicken–Popeye’s knows what’s up–with a nice kick from the hot sauce. The jalapenos and green peppers add flavour to the chips and cheese, with a little white onion for good measure. Man, if I had this for lunch every day, I’d be, like, 500 pounds…but it would be worth it!

NOTHING BUT NACHOS WEEK: These chicken shawarma nachos are the best of both worlds

Now, I might be whiter than Vanilla Ice, but I loves me some shawarma. I’ve had some killer shawarma all over this city, but you know what I haven’t had before? Chicken shawarma on top of nachos:

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This meal was super filling, dude! Huge chunks of seasoned chicken, some pickles, peppers, onions and beets. I almost didn’t need the nacho chips…but then I would’ve failed in my life’s mission. Served up with a side of tabbouleh sour cream for an extra kick:

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