This question is probably more for the New Yorkers out there but any help would be great. I would like the recipe for the thick Canadian sizzling bacon that is served at Peter Lugers and Ben & Jacks in New York. A couple of times when I was in NY a friend of mine took us there for dinner and had this thick bacon(about 3/4" thick when cooked) and I can't stop wondering how they prepare it. Tasts like it's marinated in butter or something. You splash it with lemon juice and tobasco sauce, put a piece in your mouth and proceed to have an out of body experience! Please help, I keep drooling on myself when I think about it and would like to make it for my wifes 50 BD next weekend. Kev
