Navigation

100 Favorite Dishes: Georgia Pig's Bacon

As a countdown to the Best Of Broward Palm Beach 2010, coming in May, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida. Send your own nominations to [email protected]. 34: Georgia Pig's Bacon Georgia Pig's bacon is sliced thick and sizzled on the griddle,...
Share this:



As a countdown to the Best Of Broward Palm Beach 2010, coming in May, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida. Send your own nominations to [email protected].

No. 34: Georgia Pig's Bacon

Georgia Pig's bacon is sliced thick and sizzled on the griddle, where it gets as crispy as

cracklin'. The result

is a slice of bacon that's smoky and, amazingly, not greasy.

Order the two-egg breakfast ($5) and you get a pile of

bacon. That's right, a pile of bacon. Afterward, feel free to whisper

your prayers to the open-pit altar that sits

in the middle of the small room like a Santeria shrine to barbecue.

Georgia Pig
1285 SW State Road 7, Plantation
954-587-4420

Previous 100 Favorite Dishes:
No. 35: Tacos al Pastor from Taqueria Dona Raquel
No. 36: A slice from Pizza Rustica
No. 37: Whole fresh fish from Marumi Sushi
No. 38: Surf and turf roll from Nectar Lounge
No. 39: Yakitori from Heart Rock Sushi
No. 40: Upside down Sicilian from Nino's Restaurant & Pizzeria
No. 41: Gator Fritters from Corner Cafe and Brewey
No. 42: Kielbasa and eggs from Cypress Nook
No. 43: Rock shrimp tempura from Morimoto
No. 44: Daeji bulgogi from Gabose Korean Restaurant

No. 45: Coco bread from Charlie's Pastries

No. 46: Spare ribs from Troy's Bar-Be-Que

No. 47: Vegetarian reuben from Sara's

No. 48: Key lime pie from Le Tub

No. 49: Uni Angel Hair Pasta from Hiro's Yakko-San

No.

50: Meatballs from Cafe Martorano

No. 51: Burger from Jack's Old Fashion Hamburger House

No. 52: Lunch specials from Charcuterie Too

No. 53: Bruschetta from Noodles Panini

No. 54: Tulipan's guava and cheese pastries

No. 55: Baingan bartha from Woodlands Vegetarian Indian Cuisine

No.

56: Foie gras from Michelle Bernstein's at the Omphoy

No.

57: Jalea mixta from El Rey de Pescado

No.

58: Chipotle pork "florito" from East Coast Burrito Factory

No.

59: Fish tacos from Tryst

No.

60: French toast from Dune Deck Cafe
No. 61: Naan from Usmania
No. 62: Crawfish boil from Rosey Baby
No. 63: Banh mi from Saigon Cuisine
No. 64: Crispy orange beef from Pine Garden
No. 65: Chimichanga from Aleyda's Tex-Mex Restaurant
No. 66: Chicago dog from Hot Dog Heaven
No. 67: Lobster bomb from Galanga
No. 68: Wheat chiabatta from Gran Forno
No. 69: Fried chicken from Fran's Chicken Haven
No. 70: Salsa from Zona Fresca
No. 71: Falafel from Sunrise Pita
No. 72: Golden crab curry from Bamboo Fire
No. 73: Grilled squid from Sushi Bon
No. 74: Beef pho from Basilic Vietnamese Grill
No. 75: Stuffed poblano from Canyon
No. 76: Raja tamales from Chini's Burritos
No. 77: Udon soup from Sushi 1
No. 78: Steak fries from Maguires Hill 16
No. 79: Cheese steak from Sonny's Famous Steak Hogies
No. 80: Sliders from Zed451
No. 81: Cowboy urger from Charm City
No. 82: Corn fritters from Park Avenue BBQ & Grill
No. 83: Milk shake from Jaxson's
No. 84: Chicken from La Granja
No. 85: Kimchi stew from Yama Japanese & Korean
No. 86: Prosciutto roma sub from My Market
No. 87: Anticuchos from Taurus Steakhouse
No. 88: Goat cheese cheesecake from Satoro
No. 89: Pink vanilla cupcake from House of Sweets
No. 90: Skirt steak executive lunch from Beefeater Steakhouse
No. 91: Baby bok choy from Marumi Sushi
No. 92: Beer muenster cheese soup from Big Bear
No. 93: Chopped pork sandwich from Georgia Pig
No. 94: Cannoli from Mona Lisa Coal Oven Pizza
No. 95: Cheeseburger from Le Tub
No. 96: LaSpada's Italian special hoagie
No. 97: Frito Misto from Sublime
No. 98: Chicharron tacos from Tacos al Carbon
No. 99: Primanti Bros. sandwich
No. 100: Chicken wings from Anthony's Coal Fired Pizza

KEEP NEW TIMES FREE... Since we started New Times, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.