I almost exclusively reserve the bacon fat sautee for brussel sprouts...OMG, you haven't had delicious until you've had a thoroughly cooked brussel sprout that has been sliced in half, and carmelized in bacon fat...Brussel sprouts have a tendency to be bitter if not prepared properly, and this is HANDS DOWN my favorite recipe for them. Just cut in half, blanch, shock, and cook in bacon fat with S&P till the outer leaves get a nice golden brown on them, and turn a bit crispy on the edges as they fry in the bacon fat....mmmmmmm...