Oscar Mayer‘s latest gimmick is a dating app to help bacon lovers meat one another. The puns are endless, as one of tag lines for this program, aptly dubbed Sizzl, is “giving new meaning to the term ‘bacon-wrapped dates.'”
Oscar Mayer
The free iOS app allows users to create a profile that answers these questions:
What kind of bacon do you love the most?
Pork
Turkey
Both
What type of bacon do you prefer?
Hardwood smoked for a really long time
Thick Cut, because more is more
Maple and sweet like me
Lower Sodium!
If a friend tried to serve you bacon flavored with liquid sodium, you’d…
Stick it in their eye
Eat it politely, even though it’s clearly not that good
Discreetly crumble it in your napkin
How do you like your bacon cooked?
Chewy
Crispy
Burnt
If you’re on a date and there’s one strip of bacon left, you…
Take it, obviously
Generously give it away
Split it
The app uses GPS to find other app users locally or nationwide, and similar to the way Tinder works, users “like” photos they find smokin’ (we’re talking about bacon after all), and if both “like” each other’s profiles, they are directed to a messaging platform where they can get to know one another.
The app will be available to download for six months. No word on whether the Wienermobile will provide transportation to first dates.
See 15 Mouthwatering BBQ Photos
Smoked pork hot link with collard greens and mac and cheese at Jim 'N Nicks Bar-B-Q in Birmingham, Ala.Andrew HetheringtonFried chicken at Husk in Charleston, S.C., named "Best New Restaurant in America" by Bon Appétit in 2011.Andrew HetheringtonCatfish with a selection of sides (including large lima beans, fresh green beans, collard greens, boiled cabbage, fresh mashed potatoes and brussels sprouts) from the daily cafeteria menu at Niki's West in Birmingham, Ala.Andrew HetheringtonHoleman & Finch Public House in Atlanta infamously serves only 24 burgers a night, at around 10 pm. Get there early; they almost always sell out.Andrew HetheringtonJames Beard award-winning chef Sean Brock holding house-cured meat at McCrady's in Charleston, S.C.Andrew HetheringtonWhole pig ready to be butchered at Husk in Charleston, S.C.Andrew HetheringtonSmoked pork ribs with watermelon pickle at Cochon in New OrleansAndrew HetheringtonMenu display at Gus's Hot Dogs in Birmingham, Ala.Andrew HetheringtonHot dog on the griddle at Gus's in Birmingham, Ala.Andrew HetheringtonThe finished product at Gus's in Birmingham, Ala.Andrew HetheringtonAll 24 burgers on the griddle at the same time at Holeman & Finch Public House in Atlanta.Andrew HetheringtonHouse-cured meat at Star Provisions in Atlanta.Andrew HetheringtonBread for sandwiches and hamburgers at the soda fountain in Add Drug in Athens, Ga. The store is well known for the best-value lunch in town.Andrew HetheringtonCrawfish boil on the banks of the Mississippi in New Orleans with chefs Donald Link and Stephen Stryjewski of Cochon restaurant. The crawfish are cooked with lemons, garlic, and salt, then tossed with Old Bay and Cajun spices before being dumped on a plastic table for eating.Andrew HetheringtonLemon meringue pie at Niki's West in Birmingham, Ala.Andrew Hetherington
