Yes, I said better than bacon: get your mouth ready for andouille bacon. The smokehouse geniuses at Wayne Jacobs’ Smokehouse (769 West 5th St, Laplace, LA) invented (as far as I know) this tasty treat–their top-flight, handcrafted andouille gets sliced lengthwise, as thin as standard bacon. The resulting andouille planks need just a few minutes’ crisping in a hot, heavy skillet to reach breakfast nirvana. At WJ, andouille bacon appears at Sunday jazz brunch, but it’s sold by the pound, too. So you can have it at home, in your PJs, along with your first (or second or third) cup of coffee.