Need directions??
Send me an email
thejc3@gmail.com
And I'll give you the map.
Reminder: This is a BYOB. $5 per person at the door to cover costs. Children are free.
Please no weapons. No explosives. No rowdies(Security will be present).
We encourage that you bring a FINE craftbrew ( no Bud or Miller please). We recommend, Two Brothers, Three Floyds, Founders, Goose Island, Smuttynose, Stone, Boulder Brewing and Lagunitas.
While we encourage choice libations, we also encourage designated drivers as well as sleeping-it-off-in-a-chair if need be. Please be responsible.
We intend for this to be as fun as last year, with good charcuterie and fine brews highlighted.
Let's get our swine on!!!!
Thanks
BACONFEST MANAGEMENT
Showing posts with label baconfesto. Show all posts
Showing posts with label baconfesto. Show all posts
Wednesday, April 27, 2011
Monday, February 28, 2011
The Test Kitchen is OPEN!!
This weekend we tested out one of the many Baconfest 2011 recipes that are gonna roll in.
It's a variation of the legendary 50/50. ( if you're a bacon freak, I need not explain the 50/50.)
We went about 60/40 beeft to bacon. Grilled. On a grilled roll. With sauted ( in Fat Tire beer & Butter) yellow onions. Cheese ( we grabbed a colby jack..but we'll have optionals) And topped in with a smear of Baconaisse.
I'm gonna say it was near perfect.
We'll change it slightly by adding a single bread & butter chip pickle, downsizing, cutting them square, and using a grilled King's Hawiian Roll, while keeping the exact onion method as well as the baconaisse.
I have to pass this by Chef Erich, but I would like to call it " The Moo & Oink!". And if you're from Chicago..you surely get laugh.
The problem with the 1/3 pound version was this: I personally didn't eat for 24 hours due to feeling like Orca washed up on a beach. It's a fatty, salt infused stack of tubby ass goodness. But I wouldnt recommend having more than one per month....hell, I may up that to 3 months. Honestly..even though it's one of the best things I've ever had, I probably wont have another one til BACONFEST on 4/30/11 .
Beer Pairing: Founder's Porter. If you're gonna go heavy on the meal, ya might as well go heavy on the best of the black porters! Go down in a blaze of glory!!
It's a variation of the legendary 50/50. ( if you're a bacon freak, I need not explain the 50/50.)
We went about 60/40 beeft to bacon. Grilled. On a grilled roll. With sauted ( in Fat Tire beer & Butter) yellow onions. Cheese ( we grabbed a colby jack..but we'll have optionals) And topped in with a smear of Baconaisse.
I'm gonna say it was near perfect.
We'll change it slightly by adding a single bread & butter chip pickle, downsizing, cutting them square, and using a grilled King's Hawiian Roll, while keeping the exact onion method as well as the baconaisse.
I have to pass this by Chef Erich, but I would like to call it " The Moo & Oink!". And if you're from Chicago..you surely get laugh.
The problem with the 1/3 pound version was this: I personally didn't eat for 24 hours due to feeling like Orca washed up on a beach. It's a fatty, salt infused stack of tubby ass goodness. But I wouldnt recommend having more than one per month....hell, I may up that to 3 months. Honestly..even though it's one of the best things I've ever had, I probably wont have another one til BACONFEST on 4/30/11 .
Beer Pairing: Founder's Porter. If you're gonna go heavy on the meal, ya might as well go heavy on the best of the black porters! Go down in a blaze of glory!!
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