Wednesday, March 30, 2011
Charcuterie PORN!!!
Learn it.
Know it.
Live it.
Listen up troops! We are opening up the palate to all forms of Charcuterie ( that's the art of cooking pork...but you knew that already, O' Baconholics.)
That includes bacon, pancetta, prosciutto, lechon, tenderloin, hams, sausages, etc.
Example: One recipe being presented is a garlic & rosemary crusted pork tenderloin stuffed with prosciutto and fontina cheese. Grilled, of course.
Another example on the menu is the 50/50 burger. It's a mix of 50% ground beef and 50% ground bacon made into what is arguably the best burger on planet earth.
And word has it that there is a whole pig ( done phillipine LECHON style) if the crowd is sizeable enough to warrant it.
Basically anything on this map goes!!
We ask that menu submissions get to us by April 15th so that we can print the menu.
We also need a head count pretty soon so that we know if we are going to order kegs, a whole pig, etc.
Now, at this point we were going to put up the "Squeal like a pig" scene from Deliverance. But after review...we decided against it.
Instead we'll just leave you with this...
Stay tuned and check back soon!
Know it.
Live it.
Listen up troops! We are opening up the palate to all forms of Charcuterie ( that's the art of cooking pork...but you knew that already, O' Baconholics.)
That includes bacon, pancetta, prosciutto, lechon, tenderloin, hams, sausages, etc.
Example: One recipe being presented is a garlic & rosemary crusted pork tenderloin stuffed with prosciutto and fontina cheese. Grilled, of course.
Another example on the menu is the 50/50 burger. It's a mix of 50% ground beef and 50% ground bacon made into what is arguably the best burger on planet earth.
And word has it that there is a whole pig ( done phillipine LECHON style) if the crowd is sizeable enough to warrant it.
Basically anything on this map goes!!
We ask that menu submissions get to us by April 15th so that we can print the menu.
We also need a head count pretty soon so that we know if we are going to order kegs, a whole pig, etc.
Now, at this point we were going to put up the "Squeal like a pig" scene from Deliverance. But after review...we decided against it.
Instead we'll just leave you with this...
Wednesday, March 2, 2011
Good Lord! Inspirational awesomeness!
LOOK AT THIS!!!.
4/30/11. The Bacon Train is comin' down the track!
\
( Credit Chrissy for bringing this to our attention)
4/30/11. The Bacon Train is comin' down the track!
\
( Credit Chrissy for bringing this to our attention)
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!!
Saturday, February 19, 2011
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