Glasfeena
Well-Known Member
So this coming Friday marks the Second Annual Bacon Fest, where all my friends get together, have a party, and enjoy bacon themed food. Last year, there was bacon-wrapped water chestnuts, bacon and cheese stuffed mushrooms, even bacon ice cream, as well as many other dishes.
My dish last year: I marinated slices of bacon in a honey pomegranate lime juice marinade overnight then grilled them up at the party. Everyone complimented them, saying it was the best thing on the menu.
Now this year, they asked for that dish again, but, I need to do something to make it better. I went down to the meat market to get 3 lbs of 1/4" sliced slab bacon. (I might have to take a picture of it. My eyes light up whenever I look at it.) I plan on doing the same marinade again because it was so good.
Also, I was feeling very generous, so I brewed a batch of a Hobgoblin clone for the party. I figured the malty sweetness of it would be a good pairing against the salty, savory of all that bacon.
What I need a little help on is a dipping sauce for my bacon. Last year, I just reduced the marinated down to a messy sticky paste. It was far too tart once it was reduced. Any suggestions on how to improve upon that? I would like to use my beer maybe, but unsure. I also made a Pomegranate Wheat beer earlier this summer that could go along with my pomegranate theme.
I know, I know, this all sounds like a heart attack waiting to happen, but it's one of the most fun eating experiences I've ever had.
Any suggestions are welcome!
My dish last year: I marinated slices of bacon in a honey pomegranate lime juice marinade overnight then grilled them up at the party. Everyone complimented them, saying it was the best thing on the menu.
Now this year, they asked for that dish again, but, I need to do something to make it better. I went down to the meat market to get 3 lbs of 1/4" sliced slab bacon. (I might have to take a picture of it. My eyes light up whenever I look at it.) I plan on doing the same marinade again because it was so good.
Also, I was feeling very generous, so I brewed a batch of a Hobgoblin clone for the party. I figured the malty sweetness of it would be a good pairing against the salty, savory of all that bacon.
What I need a little help on is a dipping sauce for my bacon. Last year, I just reduced the marinated down to a messy sticky paste. It was far too tart once it was reduced. Any suggestions on how to improve upon that? I would like to use my beer maybe, but unsure. I also made a Pomegranate Wheat beer earlier this summer that could go along with my pomegranate theme.
I know, I know, this all sounds like a heart attack waiting to happen, but it's one of the most fun eating experiences I've ever had.
Any suggestions are welcome!
I mean to say that I'm proud of the 8 batches of beer I've made thus far and my friends like everything I've brewed. And I've spent lots of time refining my soup recipes, and can't get enough of them. Autumn and winter are my favorite seasons just because I can make lots of soups.
