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 beef to bacon. Grilled. On a grilled roll. With sauteed ( 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 wouldn't 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!!