Since I was gonna have all that lovely, smokey bacon fat I decided to make a batch of baconized whiskey. I used Rye this time just because. Just for scuzz. It tends to come out a bit sweeter than bourbon and it has this crazy smoky ice tea aroma when it is all said and done. Weird, right?
See that missing liquid at the top of the bottle? I guess that got soaked up by the bacon fat because it's about an ounce of booze that just disappeared. I usually infuse the whiskey for about 5-6 hours when I do this, but for this batch I let it rest overnight, around 15 hours, to try to get a stronger bacon vibe. We'll give it a taste tomorrow before the Super Bowl. Daytime whiskey drinkin', y'all!
Oh, and what are we having during the Super Bowl? I'm glad you asked. We are having these:
I kid Chicago because I love Chicago. And one of the things I love most about Chicago are Chicago-style hot dogs. Doesn't that look good? I ordered the hot dogs, buns, relish, peppers, mustard and celery salt directly from Vienna Beef's website. They were delivered yesterday in a freezer pack looking fresh and wonderful like an angry newborn baby. Huh, what?
Anyway, why Chicago-style hot dogs for a game involving teams from Louisiana and Indiana? Why not? It's not like I really care either way about the game. I guess I want the Saints to win, but if they don't I'll still sleep fine. Especially with a tummy full of Bacon Rye, beer and hot dogs.
Have a super Super Sunday everyone!
Note: Remember to play the Bug-Eyed Trivia Challenge every day. Go Saints!