Audio By Carbonatix
A couple of weeks ago, I kept seeing chiles pop up on menus in everything from margaritas to brownies, and while that’s not too surprising this time of year, it gave me pause. Back in April, Iron Fork was so bacon saturated that it might as well have been called Iron Pork. Maybe ‘exotic’ chile recipes, Hatch or otherwise, aren’t the specific innovations to usurp bacon as America’s food god, but I wondered if a coup d’tat is afoot, perhaps one so surreptitiously underground it isn’t immediately obvious.
Nah. Thinking that people will stop wanting bacon is like expecting them to grow tired of smelling babies or tormenting cats with laser pointers. And bacon-infused spirits, garish as they may initially sound, are just point in case.
The “fat
wash” technique is hardly new, but I first heard about it back
in April when Máté Hartai over at The Libertine expressed boredom
with fruit infusions and a desire to experiment with something more
challenging. At the time he was tossing around the idea of bacon, as
well as pulled pork you’d normally find there on brunch tacos or
the Wednesday night special, the BBQ Sandwich. We dropped a line this
week to see if he got around to it and how it went, but weren’t
able to get in touch. However, per
the online menu, looks like at least one of those ideas worked.
The aptly named “Bronson” is “pulled pork Blanco tequila,
house-made ginger agave nectar, fresh lime and a blanket of smoky Del
Maguey Chichicappa Mezcal.”
But on the other side of town, Bread Winner’s made it happen with bacon. Dallas Food Nerd snapped the above-pic for their Facebook back in July, and we’re told the bacon-infused vodka Bloody Mary, served up in a boot mug, replete with jalapeno and strip of bacon garnish, is everything you could want in a hangover cure and more. Go ahead. Line that stomach, drunkie.
When news happens, Dallas Observer is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there.
We’re told that it is available only during brunch hours, and we couldn’t get a straight answer as to whether the bacon-vodka is a permanent fixture or around just for a limited time. Anywhere else in the city messin’ around with meat and booze? Don’t answer that.
