Comments for The Champagne of Blogs

Comment on KLCC Microbrew Festival in Eugene by Beer Tours: Breweries and Brew Pubs in Eugene : BS Brewing's The Champagne of Blogs

Tue, 16 Mar 2010 23:45:40 +0000

[...] a night at the KLCC Microbrew Fest and some sampling of the local bar scene, we started our day at the Broadway Inn where as you can [...]

Comment on Rainy Day Brewing by 68: Le Freak | 999 Beers

68: Le Freak | 999 Beers — Tue, 16 Mar 2010 06:01:41 +0000

[...] my obsession three years ago with Belgian IPA, I took a real shine to this beer, which I considered poor man’s Houblon Chouffe. It was no [...]

Comment on El Bait Shop by Ed Durnan

Ed Durnan — Mon, 15 Mar 2010 15:51:03 +0000

[...] El Bait Shop : BS Brewing’s The Champagne of Blogs – http://www.bsbrewing.com/blog/?p=24 – http://www.GetShawty.com [...]

Comment on Makin Bacon by TeriHarrison

TeriHarrison — Fri, 12 Mar 2010 06:43:39 +0000

That looks like some delicious Bacon. I bet the salt and maple syrup makes it taste so good. Mmmmmm.

Comment on Bacon Week: Bacon Beer (Rauchbier) by Drink in the bacon | The Pig Blog

Drink in the bacon | The Pig Blog — Mon, 08 Mar 2010 13:53:03 +0000

[...] drinks never end with bacon. This one’s a small stretch, too, since technically it’s a smoked beer, known in Germany as “rauchbier,” and it achieves its flavor by having the barley dried [...]

Comment on Porky the Pork Pig in a Bacon Blanket by nativenapkin

nativenapkin — Tue, 02 Mar 2010 19:58:59 +0000

Cochon 555 is coming to Portland. http://www.cochon555.com/home.php#

Comment on Makin Bacon by Adam

Adam — Mon, 01 Mar 2010 22:09:11 +0000

The slab is on the smoker (dome temp 170, belly temp 120 deg) so I don’t know yet. This is my second attempt… first cooked way faster than I thought it would so it’s internal temp was 180, tasted good, but was essentially ham.
This belly’s skin had the nipples on it. It disturbed me much less than I would have thought. If nothing else I have learned I am certainly NOT a vegan in hiding.

Comment on Porky the Pork Pig in a Bacon Blanket by nativenapkin

nativenapkin — Mon, 01 Mar 2010 14:33:53 +0000

I found your blogsite when I was Googling for a bacon cure recipe, and have read a bunch of your stuff. Very cool. We won a slab of uncured belly in an auction at Cochon 555, a traveling porkfest based out of Atlanta which involves 5 heritage breed pigs, usually Berkshires, 5 Chefs, and 5 Wineries. You should check it out. Loved, loved, the Caja China…

Comment on Bacon Week: Bacon Doughnuts by chad

chad — Mon, 01 Mar 2010 14:03:04 +0000

Amazing! It’s my first time to see a doughnut with bacon toppings. I can’t imagine the taste of having the bacon matched with the sweetness of maple frosting but would love to try one though. :)

Comment on Makin Bacon by Porky the Pork Pig in a Bacon Blanket : BS Brewing's The Champagne of Blogs

Porky the Pork Pig in a Bacon Blanket : BS Brewing's The Champagne of Blogs — Thu, 25 Feb 2010 04:54:46 +0000

[...] category called “Meat Stunts.” That’s where you’ll find instructions for home made bacon, the legend of the curiously named “La Caja China,” and our last Superbowl centerpiece, [...]