Grocery Eats

So a day late and a dollar short as usual, but yesterday was National Bloody Mary Day. Fortunately, I got the jump on these TGIF douchebags and celebrated a week earlier at a relatively new spot – Logan @ the Heights 

Not the greatest restaurant out there, but their bloody menu is unreal. After a strait up greygoose, hot bloody mix, and applewood smoked bacon pint at the bar, our table was ready and I was in good enough spirits to go all out on my next round. Behold my favorite new bloody.

Grey Goose, crab, shrimp, bacon, clamato, worschestershire, tabasco, horseradish, pickle, celery, olive, and lime. Nuff said. 

Warning – multiple bloodies will just cause you to start ordering “real” mixed drinks at 11 am, which in turn may or may not become an afternoon of Wii bowling coupled with a case of beer.

Dude has been putting in work here keeping the lights on.

Thanks homie!

So what’s up with me?  Every once in a while I come up with an idea and never execute the shit.  Hopefully with the winter months ahead I’ll get crackin and share it all with you.

Lately I’ve been making beer.  Lots of beer like this amazing pumpkin hookup made with fresh pumpkin- no canned shit over here.  It was a ton of work but totally worth it.  Last Saturday was National Teach a Friend to Homebrew Day and my homebrew club met at the O’Fallon Brewery to make some beers.  I ended up brewing a smoked robust porter that will be aged with oak cubes and alot of whiskey (Maker’s Mark).

During the event, one of the dudes in the club came up to me and was talking about a tomato beer he brewed over the summer and it gave me the idea to develop a bacon beer recipe and blend it with his tomato jawn for a BLT type drink.  The guys at Schlafly have a hop infuser which is basically a hop-filled canister in which cold beer passes though right before serving to give the beer mega hop flavor.  We may ask to borrow that shit and for our blended beer and add iceberg lettuce or some shit to the infuser for laughs.

Anyone have a clue how to extract a shitload of bacon flavor into a small quantity of vodka?  Holler in the comments if you have any suggestions.

Oh yeah I’m still DJing at Nelly’s booty cake club so that shit’s been majorly time consuming and I haven’t had much time to experiment in the kitchen, but I got this awesome pork chop thang in my head so look out for that soon along with some possible videos of my newest kitchen gadget.

Stay tuned motherfuckers.

-G