"The Byrd" from Grog Log - General Tiki

TW Trader Woody Member Tiki Manor, Forest of Bowland,UK Joined: Mar 25, 2002 Posts: 2301	TW Trader Woody Posted posted on Sat, Apr 26, 2003 1:56 AM Well, I finally tried out "The Byrd", probably the least popular recipe in The Grog Log. Just to refresh your memory, the recipe goes, "Fry six rashers of fat bacon, add one pint rum; eat the bacon and drink the syrup". I opted to reduce the recipe to a third of the original, using two slices of smoked British back bacon. I added the dark rum as the bacon was cooling a little, so that all the alcohol wouldn't woosh straight out of the frying pan. It was still pretty hot, though. The 'syrup' really didn't taste too great, unsurprisingly, giving a very salty, slightly smoked taste to the hot rum. Not undrinkable, as you hardly notice the fat content. The bacon tasted absolutely delicious - the rum gave it an incredible flavour. I'll stick to drinking my rum with the usual fruit juices & syrups, but would be tempted to add a few drops to my bacon... Trader Woody

Well, I finally tried out "The Byrd", probably the least popular recipe in The Grog Log. Just to refresh your memory, the recipe goes, "Fry six rashers of fat bacon, add one pint rum; eat the bacon and drink the syrup".

I opted to reduce the recipe to a third of the original, using two slices of smoked British back bacon. I added the dark rum as the bacon was cooling a little, so that all the alcohol wouldn't woosh straight out of the frying pan. It was still pretty hot, though.
The 'syrup' really didn't taste too great, unsurprisingly, giving a very salty, slightly smoked taste to the hot rum. Not undrinkable, as you hardly notice the fat content. The bacon tasted absolutely delicious - the rum gave it an incredible flavour.

I'll stick to drinking my rum with the usual fruit juices & syrups, but would be tempted to add a few drops to my bacon...

Trader Woody

Post #31601 by Trader Woody on Sat, Apr 26, 2003 1:56 AM