What could possibly convince 500 New Yorkers to stand in the windy 12 degree F weather for over forty-five minutes? Only the promise held by NYC’s Beer, Bourbon, BBQ, and Bacon Festival! Yep, you read that correctly: Beer, Bourbon, BBQ and Bacon. Two of my five favorite B’s (the others being butter, the beach and Boston sports teams) with two other B’s that are close runners-up.
I know, I know…it sounds a wonderful dream.
But Eric and I attended this very real wonderland of craft brews, small batch bourbons and various pork products with our friends Jackie and Dennis. There were over twenty breweries, at least a dozen restaurants and every bourbon distillery represented. They were even pouring Pappy Van Winkle 20-year…that only lasted about 15 minutes…but the Buffalo Trace distillery (which makes Pappy) had plenty of other offerings including Elmer T. Lee, Eagle Rare and 1792 (Eric’s new favorite “everyday” bourbon).
Highlights included the pulled pork from the Royal Rib House – a BBQ and soul food institution in Bed-Stuy, Brooklyn (according to Eric, out of all of the various pulled pork offerings, this most resembled his beloved eastern NC barbecue), the Bourbon County Stout from Goose Island, and the bayou bacon (which Dennis went back to four times).
However, the most magical taste of the day (out of the 75+ vendors) was the glorious bacon sausage created by the masterminds behind The Meat Hook in Brooklyn. Pork shoulder and belly that is cured, stuffed into casings and smoked. It’s a wondrous creation that solves the age-old question of what to order with your pancakes: bacon or sausage.
All told, a delicious and educational afternoon (we sat in a class with the master distiller from Buffalo Trace after all). Follow-up visit with the cardiologist not included.
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