Bacon and beer? Nom!!

[Gob]

For many it’s already a tough dilemma deciding whether to put red or brown sauce on their bacon butty.



But the choice is about to become a little harder. For a black sauce, created by the makers of Guinness, is appearing on supermarket shelves. It is the latest example of an unlikely cross-over food, following on from the Marmite flavoured chocolate Easter egg. Flavour experts at Guinness have been working closely with a team of sauce specialists to perfect the product over the past two years. The aim has been to create a premium table sauce carrying the smooth Guinness flavour, together with the traditional dark colour, which is particularly suited to be eaten with meat.

If successful, it could join Heinz Tomato Ketchup and HP Sauce on the nation’s breakfast tables to be enjoyed with fry-ups, sausages, bacon and even a good, expensive, steak. Britons enjoy close to 1.2 million pints of Guinness a day, and the firm found a positive reaction among consumers for the option of buying a sauce that mimics the ‘black stuff’. The makers claim the result is a beautifully balanced, rich, dark sauce with seven per cent Guinness beer in every bottle - sourced straight from the flagship brewery at St James’ Gate, Dublin.

The company hopes the Guinness Sauce, which arrive in Tesco stores from mid-May at £1.49, will be a big seller during the barbecue season as a new way to flavour burgers and lamb.

[oldr_n_wsr]

seven per cent Guinness beer

Is there an alcoholic content?
If not, I'd give it a try.
I liked Guinness.

[Lord Jim]

This thread is kind of a coincidence...

Just a couple of weeks back when we had another spate of unseasonably warm weather, I used this Guiness marinade recipe that I found for some steaks I grilled:

2 rib eye steaks (8 ounces/225 g each)
4 ounces/120 mL Guinness Stout Beer at room temperature
2 garlic cloves
2 tablespoons/30 mL soy sauce
1 tablespoon/15 mL Vidalia onion
1 teaspoon/5 mL shallots
1 teaspoon/5 mL Worcestershire sauce
1 teaspoon/5 mL Dijon mustard
1 teaspoon/5 mL fresh tarragon
1/2 teaspoon/2.5 mL dried parsley
1/2 teaspoon/2.5 mL black pepper
1/2 teaspoon/2.5 mL salt

http://bbq.about.com/od/steakrecipes/r/bln0121a.htm

(Obviously that's for two eight ounce steaks, so depending on the size and number you're cooking you adjust the recipe ingredients accordingly)

I marinated them overnight, (like I always do) very rich flavor; absolutely scrumptious

Oldr:

Obviously that marinade has alcohol content, but I imagine it cooks off on the grill.

[oldr_n_wsr]

Obviously that marinade has alcohol content, but I imagine it cooks off on the grill.

Then I'll just drink it right out of the bottle.

Just kidding.

I was wondering if they simmer, or cook the marinade before bottling which would cook off the alcohol before bottling.

[Gob]

Would they have to declare alcohol content over there?

[BoSoxGal]

Yes, they would.