TEMPLETON, IA – Swine is fine, but whiskey’s “tastier?” Many people use alcohol to marinate meat. But what if your food already had all that great taste, without the wait?
An Iowa distillery is hoping to combine two great American passions; our love of pork and our weakness for whiskey. So throw those boozed-based barbecue sauces aside, and get ready for whiskey flavored pigs!
Expert whiskey makers at the Templeton Rye Distillery, hope to boldly take barbecued pork to a whole new level. No, not by getting their swine drunk. These good old boys are flavoring and fattening them up all at the same time, by mixing dry distillery grain (the same used to make ‘the good stuff’) directly into the little porkers feed.
Right now, 25 pigs are getting marinated from the inside out. The whiskey makers’ already getting inquiries from backyard pit masters to famous restaurant owners, all chopping at the bit to get a little taste of the action, once these little piggies hear their last diner bell sometime around June.
So skip the bottle and grab a plate this summer, barbecuing might never be the same again!