A sprinkle of bacon is just the beginning: These spuds glean their flavor from a beer bath that works equally well as a chicken marinade.
1. Place the sliced potatoes in a 6-quart pot and cover with cold water. Bring to a boil, then cook, uncovered, about 4 minutes until tender but still firm. Strain and cool.
3. Place the cooled potatoes in a large plastic storage bag and add the marinade. Seal and refrigerate at least 2 hours, flipping the bag after the first hour.
5. Remove the potatoes from the bag, and transfer the marinade to a saucepan. Wipe any bits of garlic and shallots from the potatoes, and season them with salt and pepper. Carefully oil the grill.
6. Grill the potatoes with the lid closed until browned on both sides and cooked through, about 11 to 15 minutes total. Meanwhile, bring the marinade to a boil.
Sticky hop aromas represent the full allium family: Garlic and chive mingle with catbox, sweet white onion and light orange peel layered over a base of Hawaiian roll-like malts. The sip flips the script: Sweet orange skin and bready malts lead before acquiescing to a resiny and onion-skin flavor. Elevated alcohol and bold bitterness make this a forceful mouthful.