BEER OF THE WEEK!!!

Here's something tasty to drink with that pulled pork I know you're making.  This weeks beer is Elysian Avatar Jasmine IPA .

It hails from Seattle WA and has dried Jasmine flowers added in the boiling process to give it a bit more floral-ness.

I know I keep saying that I'm not a big IPA guy but this one is awesome.  I had it on draft at Varga Bar the other day and it blew my mind.  

It pours a nice medium amber and has a fast dissipating off-white head.  The nose has nice floral notes with hints of pine, caramel and surprise, surprise, jasmine. 

Really complicated in the mouth; honey, slight bitterness, flowers, caramel, banana and a surprising creaminess.   The taste completely covers the 5.2 % ABV, which makes it way too easy to drink.

One disclaimer, I have heard it tastes really different in the bottle than on draft.  And then second time I tasted it it had a slight soapiness that wasn't present the first time.  I would still give it another shot.

I really love the guys at Elysian, every beer I've ever had of there's is great. 

Carolina Pulled Pork

Okay kids here is my recipe for pulled pork  it takes some time but it is so worth it.  You will need:

One Pork Butt (shoulder) bone in and skin on, patted dry (about ten pounds)

The Dry Rub 

1 cup cocoa powder (yes, chocolate)

1 Tbl sweet paprika

1 Tbl smoked paprika

1 tsp celery salt

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper, ground

1 tsp salt

mix all ingredients together

The Vinegar Sauce

2 cups good cider vinegar

1 1/4 cup water

1/2 cup pomegranate molasses, substitute ketchup in need be

1 Tbl Asian chili paste, sriracha (optional)

1/4 cup brown sugar

5 tsp salt

1 Tbl red chili flake

1 tsp black pepper

1 tsp white pepper 

Whisk together all ingredients in a medium saucepan over low heat and bring to a simmer.  Remove from heat and let cool.

Pickled Red Onions (optional, but delicious)

1 medium red onion halved and cut into thin slices

1 habanero seeded and finely diced, where gloves for this!

1/2 cup white vinegar or palm vinegar

1/2 tsp oregano

1/2 tsp salt

Mix all ingredients together in an airtight container and allow to pickle in the fridge for 24 hours.

For the Pork

Rub the pork all over with the dry rub and then wrap in plastic and refrigerate for 8-10 hours.

When the pork is done marinating take it out of the fridge and let it get to room temp for half an hour or so and then place, skin side up, in a large lidded dutch over or braising pan.  Pour in one 12 oz can Dr. pepper and one bottle of beer, I prefer an ale but a lager works as well.  Preheat the oven to 225 degrees.  Place the dutch oven in the middle of the oven and cook for 12-14 hours.  You know it's done when the meat easily comes off with a fork.

When the meat is done cooking remove from the pan and place it in a large metal bowl to cool.  as soon as the meat is cool enough to handle remove the skin and the bone and as much fat as possible.  Now you can do the next part with two forks, but it's a lot more fun to use your hands.  Shred all of the meat picking out bits of fat and any hard bits.  Lick your fingers.

Now pour the vinegar sauce over the meat and work it in till the meat is nice and moist.  Place in containers and freeze or refrigerate.  It tastes better after a few days but it's pretty good right away.

Place on buns with some pickled red onion and make some new friends. 

 

BEER OF THE WEEK: Vacation Edition

Okay kiddies, I have updated in a bit but I have half an excuse.  I've been away for vacation with no Internet in site.  But since I've left you hanging you're going to get a double dose of beers and a few tasty recipes.  

First up McSorley's Black Lager:

Here's a dark beer that I really enjoy in the summer.  Made for McSorley's pub up in New York, this dark lager pour dark black the a nice tan head on its shoulders and is all malt.  Toasty notes of coffee, toffee, and burnt toast with a hint of acid to it.  It drinks thinner than a stout, which is great if you want to drink a bunch of then, but is surprisingly refreshing.

This isn't the greatest schwarzbier in the world but is totally decent and has a great history.  Not only is it from one the oldest pubs in the country but they brewed it in there basement during prohibition.  Suck on that government! 

Second on the docket is that oh so simple of summer pleasures Doc Equis Lager.

Now let's be honest, this is not the greatest beer in the world, but, it is one of the

 only beers that I drink with fruit.  On a hot summer day when you're grilling meat out on the beach.  You fill a bucket with ice and brews, drop a lime wedge in each and enjoy the summer.

For a macro lager from Mexico this is really not bad.  For me this trumps all the BudMillerCoorsPabstCoronaRollingrock crap that most of this country drinks.  It's crisp, refreshing and consumed by the most interesting man in the world.

It pours a nice yellow gold with a quickly dissipating  white head.  Has no body at all and a thin mouth feel but really does refresh, especially with that lime in it.  A tiny bit of sweetness and floral hops can be found, as well as a slight metallic finish.  This beer does not last on the palate so you should go ahead a crack open another one.

Stay thirsty my friends.