Sizzle Grove is on Reddit! Come join our Reddit community and have some fun. Don't forget to check the actual blog often though...
By the way, some content on Reddit (outside of the SizzleGrove community) isn't kid-friendly or work friendly. It's a silly website, but we like it.
Tuesday, August 31, 2010
Beer Lingo
You've seen our article on Barbecue Lingo... at least YOU'D BETTER HAVE SEEN IT. Anyway, we figured since this is a barbecue and beer blog (mmm, beerbecue), we ought to let you guys in on some standard beer lingo as well, in case you all get confused when we describe beer. This is not an overly comprehensive list, as we want to keep it accessible to those who are new to the beer world, so keep calm, beer geeks.
ABV - Alcohol by volume.
Acidic - Technically speaking, this refers to anything with a pH below 7, but in beer/food terms, might refer to anything with a tangy, sharp, sour flavor.
Ale - A beer made with "top fermenting" yeast. Ferments quicker and at a warm temperature.
Barley - A grain commonly malted and used for beer making. Also used in food.
Beer - Any ale or lager, or hybrid.
Belgian - Referring to an ale (usually) either from Belgium, or in the Belgian style. Belgian beers tend to be very complex with pronounced yeast flavors, and many have a high ABV.
Bitter - Either refers to the flavor sensation of bitterness, often caused by hops, or refers to the English low-alcohol style ale called a "bitter."
English - Referring to an ale or lager from England or in the English style. English beers are generally sessionable and served at cask temperatures, though some strong ales come from England too.
Flemish - Referring to a particular region in West Flanders, Belgium that produces dark red or dark brown sour ales.
Funky - Generally refers to beers, such as saisons, with unusual, sometimes very earthy and tangy yeast flavors. Aromas of such beers may even be similar to cheese or farms.
German - Referring to an ale or lager from Germany or in the German style. German lagers are particularly known for being well-balanced and crisp.
Goblet - A rounded, stemmed glass for serving beer in. Popularly used for Belgian beers (due to high carbonation) and very high quality beers for aesthetic appeal.
Hefeweizen - An unfiltered wheat ale. Generally has a cloudy orange to brown color. Most commonly known for having banana and clove-like yeasty flavors.
Hops - Bitter, green, cone-shaped flowers that act as a preservative and flavoring agent, used in relatively small amounts in beer. Flavors from hops can be piney, floral, citrusy, earthy, grassy, woody, and combinations of all.
Imperial - Technically comes from "Russian imperial stout," which were brewed in England for the Russian royals, but has become a general term for high ABV beers.
Imperial pint - A beer served in a glass that holds almost 20 ounces. Popular in England.
India pale ale - An ale made with pale malts which is hoppier than normal and has an ABV usually above 6%.
Kolsch - A hybrid ale/lager brewed in Cologne, Germany. Generally golden/straw yellow in color, crisp, and with some fruit-like flavors.
Lager - A beer made with "bottom fermenting" yeast. Ferments slowly at cold temperatures.
Lambic - An ale, traditionally brewed in certain parts of Belgium, made with wild yeast and partial wheat malt. Most are very sour, though some are tempered by being brewed with fruit.
Malt - Barley, wheat, or other grains which has been partially germinated in order to allow its sugars to concentrate. Used in large amounts in beer making for color, body, and alcohol content.
Mild - Referring either to a beer with a light flavor, or referring to a type of English session beer.
Pale - Lighter colored beer, usually ranging from straw yellow to orange-ish, which is brewed with lighter colored "pale malts."
Phenolic - Mediciney tasting, which can be an off-putting flavor found sometimes in strong beers.
Pilsner - A type of lager which traditionally has a light color and a lightly bitter flavor, often made with Saaz hops. German pilsners and Czech pilsners are common.
Porter - A type of ale brewed with dark malts, similar enough to a stout that some consider the terms to be totally subjective.
Rauchbier - Translates to "smoked beer" in German, as it is brewed with peat smoked malt. Has a very smokey, almost bacon-like flavor.
Roasted barley - Barley which has been kiln fired but not malted, giving a dark color and coffee-ish flavor to stouts.
Saison - A Belgian style of ale, traditionally brewed in a farmhouse. Some are funky, some are crisp and refreshing. Most have a pronounced yeast flavor.
Session/Sessionable - Refers to low ABV beers which can be consumed in large quantities. Session beers are popular in the United Kingdom in particular.
Sour - Tangy and citrusy and funky flavors which may come from Brettanomyces yeast or other wild yeasts.
Stout - A dark ale (generally pitch black) which is made with dark malts and roasted barley.
Wheat - Another grain often used in some types of beer, which tends to offer a yeasty, sometimes very fruit-like flavor.
White ale - A type of wheat ale traditionally brewed with orange zest and coriander. Has a light, cloudy, yellowish color and lemony/yeasty flavor.
Yeast - Microbes which give beer flavor, allow carbonation, and convert sugar to alcohol.
Any important ones you think we left out? Nuts to you. I mean, either leave a comment or submit to sizzlegrove@hotmail.com.
ABV - Alcohol by volume.
Acidic - Technically speaking, this refers to anything with a pH below 7, but in beer/food terms, might refer to anything with a tangy, sharp, sour flavor.
Ale - A beer made with "top fermenting" yeast. Ferments quicker and at a warm temperature.
Barley - A grain commonly malted and used for beer making. Also used in food.
Beer - Any ale or lager, or hybrid.
Belgian - Referring to an ale (usually) either from Belgium, or in the Belgian style. Belgian beers tend to be very complex with pronounced yeast flavors, and many have a high ABV.
Bitter - Either refers to the flavor sensation of bitterness, often caused by hops, or refers to the English low-alcohol style ale called a "bitter."
English - Referring to an ale or lager from England or in the English style. English beers are generally sessionable and served at cask temperatures, though some strong ales come from England too.
Flemish - Referring to a particular region in West Flanders, Belgium that produces dark red or dark brown sour ales.
Funky - Generally refers to beers, such as saisons, with unusual, sometimes very earthy and tangy yeast flavors. Aromas of such beers may even be similar to cheese or farms.
German - Referring to an ale or lager from Germany or in the German style. German lagers are particularly known for being well-balanced and crisp.
Goblet - A rounded, stemmed glass for serving beer in. Popularly used for Belgian beers (due to high carbonation) and very high quality beers for aesthetic appeal.
Hefeweizen - An unfiltered wheat ale. Generally has a cloudy orange to brown color. Most commonly known for having banana and clove-like yeasty flavors.
Hops - Bitter, green, cone-shaped flowers that act as a preservative and flavoring agent, used in relatively small amounts in beer. Flavors from hops can be piney, floral, citrusy, earthy, grassy, woody, and combinations of all.
Imperial - Technically comes from "Russian imperial stout," which were brewed in England for the Russian royals, but has become a general term for high ABV beers.
Imperial pint - A beer served in a glass that holds almost 20 ounces. Popular in England.
India pale ale - An ale made with pale malts which is hoppier than normal and has an ABV usually above 6%.
Kolsch - A hybrid ale/lager brewed in Cologne, Germany. Generally golden/straw yellow in color, crisp, and with some fruit-like flavors.
Lager - A beer made with "bottom fermenting" yeast. Ferments slowly at cold temperatures.
Lambic - An ale, traditionally brewed in certain parts of Belgium, made with wild yeast and partial wheat malt. Most are very sour, though some are tempered by being brewed with fruit.
Malt - Barley, wheat, or other grains which has been partially germinated in order to allow its sugars to concentrate. Used in large amounts in beer making for color, body, and alcohol content.
Mild - Referring either to a beer with a light flavor, or referring to a type of English session beer.
Pale - Lighter colored beer, usually ranging from straw yellow to orange-ish, which is brewed with lighter colored "pale malts."
Phenolic - Mediciney tasting, which can be an off-putting flavor found sometimes in strong beers.
Pilsner - A type of lager which traditionally has a light color and a lightly bitter flavor, often made with Saaz hops. German pilsners and Czech pilsners are common.
Porter - A type of ale brewed with dark malts, similar enough to a stout that some consider the terms to be totally subjective.
Rauchbier - Translates to "smoked beer" in German, as it is brewed with peat smoked malt. Has a very smokey, almost bacon-like flavor.
Roasted barley - Barley which has been kiln fired but not malted, giving a dark color and coffee-ish flavor to stouts.
Saison - A Belgian style of ale, traditionally brewed in a farmhouse. Some are funky, some are crisp and refreshing. Most have a pronounced yeast flavor.
Session/Sessionable - Refers to low ABV beers which can be consumed in large quantities. Session beers are popular in the United Kingdom in particular.
Sour - Tangy and citrusy and funky flavors which may come from Brettanomyces yeast or other wild yeasts.
Stout - A dark ale (generally pitch black) which is made with dark malts and roasted barley.
Wheat - Another grain often used in some types of beer, which tends to offer a yeasty, sometimes very fruit-like flavor.
White ale - A type of wheat ale traditionally brewed with orange zest and coriander. Has a light, cloudy, yellowish color and lemony/yeasty flavor.
Yeast - Microbes which give beer flavor, allow carbonation, and convert sugar to alcohol.
Any important ones you think we left out? Nuts to you. I mean, either leave a comment or submit to sizzlegrove@hotmail.com.
Monday, August 30, 2010
Green Chili Hot Sauce
This sauce, made with Korean green chilis, boasts a moderate Tabasco-esque heat and a distinctly pickly flavor. INGREDIENTS:
About 20 rinsed Korean green chilis (2-3 inches each)
2 and 1/4 cups water
1/2 cup white wine vinegar
1 tbsp salt
2 tsp agave nectar (or light honey)
Juice of 1/2 lime, with some of the pulp
PROCESS:
1. Pour water and whole chilis into saucepan over high heat.
2. Add salt, agave nectar, and lime juice.
3. Bring everything to a boil, then reduce heat to a high simmer.
4. Add vinegar, and let simmer for about 20 minutes, or until peppers become pale.
5. Remove peppers with tongs, bring liquid off the heat.
6. Cut stems off peppers, and place into a blender.
7. Start blending peppers on a low setting, gradually increasing until they become well blended.
8. Move liquid from pan into a measuring cup.
9. With top still on blender, set to a medium blending speed. Remove top, then gradually pour in liquid. It should take all of the liquid, but stop pouring in once the sauce starts making a 'jumping' movement, and discard any excess liquid.
9. With top still on blender, set to a medium blending speed. Remove top, then gradually pour in liquid. It should take all of the liquid, but stop pouring in once the sauce starts making a 'jumping' movement, and discard any excess liquid.
10. Sauce can be poured into jars, as pictured, and then transferred to a plastic squeeze bottle after it's cooled. Or, thoroughly wash out an old vinegar bottle and pour the sauce in through a funnel. Enjoy Sizzle Grove Green Chili Hot Sauce with some smokey sausages or brisket!
Got your own hot sauce recipe? Got pics of it? Send it to sizzlegrove@hotmail.com, and you just may be showcased and credited on our site!
New Email Address
Hi fans.
Inquiries can now be sent to sizzlegrove@hotmail.com. Submissions sent to our old email address may not get response right away, as we won't be checking it as often. We can't wait to hear from you all. As always, send us any recipes, tips, and scandalous barbecue photos. You just may get a spotlight on Sizzle Grove.
-Nick
Inquiries can now be sent to sizzlegrove@hotmail.com. Submissions sent to our old email address may not get response right away, as we won't be checking it as often. We can't wait to hear from you all. As always, send us any recipes, tips, and scandalous barbecue photos. You just may get a spotlight on Sizzle Grove.
-Nick
Sunday, August 29, 2010
How to Smoke Turkey
Your best bet for making smoked turkey is to use an upright water smoker. In the past, you've read about how we hate using water pans, as they suck up a lot of heat and tend to impede a nice bark, or crust, on some barbecued meats. However, they are optimal for smoking turkey, due to the long cooking time.
This is not exactly a recipe, but a tutorial.
First, obviously, purchase the right turkey. Try to find one between 10 and 15 pounds, as it will otherwise be too heavy for your smoker (and take too long to cook). Rinse your turkey under cold water, and remove gizzards. Some merchants will stuff the gizzards in a pouch inside the turkey in case you wish to use them. That's up to you, we don't have gizzard recipes. Tie the ends of the turkey legs close together with butcher's string, in order to keep it compact so it doesn't dry out.
Next, season the bird. Remember, most of the meat inside will be unseasoned, since turkey is so thick (unless you inject it with something, which we think is weird). Feel free to be minimal - salt, pepper, garlic powder, maybe some paprika both on the outside of the bird and in the cavity. If you'd like, slice up garlic cloves and stuff them under the skin, plus some bunched up sprigs of rosemary inside the cavity.
You will need a lot of coals to cook a turkey. Either light two charcoal chimneys, or light your coals directly in the coal pan about 1.5 hours before you're ready to cook. Put in a few chunks of your favorite soaked hard wood for smoke, and keep plenty extra aside.
Place the coal pan (carefully!) in the bottom of your water smoker, and fill the upper pan with water, about an inch below the brim. Place your turkey in the top rack. Open a beer.
This turkey will take about 8 hours to cook, and you'll probably need to light another batch of coals halfway through. When adding more coals, get a friend to help you remove the water pan. It really sucks when water pans spill over onto coals. As long as your smoker is open, it might be a nice time to brush the skin with some olive oil, butter, or both. Also, add more wood whenever smoke diminishes.
The turkey will be done once the internal temperature reaches 165 degrees Fahrenheit. The skin should be noticeably browned, and if you did a great job, the meat will be fairly pink most of the way through. This is not due to rawness, but this is the color that comes with an abundance of wood smoke.
Remember to let the turkey sit for a good ten minutes before carving it up. Meat tenses up after cooking, so allowing it to relax helps it become more juicy once you serve it. Enjoy smoked turkey with a malty German lager, or a rauchbier if you're into that kind of thing.
Buy yourself an upright water smoker before November. Practicing barbecuing a for a couple months. Make this for Thanksgiving.
Saturday, August 28, 2010
Basement Beer
Cool breezes temper the searing summer sun as September approaches in Connecticut. If there's one thing we look forward to for autumn (other than smoked turkey, or reading Nick's alluring alliterations), it's enjoying our richer, darker, heartwarming beers we've kept in the cellar or basement. That's right, beer can age like wine can.
Well, not exactly like wine can. Most beers will only go stale if you put them downstairs with your collection of cabs and chiantis. But, know a few basic rules, and you might have some luck setting beer aside and storing it for the winter. Like a beer squirrel.
First off, most strong, dark Belgian beers will be great for putting away. Not all, most. Same with imperial stouts, barleywines, old ales, and sour ales. Generally, if it's either a wild yeast-fermented beer or a high alcohol beer (in the 9% or more range), you can give it a shot. The darker the malt, generally the better it will age as well.
Why age beer? Well, as strong beer ages, sweeter, toffee-like malt flavors blossom and hop bitterness diminishes. If you were to try to age an India pale ale, you'd end up with a pretty disappointing beer, as IPAs are cherished for their punchy, sharp hop flavors. However, some imperial stouts and barleywines are brewed with an abundance of hops, probably more than really complements their flavor profile, in the expectation that beer nerds like us at Sizzle Grove will put them in our basement for a year or two.
Other beers age unexpectedly. Sour ales may become more vinous over time, or less. Tartness might diminish a bit, sweetness might open up a bit... it's hard to say with wild yeast. It's wild. And some beers will age poorly, even if you think they should age well. No one quite knows the science behind it, it's just fun to try.
Some beers we recommend aging include Unibroue's Trois Pistoles, a strong, dark, Belgian-style ale with a peppery, anise-like flavor when fresh, that smooths out and develops molasses flavor as it ages after about 2 years. Remember our review of Brooklyn Black Chocolate Stout? Buy yourself a case of that when you can, and put it away for one year. We think it's the perfect amount of time to open up its chocolatey sweetness. And if you can afford to buy English old ales like Thomas Hardy's.... put that in your cellar until your 4th grade daughter graduates from college.
Cellared beer should be stored upright, in a cool environment (non-fluctuating cellar temp, around 60 degrees is best). The area should also be just slightly humid, in case you have corked bottles. We recommend labeling when you bought them, or keep an eye on the brewed date so you know how long you let them go for.
How do you pair aged beer with barbecue? Sizzle Grove thinks dessert is the best bet. Slice up some pineapple, rub it with a bit of molasses, brown sugar, a tiny dash of salt, and red pepper flakes (yep, that's right!). Grill or smoke until tender, top with fresh whipped cream or ice cream, and open up some well-earned basement beer.
Well, not exactly like wine can. Most beers will only go stale if you put them downstairs with your collection of cabs and chiantis. But, know a few basic rules, and you might have some luck setting beer aside and storing it for the winter. Like a beer squirrel.
First off, most strong, dark Belgian beers will be great for putting away. Not all, most. Same with imperial stouts, barleywines, old ales, and sour ales. Generally, if it's either a wild yeast-fermented beer or a high alcohol beer (in the 9% or more range), you can give it a shot. The darker the malt, generally the better it will age as well.
Why age beer? Well, as strong beer ages, sweeter, toffee-like malt flavors blossom and hop bitterness diminishes. If you were to try to age an India pale ale, you'd end up with a pretty disappointing beer, as IPAs are cherished for their punchy, sharp hop flavors. However, some imperial stouts and barleywines are brewed with an abundance of hops, probably more than really complements their flavor profile, in the expectation that beer nerds like us at Sizzle Grove will put them in our basement for a year or two.
Other beers age unexpectedly. Sour ales may become more vinous over time, or less. Tartness might diminish a bit, sweetness might open up a bit... it's hard to say with wild yeast. It's wild. And some beers will age poorly, even if you think they should age well. No one quite knows the science behind it, it's just fun to try.Some beers we recommend aging include Unibroue's Trois Pistoles, a strong, dark, Belgian-style ale with a peppery, anise-like flavor when fresh, that smooths out and develops molasses flavor as it ages after about 2 years. Remember our review of Brooklyn Black Chocolate Stout? Buy yourself a case of that when you can, and put it away for one year. We think it's the perfect amount of time to open up its chocolatey sweetness. And if you can afford to buy English old ales like Thomas Hardy's.... put that in your cellar until your 4th grade daughter graduates from college.
Cellared beer should be stored upright, in a cool environment (non-fluctuating cellar temp, around 60 degrees is best). The area should also be just slightly humid, in case you have corked bottles. We recommend labeling when you bought them, or keep an eye on the brewed date so you know how long you let them go for.
How do you pair aged beer with barbecue? Sizzle Grove thinks dessert is the best bet. Slice up some pineapple, rub it with a bit of molasses, brown sugar, a tiny dash of salt, and red pepper flakes (yep, that's right!). Grill or smoke until tender, top with fresh whipped cream or ice cream, and open up some well-earned basement beer.
Friday, August 27, 2010
Coffeecue Chicken Drumsticks
Meat always tastes great when it's left on the bone, particularly meat such as chicken which is inherently less flavorful than many other meats. Think about it: soup stocks are made with bones, right? The bone imparts a lot of flavor, which is why we love ribs and wings so much.
If you want some smoked chicken that's a bit more substantial than just wings, try making Sizzle Grove Coffeecue Chicken Drumsticks. This is REAL barbecued chicken... not just chicken slathered in sauce that burns as soon as it hits the grill. Also, it's caffeinated chicken, which makes it even cooler.
INGREDIENTS:
10 chicken drumsticks
Plenty of Sizzle Grove Coffee Rub
Plenty of Sizzle Grove Espresso Barbecue Sauce
Olive oil
STEPS:
1. Rinse chicken drumsticks under cold water, just to be safe.
2. Rub skin lightly with olive oil, then apply a very generous layer of Sizzle Grove Coffee Rub. Let marinade for a few hours or up to a full day.
3. Place onto grill over coals, set low. Adjust vents to obtain a temperature around 275 degrees.
4. Turn chicken about a quarter turn every 20-25 minutes, to cook for about 1.5 to 2 hours. During the last fifteen minutes, brush with Sizzle Grove Coffee Barbecue Sauce.
5. Cook to an internal temperature of 180 degrees Fahrenheit. If you don't have a meat thermometer, simply cut into the meat of one of the drumsticks, down to the bone, and ensure that the meat is not red any more down by the bone. A reddish pink smoke ring on the outer layer, however, is not only normal, but highly welcome.
If you want some smoked chicken that's a bit more substantial than just wings, try making Sizzle Grove Coffeecue Chicken Drumsticks. This is REAL barbecued chicken... not just chicken slathered in sauce that burns as soon as it hits the grill. Also, it's caffeinated chicken, which makes it even cooler.
INGREDIENTS:
10 chicken drumsticks
Plenty of Sizzle Grove Coffee RubPlenty of Sizzle Grove Espresso Barbecue Sauce
Olive oil
STEPS:
1. Rinse chicken drumsticks under cold water, just to be safe.
2. Rub skin lightly with olive oil, then apply a very generous layer of Sizzle Grove Coffee Rub. Let marinade for a few hours or up to a full day.
3. Place onto grill over coals, set low. Adjust vents to obtain a temperature around 275 degrees.
5. Cook to an internal temperature of 180 degrees Fahrenheit. If you don't have a meat thermometer, simply cut into the meat of one of the drumsticks, down to the bone, and ensure that the meat is not red any more down by the bone. A reddish pink smoke ring on the outer layer, however, is not only normal, but highly welcome.
Thursday, August 26, 2010
BBQ IN REVIEW: One Eyed Pig in Newtown, CT
Who says Northerners can't barbecue?
That's slowly becoming our mantra here at Sizzle Grove, as we develop our own Connecticut barbecue recipes and visit awesome establishments the CT/NY area. Recently we had a chance to visit Newtown's One Eyed Pig BBQ, previously a blue collar bar which, since July 2010, has been transformed into a great barbecue joint.
Upon arrival, I was a little bit unsure of what I was getting into. Couldn't smell the smoke yet, and it was a quiet night being a Wednesday. However, we walked in, and I got just a hint of that familiar hickory-esque aroma that I love so much (though I can't say for sure what they use for smoke). Sometimes it takes a little while for the aroma to fully develop at a barbecue joint.
There was seating at the bar, and a section of tables separated by a wall, most likely for family units. We chose to sit in what I'm dubbing the family section, as it was quiet and we could see the large flat screen television. Menus were already at the table; small, simple, but good and decently priced.
As the name One Eyed Pig suggests, this place was certainly porkcentric. The stand-out items were ribs or pulled pork, though they also served whole or half chickens, plus a few other dishes. I chose the half rack of ribs, which came with two sides. Fries both standard and sweet potato, macaroni and cheese, beans, slaw.... what to choose? As much as I wanted to be healthy and get beans and slaw (the two veggie sides), I had to have me some sweet tater fries and mac 'n cheese.
My half rack of meaty spare ribs came out naked, but aromatically smokealicious. Tables had a variety of sauces, including a vinegary and lightly peppery mop sauce, a VERY peppery hot sauce, and a signature tomatoey One Eyed Pig BBQ Sauce. The first bite of ribs had to be unsauced, so I could judge. Smoke, check. Meat coming clean off the bone... very check. Spice rub minimal, but maybe that's their thing. Either way, I'm abundantly pleased and I've got sauces.
Sides... awesome. Crisp, thinner-than-usual sweet potato fries require no adornment, and the macaroni and cheese was quite flavorful as well.
Other folks at my table enjoyed pulled pork, which I was pleased to sample. Tender, smokey, also served naked. BBQ sauce is right there for those who want a traditional, picturesque serving, or for those of you who like Carolina or Tennessee style pork, a little mop sauce and a dash of black pepper awaits your sprinkling.
Beer-wise, your best bet is probably to get a safe Sierra Nevada Pale Ale, as One Eyed Pig doesn't specialize in the craft beer department. As much as we love beer here at Sizzle Grove, we figured we'd be too full from the barbecue anyway. And we were right.
One Eyed Pig is located at 71 S Main St in Newtown, CT. They're open "11am - ??" and frequently feature local live music. Follow them on Facebook.
That's slowly becoming our mantra here at Sizzle Grove, as we develop our own Connecticut barbecue recipes and visit awesome establishments the CT/NY area. Recently we had a chance to visit Newtown's One Eyed Pig BBQ, previously a blue collar bar which, since July 2010, has been transformed into a great barbecue joint.
Upon arrival, I was a little bit unsure of what I was getting into. Couldn't smell the smoke yet, and it was a quiet night being a Wednesday. However, we walked in, and I got just a hint of that familiar hickory-esque aroma that I love so much (though I can't say for sure what they use for smoke). Sometimes it takes a little while for the aroma to fully develop at a barbecue joint.
There was seating at the bar, and a section of tables separated by a wall, most likely for family units. We chose to sit in what I'm dubbing the family section, as it was quiet and we could see the large flat screen television. Menus were already at the table; small, simple, but good and decently priced.
As the name One Eyed Pig suggests, this place was certainly porkcentric. The stand-out items were ribs or pulled pork, though they also served whole or half chickens, plus a few other dishes. I chose the half rack of ribs, which came with two sides. Fries both standard and sweet potato, macaroni and cheese, beans, slaw.... what to choose? As much as I wanted to be healthy and get beans and slaw (the two veggie sides), I had to have me some sweet tater fries and mac 'n cheese.My half rack of meaty spare ribs came out naked, but aromatically smokealicious. Tables had a variety of sauces, including a vinegary and lightly peppery mop sauce, a VERY peppery hot sauce, and a signature tomatoey One Eyed Pig BBQ Sauce. The first bite of ribs had to be unsauced, so I could judge. Smoke, check. Meat coming clean off the bone... very check. Spice rub minimal, but maybe that's their thing. Either way, I'm abundantly pleased and I've got sauces.
Sides... awesome. Crisp, thinner-than-usual sweet potato fries require no adornment, and the macaroni and cheese was quite flavorful as well.
Other folks at my table enjoyed pulled pork, which I was pleased to sample. Tender, smokey, also served naked. BBQ sauce is right there for those who want a traditional, picturesque serving, or for those of you who like Carolina or Tennessee style pork, a little mop sauce and a dash of black pepper awaits your sprinkling.
Beer-wise, your best bet is probably to get a safe Sierra Nevada Pale Ale, as One Eyed Pig doesn't specialize in the craft beer department. As much as we love beer here at Sizzle Grove, we figured we'd be too full from the barbecue anyway. And we were right.
One Eyed Pig is located at 71 S Main St in Newtown, CT. They're open "11am - ??" and frequently feature local live music. Follow them on Facebook.
Wednesday, August 25, 2010
BBQ BASICS: Smokey Flavor From Your Propane Grill
We're aware that most of you don't own smokers. Lighting coals is time consuming, and keeping them hot can be frustrating, albeit still a very worthwhile hobby in our opinion. However, you can actually get real wood smoke flavor from a propane grill.
Some propane grills come equipped with a "smoker box," in which soaked wood chips may be added. That's easy. Most of our grills don't have that. For the rest of us, making a "smoking pouch" is an easy, worthwhile step you can take before attempting slow cooking on your propane grill.
Refrain from soaking wood chips. Place chips into either a small aluminum tray, or into a small sheet of aluminum foil. Poke several small holes in the bottom of this aluminum receptacle.
Set the grill to searing hot first, to remove any debris from previous cooking. Once you've brushed away debris from your grill grates, set the heat as low as you need. You can try putting the side burners on medium, and leaving the middle ones off for indirect grilling.
Next, move one of the side grill grates aside using an oven mit and some tongs. Place the smoking pouch directly ontop of the side burner, and place the grill grate back. The wood may take a little while to smolder, open up a beer and get your food on once your pouch starts generating smoke.
Some propane grills come equipped with a "smoker box," in which soaked wood chips may be added. That's easy. Most of our grills don't have that. For the rest of us, making a "smoking pouch" is an easy, worthwhile step you can take before attempting slow cooking on your propane grill.Refrain from soaking wood chips. Place chips into either a small aluminum tray, or into a small sheet of aluminum foil. Poke several small holes in the bottom of this aluminum receptacle.
Next, move one of the side grill grates aside using an oven mit and some tongs. Place the smoking pouch directly ontop of the side burner, and place the grill grate back. The wood may take a little while to smolder, open up a beer and get your food on once your pouch starts generating smoke.
Tuesday, August 24, 2010
Espresso Barbecue Sauce
Need the perfect match for Sizzle Grove Coffee Rub? How about a dark, coffee-based, molasses-infused barbecue sauce to keep you going after a day of barbecuing and drinking beer?
INGREDIENTS:
Two shots of espresso, or 4-5 ounces of strong black coffee
1/2 cup ketchup
6 oz. can plain tomato sauce
1 tbsp brown mustard
1 tbsp molasses
3 tbsp brown sugar
1 tbsp Chinese black vinegar (or substitute balsamic vinegar)
1 tbsp apple cider vinegar
2 tbsp white wine or rice wine vinegar
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp hot smoked paprika (or regular paprika + cayenne)
1/2 tsp cumin
1 clove garlic, crushed
Two thin slices of white onion, chopped fine
A dash of olive oil (or bacon fat if you have it... seriously)
STEPS:
1. Heat pan to medium with olive oil (or delicious, glorious bacon fat). Simmer onion and crushed garlic until well browned... give it its due time.
2. Add ketchup, mustard, and tomato sauce, stir a bit, then add brown sugar and molasses.
3. Next, add coffee and all the vinegars. Stir up again.
4. Add all spices and seasonings. Simmer for a few minutes, and stir a bit.
5. Use it that day, or jar it up and it should last a good month or two.
Yields around 3/4 to 1 cup of barbecue sauce.
INGREDIENTS:
Two shots of espresso, or 4-5 ounces of strong black coffee
1/2 cup ketchup
6 oz. can plain tomato sauce
1 tbsp brown mustard
1 tbsp molasses
3 tbsp brown sugar
1 tbsp Chinese black vinegar (or substitute balsamic vinegar)
1 tbsp apple cider vinegar
2 tbsp white wine or rice wine vinegar
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp hot smoked paprika (or regular paprika + cayenne)
1/2 tsp cumin
1 clove garlic, crushed
Two thin slices of white onion, chopped fine
A dash of olive oil (or bacon fat if you have it... seriously)
STEPS:
1. Heat pan to medium with olive oil (or delicious, glorious bacon fat). Simmer onion and crushed garlic until well browned... give it its due time.
2. Add ketchup, mustard, and tomato sauce, stir a bit, then add brown sugar and molasses.
3. Next, add coffee and all the vinegars. Stir up again.
4. Add all spices and seasonings. Simmer for a few minutes, and stir a bit.
5. Use it that day, or jar it up and it should last a good month or two.
Yields around 3/4 to 1 cup of barbecue sauce.
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