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Archive for March, 2012

Beer-brined Grilled Pork Chops Featuring Bucking Bock

Happy Friday! While we’ve seen a lot of rain over the past couple of days, it’s expected to clear up tomorrow, giving us the perfect excuse to pull out the  old grill for an afternoon cookout.

If you’re looking for something that’s salty, sweet and super juicy, try this recipe for Beer-brined Grilled pork chops. The mix of sweet molasses and brown sugar combined with garlic salt and sage offers the perfect balance.

To add to the flavor, we’re recommending Rahr and Sons’ Bucking Bock spring brew. As we mentioned earlier this week , the beer has a malty, yet sweet and bready flavor, which will compliment both the sweet and salty flavors of the rub.

The recipe is fairly quick and easy, but the pork should marinate for at least four hours, so be sure to gather everything you need in advance:

Ingredients

  • 2 cups water
  • 2 cups Bucking Bock
  • 1/4 cup coarse salt
  • 3 tablespoons (packed) dark brown sugar
  • 3 tablespoons mild-flavored (light) molasses
  • 1 cup ice cubes
  • 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

For Garlic mixture

  • 7 large garlic cloves, minced
  • 3 teaspoons coarsely ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons dried sage leaves

Before you fire up the grill, prep the meat as follows:

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Now, you’re ready to cook…

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes.

Serve this dish with your favorite sides for a nice, relaxing Saturday or Sunday afternoon.  Don’t forget to come back and let us know how it turned out!

Cheers!

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Spring Bock and Bucking Bock available through April

Anyone else in need of a mid-week break? With rain in the forecast for this weekend, we plan to enjoy this sunshine while it lasts with a crisp, spring brew.  As we mentioned last week, several of the seasonals are on the way out, but luckily we know of two brews that should stick around through April – Saint Arnold’s Spring Bock and Rahr & Son’s Bucking Bock.

Saint Arnold’s refers to Spring Bock as the “laziest” of its brews due to the fact it takes 8 weeks to ferment and age.  It’s an authentic German-style Bock with a malty, slightly sweet taste. In line with German tradition, the beer is brewed to a high starting gravity, resulting in higher alcohol content (6.4 ABV.)

Serve Spring Bock at about 40 degrees along with roasted chicken or grilled game for an enjoyable spring time cookout. If you don’t have time to fire up the grill tonight, save some for Sunday when we expect to see more sunny skies.

Rahr & Sons offers a second option with Bucking Bock, also a traditional German Spring Bock . This brew is golden in color and mildly hopped with a stronger ABV of 7.5%. But don’t let that scare you off; the beer maintains a deliciously smooth, malty character that’s perfect for the moderate temperatures.

The brewer recommends you serve this one a little warmer (48 degrees) and in a tall mug. In addition to grilled game, Bucking Bock pairs well with Mexican cuisine. Pretty surprising for a German brew!

So, what’s on the menu, Pint Jockeys? Game, Chicken or Enchiladas? Regardless, we should have you covered!

Until Friday, cheers!

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Crawfish and Corn Fritters feat. Vinyl Ale

Hey Pint Jockeys! We promised you Cajun fare and we’re ready to deliver. After seeing Brennan’s chef and mudbug ambassador Danny Trace cooking up barbecued crawfish shortcake with Saint Arnold Brown Ale on the Today Show earlier this week, we were inspired to go beyond boiled crawfish (which we still love) and share a little different crawfish recipe.

Today, we’re featuring Crawfish and Roasted Corn Fritters taken from Craftbeer.com. The recipe recommends a lager, and since this is one of the last weekends to enjoy Magic Hat Vinyl, that’s what we’re recommending.

Here’s the ingredient list and directions:

Ingredients

1 lb crawfish tails
5 ears of fresh corn
1/2 red pepper
1/2 green pepper
1/2 vidalia onion
1/2 bunch of cilantro
1/4 scotch bonnet pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Old Bay seasoning
1 cup of cornstarch
1 cup of flour
2 cups of beer (ale if preferable, pilsner ok)
2 eggs
Salt and pepper to taste

Directions

  • Thoroughly wash crawfish tails in cold water to remove all residue.
  • Rough chop the tails set aside.
  • On a hot grill char corn ears (leave the husks for better flavor) until husks are completely charred. Remove, set to cool, then cut all the ears along side the corn , making sure not to cut into the cobb. Place in mixing bowl.
  • Brunoise (dice very small and even) vidalia onion, red pepper, green pepper, habanero pepper. Place in a mixing bowl.
  • Mince the cilantro, add to bowl along with crawfish tails. Season with salt and pepper, and Old Bay. Set in a perforated pan and allow to drain excess juices for 15 to 20 minutes in the refrigerator.
  • In a separate bowl, mix flour, cornstarch, eggs, beer, onion powder, garlic powder and whip with a wisk, until the consistency of pancake batter.
  • Slowly add the drained crawfish mix to the batter, folding with hands to ensure an even mixture. Set aside.
  • In a fryer set to 350°F, slowly scoop batter with a large spoon and drop into hot oil, make sure that once you add to hot oil you rotate the crawfish fritter to allow for even coloration.
  • Fry for 5 mins or until thoroughly golden brown. Remove from oil, set on top of paper towel to dry off excess oil.
  • Serve with aioli.

Now, we know this one is a little more involved than some of our past recipes, but we thought you all might appreciate a challenge! Plus, once you have this recipe down, you can swap out the crawfish for crab, conch or Serrano peppers. Any and all ways, it should be delicious.

Keep this handy for your next big meal and let us know how it goes!

We hope you make the best of this beautiful weather and have a great weekend!!

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Ruthless Rye, Dig and Vinyl are on their way out

Although yesterday marked the “official” first day of spring, some of our favorite spring brews are already on their way out this month.  Today, we’re dedicating our seasonal post to spring releases available through March 31, including Sierra Nevada, Magic Hat and New Belgium!

First up is Sierra Nevada’s Ruthless Rye, which is brewed with rustic grains for their refined, sought-after flavors. The unique beer combines the peppery spice of rye with the lighter citrusy flavors of whole-cone hops, providing a nice medium between the darker winter beers and the more refreshing spring selections. Good in both cool and warmer weather, it’s perfect for “spring” in Southeast Texas.

If you’re a fan of pale ales, try New Belgium’s Dig. Brewed from Sorachi Ace hops and Nelson Sauvin, the beer provides a fresh spring zing with a notable lemon aroma and bursts of passion fruit, mango and peach. Rounding up the fine ingredients are Cascade and Centennial creating the crisp, clean flavor of a good Pale Ale.

You should also pick up some Vinyl from Magic Hat Brewing Company. The amber lager is characterized by a sweet malt taste and a slight balancing hop touch. This beer is produced using a lager strain of yeast and is fermented at the low end of ale fermentation temperatures, allowing it to maintain the drinkability of a lighter lager. Pick up a six pack before they’re all gone!

While the first official day of spring wasn’t exactly a pleasant one for most of Southeast, Texas there’s good news. This weekend’s forecast shows all blue skies and sunshine, so pick up your choice of beer and prepare for a great weekend.

We’ll be back on Friday with a recipe for some Cajun fare.

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A Great Find for St. Patty’s Day!

Still recovering from last night’s tasting events? If so, you better rest up now because tomorrow is another big day for beer fans! Grab your best green gear, some stout beers and get ready to spend a fun day with friends.

If you’re planning your own party, we have a fairly easy Irish recipe to impress your guests. It’s Irish Beef Stew featuring Buried Hatchet Stout from our friends Southern Star Brewery in Conroe!  It may not be an Irish variety, but the Jet-black brew’s hints of coffee, roasted malt and creamy toffee will complement the savory flavors of the beef and vegetables perfectly.

The following recipe takes about an hour and a half and serves 6, so be sure to modify as needed. First up, the ingredients…

2 tsps vegetable oil

1 lb stew beef (lean, meat)

2 tbsps all-purpose flour

1 onion (chopped)

2 cups fresh mushrooms (sliced)

6 cloves minced garlic

6 ozs tomato paste

2 cups beef broth

12 ozs beer Buried Hatchet

4 cups carrot (sliced)

2 potatoes (peeled and diced)

1 tbsp cornstarch

1 tbsp cold water

14 cup fresh parsley (chopped)

Don’t be intimidated by the number of  ingredients.  The rest of the recipe is fairly simple. Just:

    1. Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
    2. Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve.

That’s all there is to it! You can start in the morning,   and have the perfect Irish setup ready to go by lunch. We know the   festivities tomorrow tend to start pretty early, but this stew is worth the   wait!

Plan to venture out for Saint Patty’s Day? Let us know where you plan to celebrate! And as always, have a great time and be safe!

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Start the weekend early with our Pint Jockey Tasting Events!

Our March tasting event comes at the perfect time as we enter the last days of Spring Break and gear up for one of our favorite holidays – Saint Patrick’s Day! Whether you’re doing some “advance research” for your party on Saturday or just want to get a jump on the weekend, Thursday’s tasting event offers the perfect excuse to join some of your fellow beer-lovers and sample from a robust lineup of spring-time brews!

In addition to March BOTM Le Mort Vivant from Southern Star Brewery, the event will also feature the latest from Saint Arnold.  Attendees to our Galveston and Beaumont events will even find the added bonus of some impossible-to-find Divine Reserve 11.  Stop by and try it side-by-side with the Endeavour and let us know if the new brew does last year’s special justice.

Now, for more on the brew lineup available at all three events:

  • Saint Arnold Endeavour – Saint Arnold’s recently released double IPA – named after the space shuttle orbiter – first came out in the spring of 2011 as Divine Reserve No. 11.  Expect this interestingly developed brew to have a touch of citrus with an even balance of Columbus, Simcoe and Centennial hops.

  • Kona Koko Brown – Kona Brewing Company’s nut brown ale has a nutty, toffee flavor and aroma brewed with real toasted coconut giving it a smooth, roasty malt taste. The mahogany seasonal brew, available through spring, pairs well with Thai food and BBQ meats.
  • Sierra Nevada Ruthless Rye – Ruthless Rye IPA is brewed with rustic grains for refined flavors combining the peppery spice of rye and the bright citrusy flavors of whole-cone hops to create a complex ale for the transition to spring.  This deep red ale with chocolate and caramel malts has a hint of bread crust and finishes fairly bitter and crisp.

  • Southern Star Le Mort Vivant – Brewed using a traditional French technique Bière de Garde, Le Mort Vivant (Living Dead) is a delicious seasonal brew of French, German, Belgian and American malts, French and Czech hops with a hint of sweet pear.
  • Rahr & Sons Bucking Bock – A traditional German spring bock beer, golden in color and mildly hopped. This award winning bock has a smooth malty character and is available through April.
  • Woodchuck Crisp – Woodchuck Crisp is a year-round session cider and is one of the driest ciders in the Woodchuck lineup. Dry and delicate in body, it finishes with a delicious crisp apple flavor.

As always, the events will take place at the Del Papa Distributing Hospitality Rooms in Victoria, Beaumont and Galveston from 5-7 p.m. To find more information and RSVP, check out the event on Facebook.

We hope to see you there! We’ll be back on Friday with more for Saint Patrick’s Day weekend!

Cheers!

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Beer-braised meatballs featuring our BOTM!

It may not be a widely celebrated holiday, but today is in fact National Meatball Day! In honor of the event, we’re grabbing some Le Mort Vivant and cooking up some beer-braised meatballs with sour cream dipping sauce. For those of you who can’t indulge today due to lent, be sure to tuck this delicious recipe away for future use!

As you can see in the ingredients below (courtesy of RachelRayShow.com,) you can use a stout or an amber ale for the recipe. As our beer of the month, we’re going with Le Mort Vivant. As we mentioned in yesterday’s post, the beer is multi-layered with subtle notes of caramel and fruit. It’s a darker amber ale, which puts it between the “tangy and sweet” and “creamy and bitter” varieties, creating a nice, unique flavor.

Now, here’s what you’ll need to get started:

Ingredients

  • 2 slices stale good quality white bread, crusts trimmed
  • 1/2 cup of milk
  • 1 1/2 pounds ground beef
  • 1/4 cup Worcestershire sauce
  • Salt and pepper
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons drained prepared horseradish
  • 2 cloves of garlic
  • 1 egg
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup amber ale (tangy and sweet) or stout beer (creamy and bitter) – We’d go with Le Mort Vivant
  • 1/2 cup beef stock
  • For the Sour Cream Dipping Sauce:
  • 1 1/2 cups sour cream
  • 1/4 cup heavy cream
  • 1/4 cup minced chives
  • Salt and coarse ground black pepper

Then you…

Heat a cast-iron skillet or large, heavy saucepan over medium-high heat. In a bowl, soak the bread in the milk to soften.

In a large bowl, combine the beef and Worcestershire sauce; season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the parsley, horseradish, garlic and egg. Roll the meat into 2 to 2 1/2-inch balls.

Add the olive oil to the hot pan, then add the meatballs and cook until browned, about 5 minutes. Add the beer and stock; cover the pan with foil and cook for about 15 minutes, shaking the pan occasionally.

In a small bowl, combine the first 3 dipping sauce ingredients; season with salt and pepper. Serve with the meatballs.

There ya have it – a quick and easy treat you can serve as an appetizer for your next get together or with vegetables or a salad as a main course.

Be sure to try it out and let us know what you think. We’ll be back next week with a Saint Patty’s ready recipe!

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