For Father's Day (a week early), my lovely bride purchased me a Cookshack smoker and I had the opportunity to set it up and use it today to smoke two Chuck Roasts. I've always been a grill guy; steaks, chicken, pork chops, etc. but then a friend introduced me to smoked m
eat and I was hooked. I've had brisket out of a smoker that should be illegal in most states….tasty beyond description. Of course, most BBQ is complemented quite nicely with a good bourbon or rye whiskey and today was no exception. I mean, what could go wrong with smoked meat and bourbon?
I used two rubs for the meat; an apple wood on one and rib rub on the other just to try both and see which one does a better job of adding and enhancing the flavor of the meat. I used a single 2 oz piece of apple wood in the smoker to keep the amount of smoke on the light side. I put the roasts i
n the smoker at 9:30 a.m. and pulled it out at around 2:45 p.m. I wrapped the meat in foil and then wrapped them in a beach towel so it could sit for about 30 minutes. When it was time to eat, unwrapped and unfoiled the meat and sliced away. I will admit the meat was a little on the dry side and I know the reason why so I'll make adjustments on the next round. We added a nice brown sugar BBQ sauce on the meat to moisten it up a little. All in all, a nice inaugural start to the smoking season.
I paired the BBQ with a nice low proof rye bourbon. Julio's Liquor offers a number of single barrel bourbon's and ryes each year and they did a single barrel Jefferson's that was quite nice. It's got a nice rye pop up front and then about mid palate moves to creamy moderate finish. The sweet BBQ and the rye bourbon was a very nice duo. I think a Baby Saz or Thomas H. Handy cut to a sensible proof would also make nice selections with a pork should
er or a brisket.
For those of you that like to BBQ and drink bourbon or rye with your meal, give us your best or favorite pairings.
This looks like a lot of fun Greg! Hope you enjoy it. As far as pairings, I've really been hooked on Rye lately. Love the Vanwinkles Family Reserve Rye, and the Wild Turkey Rye. I'm getting a Russell's Reserve 6 year old tomorrow, and looking forward to doing that as well. They pair great with meats of all kinds, but I particularly love them with beef. A nice smoked prime rib! How's your re-barrel project coming?
ReplyDeleteThe re-barrel is actually going well. It appears to have increased in proof and mellowed out somewhat; the wood influence has subsided to the point that it compliments rather than detracts. I'm really digging the results. Now I have to decide whether to pull it out since it's tasting pretty good or leave it in a while longer.
ReplyDeleteI've already started thinking about the next re-barrel and am leaning toward EW BIB white label.
BTW, I'll post an update on the re-barrel....it's overdue.
ReplyDeleteI have a three-gallon charred barrel that came from a small pre-Pro rye distillery here in PA. I'm going to soak it to re-tighten it and fill it with rye moonshine made by a friend of mine.
ReplyDeleteCan't wait!
That sounds cool. Let me know how that turns out.
ReplyDeleteSounds like the rebarrel is a complete success. It is a quandry, when to pull it back out. I('d give it a full year just to say you did, but that is just me. I did have the Russell's Reserve Rye, and it was very good. Big earthiness, but smooth at the same time, with a spicy pepper note on the end. Very nice.
ReplyDeleteDon, I'll keep trying small samples because it really comes down to when I think it's changed enough and is good enough to stand on its own. I've shared this with my Father in law, Father and brother and each of them gave the thumbs up that it was a really terrific pour. I'm getting close but I'm looking for the woodiness to maybe subside a little more as it's done over the last 3 months or so. Again, I'll post a more lengthy progress report but with my current schedule, my time is tight right now.
ReplyDeleteHey Greg, have you had the Jefferson's Presidential Select 17yr yet? I just got a bottle recently and absolutely love it! Loaded with flavor for a rather mellow bourbon.
ReplyDeleteSteve - I've had the JPS and it's pretty good. Unfortunately (or fortunately), I've had the privilege of drinking other SW bourbon that blows the doors off the JPS. The JPS was a massive barrel dump of approx. 200 barrels so the profile to me is a little off. Again, just my opinion. If you love it, then that's what counts.
ReplyDelete