Sunday, June 13, 2010

BBQ & Bourbon – Sweet!

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 meat 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 in 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 shoulder 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.

Thursday, June 10, 2010

I’m still here…..

Sorry folks. I've received some inquiries from some of my bourbon brethren asking if I'm ok. Yes, I'm fine. Besides my day job, I also own a Franchise; Firehouse Subs, and I am working on getting my second location going so it's taking pretty much all my free time sending e-mails and doing paperwork. I've been very aware this blog has been dormant the last month but I have to set my priorities. Besides, once I get my second location open, it means I can buy more bourbon and share even more of my dim wisdom with ya'll. I plan on doing an exam-o-dram and a topic of interest this weekend so come back and check it out. Thanks for hanging with me…..