recipe – The Smoking Bottle (2024)

September 19, 2012September 19, 2012 | brewsader

Pork tenderloin gets cooked around here quite a lot. Normally its a bit of a no-thought-needed item to throw on the grill. This time I wanted to stir things up a bit. First I decided upon some flavors (apple, pecan, whiskey, maple syrup) and set about figuring out how to combine them. I ended up stuffing the tenderloin with the apple and pecan, and saucing it up with the whiskey and maple syrup. Since it turned out so well I thought I’d share it.

Stuffing:

• 1-2 slices of bread depending on size (cubed and toasted)
• 1 large apple
• 1 small onion
• 1+ tsp dried sage
• -1/4 cup coarsely chopped pecans

For the stuffing, sautee the onion and chopped pecans in a decent amount of butter. After the onion goes translucent add the diced apple and sage. Let that cook till the apple softens a bit and then add the toasted bread cubes. Off the fire, lid on, set aside.

In the meantime slice open the tenderloin in a sort of upside down Y and then open it up. Heap the cooled stuffing onto this sheet of meat, fold it closed, and attempt to lace it up. A third hand can be useful. After that, season the meat with fresh ground black pepper and sea salt. Cook indirect (not above the coals, with the lid closed) and baste several times with a 50/50 mixture of whiskey and maple syrup.

Sauce: as usual I didn’t take notes on the sauce so this is an approximation.

• 1 medium onion, chopped
• 1/3 – 1/2 cup whiskey depending on how boozy you want it.
• 4tbs maple syrup
• 3/4 cup heavy cream
• Pepper and salt to taste

Sautee the onion in a tablespoon or two of butter. Deglaze with the whiskey. Let that reduce to 50% and add the maple syrup and cream. Simmer until its the desired thickness (stir frequently) then run the sauce through a sieve. If you do make it too thick, don’t trydilutingit with more whiskey. Don’t ask.

July 17, 2011 | brewsader

Spelling aside, I turned a year wiser. Ok, it was actually a couple months ago but let’s not get carried away with details. To celebrate I decided to cook up some Ribs. Realizing I have never written a real post about ribs, I thought I’d throw this one out there.

First the meat: In Belgium there is only one type of rib, the Baby Back rib (bottom of the photo to the left). Strangely enough on menus all across the kingdomthey are always called Spare ribs (top of the photo to the left) . After some discussion with my local butcher I finally figured out what real Spare ribs are called here, Vleesribben (or “Meat ribs”). They are usually cooked and served as individual rib bones here, but I wanted full racks of course. Armed with this new knowledge I ordered up three racks of meat ribs for my birthday.

The racks were cut a bit taller than what you typically get back in the US, but not as long. I trimmed the ribs St. Louis styleand rubbed them with the latest version of my evolving rib and butt rub.

Rub:

• ½ cup brown sugar
• ½ cup paprika
• 1/3 cup coarse sea salt
• 1 1/2 tbsp. fresh ground black pepper (I may up this a touch next time)
• 4 tsp. dry mustard powder
• 2 tsp. garlic powder
• 2 tsp. cayenne pepper

The ribs went into the smoker at 100C (212F). The minion-methodfire was made up of coconut shell briquettes with 4 large chunks of hickory and apple wood buried throughout. The smoker stayed right between 100 and 110 (212F to 230F) for 5 hours until I ramped it up to around 130C (265F) for two more hours. None of that 3-2-1 nonsense, just a well controlled smoker and some good meat. I was using water in the water-pan but plan on doing it with a clay-saucer next time to compare. The ribs were mopped twice during the cook with straight apple juice but one rack did also get a slathering of RodenQue sauce30 minutes before pulling them off. The meal was complete with a whole grilled chicken,cornbread, coleslaw, salad, RodenQue sauce, and one of Ribs best friends… beer.

These were my finest ribs yet. They were nicely smokey and tore away from the bone cleanly, but weren’t so tender that they were mushy (like in a lot of restaurants). I’m still dialing in the rub and the process, but these meat sticks made me darn proud. This cook reignited my love of ribs. I’ll have to start cooking them more regularly from now on.

June 17, 2011June 17, 2011 | brewsader

Irecently had my last brew day as a father of one child. The beer wasbrewed to mark thevery closely approachingarrival of child number 2 (I’ll have to think of a better name than Child Number 2). When the first lil’ Smokey was born I brewed New Addition 2008.Not only was “New Addition” a nod tomy baby but also the first time I had added any wild bugs to my beer. The idea was to brew something between a Porter, a Flanders Red and an Oud Bruin. A FlandersOud Porter? For New Addition 2011 I needed to find another interesting ingredient that I had never used, but always wanted to. This time it’s Belgian cocoa powder.The base recipe has also been altered, but the “feeling” is the same. I want the New Addition beers to feel like they come fromthe same family but each one has its own distinct personality.

Knowing that I am not alwaysthe most patient person, and fearing the possible heart-attack caused by two children that won’t listen to me and just get into the car so I can buckle their seatbelts and get out of the rain, I’m trying to be more “zen.”With that in mind I decided that coming into brew day I wouldn’t have a fixed recipe. I did have aclear idea of what I was going to do but I wanted to just wing ita bit and go with the flow.It seemed to go wellbecause the wort sample tasted great!

The cocoa powder was added with 10 minutes to go in the boil. With 15 minutes to go I tapped off a little of the hot wort to mix with the cocoa powder and make a paste. I thought that it would be a little easier to incorporate into the boil without clumping up.

On the yeast side, I am again adding some critters on top of the normal brewers yeast. In primary I pitched a mixed starter of Wyeast1762 Belgian Abbey II and Wyeast Roeselare Blend. This will hopefully kick up the funk a bit more than in New Addition 2008. Those Belgian yeasts are great, but since my babies are half Belgian and half American it needs some American Funk too. For that I will be adding (into the aging vessel) part of a starter of Jolly Pumpkin’s Lambicus Dexterius (batch 1), their 100% spontaneously fermented beer. It also has the nice bonus that Dexter, where Jolly Pumpkin is located, is very close to where my parents live so the beasties in the Lambicus Dexterius will literally add a touch of home.

New Addition 2011:

Fermentables:

Mash:

Hops:

Extra:

Yeast:

June 15th 2011 – Fermentation was rather slow to kick off. I think the Roeselare blend may have lowered the starters pH too quickly for the somewhat old WY1762 and that didn’t grow as much as it should have. Fermentation is going though.

June 2, 2011 | brewsader

Roasting a chicken on the grill has never been a real problem, but I always felt that it could be done better. The skin was never crisp enough, some parts were more juicy than others, and you have to tend the meat quite a lot. I wanted better results with less work. Thanks to a recent birthday I now have the tool to allow me to achieve this, the Weber rotisserie. It’s a real “set it and forget it” solution to perfectly done poultry… and non-feathered meats too.

The reason a rotisserie makes a difference is because you can evenly and easily cook a large hunk of meat at a higher temperature without worrying about burning one side of the meat. If you tried that temperature with a normal indirect steup then you would have to watch your chicken like a hawk, constantly open up the lid to turn your chicken, losing all the heat and therefore not getting crisp skin.

A full chimney of lit charcoal was divided on two sides of the grill and a drip pan nestled inbetween. The zwarte hoevekip (black “farm chicken”) was then skewered, seasoned and set in place. The chicken seemed dwarfed by the whole setup but was soon having fun pirouetting over the hot coals. The rotisserie’s electric motor was very quiet and I found myself looking for signs of movement to make sure it was still running. When the meat looked like it was almost done, I applied a light glaze. This was more for looks than anything else. It does add flavor to the skin but it doesn’t really give the meat underneath anyting extra. The chicken received three layers of glaze in the last 10 minutes. Total cook time was a quick 35-40 minutes. Thats pretty quick.

• Seasoning: grey sea salt, fresh ground black pepper and a decent dash of ginger powder.
• Glaze: 1/4 cup maple syrup, 1/4 cup orange juice and the juice of one lemon.

The resulting chicken was very tasty. I probably could have left it on a couple minutes longer since not all of the skin had crisped up yet but none the less the skin was much better than usual. The maple and citrus glaze was a great addition and next time I will try injecting some of that into the meat before cooking rather than glazing. All in all I am very happy with my new grilling gadget and can’t wait to get some other meats spinning!

April 26, 2011February 10, 2016 | brewsader

Cooking on a wooden plank has beenpopular amongst the grilling kind fora while. For some reason I have only nowgotten around to trying it, but I now know what many others already discovered, cedar planked salmon is damn tasty!

The plank was soaked for an hourin water, with a coffee mug on top to keep it under water.When the fire was readyfor indirect cooking (fire to one side) I placed the salmon on the plank and smeared a Lemon/Dill/Garlic butter mixtureon top.The plank went directly over the fire to warm up, about 3 minutes, then it was moved to the cool side of the fire. Lid went on and the fished cooked about 20 minutes.

The cedar flavor was more subtle than I thought it would be, so it had some trouble showing through the garlic, but the overall flavor and aroma was fantastic! Looks like cedar planks will have to get some more use around here. Its always nice to add another tool/flavor to the grilling toolbox. Now I’d like to try out someplanks from other woods, and perhaps even a salt “plank“

April 10, 2011 | brewsader

Yes. I even surprised myself, but it is possible for me to cook without using beer. Searching for ideas the other day, I noticed that there was just a scoche of dark Cuban rum left in the liquor cabinet. Realizing that rum, no matter how good,does not make a complete meal for 6 people, I figured I’d throw together a rum glaze to applyto some pork. It turned out pretty tasty so I’m sharing it here.

The rum was matchedup withsome dark chestnut honey.Sweet, spicy, smokey and leathery this dark and complex honey pairs well with grilled foods. Wrap all those flavors up with some pecan wood smoke, and you have yourself wonderful piece of pig. Everythingmelded together very well.

Rum and Chestnut Honey glazed pork medallions

• set up your fire for indirect cooking. Medium heat.
• take your pork tenderloin (s) and cut into roughly 4cm(2″) thickmedaillions
• Wrap each with a slice of bacon and secure with a tooth-pick
• in a saucepan combine (rough measurements)
  • 60 ml (1/4 cup) dark rum with
  • 4 tbsp chestnut honey
  • 1 tbsp grain mustard (optional)

• heat only until the honey is dissolved
• throw a chunk of pecan wood onto your fire (hickory, apple, cherry would all work well)
• Sear the pork directly over the fire (about 2 minuteseach side) then move to indirect.
• Brush on the glaze and put the lid on.
• repeat the glazing every 5 minutes or so until the meat firms up nicely and is done (roughly 20-25 minutes)

To go with the pork we served salad, a couscous and carrot dish, and some delicious grilled zucchini slices. The zucchini was first tossed in equal parts olive oil and cider vinegar (about a tbsp each), seasoned with salt and pepper, then grilled and thrown back into the bowl with the oil and vinegar.

There was also a sauce made with the leftover glaze, a touch more mustard, sauteed onion and a touch of heavy cream…. but the meat was more than confident enough to stand on its own.

April 4, 2011May 25, 2011 | brewsader

After a week delay, thanks to my not-so-local homebrew shop, I brewed up another fun experiment. This time I am bringing the funk to a darker level. A stout fermented with Brettanomyces Lambicus and Lactobacillus. A stout with a beat you can dance to. Road Runner, Rebel Stout.

Ever since I took a slight step back, as I mentioned last time, brewing has become easier and even more enjoyable. This brew day was smooth even though I was introducing a new piece of equipment (an electric HLT) and the process with this beer was a little different. I hit all my numbers and hadamazingly clear and quick run-off. In the boil is where this brew day was different than usual. Since the beer is intended to be partially fermented by Lactobacillus, the IBU’s from the hops would be a problem. Lactobacillus rolls over and dies at the mere mention of hops. To get around that I ran off 5 liters of beer after 15 minutes of boiling and before the first hop addition. This was then chilled and hadWyeast Lactobacillus thrown in. The rest of the wort continued to boil and receive two additions of East Kent Goldings before being chilled and pitched with a good starter of Wyeast Brettanomyces Lambicus. If myhillbilly math works out the OG should be 1.058 after blending (5 liters @ OG 1.050 + 15 liters @ OG 1.060).

One of the things I wanted to accomplish here is to see what a real lactobacillus fermentation will produce compared to the lactic acid laden Acid malt I used in the last beer. Obviouslythis stout will have a bunch of other flavors in the way but I still think I should be able to pick up on the complexity of the lactic character and be able to compare that aspect. We’ll see.

Road Runner – Rebel Stout

Fermentables

Hops

Mash

If it doesn’t turn out wellI mayhave to change the name to Dead Duck – Drain Pour Stout

Brewed on April 3, 2011

Update April 8, 2011: Despite pitching a large amount of brett L and Lacto, there was no sign of activity for the first three days. After 72 hours there was some positive pressure in the airlocks but no real sign of fermentation. Now almost 5 days later there is still no krausen and not much activity in the airlock. Getting worried.

Update May 4, 2011:pretty much right after my last update the beer really took off. That was the longest lag time I’ve had on a brett beer. Fermented nicely and the two are now blended together. The brett portion was at 1.020 but will continue to slowly come down (I expect it to stop around 1.014). The Lacto portion is not so easy to measure since the lactic acid it produces is actually denser than water so a hydrometer is useless (I should have taken pH readings before and after). The sourness developed very nicely on the nose and in taste. A bit of appley balsamic flavor with a bright crispness underneath and slight vegetal. Went well with the chocoalte notes in the beer. Tasted different ratios of the two portions but surprisingly enough 1/4 lacto portion to 3/4 brett portion tasted the best. So all 5liters of lacto portion went into the brett batch. Now the beer needs to sit a couple-few months.

March 3, 2011September 19, 2012 | brewsader

On Sunday I whipped up some more pulled pork. Maybe “whipped up” isn’t the right way to say it since it isn’t exactly the quickest meal to make. Let me re-phrase that… Last Sunday I waited and waited while theglorious combination of wood-smoke, spices, pork and Rodenbach Grand Cru washed over me bringing intense hunger and anticipation. Yeah, thats better.

February 15, 2011July 30, 2011 | brewsader

Imagine if there was a sort of chart with all the days of the year listed in order. Now imagine that you could plan future events and then note these events on this list of days. Sounds great doesn’t it? Well, much to my surprise this magical list already exists and there is even one hanging on the wall in my kitchen! All, joking aside, I am trying to get over my fear/lack of planning. Last year I had a serious problem of having to ditch brewing and barbecuing days because they weren’t planned far enough ahead for life to comply. It seems to be going better now. In fact I just had a brewday this past Sunday, and there is a serious pork smoking session planned in a couple weeks, and the next brewday is planned in March.

Enter the Ugly Duckling:

If it walks like aduck, talks like a duck, but smells a bit funky, then it must be the Ugly Duckling American Sour. Sunday’s brewday was another venture into sour beers. A funky and tart sessionable beer with citrus hop notes. Well, that is the idea anyways.

There are several ways to get lactic tartness in your brew (Lactobacilus, pediococcus, sour mash, pure lactic acid) but I decided to try something simple I had heard about from a few pro-brewers, a relatively high percentage of Acidulated Malt (or Acid Malt). This malt is a Reinheitsgebot way of controlling your mash pH but using higher ammounts will also give you some lactic flavor (see this link for some more info.. scroll down to “Berliner Weisse from Weyermann Acidulated Malt”). It won’t be as complex a lactic character as some other methods, but for what I want in this beer it should be good. Especially when considering this will be a 100% brett fermented beer. Oh, and brett favors a lowered pH to do its thing, so win win.

Ugly Duckling American Sour:

• Wort volume after boil : 20 liters
• OG: 1.048
• Expected FG: 1.010 – 1.012?
• Expected ABV: 4.8% – 5%
• Expected IBU: the math says 36 but with mash hopping my experience says it will seem lower
• Expected color: 11 EBC (4.6 SRM)
• mash efficiency: 76%
• Boil duration: 60 minutes

Fermentables:

• 56.5% Pale – 2.2kg (4.85 lb.)
• 30.5% Munich – 1.2kg (2.65 lb.)
• 9% Acid malt – 350g (.77 lb.)
• 4% flaked oats – 160g (.35 lb.)

Hops:

• 35g (1.2 oz) Amarillo – mash hop

No kettle additions.After aging for a while I will dry hop this with more Amarillo.

Mash:

• single infusion mash at 67C (153F) for 60 minutes

Yeast:

• Wyeast 5112 Brettanomyces Bruxellensis

Ugly Duckling was also a bit of a process re-working for me. Over the years I have tried playing with my process to raise efficiency, cut time, or just look cool. In the end I wasn’t happy with the stuck or slow sparges, the running around and the extra worry. This time I re-evaluated my technique. I even turned back the adjustment on my grain mill a bit. In return I had a great brew day! It was very easy and relaxed and I was even able to pull off a brew in less time than before. My efficiency was slightly lower (76% instead of 80%), but I was expecting that.

Notes:

February 13th 2011 – brewed: Brew day went very well. It was perhaps my most relaxed brew day to date.

March 15th 2011 – racked this over to secondary so it can age a while before dry-hopping. It was sitting at 1.010 SG. I’m finding these all brett beers are best after about 5 months or so.

July 17th 2011 – dry hopped this beer with 30g Amarillo whole leaf hops. The aroma before dry hopping was quite funky. Good barn-yardy notes!

July 29th 2011 – The duck is in the bottle! FG went a bit lower than expected 1.006! Bottled 17 liters (damn dry hops soaked up my beer) primed to get me 2.7 vol CO2 carbonation. Beer is tasting quite nice. Big orange notes. A good lactic sourness with big fruity brett and amarillo all combining to a sort of orange and lemon juice combo.