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I been thinkin’ it’s time for a change or how about just an addition. I’m talking apple pie, hot dogs and baseball — love ‘em all! But shouldn’t we include one of our truly indigenous dishes? Barbecue, ‘Cue to us Southerners (though I’m still considered a damn Yankee!).
The term barbecue covers a wide range these days, including the sauce category. Don’t get me wrong; there are some killer barbecue sauces with different spices and seasonings, others with bourbon and of course my favorite The Brew Chef’s “Beer”beque sauce. But, the real deal is in the dish itself.
Barbecue is loved internationally; in other countries you can find a gamut of renditions. In Thailand, for example, you’ll find the classic peanut based satay barbecue — chicken, beef, pork or even shrimp, they all go great with a chilly Singha lager.
South and Central America boast a nice variety of slow cooked dishes, which are direct descendents of the barbecue family. And of course, let’s not forget the French who aromatically blend the flavors and textures of dishes loaded with “country” heritage. Cassoulet, an old world casserole with duck, sausage, pork and a mélange (French for mixture) of vegetables and beans. As you see in most countries barbecue is a simple almost peasant like dish. Not any more!
Here in the U.S., w we fancy a handful of barbecue or BBQ styles. We have those wild Texans serving up beef at it’s best, although they are typically known for their excellent chilis. Kansas City is right up there, too. But I think most of the BBQ Hall of Famers come straight from the South, at least we like to think so!
The best part about cooking Southern style BBQ, be it from South or North Carolina (ok, ok Tennessee and Kentucky too!), the wet or chopped version is that we can pour plenty of beer in any of it — you didn’t think I’d leave you high and dry, did ya?
In the South you’ll typically find beef, pork or chicken BBQ. Beef and pork are generally prepared in two manners. One is roasted either on a spit or in an oven technique where the meat is pulled off the bone and chopped. The real flavor comes from basting the meat with a “mop” or “sauce”. A “mop” is usually thicker similar to an “Open Pit” style. A “sauce” is typically thinner, consisting mostly of vinegar, hot sauce and a handful of secret spices.
I like to add an amber ale to the batch, which will give it a nice bittersweet flavor and mellow out the vinegar a little. Chickens are typically spit roasted or smoked while they are gently basted with a slather of some sort, cut into pieces and enjoyed with potato salad and coleslaw.
My ultimate favorite is the Brew Chef’s pulled pork with a Stout “Beer”beque sauce. If any of you have either made pot roast or even stew, you have already tackled half the task. The secrets to success in this recipe are first of all patience and the second beer, good beer. I prefer a very full-bodied stout. I have used imperial stout, great, but I’d rather drink it. I recommend the old standby Guinness; it is well balanced and leaves behind a wonderful bittersweet flavor in the final dish.
We really have scratched the pan when it comes to barbecue. There truly is a world of it out there and a whole lotta beers to go with it. .
North Carolina Style Pulled Pork
In the Brew Chefs Stout BBQ Sauce
As I always say the darker the brew, the darker the sauce. In this recipe the stout not only imparts a dark rich color it balances the acid in the tomato with a wonderful sweetness. To substitute beef use either short ribs or boneless chuck.
Serves: 12
Total Recipe Time: 3 hours
Ingredients:
3 Tablespoons Vegetable Oil
3 Pounds Boneless Pork Butt
(shoulder), cut into 2” x 2”
cubes
6 Cloves Garlic, sliced
2 White Onions, sliced
6 Ounces Tomato Paste
12 Ounces Stout
2 Tablespoons BBQ Spice (to
taste)
Kosher Salt
Cracked Black Pepper
Method:
In a large heavy bottom pot, fitted with a cover, heat the oil until just smoking. Meanwhile season the pork with salt and pepper then carefully add the meat into the pot. Brown the pork thoroughly on all sides (approximately 20 minutes). Drain off any excess oil. Stir in the garlic and onions, cook for 5 minutes. Stir in the tomato paste then the beer and cook for 2 minutes. Add in remaining ingredients. Stir, cover and cook for 2 hours on low heat or until the pork is fully shredded. Stir every 5 to 10 minutes. If necessary add a little more beer if the pork barbecue gets dry. Serve with coleslaw, biscuits and of course a cold beer.
Tim Schafer, The Brew Chef™, is a graduate of the Culinary Institute of America. Tim Schafer owns Tim Schafer’s at Lake Norman in Sherrills Ford, NC. Both serve beer enhanced creative American fare. Tim is currently working on his first cookbook featuring many of his popular beer enhanced dishes.
For more recipes and information about the Brew Chef™ or the restaurant please visit our website, www.brewchef.com or give us a call Sherrills Ford: (704) 483-9127
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