Food and beer

A pickled egg and a packet of walkers cheese and onion crisps go well together and with beer!

cheers

andy

Reply to
Andy
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dgs wrote: : : Not so much to my taste - I like more savory flavors in my bird, but : I know folks like this kind of fruit/meat thing too. Also, I like beer : to be involved. So: beer-butt chicken. I was using cans of Tecate : lager for a while; the beer's nothing special, but with the spices and : garlic, it's fine for beer-butt chicken, and then I can re-use the cans : with other things. Most recently, the "other thing" was an older bottle : Pete's Pub Lager that I'd kept too long in the cellar, but was fine for : beer-butt chicken. I wonder how it would be with SN Bigfoot?

A few years ago someone did a fried turkey -- before frying they took a bottle of Bigfoot and put it in a blender with a lot of fresh rosemary and basil -- might have been some garlic as well -- then used a syringe to inject the meat with the blended beer / herb combination -- that worked really well.

Reply to
Bill Benzel

ObBroolz: Walked into the Schlenkerla house tap on the Dominikanerstrasse Thursday around 1315 local, and there was bROOLZ hisself, grinning and looking good. Shocking -- in a number of ways, but I quickly got over that, and he joined my group of freeloading beerwriters for a lunch of stuffed onion, then went along on a tour of the brewery at the personal invite of Matthias Trum. Bless the lad if he didn't have a completely unexpected Weihnacht present for me, too: 5 half-liter Eurostandard bottles of Frankish blonde bocks, which came in very handy that night in Kulmbach when the turbo on the bus blew and we had to drown our sorrows. Thanks, Nik, great to see you!!

Reply to
Lew Bryson

I've found that using citrus on chicken (or even pork tenderloin) for that long will negatively impact the consistency of the meat.

Seven hours for chicken parts?! How about 1.5-2 hours at about 225F in the smoker? Even whole chickens only take

3.5-4 hours.
Reply to
Joel

Your memory is fine, but the jet lag made you miss the point that those fine beer/food combinations I listed were exceptions to the rule that, well, "beer doesn't enhance food like wine does".

I call bullshit. It's common knowledge that the "man" is just another sock puppet of Hiawatha's. I suspect that you were suffering an absinthe hallucination.

Reply to
Jon Binkley

Rule? RULE?

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's_Nest

Bullshit on you, Mr. "So-called" Binkley: everyone knows that today's absinthe couldn't give you a hallucination with three days' head-start on a hard-on. Seeing Broolz was scary as a Precious Moments nightmare, but he was real.

Reply to
Lew Bryson

Cheswick:

That's "Dr. 'So-called' Binkley" to you, pal.

Can't be so. I read it on RFDB!

Sock puppet, meat puppet-- whatever he was, his jpegs came out blurry. Which, given some of his subjects, was not necessarily a bad thing.

Just don't try to tell me that Scheidt is real.

Reply to
Jon Binkley

Real in print.

Virtual at all other times.

And since Thursday, every pub, tavern, restaurant, and dive in town has been smoke-free. That is very real. Won't be getting that in Germany or Austria any time soon, no siree, "Dr." "Binkley."

Reply to
dgs

Get yourself a damn good curry, not some boil in the bag or microwave shambles - a good curry from a good place. Complete the ensemble with Stella Artois followed by a couple of pappadoms and you're on your way

Reply to
Rob

...

Now *there's* a nice guy. And he can haul ass up a hill.

Bless the lad if he didn't have a completely unexpected

Oh, the humanity: swigging from the bottle--I only hope Herr Dornbusch didn't see! It appears that you lot drank up the bocks at Faessla and Spezial--there was none to be had when I popped in yesterday to reward myself after a long, hard day of househusbandry. Ah, well. I didn't really care for Faessla's, and Spezial's...well, just too damned black and strong.

I hope to get to Greifenklau yet before theirs is gone; it's the only remaining Bambergerbockbier to be sampled by moi. Who knew that the period between All Hallow's and the 6th of January (forget what freakin' Bayerisch holiday it is...) is traditionally heller bock time? Hmmm?

Thanks, Nik, great to see

It was great to see you too. Never got that kiss I was hoping for, but oh well. Was sure swell to meet the others and see Dalldorf, Moen, and especially *Parker* again--what a surprise indeed. You lot were actually quite a classy group, thanks only to those charming lady journalists, I'm sure.

ObBeer: Here are five of the four bocks in question. (I gave you four bocks and a bottle of the regular dunkles from Krug Braeu in Breitenlesau--I swapped that for the swing-top of bock pictured below, thinking that a swing-top might make for more difficult packing...)

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I rounded up cases of these last week in the car. A case of

20 (a couple had an extra bottle thrown in--I got comped!!!) averaged about 12 EUR plus deposit at the breweries in question. From L-R:

Br. Eichhorn in Doerfleins--7.3% Fruitiest of the bunch, probably because there's a bit of yeast in this unfiltered treat, and there's no shortage of alcohols. It's almost a Belgian heller bock, actually. FG

Br. Kundmueller in Weiher--6.6% Least dry, least strong, least impressive overall, but still not bad. G

Br. Sonne in Bischberg--6.8% Mildest, but also hellest. G

Br. Grasser in Huppendorf--7.5% Hands-down winner. Dryest, strongest, most hoppy and bitter, but also solidly malty. FFG

Br. Hoenig in Tiefenellern--7.2% A bit messy; I'm not sure exactly what's not quite right about this one, but I'll have no trouble finishing the case. G

And now, off to do a bit of trip planning. We're headed Amsterdam-way in a couple of days, then probably to Brugge and then Wallonia before swinging back down around this way, possibly through Freiburg. Could be worse--I hear there's a Xmas beer fest in Belgium.

Reply to
sleurB kciN

Herr Trum is quite the guy indeed.

Oh, no, we were in our rooms and swigging from the minibar glassware! Good God, man, what do you take us for? We didn't even drink from the bottle on the bus!

They were nice, weren't they? Your presence confused the hell out of everyone except the aforementioned, which was kind of fun, too.

Thanks, we were too pissed to take proper note of the beers, I'm afraid.

We liked this one a lot, only surpassed by the

Have a good trip, Nick.

Reply to
Lew Bryson

Ok Bill, that I can relate to. You mean deep frying in the peanut oil contraption? Now that was good! If you keep an eye on the temp and time, it comes out as the best turkey you can possibly eat. As least we thought so. I wish I had remembered I had a meat injector at the time. But pulling that thang out and injecting it would have been kind of bothersome to me at the time. Or maybe someone just raised out of the oil and another person quickly injected it several times. Regardless, I like your injector fluid mix. Rosemary, basil, and garlic mixed with a good beer in the blender. Thats a keeper.

As far as the injector, I almost forgot I had one. A roasting hen (oven) cant be far off in my future. I'll mix a variety of spices with garlic in beer and inject heavily. Sounds like a good Super bowl thing. Forks not required, you know the Super bowl crowd. Now, what beer would I use as a base???? A good ale? Humm, I wonder.........

Jim

Reply to
Jim Wild

OK, you injected before hand,,, got ya.

Reply to
Jim Wild

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