Cuban Style Barbecue Pork Shoulder

Every once in a while, a spark of culinary creativity ignites in my mind.  The fuel for that spark recently has come from a show called Barbecue Pitmasters, where three pit masters compete for a place in a large cooking competition and a equally large grand prize.  Every week, I watch these postmasters inject pork shoulders, beef briskets, turkeys and chickens with different combinations of liquid ingredients.  And, that got me to thinking.

I had been wanting to smoke a pork shoulder and I decided that I would try my hand at making an injection.  The pork shoulder I had in mind was a relatively small one, at about four and one-half pounds, but I thought I could make the injection and perhaps use the rest as a marinade.  The question turned to what could I use as an injection and a marinade.  One answer came immediately to mind ... a Cuban mojo.

Generally, in Cuban cuisine, a mojo is a sauce made with olive oil, garlic and citrus juice. It is often used as an accompaniment to starchy root vegetables, but it is also used as a marinade. The sauce is typically prepared in Cuba with sour oranges, but I have seen many a Cuban mojo recipe that also uses a combination of lemon juice and lime juice.  (This is done for those who may not have access to sour oranges.)  I have used some of those recipes in the past to make mojo marinades for Mahi-Mahi or Tuna.  A mojo is not just used as a marinade for fish, it can also be used to marinate other proteins, such as pork.  On this occasion, I did not use olive oil to make the mojo, because it did not make any sense to inject oil into the pork shoulder.  So, I substituted sherry vinegar, which along with the garlic, citrus juice (a combination of lemon and limes), and some spices, would become the mojo for the injection and the marinade. 

I also prepared a dry rub with spices that are available and used in Cuban cooking. These spices include cumin, coriander, red chiles, paprika and black pepper corns.  I applied that rub to the pork shoulder first and let the shoulder rest in the refrigerator for up to twenty-four hours.  I then injected the pork shoulder with the mojo and used the rest as a marinade for the meat.  The meat should marinate for at least four hours.  The citrus juice in the marinade will start "cooking" the meat, so I was a little hesitant to let it marinate for a long period of time.  At most, I would let it marinate overnight (but not a full day). 

Finally, there is the question of the wood to use during the smoke.  I decided to use pecan wood, but cherry or apple could work just as well.  The choice of wood should focus on something that will provide a delicate flavor but not something that would be too overwhelming.  It is important to ensure that the citrus flavors are able to shine through the smoke.

And, in the end, those citrus flavors from the lime juice and lemon juice are present in the flavor of the smoked pork shoulder.  Not only is the citrus flavor present, but so is some of the heat from the habanero and jalapeno.  I think for a recipe that I pretty much thought of out-of-the-blue, it worked out fairly well.  To be sure, there are probably tweaks that could make it better.  And, when I make it again, I will definitely add those improvements to this recipe.

CUBAN STYLE BARBECUE PORK SHOULDER

A Chef Bolek Original

Serves many

Ingredients (for the dry rub):
1 tablespoon of cumin seeds, toasted
1 tablespoon of coriander seeds, toasted
1 1/2 tablespoon of black peppercorns, toasted
1 tablespoon of kosher salt
1 tablespoon of red chile powder (like ancho chile or cayenne)
1 tablespoon of paprika

1 boston butt pork shoulder (about 4.5 pounds)
Pecan wood for smoking

Ingredients (for the mojo):
1 cup of lime juice
3 1/2 cups of orange juice
1/4 cup of garlic, finely diced
1/4 cup of sherry vinegar
1/2 cup cilantro, finely chopped
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 habanero pepper, finely diced
1 jalapeno pepper, finely diced

Directions:

1.  Marinate the pork shoulder.  Combine all of the dry rub ingredients.  Apply the rub to all sides of the pork shoulder.  Reserve some of the dry rub for later.  Wrap and refrigerate for up to twenty-four hours.

2.  Prepare the mojo.  Prepare the mojo by combining all of the ingredients for that wet rub.  You can inject some of the mojo into the pork shoulder.  Place the pork shoulder in a large Ziploc bag and add the mojo until the shoulder is submerged.  Let the shoulder rest for at least four hours or overnight.  Reserve some of the mojo for use later.

3.  Smoke the pork shoulder.  Bring the smoker to about 225 to 250 degrees Fahrenheit.  Add a couple pieces of pecan wood.  Place the shoulder in the smoker.   The shoulder should be smoked for about 1 1/2 hours for each pound of pork and until the temperature reaches 180 degrees Fahrenheit (for slicing) or at least 195 degrees for pulling.  After four hours, I sometimes wrap the shoulder to help maintain its moisture and ensure that it does not get too much smoke.

4.  Finish the dish.  After the shoulder reaches the desired temperature, remove it and, if you have not already wrapped it, wrap the shoulder in foil and let it rest for at least 30 minutes, if not 1 hour.  After it has rested, you can pull, chop or slice it however you want.

ENJOY!

The Official Beer of Monticello

Thomas Jefferson ... President and brewer. The third President once wrote to Joseph Coppinger on April 25, 1815: "I am lately become a brewer for family use, having had the benefit of instruction to one of my people by an English brewer of the first order."  That English brewer was Captain Joseph Miller, who had been detailed in Albemarle County, Virginia during the War of 1812. Captain Miller trained one of Jefferson's slaves, Peter Hemmings (who was also the brother to Sally Hemmings), in the art of malting and brewing.  With that training, Hemmings oversee the production of more than one hundred gallons of ales every spring and fall.  

By the fall of 1814, there was a brewery at Monticello and President Jefferson even began malting his own grain rather than purchasing it from his neighbors.  That grain, along with the other ingredients -- such as barley, wheat and corn -- came from the gardens of Monticello. The beers were more akin to session beers, lightly hopped with low alcohol content.  Those beers were "table liquor," which was served with dinner.  (Wine and/or Madeira was served after the meal.)

A picture from the beer cellar at Monticello.

In 2011, Starr Hill Brewing brewed the Monticello Reserve Ale, which has become the official beer of Monticello.  The Starr Hill brewmasters produced the ale in the style of the beers that were made at Monticello.  This is quite the feat, given the apparent lack of a recipe. According to the Monticello Foundation, former governor James Barbour wrote President Jefferson about the beer served at Monticello: "Some years past I recollect to have drunk some ale at Monticello which I understood was of your own brewing. The manner of doing which you had obtained by a recipe from some intelligent Briton. . . . You will oblige me much by furnishing me with a copy of the recipe as soon as your convenience will permit."  Jefferson responded, "I have no reciept [sic] for brewing and I much doubt the operations of malting and brewing could be successfully performed from a reciept."  Undaunted, the Starr Hill brewers produced the Reserve Ale using the same ingredients that Captain Miller and Peter Hemmings would have used back in the early nineteenth century. 

The Monticello Reserve Ale pours a yellowish gold color, with a very thin and light foam.  The aroma is rather light and a little hard to detect.  Nevertheless, there were some hints of the wheat and lemon.  As for the taste, the wheat leaves its mark, with flavors of bread and grass.  A very light citrus note is also present in the taste of the beer.  

As I drank this beer, writing down my impressions, I also looked at what other people wrote on websites such as Beer Advocate and Rate Beer.  I was surprised at some of the negative reactions, especially on Rate Beer.  Every beer has some reviews that express disappointment, but one reviewer went so far as to say the beer was a "drain pour."  I have to say that the reviewer missed the whole point of the beer, which is to recreate a beer based upon what Thomas Jefferson probably drank during his dinners.  Given that perspective, the beer provides an interesting look at brewing over two hundred years ago and I really liked the beer.

As for pairing this beer, its easy-drinking and light body allow the Monticello Reserve Ale to be paired with just about anything.  However, if you want to continue the historical angle, you should consider pairing the beer with Bouilli (Beef Pot Roast) and Mashed Potatoes and Macaroni and Spinach Bake, both of which are recipes that were served at Monticello.  (Check out The Founding Foodies for the recipes.)

ENJOY!

For more information about the brewing of beer at Monticello, check out the Monticello Foundation.

Batali-Style Turkey Thighs with Snap Peas and Agliata

One of my favorite Mario Batali recipes is his Chicken Thighs with Snap Peas and Agliata.  I have made this recipe a couple of times, and, each time it produces very tasty chicken thighs that are a hit with guests.  Recently, I decided to make this dish using turkey thighs rather than chicken thighs.

In theory, turkey thighs should work in the same fashion in chicken thighs.  However, there is one difference, 3 pounds of chicken thighs might be a dozen thighs, while 3 pounds of turkey thighs may be just 2 thighs.  In order to make this recipe work for a group of guests, it is necessary to trim the thighs and cut them into "chicken-thigh" sizes.  Cutting the turkey thighs into smaller pieces also allows for more of the thighs to be covered with the garlicky bread crumb mixture, which is definitely a good thing.  The one thing to remember is that, as you cut the thighs, make sure that the thighs are roughly the same size and shape.  This will help ensure that the thighs cook evenly and together.

In addition to the thighs and the snap peas, I decided to serve some grilled corn to complete the dish.  The corn is optional.  I used a basic recipe ... butter, salt and pepper applied liberally to the corn, which is wrapped and then placed on the grill.  It is important to rotate the corn about every five minutes, so as to prevent the corn from being burned.  

BATALI-STYLE TURKEY THIGHS WITH SNAP PEAS AND AGLIATA

Adapted from recipe by Mario Batali and available in Italian Grill, pg. 141

Serves 6

Ingredients:

12 garlic cloves, crushed

1/2 cup, plus 3 tablespoons extra virgin olive oil

1/2 cup flat leaf parsley, chopped

2 cups of fresh bread crumbs

3 pounds of turkey thighs, deboned, cut into chicken thigh-sized pieces

3 shallots, sliced 1/4 inch thick

1/2 teaspoon of anchovy paste

1 pound snap peas, blanched in boiling water until

     bright green, chilled in an ice bath and drained

Olio Piccante for drizzling
4 ears of corn, shucked
1 stick of butter, melted

Directions:

1.  Prepare the bread crumb mixture.  Combine the garlic, 1/2 cup of the oil, the anchovies, parsley and bread crumbs in a food processor and zap until smooth. 

2.  Prepare the chicken thighs and the corn.  Put the turkey thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well.  Arrange in a single layer on a platter and put in the refrigerator for 15 minutes. Prepare the corn by basting the corn on all sides with the melted butter.  Liberally salt and pepper the corn and wrap in foil.

3.  Grill the chicken.   Prepare a gas or charcoal grill for indirect grilling.  Place the turkey thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once until the turkey is cooked through, about fifteen minutes per side.  After the turkey is flipped, add the corn to the grill and rotate the corn by ninety degrees every four to five minutes.

4.  Finish the dish.  Meanwhile, heat the remaining 3 tablespoons oil in a 10 to 12 inch saute pan over medium heat.  Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes.  Add the snap peas and cook, stirring, just until heated through.  Transfer the snap peas to a platter and set aside.  

5.  Plate the dish.  Arrange the thighs on top of the snap peas, add an ear of corn, and serve with a drizzle of olio piccante.

ENJOY!

SXNW

There is SXSW, the music, technology and film conference and festival held annually in Austin, Texas, and, there is the SXNW, the beer that is made by Widmer Brothers in Portland, Oregon. One would think that the comparison would end with the acronym, but, that is not the case.  The beer, SXNW, has as much diversity and complexity as the festival, SXSW.  

The SXNW is part of the Brothers' Reserve series, a range of specialty beers produced by Widmer Brothers.  For this particular beer, the brewmasters sought to combine Southwestern ingredients with Oregonian brewing experience.  They selected Mexican chocolate nibs, cinnamon, toasted pecans and green chiles from New Mexico.  These ingredients are combined with Munich, Chocolate and Extra Special malts, as well as Alchemy hops. The end product is a rather unique beer.

This uniqueness presented a challenge when it comes to characterizing the style of the beer.  The body of the beer is far lighter than a stout or porter.  Nevertheless, the SXNW reminds me of a more simpler and basic version of a mole stout.  (I have reviewed a few mole stouts, such as New Belgium Cocoa Mole and the Ska Autumnal Mole Stout.)

The SXNW pours a very dark brown, almost black color, with a thin, off-white foam that quickly recedes.  The Chocolate malts, along with the chocolate nibs present a strong chocolate or cocoa aroma with the beer.  That aroma is slightly toasted by the pecans and definitely given an edge by the green chiles.  Each of these elements makes its way into the taste of the beer.  The principal taste element is chocolate, with a little sweetness from the cinnamon and nibs that suggests molasses.  The pecans are definitely more present in the taste, giving a nutty or even woody element in the background.  The chiles provide just the right amount of taste, with little heat or spice.  Together, all of these ingredients produce different levels of aroma and taste that result in a rather interesting and enjoyable spiced beer.

When it comes to pairing this beer, the different flavors present some issues.  The safest pairing is cheese, tending toward nuttier and/or harder cheeses. I just enjoyed this beer as a digestif, which is a good way to enjoy this beer.

This beer is a limited edition and I am not sure that it is around anymore.  If you should see it, the beer should sell for about $12.99 a bottle.  The SXNW is definitely worth a try, especially if you like beers with a little chile or spice in them. 

ENJOY! 

Revelry

The word "Imperial" has a particular place in the history of beer.  According to the Oxford Companion to Beer, at pages 478-479, the term "Imperial" was reserved for beers specifically made for the royal courts of Europe.  The most well known example of an imperial beer is the Russian Imperial Stout, which was produced by English breweries (such as Henry Thrale's brewery) in the 18th century for the court of Catherine the Great.

What was once reserved for the privileged few soon became available to the masses.  Beginning in the 1980s, English and American craft brewers began brewing the imperial stout for everyone, not just kings and queens.  Soon, American brewers began to "imperialize" other beers.  Their efforts led to a change in the meaning of the word.  No longer did it mean "reserved for the court."  Instead, it meant an extreme version of a beer style.  As Garrett Oliver noted in the Oxford Companion to Beer, "[a]ny beer stile that has been given a dose of steroids is now said to have been 'imperialized, a term that brings to mind the sudden attainment of superpowers by a comic book hero."  Craft brewers have been working like Stan Lee to produce beers of epic strength, pushing the limits of IBUs and ABVs.

While most "imperial" beers tend to be IPAs or Russian stouts, there are some craft brewers who are seeking to create heros with less likely origins.  One such beer is Revelry, an Imperial Red Ale produced by Jim and Jason Ebel, the brewers at and owners of Two Brothers Brewing.  There really are no standards or guides for an Imperial Red Ale.  Just amp up the hops and/or the malts.  This does provide an opportunity for some creativity when it comes to brewing a particular beer. 

The Two Brothers Revelry pours a nice burnt red color.  This Imperial Red Ale is definitely hop forward, with the aromatic elements principally comprised of the citrus and pine notes.  While the hops are the first elements one senses in the aroma, there are also malty, caramel-like tones.  As for the taste of this beer, the Revelry presents a good balance between the hops and malts used to produce the beer.  This balance is also rounded out by a sweetness and a boozy nature that definitely comes out in the finish. 

An Imperial Red Ale, like the Revelry, pairs well with meats, from beef or steak dishes to lamb or even pork.  It would pair well with these proteins, regardless of the cooking method used.  Grill or oven, the balance of malt and hops will complement the flavors of the meat.  The malty and sweet nature of this beer could also pair with somewhat spicy foods, such as curries, and substantial dishes, like stews or and chilis.

This bottle of Revelry was given to me, so I do not know how much it would cost.  I have not seen many Two Brothers beers around where I live, but I know they are generally available in the Midwest, especially in Chicagoland, where Two Brothers is probably the largest, independent owned brewery in the region.

ENJOY! 

Copper River Sockeye Salmon with an Orange-Saffron Sauce

There are only a handful of food blogs that I regularly follow, and, one of them is Hunter, Angler, Gardener and Cook or "HAGC."  The mind behind HAGC is Hank Shaw, who spends his time doing what the name of his blog suggests.  Hank has posted several recipes that have been on my to do list for quite some time.  One of those recipes is Trout with Orange-Saffron Sauce. 

I was particularly interested in the orange-saffron sauce, which I thought was a very good sauce to pair with trout.  Hank used the orange (and white wine) to provide some acidity to balance with the fat in the trout.  The orange also added a little sweetness, which adds complexity to the sauce.  That complexity is further developed by the use of saffron that, according to Hank, adds an "ever-so-slightly bitter flavor" to the sauce.  After reading his blog, I was determined to make this dish for my beautiful wife, Clare, and myself. 

I had to make a couple of substitutions and adjustments.  First, I did not have access to any trout fillets that were thick enough to do this recipe any justice.  I decided to substitute some Copper River Sockeye Salmon fillets. The salmon worked very well because it shares some of the same characteristics as the trout, particularly that little bit of fattiness and relatively mild taste.  Second, I had to substitute the greens.  Hank used amaranth, but I did not have any of that leafy vegetable available to me.  I substituted some fresh spinach.  Although I am not a big fan of spinach, I really liked it in this dish. 

COPPER RIVER SALMON WITH AN ORANGE-SAFFRON SAUCE

Adapted from recipe by Hunter Angler Gardener Cook

Serves 4

Ingredients for the Orange-Saffron Sauce:

1/2 cup of white wine

1/2 cup orange juice

A healthy pinch of saffron, crumbled

A healthy pinch of sugar

1 shallot, minced
Salt
2 tablespoons of unsalted butter

Ingredients (for the fish and greens):
1 1/2 pounds of tender spring greens, such as spinach
5 tablespoons of unsalted butter or vegetable oil, divided
A splash of water (no more than 3 tablespoons)
Grated zest of an orange
1 1/2 pounds of Copper River Salmon (or any wild salmon)

Directions:

1.  Make the Orange-Saffron Sauce.  Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot.  Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender.  Return the sauce to the pot and turn the heat to low.  Add salt to taste and keep warm, but do not boil it or simmer it any further.

2.  Make the Greens.  Cook the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add a splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.

3.  Sear the salmon.  Heat the remaining butter in a pan large enough to hold the fish.  (If you don’t have such a pan, put a baking sheet in the oven and set the oven to 200 degrees Fahrenheit so you can keep the fish warm as you do this in batches.)  Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical fillet  or to medium if you are working with a thicker piece of fish.

4.  Continue cooking the salmon.  Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Baste the salmon for 90 seconds, then give it a rest. A thin fillet will only need one quick basting, but thicker pieces of fish will need a second or even third round of basting.  It took about four to five rounds of basting for the fillets that I had.  When the basting is done, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.

5.  Finish the dish.  To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone’s plate. Top with the greens and then with a piece of fish. Serve immediately.

Overall, this is a great dish.  Clare and I really enjoyed the match of the salmon and the orange-saffron sauce.  Hank suggests other possible options when it comes to fish, such as sea-bass, bluefish, and walleye.  I think I may also try this recipe with rockfish, which is very plentiful around where we live. 

ENJOY!

Anderson Valley Vineyards New Mexico Red Chile Wine

Over the past couple of years, I have tried to be adventurous when it comes to wine.  I have sought out little known grape varietals or wines produced from unexpected regions.  In the latter regard, one such unexpected region can be found in New Mexico.  One ordinarily associates New Mexico with deserts and grasslands.  However, New Mexico has mountain ranges and, with mountains, comes elevation, cooler climates and the possibility of cultivating wines.

I have previously wrote about the history of winemaking in New Mexico, which has a surprisingly long tradition.  I suppose it would only be time before this winemaking tradition would merge with what puts New Mexico on the "map" ... Hatch chiles.   Now, the name -- "Hatch Chile" -- does not actually refer to a specific variety of chile peppers.  Instead, it is a reference to where the chiles are grown, which is the Hatch Valley, stretching from the town of Arrey to the town of Hatch, New Mexico.  The specific peppers are different variants of the Anaheim chiles ... a much more aromatic and spicier version of the Anaheim chiles that are found in most supermarkets.  Given the abundance of Hatch chiles, combined with the creativity of winemakers, a chile wine was destined to be made.

With my love for the Hatch chile, it was inevitable that a bottle of chile wine would grace the table of the Savage Boleks.  This particular bottle of Red Chile wine was produced by Anderson Valley Vineyards.  I came across this bottle at the tasting room of another winemaker, Vino del Corazón.  At the time, I was more focused on the Corazón wines.  I have previously reviewed two of their wines, the Cabernet Sauvignon and Merlot.  The winemakers also had Anderson Valley Vineyard bottles for sale because they gained their practical experience with that vineyard.  When I saw they had a chile wine, I bought a bottle.  

The backbone of this wine is a Cabernet Sauvignon.  At first, I thought that this grape was a risky choice.  There is a range of Cabernet Sauvignon wines, from fruit forward and easy drinking wines to some big and earthy wines.  Many of the Cabernet Sauvignon wines (especially those tending to the big and earthy wines) have varying amounts of tannins, which do not play well with spices like chiles.  Tannins intensify the heat and piquancy of chiles, making the dish much spicier than it would otherwise be.  That is fine for someone like me, because I love spicy foods, but it can put off other people. 

Fortunately, the Cabernet Sauvignon used to make this chile wine tends toward the fruity and easy drinking end of the wines.  This really allows the chiles to shine through.  The wine poured like any other Cabernet Sauvignon, which is a dark red or burgundy color.  The aromatic elements present what one would expect from a Cabernet Sauvignon, such as red cherries and raspberries.  However, the Hatch chiles are definitely present in the aroma.  They are also present in the taste of the wine, providing a kick to the ripe cherries, strawberry and raspberry flavors that are found in a Cabernet Sauvignon wine.  The wine is particularly balanced between the berry fruit and the pepper spice.  

I do not know if this wine is still being made, because I could not find anything about Anderson Valley Vineyards.  However, I did see that Vino del Corazón has its own red chile wine.  I intend to buy a bottle (or a few) and, based upon the other Vino del Corazón wines, I have no doubt that it will be just as good if not better than this wine.  

ENJOY!

Ponderosa's Sweet Vinegar Slaw

As I begin the barbecue season here at the Savage Boleks, I have decided that I would experiment with different types of barbecue.  The first smoke of this season was a Mesquite Smoked Bison Brisket. As I planned this barbecue project, I realized that I have not really made any sides when I barbecue.  So, I took the experimentation a little further, and, I decided to make a side to go with the brisket. The only question was, "what side to make?"

Now, my beautiful Angel can tell you that I have been watching a lot of Barbecue Pitmasters on television.  (I think that I was trying to motivate myself to get the BBQ season moving.)  I was watching various pitmasters do their work, but one of them really impressed me.  The pitmaster is Moe Cason, of Ponderosa Barbecue.  I particularly liked his laid back approach to barbecue, as well as how he prepared the various meats that he was given for the competition.  

So, I did a little research and I came across a recipe from Moe Cason for a sweet vinegar slaw.  I decided that I would make the slaw as a side to the bison brisket.  The slaw was delicious, although, I think that the next time I make it, I will dice the cabbage, carrots and onions a little finer.  I did not cut the cabbage fine enough and I decided to use the peeler to make carrot peelings, which I diced.  My cole slaw tended to be a little on the salad side rather than the slaw side.  I think the next time I will follow the recipe a little closer than I did this time.

PONDEROSA'S SWEET VINEGAR SLAW

Recipe by Moe Cason and available at TLC Cooking

Serves several

Ingredients:
1 head of cabbage, finely chopped
1 sweet onion, finely chopped
1 carrot, finely grated or chopped
1 cup of sugar
1 cup of apple cider vinegar
2 1/4 teaspoons of dry mustard
1 1/2 teaspoon of coarse sea salt
1 1/4 coarse black pepper

Directions:

Mix the ingredients in the pan until the sugar has dissolved.   Add the vegetables and toss until evenly coated.  Refrigerate until cold.

ENJOY!

Mesquite Smoked Bison Brisket

It is always a good thing to challenge yourself.  One of my most recent challenges was to smoke a brisket.  I have smoked a beef brisket in the past.  While smoking a brisket is always a challenge (at least for me), I wanted to up the ante.  I decided that I would smoke a bison brisket.  

The challenge came together as my beautiful Angel and I were returning from a wedding in Lancaster, Pennsylvania.  We were driving down the Interstate, looking for an exit that would take us to a bison farm in Monkton, Maryland.  I had told Clare about this Gunpowder Bison & Trading Company, which is a bison farm where you could watch the bison and buy various cuts of bison meat.  Clare really wanted to see the bison, so we decided to stop at the farm.  I also decided to purchase a bison brisket.  This gave rise to my latest barbecue challenge ... and it was quite the challenge.

Smoking a brisket is difficult enough.  The primary concern is ensuring that that the brisket remains moist throughout the smoking process.  When you use a beef brisket, you at least have a fat cap that can help in that regard.  Bison meat is much leaner than beef, which means I could not rely upon fat to help ensure that the brisket retained its moisture.

I debated about using an injection.  I thought about injecting beef stock, beer or even butter into the brisket to help maintain its moisture.  I have watched many an episode of Barbecue Pitmasters, where pitmasters take large syringe-like injectors and repeatedly poke a piece of meat to insert some liquid.  Ultimately, I decided against an injection.  Instead, I would use a combination of techniques.  First, I would try a wet smoke, using a substantial amount of liquid in the bowl, which would convert to steam and rise to keep the meat moist.  Second, I decided to wrap the meat after a couple of hours of cooking.  I realized that wrapping the meat would affect the bark that otherwise would develop.  In the end, the choice between bark and moisture, I chose the moisture.  Finally, I decided to cook the bison brisket for 2/3 of the time that I would ordinarily cook a beef brisket.  This would help prevent the brisket from drying out.

Finally, I decided to use mesquite wood for the smoking.  Mesquite is a wood that is traditionally used to smoke briskets, particularly in Texas. 

In the end, I think this challenge went well.  The brisket was moist, although a longer cooking time could have helped to make the brisket a little more tender.  The salt and pepper was just the right seasoning, and, I had just enough mesquite smoke to flavor the brisket.  This brisket was not perfect, but it was definitely a great start.  I will definitely be making this recipe again and I will update this recipe accordingly.  

MESQUITE SMOKED BISON BRISKET

A Chef Bolek Original

Serves many

Ingredients:
1 bison brisket (about 3 pounds)
Kosher salt
Freshly ground black pepper
Mesquite wood
8 cups of water
3 bottles of beer (such as Shiner Bock)

Directions:

1.  Prepare the brisket.  Trim and prepare the brisket.  Season the brisket liberally with Kosher salt and freshly ground black pepper.  Make sure all sides of the brisket are seasoned.  Wrap the brisket in plastric wrap and refrigerate it overnight.

2.  Prepare the smoker.  Prepare a chimney and light it.  Once the coals are ready, add them to the smoker.  Add the water and beer to the liquid bowl and place that over the fire. Bring the temperature up to 200 to 225 degrees Fahrenheit.  If the temperature exceeds 225 degrees, bring the temperature down to that level. 

3.  Smoke the brisket.  Place the brisket in the smoker, fat side up.  Smoke the brisket for about 2/3 of the time that you would ordinarily smoke a beef brisket (one hour per pound instead of an hour and a half per pound).  After about two hours, wrap the brisket in foil.  Smoke the brisket for about another hour.  For a beef brisket, you want to reach a temperature of at least 180 degrees.  For a bison brisket, I pulled it out once the temperature reached about 160 degrees. 

4.  Finish the dish. Remove the brisket from the smoker and allow it to sit for at least twenty minutes.  Slice and serve immediately. 

A smoked brisket, whether beef or bison, always calls for a nice beer.  I would serve this brisket with the remainder of the six pack of Shiner Bock that I bought to smoke the meat.  

ENJOY!

The Real Ale in Bar Harbor

One of the things that I like to do when I travel is to check out the local craft beer scene.  When my beautiful Angel, Clare, and I traveled to Bar Harbor, Maine for a vacation, we decided to check out the local beer scene.  That scene is dominated primarily by one craft brewer ... Atlantic Brewing Company.  On one afternoon, we paid a visit to the brewery.  We skipped the tour because we have done enough tours.  Rather, we wanted to try the beer. 

One of the beers that we both really liked was Atlantic Brewing Company's Real Ale.  The "Real Ale" is really an American Brown Ale.  The Beer Judge Certification Program has defined the American Brown Ale style very broadly, such as having a light to dark brown color.  That includes a lot of different shades of brown.  The aroma is sweet, malty and rich, with a focus on the malts more than the hops.  The hops make their presence more in the flavor, with a light to moderate hop flavor that is combined with a strong malt flavor.  That malt flavor could be a combination of chocolate, caramel and/or toasty flavors.  

According to the brewers, they created the recipe for this American Brown Ale while brewing with their mentor in a friend's garage in Montreal, Canada.  Their objective was to create a beer that is, in their words, "smooth and easy-drinking, yet still retained an assertive body to set it apart."  The brewers use Wye Golding and Pilgrim hops, along with Pale, Crystal and Black Patent malts.  They also use a Nottingham yeast.   The brewers describe the result as a "beer with nice caramel tones and a balance of the malt and hop profiles." 

The Real Ale pours a dark brown in color, with a very thick, somewhat cream colored foam.  It took a little time for that foam to recede, but, as it  did, an aroma of nuts, toast, and chocolate greet the nose.  Each sip was full of malt flavors, providing a sweet, somewhat bready taste, with a light roast and toast.  The balance of the beer gravitated more toward the malts than the hops, but overall, it was very good. 

We purchased the Real Ale at the brewery, but I have seen it in some beer stores.  If you happen to be at the brewery, it is definitely worth a try, along with the Mainely Meat BBQ!

ENJOY!