Autumnation Beer Can Chicken
We headed upstate last week for a little get-away of ATV riding, hunting, beer drinking, and of course eating. We brought out a smoker to cook some beef brisket which then spawned the idea of doing a beer can chicken, something I have been wanting to do for a while. What better can of beer for this than a tall boy from Sixpoint (and even better yet their fall seasonal, Autumnation).
Brooklyn Blasted Steak
I few weeks ago I was at my local watering hole sampling some of the latest brews that were tapped and halted on a brew from Brooklyn Brewery called Blast. A limited draft only release from our friends in Williamsburg. Brooklyn Blast is a Double IPA that is part of Oliver Garrett's Brewmasters Special Reserve Series. This series consists of very special brews available in limited quantities at select locations. This brew uses ingredients from all over the globe with malts from Scotland and Germany and a variety of hops from Britain and the Pacific Northwest. I was so fond of this beer that I filled my growler with it for consumption later and possibly do some cooking with it as well.
A Great Time at Amicas in Salida, CO
Last weekend I was hanging out in Leadville, CO. Leadville’s a cool town, but is currently lacking a brewery. I knew of a place called Amicas Pizza and Microbrewery in Salida, only an hour south. I’d been there once before and remembered liking the beer a lot so I wanted to go back for a tour.
Salmon and Swordfish paired with Mikkeller
I decided to grill for some friends and family this weekend and figured I would try something a bit different. l grilled two types of fish, Swordfish and Salmon, along with two different cuts of steak. Since we always talk about the delicious steak we are eating, I am going to focus on the seafood.
Salmon...
Here is a picture of a decent cut of salmon marinating in an Alaskan Sugar Glaze. It is really easy to make and goes well with a variety of fish. Take brown sugar, lemon juice, and margarin. Mix and then baste. Continually baste while cooking.
Swordfish...
The swordfish was coated in a blackened seasoning which has a little kick to it. The main ingredients are various peppers and paprika. We went spicy on the swordfish to balance out the sweetness of the sugar glaze on the salmon.
Potatoes...
Delicious home made potatoes fried up with a home grown green bell pepper and some chopped onions. They are good addition to any grilled feast.
Label
To go along with the delicious fish and steak I had an All Other's Pale Ale by Mikkeller. AOP ale poured a cloudy orange with a thick and citrusy head. With medium mouthfeel and a full body this Pale Ale is more bitter than the average pale ale but is still easily quaffable.
Beer
If you come across and of Mikkeller's beers give them a try, they are all very unique and flavorful.
Adventures – Long Beach Island – Labor Day Part 2
Saturday we woke up to the sun shining and a nice ocean breeze, I could not wait to soak up the day. I have been going to LBI for a few years now and have never been to the light house in Barnegat Light. The place was packed and there was a mile long line to climb to the top. I was satisfied with just staring at it and snapping a few pictures. That and we wanted to get some food almost immediately.
If you watch Diners Drive-Ins and Dives you will notice this place. It is called Mustache Bills and its your run of the mill Diner, Kitchenette, what ever you want to call it. They are known for Pancakes, Omelets and Chipped Beef.
Of course I went with the chipped beef, who doesn't want dried beef in a cream sauce all over some hearty home fries. Picture is a little out of focus, sorry!
Food adventures did not stop there. We stopped at Okies Butcher Shop to get some skirt steak for the evening. If you are on the island and looking for quality meat and grilling supplies, Okies is your place.
When we got back to the house it was time to prepare our meal. We decided that the skirt steak would go well with a bernaise sauce, which we made with with fresh herbs and Dogfish Head brewed Saison Du Buff.
The beer I was drinking this weekend was'nt anything out of the ordinary. I had some Sierra Nevada Harvest Ale and Torpedo but my favorite beer which I had not had since last year was Magic Hat's HI.P.A. One of my favorite IPA's, well balanced, you smell and tasted the citrus fruits all the way through with a very crisp and clean finish.
You cant be down at the beach with out having some seafood. We hit up the local fishery for fresh scallops and shrimp. Which we later put into a garlic sauce with some cooked dried chorizo.
The summer isn't officially over until late September but now its time to get into the darker and spicier brews of autumn. Hope you enjoyed this post from our trip to LBI. Cheers!!
-Brian
Adventures – Long Beach Island – Labor Day Part 1
Labor Day weekend, the last big weekend of the summer. North Jersey was going to be uneventful for the weekend so we went down to Long Beach Island for some good food and some good beer.
We arrived Friday afternoon to some clouds and wind. Hurricane Earl was supposed to make the weekend very unpleasant and by the early evening the storm had passed.
A little famished from our journey we decided to stop at The Dutchman's Brauhaus.
We sat at the outside bar at first and had a Hacker Pschorr Munchner Dunkel. We soon realized the outside bar did not have a suffice menu for our appetite. We were looking for authentic German fare not pub food. Off to the inside we go.
Inside we switched gears and got a DAB from Dortmunder. I am a little guilty as I had never heard of this beer before ordering it and let me say it is one of the most crisp and refreshing lagers I have ever had.
This appetizer was German meatballs with a caper demi glaze sauce. Its a good thing the waitress came to take the plate because I was 5 seconds away from drinking the gravy remains.
On to the main course. We each had a platter of sausages, I went with the knockwurst and my colleague went with the baurenwurst. The food was excellent, kraut was fresh, potatoes phenomenal the spatzle not so much. I would definetly recommend this place if you are in for a great German meal. We got there at the tail end of lunch so I can imagine the dinner menu is full of great entrees. We will be going back to this place to do a full feature on the restaurant it self so stay tuned.
-Brian
Cooking With Beer – Saison Du Buff
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