Wednesday, March 20, 2013

Super Excited!!


Finally after weeks upon weeks of waiting, our third brew has fully carbonated!  It took roughly five weeks for this coffee stout to fully condition in the bottle.  And best of all; it tastes awesome!  We used Dunn Brothers Infinite Black cold press coffee.  Cold press coffee lowers the acidity, and makes this coffee ideal for beer.  So I guess you could call this beer "The Brothers-Brother's Coffee Stout".

It's a very light, and somewhat dry tasting stout which may be because we are still using extract to brew.  It came in at 4.2% ABV.

To go with our first successful brew, why not make some home-made pizza?

First, let's focus on the pizza dough.  Any delicious pizza must have a delicious pizza dough.  I've tried a few different recipes for pizza dough and this one seems to be the best thus far:

Basic Pizza Dough

Ingredients
4 cups bread flour plus more for rolling
1 teaspoon sugar
1 envelope dry quick yeast
3 teaspoon salt
1 1/2 cups warm water (not hot)
3 tablespoons olive oil, plus more for greasing bowl

Directions
Combine dry ingredients in large mixing bowl and mix.  While mixer is running, slowly add water and then oil.  If needed add more flour or oil until the dough forms a ball.  Scrape out of bowl and onto a lightly floured service.  Start kneading.  When you think you are done kneading, you're not.  Add more flour if needed, and knead until the dough forms a smooth and solid ball.  Then add to your greased bowl and cover with plastic wrap.  Let it sit in a warm area for about 1 1/2 hours.  At that time it should have risen about 3-4 times its original size.  Then set dough on lightly floured surface and divide into two pieces, for regular size pizza, or four pieces for individual pizzas.  I wrapped them into plastic wrap and put in the fridge for another 1 hour to let rest before rolling out into a pizza.

Roasted Garlic White Sauce

Ingredients
1/2 pint whipping cream
1/2 cup milk
1/4 lb freshly shredded Parmesan-Reggiano
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
4 cloves chopped roasted-garlic (to roast preheat oven to 350, and drizzle a little olive oil on garlic and cook for about 50 minutes until golden brown)
Fresh ground pepper to taste

Directions
Melt butter in sauce pan on medium heat.  Add flour slowly and stir while adding.  It should form a paste like texture.  Feel free to add more flour if needed.  Add cream and garlic then whisk until mixed well.  When it starts boiling slowly whisk in cheese.  You want a semi-thick sauce texture, so add the additional milk if it needs to be thinned.  If too thin let boil and it will thicken up. Then you're done!  Good thing about this recipe is that there will be alot left for maybe an Alfredo pasta!

 For toppings I cooked and chopped some chicken, sliced a Roma tomato, and sliced onions.  You'll want to cook the pizza for about 18-20 minutes at 410 or until golden brown.  Tasted great with the Coffee Stout!

Monday, March 11, 2013

Smoke and More Smoke

Ever wanted to smoke a nice piece of pork butt or brisket but was too lazy and/or don't have any money (like myself) to go out and buy a smoker?  I have a solution that should satisfy your craving for smoke!  In your charcoal grill (preferably one with a attached thermometer), light about ten briquettes and set them off to one side of the grill.  Then set a aluminum pan with about one cup water over the briquettes.  Once the temperature gets to about 200-250 degrees Fahrenheit you can set a handful of soaked wood chips on the briquettes and start smoking!  Remember to add briquettes and wood chips when needed.

I smoked a 6.5 lb brisket for just about 9 hours at about 200 degrees.  This is the rub recipe I used the night before and let the meat dry marinade it overnight:

3 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons coarse black pepper
1 tablespoon smoked paprika
2 teaspoons cayenne pepper
2 teaspoons dried oregano powder
2 teaspoons garlic powder
1 teaspoon ground cumin


*I like pepper, so feel free to use less pepper


Be sure when the brisket reaches an internal temp of at least 130.  Let it sit for about 30 minutes to let the juices transfer throughout the entire piece of meat.  When cutting brisket, cut against the grain and as thin as possible.  Then enjoy the delicious taste of smoke and beef!

Of course I didn't just sit around for 9 hours and wait for the beef to be done.  I drank beer!  And the perfect beer to drink while smoking is Boulevard Brewery's Smoke Stack Series Double-Wide IPA.  This 750 mL bottle has been sitting in my fridge for about one year.  Luckily this beer has a ABV of almost 9%, so it is able to last even longer if needed (and it would slightly change the flavor).  It's a really good IPA with a slight sweetness and an aggressive hoppiness to it.  They use 5 different types of hops in this beer!  I also love the red-amber color this beer has also.  Very good looking beer.  This is a year-round beer for Boulevard so go grab one at your nearest grocery store.