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Thanks,The Beer Hawk Team.
Jolly Pumpkin Artisan Ales’ distinguished chef, Paul Olson, so kindly shared with me his recipe for the best Sloppy Joes I’ve ever had. Flavourful, comforting and appropriately sloppy, his version is made of bison meat but since that’s a bit difficult to find in the UK lamb, venison or lean beef would be a good substitute.
You'll need1 kg mince lamb/beef1 red pepper, small onion and carrot, finely chopped250ml chicken stock175ml barbecue sauce120ml ketchup50g brown sugar1 1/2 TB yellow mustard½TB Worcestershire sauceSalt and pepper to taste1 large Spanish onion sliced and caramelisedMature cheddarGood burger buns
Method1. Brown meat in large heavy pot over medium heat until cooked through.2. Drain excess fat leaving a little in the pan, remove meat and set aside.3. In the same pan add diced peppers, onion and carrot, sauté over medium heat until soft.4. Add your favourite BBQ sauce, ketchup, brown sugar, Worcestershire sauce, chicken stock and a little salt and fresh ground black pepper and simmer 4-5 minutes.5. Add the meat back to the pan and simmer over low heat for 10 minutes. Add mustard and adjust seasoning if needed.6. Butter and toast buns under the grill or in a sauté pan. Top the Sloppy Joe sauce with caramelised onions and cheddar. Place under the grill until melted.
I like it with...
Jolly Pumpkin / Fuego del Otono / 6.1%The balanced sweet and sour character is a perfect match for the acidity in the sandwich while its refreshing finish is a good cleanse for the next bite.
Smoked over mesquite in Texas, served dry in Memphis or topped with a mustard sauce in South Carolina, no matter where you find yourself in the States, you’ll always find a Pulled Pork Sandwich. No worries if you don’t have a fire pit, it can be delicious from the slow-cooker too.
You'll need1kg pork shoulderCoarse salt1TB paprika1TB cumin1TB ground dry mustard1TB ground coriander seeds2tsp ground cayenne50g muscovado sugarsalt & pepperWater or beerYour favourite BBQ sauceCole slawCheese Ciabatta roll
Method1. Coat the pork in coarse salt, tightly wrap in cling film and allow the brine in the refrigerator for about 8-12 hours. Once finished rinse off with water and pat dry. 2. Combine the spices and muscovado sugar in a bowl. Add salt and pepper to taste. Coat the pork with the spice mix. Allow the rub to rest on the pork for a few hours in the fridge. 3. Place the pork in a slow cooker and add enough of the liquid to come about ¼ of the way up the pork. Cook on low for about 5 hours. Shred the pork. 4. Stir in some of your favourite BBQ sauce (don’t worry about draining, it should soak up in the meat when shredding.) Allow to cook for about one hour more. 5. Pile high on a ciabatta roll and top with slaw and a slice of cheese (mature cheddar works well.)
Stone / Little Bastard Ale / 4.7%The big malts in the beer are a fantastic complement to the sweetness of the meat and its assertive bitterness takes the heat up a notch.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
Father’s Day, 20th June 2021, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Another can spins off the line at Stone Brewing’s new brewery in Berlin. The speed of the whole process is astonishing, a matter of seconds from empty can to filled and sealed. Those amazing hop aromas that Stone Brewing’s IPA is known for are locked in, only to escape as you release the swirling lemon, pine, grapefruit aromas in one of the world’s best IPAs. Cans are the perfect container for this beer. And here’s why.
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