Archive | May, 2013

Recipe: Memorial Day Ribs

24 May

Memorial Day – often seen as the launch of summer – is when many guys put their outdoor grilling skills to use for the first time of the year. For a little help around the grill this holiday, we turned to two talented Southern chefs Jeremy Barlow, head chef and owner of Nashville’s Tayst Restaurant and Mike LaSage, executive chef and BBQ master at Atlanta’s P’cheen.
Jeremy offered us his recipe for Sweet Tea Ribs, one that he prefers for its easy preparation and complex taste: “When it’s time for personal holiday cooking, I do food that requires as little effort as possible, allowing me to enjoy more time with my family. These ribs will be stickily delicious, with the sweetness of the honey and sweet tea, cut a bit by the dark, caramel undertones of the stout.”
For a more exotic variation of ribs, you can find chef Mike’s recipe for Thai Style baby backs here.
Sweet Tea Ribs
1 rack of pork ribs per 2 people or 1 really hungry person
Recipe will cover up to 4 racks

Marinade
½ gallon sweet tea
2 bottles Yazoo Onward Stout
1 cup organic sugar
½ cup salt

Combine ingredients and bring to a boil. Simmer until salt and sugar are dissolved. Let cool and pour over rack of ribs. Place in refrigerator for 3 days. Remove the day before cooking and place on drying rack, return to refrigerator and leave uncovered for one day.

Sauce
1 bottle Yazoo Onward Stout
½ cup honey
1 tsp cayenne
½ cup whole grain mustard

Mix ingredients together in a sauce pot. Simmer until slightly thick, cool and set aside.

Grilling
Heat the grill to around 300 degrees, place ribs seasoned with salt and pepper on grill turning every twenty minutes. Keep grill covered and stoke the fire some in order to keep a constant temperature. Cook for 3-4 hours. When the ribs are tender, glaze with sauce for the final 30 minutes. Remove from heat and glaze once more. Let rest wrapped in foil for twenty minutes.

Smoking
If you use a smoker, bring the temperature to 225 degrees and get smoke rolling. Cook ribs for 6-8 hours. When the ribs are tender, glaze with sauce for the final 30 minutes. Remove from heat and glaze once more. Let rest wrapped in foil for twenty minutes.

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The Return Of Bitters

1 May
Before Prohibition, a cocktail wasn’t a cocktail without bitters. But for many years, bitters were forgotten and Angostura was about the only brand you could find, and even that bottle would’ve been covered in dust. Now bitters are back, thanks in large part to the revival of classic cocktails like the Old Fashioned and the Manhattan.

What Are Bitters?
Bitters are a relatively small player in the overall content of a cocktail, yet just a few drops of bitters make a liquor concoction far more interesting, adding complexity and balance while drawing out the other flavors in the drink. Bitters are generally a concentrated high-proof alcohol base infused with herbs, roots, barks, spices and sometimes fruits. They began as a medicinal substance in Europe consumed by the glass, but became part of the cocktail menu in the early 19th century. Only a few dashes are needed in any drink, but variations of many cocktails can be made with a type of bitters.

Bitters For Your Home Bar
Today, a number of new labels and varieties are on the market, not to mention the array of house-made bitters that bartenders and enthusiasts are crafting themselves. We selected 5 quality brands that you can use to improve your cocktail making skills. Experiment with various types and don’t hesitate to combine different flavors of bitters in the same drink.

Amargo Chuncho
Made in Peru, this unique aromatic variation is made with a selection of Amazon barks, herbs, roots and flowers. While hard to find, it’s the only bitters for a Pisco Sour.

Angostura
The ubiquitous staple of aromatic bitters, Angostura has produced its secret recipe since 1824.  Packaged with an iconic paper label that doesn’t fit the bottle, these bitters have a pronounced tamarind and cinnamon flavor essential to a Manhattan. In 2008, Angostura added orange bitters to its product line that has a natural flavor and a complex depth.

Fee Brothers
A non-alcoholic variation, Fee Brothers makes an excellent old-fashion aromatic bitters, along with an assortment of flavors including cherry, lemon, grapefruit and whiskey barrel aged. Try the cherry bitters in place of the actual fruit in your next Old Fashioned.

Peychaud’s Bitters
Created in New Orleans in 1830, Peychaud’s has a light, slightly sweet anise flavor with a more floral taste than most. A key ingredient for the Sazerac and Vieux Carré.

Regans’ Orange Bitters No.6
During the 19th-century, a dried orange peel was often added to cocktails to lend vigor. Orange bitters were soon prepared alongside aromatic bitters, enhancing the crisp citrus bite with ingredients like cardamom and coriander. Nearly extinct until recently, orange bitters now have several makers, including Regans’ Orange Bitters No. 6 launched in 2005.

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