Another Pint Please...

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 19 Jun 2013 17:00:00 +0000

When I see something cool at home I want to take a picture of, I always grab my iPhone and my camera. I find it interesting how each device can capture the same scene differently. Of course this can partially be explained by the fact I use both devices differently. My phone is stretched out in front of me, while my camera is glued to my left eye.

My iPhone gives me instant gratification, my camera allows me to re-evaluate and tweak. Sometimes the iPhone image feels more personable. Other times it is the reverse.

Here are two examples from last week.

Sunset via Instagram

Sunset via 7D

Planked Salmon via Flickr iOS App

Planked Salmon via 7D

Each is the same, yet each is different.

In other news, my hop harvest continues to flourish!

Enjoy your Wednesday.

Brewing the American Dream

noreply@blogger.com (Mike Lang) — Sun, 16 Jun 2013 21:36:00 +0000

Last week Samuel Adams announced two new collaborative beers created with the recipients of the Samuel Adams Brewing the American Dream and Experienceship program.

The Brewing the American Dream program, started in 2008, has provided more than $2 million dollars in loans to 235 small businesses nationwide, coached 3,000 plus small business owners, and created or saved nearly 1,400 jobs. These microloans range anywhere from $500 to $25,000 with recipients typically in food, beverage, or hospitality.

Jim Koch touched on the topic at the Boston Beer Shareholders either this month. Out of all of the money loaned, more than 97.7% (which is incredible) was successfully repaid paving the way for more craft brewers and start-ups to take advantage of the program.

This successful program was expanded in 2012 to include a business "Experienceship" program where a craft brewer is mentored and coached directly by the Samuel Adams brewers and staff.

The Experienceship ends with a collaborative brew between the award winners and Samuel Adams.

This year's collaborations and winners are Boston Tea Party Saison, brewed with San Francisco-based MateVeza, and ThreeNinety Bock, brewed with Rochester, New York's Roc Brewing Co.

The Tea Party Saison is a blend of yerba mate tea and Samuel Adams' Kosmic Mother Funk (KMF). It has a really pleasing medium-bodied mouthful and a great spicy undertone. I've been looking for saisons lately, so this was a real treat.

ThreeNinety Bock is a Maibock. Full on malt and something I always love, a subtle hint of smoke. I'm a sucker for smokey beers.

Both beers were great and can be found locally in their home states, as well as the Boston Brewery tour center.

Applications are now being accepted for the 2013 round. Winners will be announced this fall at the Great American Beer Festival.

Next time you grab a Sam Adams, realize you are giving just as much as you are getting.

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 12 Jun 2013 01:36:00 +0000

I love to grill and I love to grill year round. That being said, I "really" love to grill when it's warm out and I "really, really" love to grill when I have friends that love it too. Here's a pictorial of what I call a "great grilling night."

Red Potatoes in the basket.

Ribs on the Performer

Brian manning the grill. (Sporting his awesome Warrior Dash t-shirt we wholeheartedly earned together!)

Topping the scallops.

Tweaking the tongs.

Finishing dinner.

Enjoying life.

In the words of my friend, Bruce. Enjoy your Wednesday. In my words, get ready for the weekend.

What's on the Grill #274: Planked Pork Chops with Apple, Sage & Cider Reduction

noreply@blogger.com (Mike Lang) — Mon, 10 Jun 2013 22:57:00 +0000

Thick cuts of meat can be tricky to grill. A great sear is important, but when there is almost two inches of meat to cook, searing alone is not the recipe for a perfect meal. Although a reverse sear using a mix of indirect and direct heat works great, an even easier route is to plank. In fact, not only is planking straightforward, it allows for additional flavors, which is why these pork chops have more to offer than just a simple rub.

Planked Pork Chops with Apple, Sage & Cider Reduction
Source: Another Pint Please

Recipe for 1, scale for more

Double Bone Pork Chop (found at my local Dayton favorite, Jerardi's Little Store)
1/2 t freshly ground pepper
1/2 t kosher salt
1/2 t paprika
1 apple, sliced into 1/4 inch sections
2 bunches of sage

1 bottle of Angry Orchard Ginger Cider
1 t apple cider vinegar

wood plank (I used red oak from Outdoor Gourmet, anything will work, but extra points for cool if you use oak)

I used a double bone pork chop, but this recipe will work with anything. The double bone just looks awesome and is thick as hell.

The first step when planking is to soak the plank. Place the plank in a shallow pan of water and weigh it down.

Yeah, you could use a camera lens…or in my case, a coffee cup that looks like a camera lens. It's a great little coffee cup which fools everyone. Sometimes, even myself, like when it's rolling across the kitchen floor.

The ingredients are straightforward.

Equal amounts of salt, pepper, & paprika for the rub.

Apples and sage for the topping.

Prepare the grill for a two zone medium heat fire: direct and indirect heat. Although the red oak planks are resilient, start them initially over direct heat and then after about 20 minutes, move them to indirect.

With the pork on the grill, start the cider reduction.

Reduce a bottle of Angry Orchard Ginger by half over high heat. How do you know what a pan of 6 ounces of cider looks like? Easy, measure it.

Whenever I have to reduce anything, I like to pour it into a measuring cup. I'm fairly good at estimating things…unless they are boiling liquids. Those, I measure.

With the cider reduced, stir in the apple cider vinegar and set aside.

By the time the reduction is made, the plank should have been moved from direct heat to indirect. Continue to cook until the internal temperature of the meat reaches 145 F and during the last 5 minutes, brush with the cider reduction.

Once done, remove the pork from the grill and allow to rest.

Plate and top with more of the reduction.

A pork chop is a real treat but can quickly go downhill if overcooked. Use that internal thermometer to ensure a perfect cook.

Then, when you add in the sage, apples, cider, and a hint of smoke…wow. You have a perfect bite.

Note: The plank used in this post was provided by Outdoor Gourmet. Please check them out. They are awesome.

Live with Grilled Banana Splits

noreply@blogger.com (Mike Lang) — Mon, 10 Jun 2013 01:26:00 +0000

Last week, I had a great morning on Fox 45 talking grilled inside out banana splits. You can catch my appearance here.

These great little boats are always crowd pleasers and are so easy to make. We had them again last night and I'm ready for them again right now. Well, maybe not tonight, but perhaps tomorrow...

Have you lined banana boats up on your grill?

Sharing Samuel Adams

noreply@blogger.com (Mike Lang) — Fri, 07 Jun 2013 02:07:00 +0000

I spend a lot of time on this blog talking about Samuel Adams. The reasons are simple. One, I love their beer. Two, I love the company.

For the record, as my Dad will attest, I didn't always love their beer. In the early 90's I was in college and for one of my trips home my Dad tried to impress me by picking up a six pack of Samuel Adams Boston Lager. Although he is not a big beer drinker, he was quick to inform me Samuel Adams was "The Best Beer in America." It said so on the label.

At the time, I found it odd. I was a proud Purdue Boilermaker and as far as I knew in Indiana, Bud Light longnecks were the best beer in America. They had long necks and I could buy them in cases. They were awesome. Since when did people buy beer based on a history lesson and why did it have…taste?

Not surprisingly, my nonexistent tastebuds skipped quality for….well, I'm not sure what. My friends still give me grief about it today. "Remember that time Mike scoffed at Sam Adams…" It's one of those stories that will never leave me. Ever.

Fast forward almost twenty years and you will find the exact opposite true. So much so, a number of years ago, way before APP, I bought a few shares of stock in Boston Beer. I believed, and still do, in putting my money where my mouth is.

Here in 2013, it's a sweet and malty convergence of interests. I'm able to not only be a very, very, very small part of a company I truly respect, but also, through the hardwork of this blog, talk abut the latest and greatest from Boston Beer. It is this great amount of respect I have for the company that inspired me to travel to Boston last week and attend the annual Boston Beer Stockholders meeting.

It's been a little over a year since we first traveled to Boston and toured the brewery. Or, as I called it, visiting the promised land. At the time, I knew a repeat trip was in order. I just didn't know when…fast forward a year.

The shareholders meeting was set for 9 AM and having only arrived in Boston about 8 hours prior, I opted to Uber my way from downtown to the brewery. You know how I love Uber.

Upon arrival at the brewery, I was handed a name tag, t-shirt, and tasting glass. Yes, tasting glass.

Upon taking my seat, I found myself surrounded by a couple hundred fellow shareholders. Although it was a mixed crowd of people, two words easily described the audience: beer lovers.

Although I've heard Jim Koch on TV, I had never seen him in person. He was in short, brilliant. As he made sure everyone knew, Boston Lager was his favorite Samuel Adams beer, as it should be. It was his first. For it was Boston Lager he made in his kitchen, long before the days of the expansive Boston Beer Company we know today. Subsequently, his pint glass was full as he took the podium to address the group.

Jim was refreshing, funny, and engaged. The meeting was part business, part questions, and then most importantly, part drinking. He emphasized the last point, while encouraging a speedy trip through the first two points.

To this date, Jim holds the majority of shares of Boston Beer and still has veto power over the directions of the company. Case in point, it took two years to get the Sam Can to production. Jim's influence is everything.

After the voting part of the meeting, Jim moved to a recap of where the company has been over the last year. He then took questions from the floor. Did I mention how smart Boston Beer shareholders are? This wasn't some run-of-the-mill group of beer drinkers. Almost every question posed to Jim was thoughtful, researched, and relevant. I was impressed…and highly interested. As Jim fleshed out his responses, several things he said merited notes.

On the growth of the craft beer industry

There are 2 breweries opening a day in the US. We are on our way to surpasing the number of breweries that have ever, in the US.

How big will craft brewing get?

Jim equated craft brewing to Eve, and beer to Adam. "Just how big is Eve going to get?" Apparently she's putting on weight.

Will Samuel Adams make a non-alcoholic beer?

"Sure, go drink Diet Coke."

Some other tidbits…Samuel Adams is currently working in conjuncture with a whiskey maker in distilling 3 Samuel Adams styles; Boston Lager, Double Bock, and Cinder Bock. They will be ready in 2015.

In 2012, Samuel Adams brewed 200 different types of beer.

By far, my absolute favorite quote?

"We've failed with a lot of things and they've led to success."

That last quote resonated with me. It reminded me of a recent article I read. Do you want to succeed at something? Don't look at why things worked, look at why they didn't.

With the official business out of the way, the morning quickly turned towards "drinking." All three tasting rooms where in full motion. Honey Queen, New World Triple, Grumpy Monk, and 2012 Utopias were all being poured. It was great.

As I worked my way though the crowd, I met up with some other great local Boston shareholders. Each was interesting, most were local, and all were fun. Most importantly, everyone shared a love of "great beer."

After my morning at the brewery, I spent some time by Quincy Market and Faneuil Hall. The ability to disconnect and sit….on one bench for an hour with no interruptions...was awesome.

It was also nice because it served as an intermission before I hooked up with my friend Todd from BostonSake.com.

Todd had a great evening planned, and it started off with a trip to the Cambridge Brewing Company where his beer/sake hybrid, Banryu Ichi, was on tap.

Todd has forwarded me a previous bottle, which I loved. His current batch, on a limited tap at CBC, was even better.

My sake knowledge is limited, but I know what I like and I liked Banryu Ichi.

After the CBC, we hit Lordo Hobo in Cambridge and then ended up at the Citizen Public Houser and Oyster Bar in Boston. Everything was great: the beer, the food, the whiskey, and most importantly, the company.

Although I was only in Boston less than 48 hours, I maxed out every second of it. I can't say enough about everyone at Samuel Adams and look forward to the next night Todd and I can share drinks and dinner.

Boston is a great, historic city and I'm thrilled to have friends there. I can't wait to go back and perhaps, have a beer…or two.

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 05 Jun 2013 09:00:00 +0000

Meat Touchdown

Beer

Roto Chicken

Enjoy your Wednesday.

What's on the Grill: Live on Living Dayton

noreply@blogger.com (Mike Lang) — Tue, 28 May 2013 17:10:00 +0000

If you happen to live in the greater Dayton area and were watching WDTN's noon show, Living Dayton, this past Friday, you just might have caught a certain bald guy grilling up some Memorial Weekend appetizers.

Yeah, the title is no joke. I did a three minute live segment about planking. After finding my 26 inch Weber strapped down in the bed of our truck, my friend and co-worker Dave texted me, "Have Weber, Will Travel." He couldn't have been more right.

I have no problem talking into a camera lens, as I know the magic of editing can even make me look sophisticated. Live TV is something completely different and for my friends who do it day in and day out, my hat is off to you. It's not easy.

Thankfully, my segment went off without any major hitches. Nothing burned down, I didn't say anything too stupid, and I think I was able to pass on some good information.

Without any further adieu, here is the spot.

Want the recipes? Look here for Goat Cheese Stuffed Pepperdews and here for a variation of the Portabellas.

My thanks to everyone at Living Dayton for having me on and to Holly for "documenting" the event!

What's on the Grill #273: Coffee Rubbed Tri-Tip w/Rum Injection

noreply@blogger.com (Mike Lang) — Tue, 28 May 2013 00:39:00 +0000

Here's a revelation for you, out of all the grilling I've done, this is only the second tri-tip to hit my grill. In fact, the first one wasn't even mine, as Drew brought it to a Brew Day and I just cooked it for him. So, I suppose this recipe is essentially my "first." Sorta.

Although tri-tip is a popular and inexpensive cut of meat for grilling, I've had little experience with it because I almost never see it at the store. You can imagine how pleased I was when I stumbled onto one at Kroger. Without thought or plan, I threw it in my cart and took it home.

As legend has it, tri-tip is sort of a California "invention." While predominately ground into hamburger, it was eventually cut into steaks and then eventually used as a roast. Today it's a favorite of backyard grillers and pit-masters.

The tri-tip comes from the bottom sirloin. Think rear of the cow, almost to the top of the hind leg. It's a triangular muscle, which explains the origin of its name: triangle = tri-tip. It is also very, very tasty.

Tri-tip is a fairy lean piece of meat, so it's important not to overcook it. A marinade, or in my case, an injection, helps.

Coffee Rubbed Tri-Tip w/Rum Injection
From Another Pint Please

1 Tri-Tip beef roast

Rub

1 T red peppercorns
1 T black peppercorns
1 T granulated garlic
1 T coffee
1 t corriander seed
1 t kosher salt

2 oz rum

Although I'm calling for whole spices, ground will certainly work. The only difference is I like to grind my own.

Remove the meat from the fridge about 30 minutes before grilling.

Prep the grill for a 2 zone direct/indirect medium heat fire.

Using about 2 ounces of rum, inject the meat in multiple places.

Once injected, cover the meat with the combined rub ingredients.

Work the rub in over the entire surface. The entire surface, that means the sides too…no skimping!

With the meat rubbed, it's time to hit the grill.

Like with any roast, sear both sides over direct heat for a few minutes each, or until a nice crust forms.

Once both sides are seared, move the roast to indirect heat and continue cooking until you get an internal temperature of about 130 F.

Use the "down time" during the indirect part of the cook to grill some vegetables.

Probably one of the easiest sides in the word is a mix basket of vegetables. Slice up whatever you like, onions, broccoli, peppers, zucchini, peppers, carrots…the works. Season, oil, and grill over direct medium heat stirring occasionally. Twenty minutes or so and you have a "grilled" side dish.

When the meat reaches temperature, remove it from the grill, and allow it to rest about 10-15 minutes.

Once rested, start the craving.

The right cook temp and a proper rest should result in a perfect medium rare.

Which, with the lean nature of the meat, is really a necessity. Overcooked meat tends to be chewy. I want something that's going to melt in my mouth and not be a battle to swallow.

My final take on my "first" tri-tip? I loved it.

The texture of the tri-tip is different. Although lean, the meat is not dense and has a really nice mouthfeel. I also like the strong hit of coffee in my rub, and the distant rum flavor from the injection was a real treat.

Now that I know I can easily find tri-tip at the grocery, I can guarantee we will have future run-ins again.

The orchard may be angry, but the drinkers are happy

noreply@blogger.com (Mike Lang) — Sat, 25 May 2013 19:46:00 +0000

The growth of cider sales in the US has been exponential and the leader of the pack continues to be Angry Orchard. Not wanting to rest on the laurels of their success, Angry Orchard has pushed the cider envelope again and just this month launched The Cider House Collection.

Both ciders pack a higher ABV and are packed in 750ml corked bottles. Angry Orchard Strawman is based on old European farmhouse techniques.

Iceman is inspired by traditional Quebec ciders, where the apples are frozen prior to fermentation to release richer flavors.

While both Strawman and Iceman stem from the same Italian heirloom apples and are both fermented on wood, they are two very different drinks.

These full-bodied ciders are a great substitute for wine and were fun to experiment with when we recently had friends over for dinner. Oddly enough, the ciders also drew a gender difference.

I tend to gravitate away from sweeter drinks, but Gary and I favored the sweeter Iceman, while Zoë and Terri favored the more crisp & subtle Strawman. If I had to wager those results before we tried them, I would have lost big time. The lesson here, like with anything else, is to not judge a bottle by its label.

Cider has a lot of complexity and although some if its flavors are similar to beer, it's still quite different. With the Cider House Collection, I've got another excuse to "think" while I drink. I've got some exploring to do.

Note: Angry Orchard provided me with the two bottles and as you can see from above, I'm out and need to go buy more.

Memorial Day 2013

noreply@blogger.com (Mike Lang) — Fri, 24 May 2013 02:43:00 +0000

For many, Memorial Day in the US marks the beginning of grilling season. For those of us in the midwest who grill all year, it signifies no longer having to grill with a coat and hat on. It's a very special holiday.

Whether you grill for only a few months out of the year, or all twelve, spring means getting your grill in tip top shape for a summer of abuse. Before you plan your Memorial Day meal, make sure your grill is ready for the "weight".

Now with the grill spring clean out of the way, the only left is to figure the menu.
Purists may gravitate towards burgers...

and hot dogs.

I get excited about ribs...

and pulled pork.

Needless to say, sometimes I will go all out with brisket...

or up a notch with a steak.

For even more ideas, check out the Pinterest board started by John from Grilling 24x7. He's pulled in a great group of grill bloggers who have posted some fabulous creations.

At the end of the day, and no matter the meal, don't forget the real reason for the holiday.

Happy Memorial Day everyone. Grill on!

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 22 May 2013 23:42:00 +0000

The hot weather meant one thing last night: burgers.

But, not just any burger. Oh no, these were pork/beef burgers with roquefort cheese, grilled portabella, grilled pepper, and…a fried egg.

Killer.

What's on the Grill #272: Pulled Pork on the Kettle

noreply@blogger.com (Mike Lang) — Mon, 20 May 2013 01:54:00 +0000

One of my favorite things about the Weber kettle is its versatility. Direct or indirect, the meal possibilities are endless.

By far one of the more pivotal moments in my Weber upbringing was my first Boston ~~Butt~~ Roast. (Why the strikethrough? See here.) Growing up, grilling was synomous with steaks, burgers, and badly burnt chicken. True BBQ cooking was completely foreign.

By the mid nineties, the mystery was gone and I was slowly indoctrinated into low and slow. I've never looked back.

Lately, Sundays have been BBQ days. With all of the work it takes getting the house in shape for spring, dinner tends to be overlooked as the chores and tasks pile up. However, by starting dinner before breakfast, I have the comfort of knowing dinner is on target and as an added benefit, I can take in its smells all day long.

If you have never smoked pork or brisket on a kettle, I urge you to give it a shot. I've covered it before on these pages and a few years ago, posted a step by step tutorial to Instructables. Amazingly enough, it's been viewed over 75,000 times and in so doing, hopefully helped some people step up their grilling game.

Even though I've been down this road before, I always like to tweak the process. Here are some added tips:

While wood chips are nice, I prefer chunks.

Yeah, soaked wood chips work great, but I prefer the staying power of chunks. They tend to burn, burn, burn. Plus, there is something more primal about using actual pieces of wood versus machined chips.

Grind your spices

Purists suggest the shelf life of ground spices is only a few months. I don't know about you, but I've got spices in the cupboard that remember doing the Macarena.

In order to reduce my spice hoarding, I've taken to grinding whole spices.

Using a coffee grinder dedicated to spices, I can mix and match the exact amount of what I need. Even if I add in some pre-ground spice, I'm ensured a great consistency of the freshest spice mix possible.

Use mustard to help bind your rub to the meat.

By slathering good old yellow ballpark mustard all over the pork, the rub has something to stick to, meaning more rub on the meat and less on the counter.

There is no flavor impact from the mustard, it's really just yellow "glue".

Check for "doneness" with the bone pull

There is nothing more beautiful and drool inducing than a cooked pork shoulder.

Even though it may look "cooked" over the course of the last few hours on the grill, the best way to ensure doneness is with a thermometer. Don't take it off the grill before it has an internal temperature of 190 F.

Don't have a thermometer? In that case, find the bone and wiggle.

If you can cleanly pull the bone from the meat, your can count on your pork being perfectly done.

Mark the bottom vents

Air flow is the key to regulating temperature on the kettle. Unless you want to hang out on your knees trying to figure out what position the ash catcher's vents are in, I suggest pre-marking them.

C for Closed, H for Half, O for Open. No dirty knees and no guessing.

Pulled pork is a delicious treat that can last for several days.

I'm almost always guaranteed leftovers, which is great, because not only is pork great right off the plate, there are so many other things you can do with it. Stuffed Peppers or pizza anyone?

Next time you have a long day of work planned, be prepared to start dinner before you crack your morning eggs. Use these tips, fire up the kettle, and be prepared for a lot of awesome pork.

How do you use your kettle for BBQ? Let me know in the comments!

American Craft Beer Week

noreply@blogger.com (Mike Lang) — Fri, 17 May 2013 02:13:00 +0000

Leave it to me to post about an entire week of craft beer when the week is almost over. May 13 - 19, 2013 is American Craft Beer Week. Started in 2006, ACBW focuses on highlighting the importance of small and independent craft brewers.

There are lots of beer weeks and events across the United States, but ACBW is self described as the mother of them all. Untappd even has a badge to recognize the celebration which, of course, I effortlessly unlocked.

Locally, it means two things. First, the release of Great Lakes Brewing Company's Lake Erie Monster, one of my favorite Imperial IPAs: earthy, malty, spicy…delicious.

Second, the annual Big Brews and Blues craft beer event at the Historic Carillon Park in Dayton, Ohio. Scheduled for this Friday night from 5-9, Big Brews and Blues is a fundraiser for Diabetes Dayton. They have some great big beers on tap. Add in the entertainment and food and you have the makings of a great night.

Although the week is almost out, grab a craft beer and ready a toast. If you are attending Big Brews and Blues this weekend, I hope to see you there. Cheers!

What's on the Grill #271: Planked Beef Ribs

noreply@blogger.com (Mike Lang) — Sat, 11 May 2013 18:57:00 +0000

I've long had a fascination with planking and no, I don't mean the stupid Internet meme. There is something basic and primal about cooking food not just over wood, but on wood. It's indirect cooking with the direct added benefit of smoke. Best yet, it is dead easy and open to limitless possibilities.

Now when it comes to the actual wood planks, I have a confession to make. I'm cheap. I'm so cheap, I've gambled and bought cedar boards and cut them to size. The cedar was untreated and that third eye you see above my right ear is only an illusion. I'm fine, really.

I flat out refuse to buy two small ten inch cedar planks for six dollars, which is why I resorted to making my own. Yes, my own do work, but I really can't be 100% sure the are totally food safe. Besides the whole "will they kill me?" thing, the planks I'm making are fairly low grade cedar. Thankfully, I've found something much better: Outdoor Gourmet.

Started in 1995, Outdoor Gourmet is the original cedar plank producer. Based in Sandpoint, Idaho, they are in the heart of the pacific northwest and the center of red cedar country. Outdoor Gourmet also produces some of the finest planks I've ever used…and I've used a lot.

Having since expanded from only cedar, but to hickory, alder, cherry, red oak, and maple, Outdoor Gourmet also carries the largest plank I've seen. They are 6x12 and they are big enough for something I have in the fridge: beef ribs

I've planked a lot of things, but never ribs and to me, they seem like a great combination.

Planked Beef Ribs
by AnotherPintPlease

Rack of Beef Ribs

Rub

1 T freshly ground pepper
1 T kosher salt
1 t granulated garlic
1/2 t ground cayenne powder

Plank - I went with hickory

Good quality BBQ sauce

The first step is to soak the plank. Figure on at least an hour. Part of the cook will be directly over the coals, so unless you want to ready the garden hose for a dinner killing flare up, make sure the plank is nice and wet.

Beef ribs are rich in flavor compared to their pork counterparts and also carry a whole lot less meat. As such, I go with a more minimalist rub and plan on a shorter cook time.

Prepare the grill for a two zone, direct/indirect, low heat fire (About 225-250F). Again, part of the cook is directly over the coals and part is indirect.

Remove the ribs from the refrigerator about 45 minutes before grilling. Remove the membrane. Place a knife between the bone and the membrane to separate the two. Then, grab the loose membrane end with a paper towel and pull the rest away.

Generously season with rub.

Place the ribs on the plank and place the planked ribs on the grill, directly over the coals.

Instead of adding chips to the fire, I'm adding the plank.

Cook for the first 30 minutes over direct heat. This should be enough time for the plank to start to smolder and smoke the ribs. However, be sure to keep an eye on it. I've had more than one planking accident in my time.

With the plank lightly smoking, move it over to the indirect side of the grill and continue to cook.

Continue to cook for another 90 minutes. Be sure to keep the lid down.

We are looking for a total cook time of about 21/2 hours. Figure 30 minutes directly over coals, 90 minutes indirect, and the remaining 30 minutes back over the coals while applying BBQ sauce.

I love layering the flavors of smoke and sauce.

With the meat pulled back from the bone and the sauce applied, it's time to eat. A word of caution, be careful not to overcook the ribs. As I mentioned before, there is not a ton of meat, so it is very easy to overcook them and have no meat at all. Sad trombone...

The ribs turned out great. As for the hickory plank, it worked perfectly. In fact, it was so robust, even with the smoldering, I think I will get another use out of it.

I think part of the joy of eating beef ribs is wielding around their massive bones. It's dinner and a workout all in one.

Note: Outdoor Gourmet provided me with a wide selection of planks. I will be playing with them for posts to come.

My Weber Experience

noreply@blogger.com (Mike Lang) — Wed, 08 May 2013 00:32:00 +0000

I've hinted about it several times since we filmed it in March. It was an amazing twelve hour day of hard work. It was also very cold outside. Very…cold. Nonetheless, I would have done it all over again at a moments notice. I loved the pressure and urgency of capturing everything. I would call it organized chaos, but in reality it was a fine tuned machine that worked at a break neck pace. I loved being a cog.

Today, after weeks of anticipation, the video has been released. I've posted the link everywhere, except where it really matters the most: here.

As part of Weber Grill's new website launch, I present my "Weber Experience". It's something I've blogged about on these pages for years. Thanks to the skills and creativity of some very talented professionals, my enthusiasm for all things Weber has been encapsulated into an amazing three minutes. I'm excited and honored to be a part of such a wonderful company.

Grill on everyone. Grill on.

A Tale of Two Cans

noreply@blogger.com (Mike Lang) — Mon, 06 May 2013 23:03:00 +0000

When Samuel Adams officially announced they would start to sell Boston Lager in cans, I read it on their Facebook page. The announcement didn't surprise me. The comments to their announcement did. A lot were surprisingly negative. It was like they announced Boston Lager was being replaced by Coors Light.

Boston Beer is not the first craft brewery to move toward cans. I'm a big fan of both 21st Amendment and Oskar Blues. Both are only in cans. Cans are portable, eliminate issues with light touching the beer, and have less air in them than bottles. There are a lot of benefits and the last two examples deal directly with the quality of the beer. Light can cause a beer to be "skunked" and air creates the potential for oxidation.

For me, it's not the can, it's what is in the can.

Now while Boston Beer is not pinoeering the canning movement, they are leading the charge to make the can "more drinkable."

After two years of research, they have developed the "Sam Can," a can designed to make drinking similar to that of a glass.

In order to experience the difference, Samuel Adams sent me the new Sam Can along with a traditiional can. Both contained Boston Lager.

The first noticeable difference is the lip of the can. It's shaped much like the tulip lip of their pint glass.

The next difference is the opening of the can. The Sam Can, on the right, has an opening which sits further back from the edge. By moving it closer to your nose, it helps accentuate the hop aromas. Admit it, there is nothing worse than drinking something out of a can and getting a big ole whiff of aluminum.

Finally, the combination of lip and opening help create more of a glass drinking experience. Translation: you don't have to tilt your head back as far.

In order to experience this for myself, I opened both cans and sipped. In the pictures below, my head stopped when the beer hit my mouth.

There was definitely a difference. The Sam Can also left me with the feeling I wasn't making out with my beer. Notice those mushy lips on the right? Yeah, not pleasant to look at and not pleasant to experience.

To me, one of the best things about Samuel Adams coming to a can is just that: it's Samuel Adams. You know why all of those people on Facebook where mad about Samuel Adams in a can? They think canned beer sucks. No surprise there, 98% of beer in cans does suck. Why are the temperature senstive Coors Blue Mountains so important? Because if the Coors Light wasn't consumed a few degrees above freezing you would have the possibility of tasting how bad it is.

We should be excited that Boston Beer invested a lot of money into not just bringing Samuel Adams to a can, but improving the can experience. I, for one, am looking forward to the new places I can enjoy a Boston Lager. Like, for instance, on an airplane. My flying experience just got a whole lot better.

Sam Cans roll out this week. Figuratively and literally.

Note: Samuel Adams provided me with the demo cans. I ruined their aesthetics by posing with them.

What's on the Grill #270: Mexican Chicken Salad

noreply@blogger.com (Mike Lang) — Sun, 05 May 2013 17:14:00 +0000

I love variety. Textures, tastes, colors…you name it. Variety, after all, is the spice of life. Of course, so is a full beer fridge, but I digress...

To "grill" a meal doesn't always mean to grill everything. In fact, sometimes the best meals are where only a small part of the feast hits flame. This salad is no exception.

It's a substitution/sped up version from Weber's Way to Grill. Fast, easy, and satisfying. More of the variety I like.

Mexican Chicken Salad
Adapted from Weber's Way to Grill

3 Boneless chicken breasts <Yeah, I know…but we are going to pound the hell out of them>

Dressing

1 large poblano chile pepper
1/2 cup sour cream
1/2 cup lightly packed fresh cilantro
1 T fresh lime juice
1 T extra-virgin olive oil
1 large garlic clove
1/2 t ground cumin
1/2 t kosher salt
1/4 t freshly ground black pepper

Salad

4 cups thinly sliced romaine lettuce
1 cup medium-diced ripe tomato
2 avocados, diced
1 can pinto or black beans, rinsed

Grill the poblano over direct medium heat, turning so the skin blackens all over. Once done, place in a bowl and cover with plastic wrap. Allow the pepper to steam for about ten minutes. Then, remove the blackened skin and de-seed. For pictures of the process, check out this post.

Place the pepper in a blender with the remaining dressing ingredients and blend until smooth.

I'm using boneless skinless chicken breasts, so the only acceptable way of cooking them is to ensure they are pounded to death. The only thing worse than a boneless skinless chicken breast is one that has not met Mr. Mallet.

Grill the chicken over direct medium heat until cooked through.

Arrange the romaine on a plate. Top with the tomato, avocados, beans and sliced chicken.

The dressing is so good, I recommend making a double batch otherwise there will be a fight for the last dregs. Trust me on this.

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 01 May 2013 13:33:00 +0000

Meat

Kale

Beer

It's a Longshot

noreply@blogger.com (Mike Lang) — Tue, 30 Apr 2013 01:49:00 +0000

Yeah, a longshot. That's exactly what Zack Adams, Dave Anderson, and James Schirmer must have thought as they entered their home best homebrews in Samuel Adam's annual Longshot American Homebrew competition.

Now in its 10th year, the Longshot competition crowns three homebrewers, including one Samuel Adams employee, as champions. These winners have their beers commercial produced and sold in a Samuel Adams variety 12 mix pack. Out of thousands of entries, it's truly a high honor to earn the praise of Jim Koch. I salute these guys and their beers.

Beer Flower Wheat by Jason Schirmer, CA - a wheat beer brewed with hibiscus and exotic flavors

Magnificent Seven by Zach Adams, CT - an Imperial IPA with seven different hops

Strawberry Lager by Dave Anderson, OH - a summer lager with hints of fresh strawberry

This year's winner are exceptional beers. It would be an accident if I were to make something so good. I especially enjoyed the Magnificent Seven. The hops really aren't there at first sip, but later cascade over you and linger well after the glass has left your mouth. Fabulous stuff.

Do you think you have would it takes to win the Longshot? Well, there is still time to enter if you have something really good sitting in your basement. No time to make this year's contest? Fear not, I'm sure it will be around in 2014. Start brewing, experimenting, and tasting now. Jim Koch is looking for the best and it just may come from you.

Note: Samuel Adams provided me with bottles from this year's Longshot winners. They are available now, in stores, nationwide.

From DC, With Beer

noreply@blogger.com (Mike Lang) — Mon, 29 Apr 2013 00:43:00 +0000

This past weekend, we traveled with our good friends Gary & Terri to Washington, DC. Last year was Boston and this year, it was our nation's capitol.

Gary & Terri share our love of adventure, food, and beer. This winning combination makes for a breakneck and incredibly enjoyable long weekend. Whereas we about froze in Boston, the weather in DC was superb. Everyday was close to 70 degrees and the skies were clear and blue. The weather was just about perfect.

Getting Around

Although we rode the metro rail a few times, we used Uber more. Uber is an app-based private vehicle professional driver taxi service. Need a ride? Fire up the Uber app. GPS locks in your location and a quick press of a button can summon a taxi, black sedan, or black SUV. A fare estimate gives you an idea of what you will pay based on your destination, so you have a pretty good idea ahead of time of the cost. Since Uber keeps your credit card on file, no money or tips are shared with the driver. It's all included.

The fares were reasonable. The drivers were quick, the vehicles very clean, and the convenience was fabulous. Uber is available all over the US. If you are interested in signing up, use this link to get $10 off your first ride. In full disclosure, if you take advantage of the link, Uber will credit my account $10. I don't know anyone at Uber, I 'm just passing on what I think is a pretty cool service.

Where did we eat & drink?

We stayed on Capitol Hill, so we did our best to check out places relatively close. Josh Bernstein, through Instagram, highly recommended The Churchkey and Meridian Pint. I tend to take beer author's suggestions very highly, but we sadly didn't have time to check either one out. Next time, they are definitely on our list.
We started off at The Dubliner, which is about a stone's throw from Union Station.

We stopped in for lunch one day and after dinner drinks the next. Service was fast and friendly, and the food was pretty good. I wouldn't call the beer selection stellar, but they had a few local brews I had not had before including Sea Change from 3 Stars Brewing Company in DC.

Although I don't have any pictures, the 201 Bar was an interesting stop. Catering to a younger crowd with a rather contemporary take on a traditional pub, we almost turned away as we were looking for a quick bite for dinner. With more couches and large chairs versus tables and chairs, it seemed food might just be an after thought. We were wrong. Again, service was attentive and thorough and the food was quite good. The beer list was also fairly long and varied. I was able to again try something new in the form of Duck-Rabbit's Milk Stout.

We swung into the Black Rooster after a fairly long and grueling afternoon of walking.

The Black Rooster probably hasn't changed much through the years. It's narrow and deep footprint was bustling with a mixture of young and old clientele. The service was again top notch and the beer list fairly decent. Although the pub grub menu didn't suit our fancy, it was a comfy spot to catch a pint. I'm glad we did.

The Elephant & Castle is a chain pub and as luck would have it, we liked it. It might have been the fact we were one block from the White House on a perfectly sunny day eating lunch outside. It might have also been the fact they had a fairly large tap selection and took it upon themselves to serve beer in the proper glassware. Whatever the reason, it was a great spot to have lunch and then return again to for pints.

Lunch was full on bangers and mash.

I love bangers, I love mash, and I love baked beans. Add in a pint of Fuller's London Porter and I'm set.

Although the Elephant & Castle is obviously very "chain-ish," it still made for a great time. Our lunch service was great, but our bar service suffered later in the day. That being said, I would still swing in for a pint of DC Brau's Pale Ale if I were passing through.

For dinner our last night, we ate at Charlie Palmers. Only a few steps from the Capitol, we had high hopes. The service was sadly uneven. Somehow, one of the five waiters who swung by our table never took it upon themselves to take drink orders and went right into the entrees. It was sporadic and really weird. The food, however, was great. As can be expected, I had a bone-in ribeye. It was served with family style stewed spinach and an array of mustards. Although no one thought I would finish it, you, dear readers, I'm sure knew I could.

Although the service was uneven, I would try it again.

So, is that it? You go to DC and just eat and drink beer?

Of course not. We had some Scotch too. Seriously, we covered a lot of ground and saw a lot. We also, after a lot of badgering from Gary, did something I had never done before: rented Segways.
When traveling, I try to avoid looking like a tourist. It's bad enough lugging around a camera. Climbing abroad a Segway with a bike helmet strapped to my head isn't exactly my idea of low profile. Add in thousands of walking visitors on crowded sidewalks and you have an experience where 30% of the passerby's think you are cool and the remaining 70% think you are some kind of loser. I try to avoid being a loser.

Case in point.

Truthfully, they were a lot of fun. They are intuitive and very easy to operate. Yeah, I about saw Gary taken out by a tour bus, but hey, I'm here to learn from other's mistakes, no matter how big of a mess they make.
In between the Segways and a lot of leg power, we covered all of the major monuments and even fit in a National's game who, by great chance were playing our Cincinnati Reds. I won't bring up the scores, because Gary will go back into mourning.

The Jefferson Memorial:

The Tomb of the Unknowns at Arlington National Cemetery:

The Lincoln Memorial:

The Vietnam Memorial:

The World War II Memorial:

And of course, the US Capitol:

Speaking of which, we had a great staff-led tour of the Capitol. Although I grew up in Northern Virginia, I had never been in the Capitol. I've been about everywhere else, but never there. I'm glad I finally crossed it off my list, as it's not every day you get to stand on the Speaker of the House's balcony overlooking the mall.

No matter your political persuasion or pull, the history and gravity of the work being done there, both past and present, is staggering.

Washington, DC is an amazing city and in the course of 4 days and 3 nights, we covered a lot of it (even if I had to swallow my dignity and do part of it on a Segway).

I will leave you with some further photos. I would explain each, but they are fairly self explanatory. Plus, sometimes less is more.

Stone's Vertical Epic: The Tasting

noreply@blogger.com (Mike Lang) — Wed, 24 Apr 2013 00:19:00 +0000

Beer from the Stone Brewing Company in Escondido, California, is stellar, praiseworthy, and seriously epic. It's no wonder we've travelled cross country to visit their brewery and bistro gardens twice and our local, Boston's, is the two time "Most Arrogant Bar" award winner.

Starting in 2001, Stone started an eleven year brewing mission to release an "epic" beer on the date where the day, month, and year matched. The beers were Belgian-inspired and meant to be cellared from the first release on 02-02-02 to the final on 12-12-12. At the end, they were to be enjoyed one after another at a tasting. The series was aptly named: Vertical Epic.

As with most great things, I arrived late to the game. Actually, really late. I think the first bottle I held on to was 2009. Every year I bought two bottles. One to drink and one to save. Thankfully, with the help of the fellow Backyard Brewer, Dave, we were able to score 2006, 2007, & 2008.

Not only did I arrive to the hunt late, I about derailed it. Somewhere along the line, I accidentally drank one of the early releases…go figure, but Dave saved the day again and had it replaced.

With 2013 upon us, we decided to do something we don't normally do: have a proper beer tasting and a structured dinner. Usually it's mad dash brewing and random nibbling. For our Vertical Epic tasting, we were going to do things right.

As I nervously opened the first bottle, I was relieved to hear the reassuring sound of "psssst". I have never had a six year old beer and was glad it at least sounded good.

With nine of us in an attendance, everyone was able to get a pretty good pour.

With glasses full, we settled into a routine of me, reading the label…which oddly enough, got harder as the night went on. I chock it up to small print. We then toasted, and toasted and toasted...

With each round we talked about what we liked. I would say we also talked about what we "didn't like", but there was no "didn't" on the scale. It was more of what we liked and what we liked more.

Although we hadn't amassed the full vertical series, it was still fun just going back six years. Funny enough, Zach, our youngest brewer wasn't even 21 in 2006. Youngn'.

Our favorite year? 2006. It was the best, hands down. It was so good, we were dying to have more. For me, 2011 is a solid second. It had a wonderful spicy hit thanks to the inclusion of chile peppers. Deilcious.

Now not only was this a once in a lifetime tasting, it was dinner, too. What else do you have with a hearty round of Belgian beer, but a healthy dose of prime grade bone-in rib eyes.

Thanks to the searing heat of the Weber Grill Center, the steaks cooked hot and fast.

Although it may seem daunting to grill as many steaks as you have fingers, it really isn't. Ensure a hot grill with a uniform temperature across the grates. Next, check with your guests for preferred level of doneness. I had 2 medium steak eaters. The rest were medium rare. The goal is to take all of the steaks off at the same time, so I started the medium steaks a few minutes ahead of the rest. I kept the medium steaks anchored to the far left side of the grate to not get them mixed up with their medium rare brethren.

After removal from the grill, allow the steaks to rest a few minutes and then serve.

Empty plates and bones gnawed clean of meat signified a successful meal. It was also nice for a change to eat together as a group sitting down.

As we tend to do, we trekked to the backyard to get a group shot. I'm not quite sure what we were laughing at in the first shot, but it was such a candid and honest shot, I had to post it. It was probably Brian cracking a joke. He has that look.

In the end, we regained our composure and promptly broke the lens.

We left for the night with full stomachs and another chapter of memories in our never-ending journal of Backyard Brewing Society gatherings. A beer tasting with friends is a great idea and is one we will try and repeat in the future. Stone has posted homebrew recipes for each of the eleven releases and Eric pitched a great idea in creating our own "time shifted" vertical tasting.

It is really a rewarding experience to sit with friends and taste rare and unusual beer. It's hard to describe how much fun it is. Tastings can be done with one friend, or they can be done with a clown car load of friends. Sometimes these gatherings are great and others, they are truly epic. I suggest you plan one with a friend today.

Summer is Coming…Samuel Adams told me so

noreply@blogger.com (Mike Lang) — Fri, 19 Apr 2013 00:38:00 +0000

It may only be late April, but that doesn't mean I can't imagine it's summer. Thankfully, some warm sun and the Samuel Adams Beers of Summer Variety pack helps me along.

This summer's set features not only the stalwart, Summer Ale, but two new styles: Blueberry Hill Lager and Little White Rye.

Zoë immediately glommed on to Blueberry Hill. I'm usually not one for beer made with fruit, but Blueberry Hill was just subtle enough to suit my fancy.

Although I'm always excited to try something new, Summer Ale holds a special place in my heart. Yeah, a lot of beer folk groan that it's only mid-spring and summer beers are already hitting the shelves. Whatever. I really don't care. Summer isn't just a time of year, it's a state of mind and frankly, I didn't hear anyone complaining when all of the rich malty holiday beers hit the shelves way before Thanksgiving. For me, this time of year is like welcoming back and old friend. Hello, Summer Ale. I've missed you.

Before I go, I would be remiss in not mentioning the tragedy in Boston from just a few days ago. Boston is a beautiful and historic city steeped in culture. Part of the culture is beer and part of beer is Samuel Adams. In 2012, Samuel Adams was the official beer sponsor of the Boston Marathon and celebrated by brewing a special commemorative beer: the Samuel Adams Boston 26.2 Beer. The tradition and beer continued into 2013.

Jim Koch announced today that Samuel Adams is donating all profits of the 26.2 Beer, as well as donations at the Boston Brewery, to the Greg Hill Foundation. These proceeds will immediately start helping those victims and families impacted by the devastating events on Monday.

We all play to our strengths and that is what Boston Beer is doing tonight. Cheers, my friends, a speedy recovery. Stay safe.

Note: Samuel Adams provided me with a sample of the new beers in the Beers of Summer Variety Pack. Obviously, the opinions of said beers are my own. Which is good. It goes without saying I'm fairly opinionated. I will probably pick up another pack this weekend while we stain the deck. It's how I roll.

Relatively Wordless Wednesday

noreply@blogger.com (Mike Lang) — Wed, 17 Apr 2013 12:39:00 +0000

Wings…flame….smoke

KGB…not my favorite Russian Imperial Stout, but still drinkable, comrade.

The Baltic Porter from Smuttynose. A sweetness made up of raisins and cherry takes off the subtle bitter edge of chocolate and coffee. Superb.

Tally-Ho…no notes on this, but memorable in that it's a barelywine from Adnams. A rarity in England as beer is taxed on every tenth percent of ABV. Beers over 7.5% ABV are taxed even more. I wonder if that's why it's 9% in the US, but only around 7% in the UK.

To steal a closing quote from my friend, Bruce. Enjoy your Wednesday.

The Weber Grill Center: Operation

noreply@blogger.com (Mike Lang) — Wed, 17 Apr 2013 00:17:00 +0000

Part 2: Operation (Part 1, The Weber Grill Center: The Assembly)

With the Summit Grill Center assembled, it was time to finally fire it up. Throughout the assembly I kept staring at the knobs, trying to imagine their feel as the grill took flame, but I resisted. Now, however, with everything shiny and ready, it was time. It was first light.

After a few years, a new car moves from "new" to "comfortable". It's still nice, it's still yours, you still like it, but it's no longer new. It's comfortable. The same can be said for a new grill. The 650 was comfortable. It was also resilient. The knobs clicked, the burners roared, and it endured hours, days, and years of heavy use. It was, most notably however, no longer new. Even on it's first birthday.

The Grill Center was new and boy, did the first click of the ignitor remind me. The burner knobs were tight, yet loose. Responsive, yet firm. I forgot how good new felt. I like it. I missed it.

Although I've not compared them side by side, the Grill Center's knobs have more range of control. I know this by feel. After years of spinning the knobs blindly, I suddenly found myself missing my marks. I wasn't stopping on off, or light, but somewhere in the middle. Cool. I like added control.

To start, I set all six burners, and the sear burner, to high. In 15 minutes, I was hitting over 700 degrees on the hood temp.

Nice.

It's no secret, but my favorite piece of meat to grill is a ribeye. It's also my "first light" food of choice, so without any further ado...

Can you hear it?

The steak cooked hot and it cooked fast. It is most certainly the first of many.

Now, for the side burner.

The Grill Center comes with a wok ring, which to me is killer. I love to use the wok and have always been stymied by the lack of heat output I've had in the kitchen and on the 650's side burner. For awhile I thought about buying a dedicated outdoor wok burner. However, the Grill Center and its 27,000 BTU-per-hour burner has eliminated the need.

The wok ring works great with the Weber BBQ System's Wok, or any other round bottom wok you happen to have on hand. I'll spend more time on the BBQ System later.

The burner's ignitors fired up immediately. Although I was looking for heat, I'm excited about the smaller inner burner. I could barely tell it was on. Simmering…here I come.

Outside of the aforementioned heat output issues in the kitchen, there is one more negative to inside "woking": the smells. Outside is the place to be and whether you are inside, or out, wok cooking requires mise en place.

Even though the ingredients for curry shrimp with pineapple are few, the cook goes fast and preparation is key. There is no time to run back inside for an ingredient. Everything must be at hand. Everything must be "in place".

The extra space next to the burner is nice, as it easily handles my favorite spoon rest: the empty can.

The cook was fast and easy. Although the sear burner was nice, I'm completely in love with the side burner.

I've just brushed the surface. I will bring forward more observations, as I put in more time. Needless to say, I'm in love. I even had the chance to grab a paper towel from the paper towel holder. Saved a shirt and made dinner. I see the beginning of a beautiful stomach filling relationship.