Brooklyn Lager

It strikes me that, since the My Favorites post, I haven't discussed beer at all, so it's time to rectify that!

After Stone Brewing Co. and Dogfish Head Brewery, Brooklyn Brewery is probably the best the country has.  From their Black Chocolate Stout (quite sadly only a seasonal, it has rapidly moved into my top five beers, and is featured in my Pulled Pork recipe) to the Brown Ale to the subject of this post, the simply named Lager, this is a brewery that puts out a top quality product day in and day out, at a reasonable price (you're looking at about $10 for a six pack) and without giving in to the temptation to put out a more mainstream product in order to find more customers.  Hell, this is the best thing to come out of Brooklyn since Sandy Koufax.

Brooklyn Lager is everything that Budweiser claims to be, but isn't; a strong, bold flavored pale beer, satisfying but not filling.  You get a definite flavor of hops, the barley taste is strong without being overwhelming, and it is smooth.  Is this a beer for a cold winter's night?  Not at all.  But if I had to pick one beer to take fishing or golfing (beer+golf cart=happy Jeremy...I know, bad boy), it would be a tough choice between this and Dogfish's 60 Minute IPA, but I think this would win out, as it has such a wonderful lightness that you normally don't get from beers this packed with flavor.  At 5.2% ABV it's not a wimpy beer, by any means, but it's not a major hangover inducer the way, say, Dogfish's 90 Minute IPA is (still a great beer, but goddamn, my head hurts the next morning after drinking just a few).

One point I would really like to emphasize is that while this is a true lager, it is nothing like what most Americans think of when the word is used; this is not Budweiser, or one of those super light Czech beers many of us are fond of.  This is a substantial beer, that for all its refreshing qualities, is exceptionally flavorful.  It holds up well against food, though I wouldn't recommend it with a super heavy meal; give me a couple of these and a basket of wings from Wings Over Amherst or Buffalo Wild Wings and I will be even happier than with the aforementioned beer/golf cart marriage.

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Homemade Pulled Pork

Since it's been far too long since I have last posted, I figured I'd post about one of my all time favorite things:  Pulled Pork.  This is my own personal recipe, which is partially stolen from about ten different recipes and has many of my own ideas added in.  The rub also included some suggestions from my friend Kate, so thanks Kate!  I made this in a Dutch oven because, sadly, my current living situation doesn't allow for the use of a smoker.  Despite this, it was probably the best I've ever had north of the Mason-Dixon line, and I'm pretty sure that if I'd made it in a smoker it would have been just as good as any I've had.

Pulled Pork

Pork butt (aka Boston butt, pork shoulder), app 7-8 pounds, bone in

One bottle chocolate stout (Brooklyn Black Chocolate Stout recommended); use only if cooking in a Dutch oven.

Brine

Enough water to cover the pork entirely

Significant amount of salt

2 carrots (roughly chopped)

One large white or yellow onion (roughly chopped)

Three large ancho peppers

Rub

Brown sugar

Molasses

Cayenne

Paprika

Black pepper

Cumin

Ginger

Garlic powder

Dark unsweetened or lightly sweetened cocoa powder; use only if cooking in a smoker

In a large (7 quarts minimum) Dutch oven, bring brine water to boil over high heat.  When hot but not boiling, stir in salt and add carrots, onion and ancho peppers.  Boil the water for 30 minutes.  Remove the ancho peppers and chop them into small pieces (they should be soft and re-hydrated by this time; if not, continue boiling until they are, then chop), and put them back in the water.  Boil for 15 more minutes, then remove and allow to cool to room temperature (this will take probably 2 hours).

When the brine is cool, put the pork butt in the Dutch oven, ensuring that the brine just barely covers the entire thing.  Place aluminum foil on top of the Dutch oven, then cover with the pot’s top so as to create a seal.  Refrigerate for not less than 20 hours, and preferably 24-36 hours.

After brining is complete, remove the pork butt and thoroughly wash it with cold water so as to remove any salt that has clung to the outside.  Pat it dry and set aside.  Wash and dry the Dutch oven. 

If cooking in the oven, continue to paragraph “*”

If cooking in a smoker, continue to paragraph “#”

*Place the pork butt back in the Dutch oven and score (cut slices through) the slab of fat on the back of the butt.  Rub the butt thoroughly with molasses so there is a thick layer.  Ensure that the molasses gets into every crevice and covers the entire pork butt.  Rub the pre-mixed spices into the pork butt, again ensuring that the rub gets into every crevice and thickly covers the entire butt.  Situate the pork butt in the Dutch oven with the layer of fat on top.  Reseal the top of the Dutch oven with aluminum foil, and refrigerate for app 8-10 hours.

After allowing the pork to rest with the rub on it, pour the beer around (not over) the pork butt.  Cover the Dutch oven with aluminum foil and then with the top, so as to create a seal. Place in the oven (preheated to 225 degrees), and cook for 12 hours.  Do not touch it until the full 12 hours is up.

#Place the pork butt back in the Dutch oven and score (cut slices through) the slab of fat on the back of the butt.  Rub the butt thoroughly with molasses so there is a thick layer.  Ensure that the molasses gets into every crevice and covers the entire pork butt.  Rub the pre-mixed spices into the pork butt, again ensuring that the rub gets into every crevice and thickly covers the entire butt.  Situate the pork butt in the Dutch oven with the layer of fat on top.  Reseal the top of the Dutch oven with aluminum foil, and refrigerate for app 8-10 hours. 

After allowing the pork to rest with the rub on it, place it in the smoker (preheated to 250 degrees), fat side up, and cook for 12 hours.  Do not touch it until the full 12 hours is up.

After the 12 hours is up, either remove the pork butt from the smoker or the cooking vessel from the oven.  Place the pork butt on a large cutting board, and using two forks, “pull” the pork into small pieces.  This should be quite simple as the pork butt should be falling apart.

Serve with Carolina style BBQ sauce.


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FYI, the Brooklyn Brewery Black Chocolate Stout is pretty fantastic; if you happen to drink a second one while you're cooking with the first, you won't be disappointed.  I'll probably do a review of it at a later date.

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