February 17th, 2019
We're working on an experimental series that we are calling Flight Test. Basically we're hitting up brewery tap rooms and trying to find the must-stop beer drinking destinations. Our fist one is Wild Ride Brew Co. own Redmond, OR. Check it out and let us know what ideas you might have to help us make this interesting. If you're in Redmond, OR go visit Wild Ride Brew Co and buy some Brenna A Amber Lager. Part of the proceeds go to ALS research!
February 13th, 2019
Ok, so to be honest, this one is a little rough, sorry Burt. We drank too much of Holy City Brewing's Yeast Wrangler and Burt turned out to be better at Brewing than us. Anyway, this is the last of my stocked episodes from 2018. New stuff coming soon.
February 7th, 2019
We've got another Denny Conn review, this time it's the Little RIPA Rye IPA. Listen up and let us know what you think of the beer.
January 31st, 2019
We've got a special guest, TapRoom creator Kechu Travino, in the studio with us today and we're reviewing Van Damme by Banger Brewing.
December 15th, 2018
Old Rock Brewery has made an excellent beer, it's called the Misery Whip Scotch Ale. It is quite possible my favorite PicoBrew PicoPak so far. Hope you enjoy this episode.
November 27th, 2018
We're experimenting with Hops! Using our PicoStill, we distilled hop oils/water from 3 types of hops and add them to Rainier Beer to taste the characteristics of each one. Rainier Beer comes from the PNW and is a pretty light beer that worked well as a base for this experiment.
November 27th, 2018
In this episode the Picodudes take a another run at brewing the Monk's Uncle Belgian Tripel from Pike Brewing. While not spot on with the original recipe, the first attempt resulted in a pretty good beer. Hear how this one turned out, then go brew one for yourself.
November 14th, 2018
This is a quick review of the Gourdeous Harvest Ale. It's a PicoPak we've both brewed before with varying degrees of success. Hope you enjoy.
November 7th, 2018
We're reviewing a listener recommended PicoPak. Patrick, a fellow PicoBrewer, suggested we broaden our beer horizons by brewing this Double Smoked Rauchbier from BrewBaker Brewery in Germany.
October 31st, 2018
Halloween Episode! David S. Pumpkins and his buddies drop by to help us review Banger Brewing's Black EyePA PicoPak. Chef Gavin has also provided an awesome recipe to pair with this delicious beer.
Liquid Smoke Pork with Chocolate BBQ sauce Sous Vide cooking method.
1⁄4 Cup Smoked Paprika
1⁄4 Cup Dark Brown Sugar
3 TBS Salt
1 TBS Whole Mustard Seed
1 tsp Fresh Ground Pepper
2 TBS Dried Oregano
2 TBS Garlic Powder (Granules) 1 TBS Whole Coriander Seeds 1tsp Red Pepper Flakes
Pinch of Cayenne (small)
1 tsp liquid smoke (split)
1 Pork Butt! AKA the shoulder
4 - 5 Lbs (1⁄2 this recipe if for less than 6 - 8 ppl)
Start BBQ sauce after getting the pork cooking underway.
Chocolate BBQ Sauce:
1 Pint Ketchup
1⁄2 Cup H20
1⁄2 Cup Apple Cider Vinegar
2 Fl. Oz. Worcestershire Sauce 1 Oz. Molasses
1.5 Oz. Brown Sugar
2 Oz. Yellow Mustard
1 TBS Garlic Powder
1⁄2 Oz. Grated Onion
1⁄4 tsp Fresh Ground Pepper 1.5 Oz. bittersweet chocolate Pinch of Cayenne (small)
Adjust Seasoning to Taste Package of Hawaiian Sweet Rolls BBQ Sauce:
Combine all ingredients into sauce pot, reduce until desired consistency is reached. Should be sticky and make you say “JAAAAM”, when you taste it.
Side note, leave the chocolate out until the very end and once the BBQ sauce is reduced and tastes amazing add the chocolate while hot and stir in.
These flavors will marry with the light chocolate and roasted malt notes in the beer. The fat in the shoulder will also cut through the bitterness. This beer would also pair very well with dessert, I have discovered carrot cake matches the sweetness and the citrus notes quite well.
Combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
Divide mixture in half. Cut the shoulder in half and rub half of mixture evenly all over both pork shoulders, pressing it in until it forms a nice layer. Place pork shoulders in a sous vide–safe vacuum-sealer bags. Add liquid smoke (1⁄2 tsp per bag,then seal bags).
Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When H2O reaches temperature, add bag with pork and cover slightly with lid. Allow to cook for 18 to 24 hours.
To Finish in the Oven:
Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels. Re-use the liquid from the sous vide bag, it can be added to the barbecue sauce and cooked down to imbue those flavors. Rub the other half of the spice mixture into the pork. Place pork on a wire rack in a baking sheet and place in oven. Roast until outside become caramelized and crisp, about 1 hour and 30 minutes.
Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces. Season pulled pork to taste with salt and pepper.
You can eat the pork on anything, I like to put it on to a sweet hawaiian roll and make a basic coleslaw and put a healthy dollop of BBQ sauce on there. You can always take a good portion of the pork and combine it with some BBQ sauce in a sauce pot and bring it up to serving temperature.
I can send you a really great coleslaw recipe too, here is this for now so you can get started.