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Demo Kitchen Recipe: Dry Rubbed Baked RibsPosted: July 17, 2019|Categories: News
Making fall-off-the-bone ribs is easier than you think. The secret? Set aside the time required. Wait an hour after rubbing the ribs before throwing them in the oven. It gives the meat enough time to absorb the flavorful seasoning - which we guarantee you’ll love. Take the time to cook the ribs at low temperatures. Those hours of slow cooking at low temperatures transform what was rough and tough into the fall-off-the bone and flavorful summer classic that you crave. And don’t skip the fifteen minutes of high heat - it oven-sears the meat, sealing the juices and caramelizing the rub. That sear leaves a sweet and spicy bark whose crunch is followed by a juicy burst of meaty nirvana.
Barrel to Bottle: RumPosted: July 15, 2019|Categories: Spirits
It's finally here: the long-awaited RUM episode. Pat breathlessly shares his passion for this often misunderstood spirits category, and although it's a podcast and you can't see it, Roger dressed up like a pirate. You'll learn all about the rich Caribbean and global history of rum, and all about rum's complicated production including what a "muck pit" is. Actually, it's exactly what you're imagining. The team tastes El Dorado 3 Year, El Dorado 15 year, Plantation Fiji, the shockingly funky Two James Doctor Bird and Foursquare Premise. Stick around for listener Q&A, when the team explains charcoal filtering and the Lincoln County process, and other bourbon myths.
Sour Styles II: Electric Boogaloo (aka Kettle Sours)Posted: July 08, 2019|Categories: Beer
Barrel Sours are where it's at, right? Think again! Roger walks the team through the difference and highlights some excellent examples in an absurd lineup of American sours: beers tasted include Dogfish Head Sea Quench and Super Eight (which not only contains eight super foods, but can also be used to develop film), Logsdon Spontane Wilde (which Pat calls "one of the best American made sour beers" he's ever tasted) and The Convesion Series 2, Firestone Walker Paw2 Prints, Off Color The One Percent, and finally, The Rare Barrel Wise Guise. Stick around for the Q&A segment, when the team shines light on the mysterious golden stout style.
Barrel to Bottle: Dave Phinney of Orin SwiftPosted: July 01, 2019|Categories: Wine
Even if you're not that into wine, you've probably heard of The Prisoner, which is just one of the many wines created by Dave Phinney. Dave shares his experience in wine making in California and beyond and shares tastes of Orin Swift wines Blank Stare, Mannequin, Slander and Abstract with the Barrel to Bottle team. Topics include the benefits of partnering with Gallo, the origin stories of some of his distinctive labels, balancing the dirty work of vineyard management and wine making with the inspiration of marketing, and making a 200 point wine that sells for a trillion dollars. Plus Pat shares the details of an upcoming release of exclusive Binny's Handpicked expressions from Phinney's distillery project Savage & Cooke.
Demo Kitchen Recipe: Grill Smoked Beef BrisketPosted: June 27, 2019|Categories: News
The key to smoky nirvana is to keep the following in mind: Good Things Come to Those Who Wait! Seasoning the night before gives the cut enough time to absorb the seasoning. Permitting the brisket to come to room temperature encourages a more even smoking. And the indirect heat involved in smoking itself renders the collagen woven within the cut, transforming what was rough and tough into the tender and luxuriant wonder that meat lovers crave.
Barrel to Bottle: Growing the Little Guy with Koval's Sonat Birnecker HartPosted: June 24, 2019|Categories: Spirits
What started as a cool little Chicago darling has grown to become a global distilling presence: Koval. President and cofounder Sonat Birnecker Hart started Koval with her husband Robert, opting to buy a still instead of a house. Sonat walks the team through what it takes to grow the little guy: a lot of effort, knowledge and care. The team tastes Koval Bourbon and rye, and Koval gin and cranberry gin. Sonat covers the range, from an insider's view into distilling whiskies the brandy way, to the magic behind Koval's award winning package designs. Oh, and what happened to the spelt whiskey. Plus, in this week's Q&A segment, what bourbon would Animal drink, if he were real (and not a muppet)?
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