Scientific Link Between Beer and Meat

I really shouldn’t say scientific, it is more like years of observation that validates the statement above.

This past weekend at my humble abode I observed this link in hyperdrive…. I wanted to have a good homebrew and in response to my wife’s request I went to the store to grab something for dinner. I decided to grab a couple of whole chickens to skewer on the rotisserie ….. that wasn’t good enough. I decided to kill two birds with my homebrew and smoke a whole brisket….Why not, I had to be out there watching the chickens so lets get a brisket going.

I decided to use my homebrew Session Ale as part of the brisket seasoning process and as the liquid to provide moisture in the smoker. I sliced up some of my homegrown Elephant Garlic to add a little more flavor to the liquid and also to the smoke box. I used a local seasoning put together by the “locally famous” BBQ guy, Rick Alspaugh…. he also owns the local Ace Hardware store, involved in the community and a  friend through the swimming community….an all around good guy.

The chickens were seasoned with the same rub and place on the rotisserie skewer and I added some wood smoke using apple! I got the beer out, the meats ready to go and it hit me that the link was evident…not just one meat but I was sucked into doubling up. Fortunately I had enough beer to make it all work! That’s the benefit of brewing your own!!!!

Ready to check on the brisket.

Ready to check on the brisket.

That yummy smoke is rolling out of the smoker!

That yummy smoke is rolling out of the smoker!

About hour 2 of the many, many hour process.

About hour 2 of the many, many hour process.

Chickens just warming up.

Chickens just warming up.

The dead soldiers lined up along with some of the Elephant Garlic.

The dead soldiers lined up along with some of the Elephant Garlic.

A platter full and ready to eat. The brisket was still being slooooow cooked!

A platter full of dismembered chicken and ready to eat. The brisket was still being slooooow cooked!

So, yes grilling, smoking or preparing meat does link to beer and the opposite holds true….good beer leads to cravings for meat. I see a three of four meat weekend somewhere in my future! What beer should I triple up or quadruple up with??? Hmmmmm. So many choices

Drink Local, Drink Responsibly – Enjoy Meat!

Bishop

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6 comments on “Scientific Link Between Beer and Meat

  1. Mick M says:

    You’re neighbors must have been jealous with the aromas from your back yard!

  2. You cooked up a storm, very professional! Although I don’t eat meat but my husband is a big fan. We are hoping to brew some beer in the next couple of months so wish us luck!

    • Bishop says:

      Thank you for the comment. Two key things necessary for home brewing, patience and sanitation! Let the natural processes take their course and clean everything well then clean again. Brewing is a rewarding hobby.

  3. Ohhhh, gorgeous stuff! Yes, beer and meat are very good friends. I can hardly bear to cook up dogs and sausages without a good bath of beer to moisten and sweeten them. And, oddly, there is almost *always* a little left in the bottle that requires rescue after I’ve doused the pan. Who knew! I’ve got a Tuesday post not far off regarding the special relationship between beer and pizza, myself. 🙂

  4. Jennifer says:

    Wow! Good eatin’ at your house!

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