Weekend Cooking & Drinking - Derby Day Special

[BrunswickDawg]

Since Beastman dropped the ball last weekend, I'll start...
It is a gorgeous day in Coastal Georgia. I'm celebrating my last day of my 3 month "Summer of George" before I start a new gig Monday. This afternoon I'm outside on the patio with a Partagas and Bulliet on the rocks about to start a beer can chicken and smoked mac and cheese. Tomorrow is Prom night for the girl, so no time to cook since the moms want pics and all that BS. What are y'all cookin?

[BeastMan]

What is up gents? It's Friday and we have some beautiful weather in the Sip. What's everyone have going on? I'm having cookout for the fight Saturday

[BrunswickDawg]

My day must be better - b/c I beat you to it 4 hours ago! Lol
http://www.elitedawgs.com/showthread.php?30913-Weekend-Cooking-amp-Drinking-Derby-Day-Special

[BeastMan]

My day must be better - b/c I beat you to it 4 hours ago! Lol
http://www.elitedawgs.com/showthread.php?30913-Weekend-Cooking-amp-Drinking-Derby-Day-Special

You beat me so I merged into yours. Been running around today. Busy busy

[SapperDawg]

Me and jbjones are sitting here in the HSV having lots of Sierra Nevada Summerfest, smoked bratwurst and rib tips, while sampling bourbons.

Later we have a Bigfoot Ale 2013-2015 vertical to try as well.

Tomorrow, BBQ elk ribs.

[BrunswickDawg]

You beat me so I merged into yours. Been running around today. Busy busy
No worries Beast - I was just having a stellar afternoon and felt like bragging, so I hijacked your weekly thread.

[BeastMan]

I'm a baker this morning http://i1213.photobucket.com/albums/cc473/stoms31/Mobile%20Uploads/1B0215AA-F431-4206-ADF5-C462FFB4B6A4_zps1dyxjuan.jpg

[SapperDawg]

I saved as much of the rib cages off my elk as possible, as they had a fair bit of meat left on them. I read an article about a family that had an elk rib BBQ every year, so I tried their method: simmer the ribs in water for a couple hours to break down the connective tissue, then smoke on the grill and glaze w BBQ sauce.

I simmered the ribs for about two hours, and did not add any flavoring to the water.

http://i375.photobucket.com/albums/oo192/scumglove/C063147C-DF45-4C5B-AC9B-4803D9450DBB_zps8jp0rhoy.jpg (http://s375.photobucket.com/user/scumglove/media/C063147C-DF45-4C5B-AC9B-4803D9450DBB_zps8jp0rhoy.jpg.html)

I then seasoned them with Lotta Bull Red Dirt Rub and put them on the Weber kettle with Stubbs briquettes and hickory chunks to cook for about another hour.

http://i375.photobucket.com/albums/oo192/scumglove/DA4975B3-41DF-4EC0-B2FD-2DDFF8EF1D8E_zpsyo5m4t5z.jpg (http://s375.photobucket.com/user/scumglove/media/DA4975B3-41DF-4EC0-B2FD-2DDFF8EF1D8E_zpsyo5m4t5z.jpg.html)

I glazed them with Stubbs original BBQ sauce, and let them cook for another 15 minutes or so.

http://i375.photobucket.com/albums/oo192/scumglove/99DA3E57-3CA8-4280-B54A-3A8F4D320263_zpsyzklty8t.jpg (http://s375.photobucket.com/user/scumglove/media/99DA3E57-3CA8-4280-B54A-3A8F4D320263_zpsyzklty8t.jpg.html)

http://i375.photobucket.com/albums/oo192/scumglove/4FAE5F5B-64DF-4848-9AB2-A774F7A3F0DF_zpsxf3ipbhm.jpg (http://s375.photobucket.com/user/scumglove/media/4FAE5F5B-64DF-4848-9AB2-A774F7A3F0DF_zpsxf3ipbhm.jpg.html)

These were awesome. They were just as good as any beef rib I have done, and were not dry in the least. Any fat on them was gelatinized, and was not gamey at all. Here is a pic of jbjones tearing into one:

http://i375.photobucket.com/albums/oo192/scumglove/A6CD0240-F186-453E-8E74-533CBA56D429_zps1co3qxix.jpg (http://s375.photobucket.com/user/scumglove/media/A6CD0240-F186-453E-8E74-533CBA56D429_zps1co3qxix.jpg.html)

Now I wish I had been able to save more of the ribs.

http://i375.photobucket.com/albums/oo192/scumglove/DC3E8B5E-E86F-4D9B-B88B-66729F7AFC30_zps1gqkprec.jpg (http://s375.photobucket.com/user/scumglove/media/DC3E8B5E-E86F-4D9B-B88B-66729F7AFC30_zps1gqkprec.jpg.html)

[BeastMan]

That is nothing short of amazing. You're like Bobby Flay

[SapperDawg]

Thanks Beast. Funny thing is, we have not even started eating the "good parts" of the elk yet. Other than just a few steaks off the hindquarter, we have mostly been eating the under used parts: shanks, stew meat, and ground trimmings. No backstrap, tenderloins or roasts yet.

[jbjones]

No kidding, that was one of the best ribs that I've had. You wouldn't believe the tenderness and flavor....just phenomenal.

[jbjones]

Later we have a Bigfoot Ale 2013-2015 vertical to try as well.


This probably deserves a thread all its own, but Holy dawgshiat, you wouldn't believe how different these beers are. 2 years of ageing makes much more of a difference than you'd initially think. I'll let Sapper do the details. I just drink, he analyzes.

Needless to say, yes, this weekend in HSV was pretty bad-ass (The Shuckers even managed to win a game)!

[SapperDawg]

This was a good weekend in beer for us. I got to spend some time with my brother, and we tasted some great brews. For this week:

Sierra Nevada Summerfest - my standard summer beer for the last few years. Bottle.
Ballast Point Sculpin - probably the best IPA out there right now. Can.
Straight to Ale Brother Joseph - locally brewed abby style dubble. Just a great drink, and one I cannot get enough of right now. Can.
Sierra Nevada Bigfoot Ale - 2013 and 2015 versions. Bottle.

The most interesting item from the weekend was Bigfoot vertical - and I am pretty sure it set us sailing down the road to inebriation in a bad way. We had these chilled, and sampled them side by side as they warmed. The 2015 version had a defined citrus smell and taste, and definitely a taste of alcohol as it is very high gravity. The 2013 was significantly different in flavor profile, and I was surprised how different it was. The citrus was gone, and so was any alcohol taste. We both remarked how smooth it had become. I am excited to see how these will continue to age over the next few years. For some reason I am missing the 2014 version, so if anyone knows where any is, I would appreciate that info.

I also had a Chimay Blue vertical to get going, 2013 and 2014, but we got into the bourbon after the Bigfoot.