2012 BBQ, Grilling, and Smoking Thread

Anyone have smoke flavored ale or beer or lager? It IS weird and an acquired taste. I can see folks not liking it. I like it fine and it would go great with the foods pictured in this here thread.

One of my favorite breweries introduced a smoke-flavored beer a few years ago. It was fuckin' nasty.

To me, it's a solution in search of a problem.

"No, really, I'm fine. I'm getting enough smoke "in" my beer while I'm standing here grilling these burgers."

That wouldn't be the Rogue brewery would it?

I tried one of those and fucking loved it. I wanted to get more but it seems they've stoped it.

No, the Spoetzel Brewery in Shiner, Texas.

They make great beers (their hefeweizen is my favorite beer of that type) but they really missed the mark with their "smokehouse ale" or whatever they called it. I don't think they even sell it any more because it was such a failure.

Spoetzel is good, but it's rare indeed that I get a chance to drink it.

Might be a good idea if you're roasting or braising something in an oven, but I think it would be overkill for something that was cooked over a fire.

I do drink a lot of Sam -- good and available is a plus. But I also like to mix it up. We get Shiner Bock, but that's the only thing from Spoetzel I've seen up here. I agree they do a mighty fine heffeweizen!

The bock is probably my least favorite because it's been around so long that I'm tired of it. AFAIK it was the first "different" beer that they started selling 20-something years ago. Since then, they've branched out into other types/flavors.

Third time's the charm. This one nailed it. It was so tender, I just gave it a stern look and it pulled its self.

Did cooking in the pan make the meat greasy? Hard to tell with a pork shoulder, I know, but I've never done it because I want the fat to melt away, not pool around the meat.

Not really. I borrowed some parts of Myron "I'm the winninist son-ov-a-bitch in bbq" Mixon's technique. I smoked it for six hours in one pan, then switched it to a clean pan, added about a cup of apple juice, covered it with foil, and finished it off. I took the pic right before switching pans.

Usually if I use a pan it's bellow the cooking grate to either catch the drippings or else filled with a liquid (such as the apple cider) which will steam up and through the meat. I'm with shootER on the idea that the fat should melt away rather than have a chance to reabsorb in to the meat. But then again, I'm a rank amateur. That shoulder looks very yummy.

It was really really moist, but didn't seem all that greasy.

What's wrong with greasy?

Grease is flavor.

Mmmmm....

This thread always makes me hungry

I wish I had all the food (& mentioned brews) in this here thread for SuperBowl Sunday