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Put your Briquets in a basket

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If you cook long and slow and use Charcoal briquets as I do this is the greatest invention since fireplace matches. Here is a great How To Article

Party-Crashing Cows Have a Taste For Beer

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Via Elan Kesilman

Six party-crashing cows startled a group of women drinking beer in a Boxford, Massachusetts backyard recently. Although the cows left the women alone, they attacked the beer with gusto.

The women who were holding the party weren’t amused, however. One of them frantically called 911, exclaiming, “We thought they were deer, but they’re huge, huge, huge cows. There’s got to be five or six of them.” Huge party-crashing cows must take on a more fearsome appearance on the other side of the fence.

The responding police officer to the disturbance Lt. James Riter said, “They enjoyed it. There’s no doubt about it. They went right for the beer and then when one was done, they’d knock another one over and take care of that beer.” The incident was surely the highlight of the officer’s night.

The police department was fortunately able to get the situation under control. They expertly rounded up the cows and returned them to their farm in healthy, yet possibly intoxicated, condition. Read more..

Tennessee Whiskey and @LustyMonk Barbecue Sauce

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Ingredients

1 tablespoon canola oil

1/4 cup onion, finely minced

4 garlic cloves, chopped

3/4 cup Jack Daniels or other whiskey

2/3 cup ketchup

1/4 cup tomato paste

1/2 cup cider vinegar

1/2 cup brown sugar

1 teaspoon worcestershire sauce

2 tablespoon Goya Sofrita

2 tablespoon Lusty Monk Hotter than Hell Mustard

1 tablespoon liquid smoke

Directions:

In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, leave until the onion is translucent.

Mix in ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, sofrita, brown sugar and mustard. Bring to a simmer, then reduce heat to low and cook for 20 minutes.

Remove from heat, allow to come to room temperature and transfer to a container with a tight lid. Will keep in the refrigerator for up to a week.


Beer Here: Brewing New York’s History

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New exhibition at the New-York Historical Societys ‘Beer Here’ is on view through Sept. 2 at the New-York Historical Society, 170 Central Park West, at 77th Street; nyhistory.org.

By MEGHAN BARR, Associated Press

NEW YORK (AP) — Beer was hip in New York long before hipsters were into craft brews, according to a new exhibit at the New-York Historical Society that traces the history of beer all the way back to drunken Colonial times.

And it’s not your typical staid museum display: There’s even a bar at the end of it.

“Beer Here,” which opens Friday in New York City and runs through Sept. 2, aims to show that beer is steeped in the state’s alcoholic history. From a manifest with beer orders for George Washington’s troops to the diary of a 14-year-old hop picker, the exhibit capitalizes on the growing popularity of microbreweries and beer gardens. And it makes the case that, once upon a time, New York — once called New Amsterdam — was at the forefront of the American beer scene.

“Beer was very important to New Yorkers from the earliest point of colonization,” said museum curator Debra Schmidt Bach. “The Dutch have a strong beer tradition, so it was a very common drink in their culture, and that’s true for the English, as well.”

New York City was notorious for its taverns in the mid-1700s, when there were more watering holes here than in any other colony after Dutch colonists brought beer over by the boatload from Europe. Back then, beer was often healthier to drink than water.

“Clean water was a huge issue,” Schmidt Bach said. “And most of the sources that had been developed in the early 18th century were pretty polluted by the 1770s. So absolutely, beer was much cleaner.” Read more…

.@LustyMonk Thighs

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Lusty Monk Thighs

3/4 cup molasses

1/2 cup olive oil

1/2 cup ruby port

2 tablespoons Lusty Monk Alter Boy mustard

2 tablespoons soy sauce

2 tablespoons freshly ground pepper

1 tablespoon Worcestershire sauce

1 onion, minced

3-4 lbs Chicken Thighs

In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand for 30 minutes. Add the chicken thighs and turn to coat. Refrigerate overnight.

1. Preheat barbecue for medium heat, I use a Weber Kettle grill and spread the briquettes around the outer edges of the grill after they are hot and place tin foil on the bottom to act as a deflector. Keep wood chips soaking in water around for smoke, mesquite, or apple are good.

2. Remove the chicken from the marinade and arrange the pieces on the middle of the grill. Brush the chicken with the Lusty Monk Mustard Sauce and grill over a medium-hot fire turning often and rotating to cook evenly, until cooked through and nicely glazed. Serve hot or at room temperature.

Coconut Shrimp with @LustyMonk Mustard Sauce

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Coconut Shrimp with Mustard Sauce

1-1/2 pounds peeled jumbo shrimp

2 cups all-purpose baking mix, divided

1 cup beer

1/2 teaspoon sea salt

1/4 teaspoon ground red pepper

½ teaspoon cumin seeds

3 cups sweetened flaked coconut

Vegetable oil

Mustard Sauce:

1/2 cup Lusty Monk Alter Boy mustard

3 tablespoons light brown sugar

2 tablespoons beer

1/8 teaspoon cayenne

Peel shrimp, leaving tails intact, devein if desired and set aside.

Stir 1 cup baking mix and beer together until smooth.

Stir remaining baking mix, salt and ground red pepper, cumin  together. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip gently.

Gently roll shrimp in flaked coconut.

Pour vegetable oil to a depth of three inches into a Dutch oven or heavy sauce pan, and heat to 350 degrees. Cook shrimp in batches, one minute to two minutes, or until golden. Remove shrimp and drain on paper towels.

Serve immediately with mustard sauce.

For mustard sauce, stir together all ingredients, mixing well.

Makes 10 to 12 appetizers.

Whiskey blending operation opens in North Charleston

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A whiskey blending and bottling operation has opened in North Charleston to support the growing distribution of a new craft brand in the Southeast.

 

The American Spirit Whiskey label is rolling out in Charleston, Columbia and Greenville, along with other cities in South Carolina this week. (Photo/Provided)
The American Spirit Whiskey label is rolling out in Charleston, Columbia and Greenville, along with other cities in South Carolina this week. 

The American Spirit Whiskey label is rolling out in Charleston, Columbia and Greenville, along with other cities in South Carolina this week. Already, the brand distributes to more than 250 restaurants and stores in Georgia, where the company was founded.

 

The company’s founders, Jim Chasteen and Charlie Thompson, two friends who met at the University of Georgia, crafted the “white whiskey” spirit in November 2011 after having careers in real estate and finance.

“We look forward to showing South Carolina residents that our product is one that can be sipped on its own as well as easily pulled out of the liquor cabinet at home or local restaurant to make a quick mixed drink,” Thompson said in a news release.

Chasteen said the company, which is headquartered in Atlanta, was founded with a sense of the South and hopes the label can change the perception of whiskey as a quality drink.

“Southern culture and nostalgia for classic Americana are at the root of our whiskey, which makes it appealing to a broad range of spirits drinkers,” Chasteen said in the news release.

ASW is a mixable white whiskey made in small batches using bourbon-quality, un-aged whiskey, also known as “white dog,” which inspired the company’s label on each bottle. Typically, whiskey is aged to mellow the character of the drink. ASW uses a specialized filtering system that removes the bite of a typical un-aged whiskey and removed the need for the aging process, the company said.

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