the more the merrier – part 1 (smoke)

Friday July 2nd was a busy day for the Smoking Bottle. Picobrouwerij Alvinne was having their first (hopefully annual) Nocturnal Brew Session. 30+ friends were invited to join them while they brew a special night brew, opened up a collection of beer from around the world  and served some tasty BBQ. The reason it was so busy for me is because I was asked to provide the beer based BBQ (and more, but thats for Part 2).

the production line and some chips, salsa and guacamole

The prep/cooking started at 10am up in De Proefzolder (The Tasting Attic). An attic is usually not the best place to be on a very hot day, however we pushed on and proceeded to slice, dice, bake, marinate, mix and clean up before guests started arriving at 6pm. Once they did they found themselves greeted by cold beer and tortilla chips with freshly made Salsa and Guacamole. The salsa was very nice and had a touch of Alvinne Tripel thrown in for an extra twist. The Guacamole was also a hit. I’ve been on a mission lately to show the Belgian folk what guacamole is supposed to look and taste like. The jars of radioactive goo that people buy here is a disgrace. It doesn’t even taste like guacamole. The fresh stuff was almost a revelation for some people.

the "outdoor kitchen" and ribs in the smoker

Next we threw Alvinno and olive oil marinated shrimp onto the grill. The tasty shrimp were able to tide people over until the ribs were ready. Almost as fast as I could get the 15 racks of ribs out of the WSM they disappeared. I barley had a taste of them. To be honest I wasn’t all that happy with them but everyone else seemed to like them quite a bit. I think they needed just a little more time on the smoker and less sugar in the rub.

Abracadavre steaming up the attic and pork smoking up outside

After a great performance by brewery friends Abracadavre it was time to for the main course, smoked pork loins. This is basically my go-to grilling recipe but done on the smoker. After being marinated and then smoked for an hour and a quarter (until 66-67C internal temp) with a combination of Cherry and Pecan wood, the pork was served with a honey-mustard-beer-cream sauce, good old Coleslaw, Cornbread, potatoes, and a melon salad with mint and feta. It all turned out really nice. I heard someone say “I didn’t know barbecue could be so good.” Mission accomplished.

Glenn whipping up some Sabayon and Moink balls doing their thing

To finish all that meat off, Glenn made his world famous Sabayon with De Struise Brouwers Mocha Bomb. Sabayon is one of my absolute favorite deserts and the Mocha Bomb suits it so wonderfully. Excellent stuff! But thats not the end. To further feed our caveman like urge for meat and fire we threw together an interesting “Belgianized” version of Moink balls as a late snack. I think that was around 2am… or was it 3am?

I am certainly not used to cooking for large groups, and I tend to over analyze everything, but at the end of the day it was an enjoyable cooking session with great people. If only my wife and baby girl would have been there then It would have been perfect. Fire-cooked food, great beer and good people… what else do you need?

click on the photos above to see more.

Sorry that this was just a bit of a run down of events, but I will post all the recipes soon. I don’t want to have a 3000 word post… no one wants to read that. I sure ain’t no good writer.

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