Fire roasted coffee

20160203-coffee-roasting-grillIn my college days, I was often found in a dark corner of a coffee house, sitting on a couch of questionable character, with my face glued to a mug of coffee. I’m talking about unadulterated coffee here, not the sugar-filled-chilled-froufrou-skinny-double-whipped-cocoa variety. Caffeine fueled my studies. Moving to Belgium was like entering rehab. The coffee culture here is completely different and it’s all about the French or Italian roast. Great for espresso, but the beans are so roasted that their origin doesn’t come through. I missed the days of tasting the differences between an Ethiopia Sidamo and a Kenya Bora. Over the past few years though there have been a number of more American style coffee houses/roasters popping up (Thats sounds odd to Belgians because they think that all coffee in the US is watered down truck-stop style coffee). When Mrs. Smokey brought home a bag of beans from the coffee roaster near her office, part of my brain woke up from its coffee coma. After 10 years I was addicted again. The smell of good coffee puts me in a euphoric trance. A complex melange of nuts, chocolate, leather, earth, tobacco, ripe fruit, leaves, and more. When something like that gets a hold of my imagination I want to dive into it.

There are many home-roasters around the world and there are many techniques for doing it. They range from dedicated electric coffee-roasters, popcorn poppers, ovens, to cast iron skillets. After reading a few posts online about turning a rotisserie into a backyard roaster, I knew I wanted to try it out. About a week later, Weber introduced a fine mesh basket for their rotisserie (Only in Europe at the moment). It looked perfect. But would it work?

Weber 22 inch charcoal grill with rotisserie ring and fine-mesh basket

Condensing coffee roasting down to its most basic form you get this:
  • You need high heat
  • You have to keep the beans moving
  • The beans will go through stages of “cracking” (1 or 2 depending on the roast level you want)
  • You want to cool the beans as quickly as possible and remove the chaff
  • Let the coffee beans develop their final aroma and flavor for 48 hours after roasting

(in the above video you can hear the end of the First Crack)

On my first attempt, I used the Weber “Steak House” lump charcoal (Quebracho wood from Paraguay) since this is a very hot burning charcoal. I was really happy with the resulting coffee and the color was spot on for a City+ roast. There was a very light “campfire” smoke note on the nose, with a little carry over to the flavor. Some roasters see smoke as a flaw but there are other roasters (both professional and amateur) that roast over wood-fire and are looking for that character. I for one found it a nice, subtle addition.

For the next few roasting sessions I used coconut briquettes just to see if I could make a “clean” coffee without any smokey notes. The resulting coffees were smoke free, but the fire was lower in temperature. This creates some problems. You have to make sure that you get all the heat right under the coffee beans. If the fire is too cool you end up baking the beans rather than roasting them. Then you get a more bready and grainy coffee. The chaff also doesn’t “explode” off the beans like it should giving you some odd looking beans.

Cooling and de-chaffing the beans is pretty simple. Just pour the beans back and forth between two colanders in front of a fan. After that you will have roasted coffee but you’ll notice that the aroma isn’t quite right yet. Let the beans sit and mature for at least 48 hours. The aroma develops further while the acidity and roast notes mellow.

20160203-coffee-before-after

My process (usually going for a City+ to Full City roast):
  • Light a full chimney starter of charcoal. Wait until all the charcoal is well lit, then dump the charcoal into two charcoal baskets.
    • If using high heat lump charcoal, place the two charcoal baskets a little ways from center on either side of where your spit will be turning
    • If using briquettes, place your charcoal baskets back to back in the center of the grill, under where your spit will go.
  • Add your green coffee beans to the Weber Rotisserie basket and place the spit on the rotisserie ring. I usually roast 1 kg at a time but you could probably fit 2 kg in the basket.
  • make sure all vents are fully open on your grill and close the lid. Resist the temptation to lift the lid and peek.
  • After 7-10 minutes you should hear the first crack beginning (if not, next time try to get a hotter fire going).
  • Once first crack seems to be slowing down, you can start taking a quick peek to keep an eye on the color of the beans.
  • When desired roast level is reached pull the spit out and immediately dump the beans into a colander or screen.
  • Cool the beans by pouring them back and forth between two colanders (or screens) in front of a fan. This will remove the chaff too.
  • Put the cooled beans into a container and let them sit for 48 hours (If it is a completely airtight jar, vent it every once in a while during that time).
  • Don’t waste the charcoal. Throw a chicken on the spit for dinner!

20160203-coffee-roasting-chicken

Roasting coffee in this way is a lot of fun and it’s another excuse to fire up the grill and experiment with flavors. It is also quite easy and quick. Just try it out if you like coffee and have a rotisserie. I was quite surprised how much I liked the slight smoke character when I used the quebracho lump. There are a lot of possibilities playing around with smoke and matching it to specific coffees. Of course there is also the whole question of blending which I haven’t really played with much. Once you get into it there are millions of ways to create new flavors in coffee, and that’s before the geeking out really starts.

The beans I’ve been using have been ordered from Fascino Coffee (NL) and Redber Coffee (UK)

Hogtied

Pork tenderloin gets cooked around here quite a lot. Normally its a bit of a no-thought-needed item to throw on the grill. This time I wanted to stir things up a bit. First I decided upon some flavors (apple, pecan, whiskey, maple syrup) and set about figuring out how to combine them. I ended up stuffing the tenderloin with the apple and pecan, and saucing it up with the whiskey and maple syrup. Since it turned out so well I thought I’d share it.

Stuffing:

  • 1-2 slices of bread depending on size (cubed and toasted)
  • 1 large apple
  • 1 small onion
  • 1+ tsp dried sage
  • -1/4 cup coarsely chopped pecans

For the stuffing, sautee the onion and chopped pecans in a decent amount of butter. After the onion goes translucent add the diced apple and sage. Let that cook till the apple softens a bit and then add the toasted bread cubes. Off the fire, lid on, set aside.

In the meantime slice open the tenderloin in a sort of upside down Y and then open it up. Heap the cooled stuffing onto this sheet of meat, fold it closed, and attempt to lace it up. A third hand can be useful. After that, season the meat with fresh ground black pepper and sea salt. Cook indirect (not above the coals, with the lid closed) and baste several times with a 50/50 mixture of whiskey and maple syrup.

Sauce: as usual I didn’t take notes on the sauce so this is an approximation.

  • 1 medium onion, chopped
  • 1/3 – 1/2 cup whiskey depending on how boozy you want it.
  • 4 tbs maple syrup
  • 3/4 cup heavy cream
  • Pepper and salt to taste

Sautee the onion in a tablespoon or two of butter. Deglaze with the whiskey. Let that reduce to 50% and add the maple syrup and cream. Simmer until its the desired thickness (stir frequently) then run the sauce through a sieve. If you do make it too thick, don’t try diluting it with more whiskey. Don’t ask.

The proof is in the barrel

I’ve had a few chances to play around with the Gueuze barrel chips now and thought I’d share my findings (on both grilling use and beer use).

The Beer side: When I first opened the bag of chips I immediately threw some into starter wort to try and grow up the critters living on the chips. Not surprising, the bugs did get going pretty quickly. Also not surprising it developed some green mold. It looked and smelled decent for about 4 or 5 days and I thought that it might end up being usable. Then the aroma really went down hill and the green monster started growing. Oh well. I still haven’t dumped it out (too afraid) and I was thinking that I could possibly pull some of the beer out from under the mold and try to culture that up… but really, I’m too lazy for all that. Plus I like the reliability of buying pure strains and mixing them myself, or culturing up dregs from bottled beers.

The Fire side: The chips have been used to add some smoke to pork, fish, and numerous chickens. Result… Shocker, the smoke flavor is just like oak! Well, to be fair I think there may be a slight difference that I haven’t yet been able to nail down, but unless you are going to do a side by side oak vs gueuze barrel (made from oak) smoke test, I don’t think anyone would pick up on a difference. I actually do plan on doing that some time though (Bourbon barrel chips vs Gueuze barrel chips).

That being said I do actually like using these chips. In general, they are chipped quite small and don’t need to be soaked too long before throwing on your fire. That makes them ideal for quickly adding smoke to items that aren’t slow-cooked for 60 hours. Also handy if you are “planning-challenged” like me and realize that you forgot to soak your chips as you’re about to throw the meat on the grill.

Conclusion:

  • Gueuze Barrel chips are great for a quick burst of smoke when grilling
  • Don’t bother using them for long smokes
  • Keep them out of your homebrew (just culture up dregs from a bottle if you must)

I wonder if barrel chips from a good kriek would offer anything extra? Hey,Peter De Clercq,  how about that? I’ll help test them out for you.!

taking it for a spin

Roasting a chicken on the grill has never been a real problem, but I always felt that it could be done better. The skin was never crisp enough, some parts were more juicy than others, and you have to tend the meat quite a lot. I wanted better results with less work. Thanks to a recent birthday I now have the tool to allow me to achieve this, the Weber rotisserie. It’s a real “set it and forget it” solution to perfectly done poultry… and non-feathered meats too.

The reason a rotisserie makes a difference is because you can evenly and easily cook a large hunk of meat at a higher temperature without worrying about burning one side of the meat. If you tried that temperature with a normal indirect steup then you would have to watch your chicken like a hawk, constantly open up the lid to turn your chicken, losing all the heat and therefore not getting crisp skin.

A full chimney of lit charcoal was divided on two sides of the grill and a drip pan nestled inbetween. The zwarte hoevekip (black “farm chicken”) was then skewered, seasoned and set in place. The chicken seemed dwarfed by the whole setup but was soon having fun pirouetting over the hot coals. The rotisserie’s electric motor was very quiet and I found myself looking for signs of movement to make sure it was still running. When the meat looked like it was almost done, I applied a light glaze. This was more for looks than anything else. It does add flavor to the skin but it doesn’t really give the meat underneath anyting extra. The chicken received three layers of glaze in the last 10 minutes. Total cook time was a quick 35-40 minutes. Thats pretty quick.

  • Seasoning: grey sea salt, fresh ground black pepper and a decent dash of ginger powder.
  • Glaze: 1/4 cup maple syrup, 1/4 cup orange juice and the juice of one lemon.

The resulting chicken was very tasty. I probably could have left it on a couple minutes longer since not all of the skin had crisped up yet but none the less the skin was much better than usual. The maple and citrus glaze was a great addition and next time I will try injecting some of that into the meat before cooking rather than glazing. All in all I am very happy with my new grilling gadget and can’t wait to get some other meats spinning!

stick your wood in it

Belgium can be a bit of an outdoor-cooking wasteland. When the sun comes out everyone does love to run out in the back yard and blacken some meat, but it is rarely taken seriously and is never combined with the idea of high quality food. Often if I talk about cooking a very nice cut of meat on the grill I get the response “Aww, thats a shame.” Because of this attitude it is rare that Belgium offers something unique to the outdoor-cooking world. Perhaps it was born from a pure marketing idea or perhaps it came from a genuine search for new flavors, but never the less, woodchips made from Gueuze-barrels is an interesting and uniquely Belgian product.

I was surprised to find these wood-chips but I was flabbergasted that they were at my local grocery store, not some obscure online barbecue specialty store. Peter De Clercq, Belgiums one and only outdoor-chef, has been trying to bring grilling to a higher level here and is the man behind this new idea. Thanks Peter! Now I just need to see if they are any good. Hmmm, what would go well with Gueuze smoke?

Not only am I excited to throw these chips onto the fire but I am also wondering if I can inoculate some beer with them. According to the package the chips come from barrels at Timmermans that were either at the end of their life, or broken. I am not sure of the conditions in which the wood was “chipped” but I tossed a handfull into some starter wort to see what happens. The chips should be full of brettanomyces, pediococcus, kloekera and hopefully saccharomyces (among many other critters). I flushed the starter with CO2 to try to prevent any acetobacter from taking hold. As long as I don’t get any black or green mold I should be able to start up a useable culture, or at least make some interesting vinegar. Of course it would be a lot easier, and probably more fruitful, just to use the dregs from a bottle of Gueuze… but then I couldn’t say that I stuck my wood in it.

What? Pork without beer?

Yes. I even surprised myself, but it is possible for me to cook without using beer. Searching for ideas the other day, I noticed that there was just a scoche of dark Cuban rum left in the liquor cabinet. Realizing that rum, no matter how good, does not make a complete meal for 6 people, I figured I’d throw together a rum glaze to apply to some pork. It turned out pretty tasty so I’m sharing it here.

The rum was matched up with some dark chestnut honey. Sweet, spicy, smokey and leathery this dark and complex honey pairs well with grilled foods. Wrap all those flavors up with some pecan wood smoke, and you have yourself wonderful piece of pig. Everything melded together very well.

 

Rum and Chestnut Honey glazed pork medallions

  • set up your fire for indirect cooking. Medium heat.
  • take your pork tenderloin (s) and cut into roughly 4cm (2″) thick medaillions
  • Wrap each with a slice of bacon and secure with a tooth-pick
  • in a saucepan combine (rough measurements)
    • 60 ml (1/4 cup) dark rum with
    • 4 tbsp chestnut honey
    • 1 tbsp grain mustard (optional)
  • heat only until the honey is dissolved
  • throw a chunk of pecan wood onto your fire (hickory, apple, cherry would all work well)
  • Sear the pork directly over the fire (about 2 minutes each side) then move to indirect.
  • Brush on the glaze and put the lid on.
  • repeat the glazing every 5 minutes or so until the meat firms up nicely and is done (roughly 20-25 minutes)
To go with the pork we served salad, a couscous and carrot dish, and some delicious grilled zucchini slices. The zucchini was first tossed in equal parts olive oil and cider vinegar (about a tbsp each), seasoned with salt and pepper, then grilled and thrown back into the bowl with the oil and vinegar.
There was also a sauce made with the leftover glaze, a touch more mustard, sauteed onion and a touch of heavy cream…. but the meat was more than confident enough to stand on its own.

seduced by meat

Pork Loin and I have always shared a special bond, but lately my friend has been getting a little jealous. You see, this summer I spent a lot of time with another cut, the flirtatious Rack of Lamb. Except for the fact that Mrs Smokey doesn’t eat lamb (minor detail) everyone in the greater Smokey family circle has been getting quite friendly with this beauty. I still love my pork loins but I am now quite infatuated with these fancily trimmed meat popsicles. So easy to cook, yet so satisfying. A succulent treat that can be plated up and taken to the ball or just grabbed by the bone and taken advantage of. Dressed up or dressed down a rack of lamb always knows how to please you.

A dash of fresh ground black pepper and some good chunky sea salt is all a nice rack needs. If you do want to get a little fancy you can sprinkle on some rosemary, brush them with a little mustard and honey, encrust them in herbs and bread-crumbs, or throw some grape-vine wood on the fire for a smokey touch… But that is just more to get through when it comes down to the moment. I say leave it nude (the meat, not you), dim the lights, put on some music, pour yourself a nice beer and enjoy the show.

Sorry, no recipe or fun cooking technique here… Just a post by a man who has been love-struck by a piece of meat. Is that so bad?

and finally (recipes)

Ok, this is the last post about the Nocturnal Brew n’ Que at Alvinne. I have had several requests for recipes, so here you go. Recipes for almost everything we served! If you are a homebrewer and would like to look at the recipe we brewed that day, I scaled it down in my previous post.

For European readers 1 cup = 237ml Other useful conversion can be found with this link, or this one

Guacamole:

  • 3 ripe avocados
  • juice of 1 large lime
  • 1/2 – 1 hot red pepper, finely chopped
  • small handful of coriander leaves (cilantro), roughly chopped
  • 1 teaspoon sea salt (optional)
  • 1/2 small red onion finely chopped

Scoop the flesh out of the avocados and coarsely mash with a fork. To maximize the juice from the lime you should place it on your work surface and push down on it with the palm of your had. Now roll it around while pressing. You can then cut it in half and squeeze out that lovely juice. Mix in the remaining ingredients and serve with tortilla chips. It’s best if you let the quacamole rest in the fridge a couple hours before serving.

Salsa:

  • 1 cup seeded and finely diced tomato
  • 1/3 cup finely chopped red onion
  • 1 hot red pepper
  • juice of 1 large lime
  • small handful of coriander (cilantro) leaves, roughly chopped
  • 1/4 teaspoon sea salt
  • 3 tablespoons Alvinne Morpheus Tripel
  • 2-3 cloves garlic, finely chopped

Mix together, chill for a couple hours. Serve with tortilla chips.

Alvinno Shrimp:

Simply shrimp marinated in 2-3 parts Alvinno, 1 part olive oil and a dash of Piet Huysentruyt honey-mustard seasoning. Marinate for a couple of hours and then impale them on some skewers. Cook over direct heat on your charcoal grill.

Ribs:

marinade:

  • 70% Alvinne Wild (Rodenbach is an easy to find substitute if you can’t get a hold of the Wild)
  • 30% apple juice

rub: (This makes more than you need but you can store it for a long time)

  • 1 cup brown sugar
  • 1/2 cup sweet paprika
  • 2 1/2 tablespoons ground pepper
  • 2 1/2 tablespoons sea salt
  • 1/2 tablespoon pilli pilli
  • 3/4 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoons cayenne
  • 1 teaspoons cinnamon
  • 1 teaspoon ground ginger

Marinate overnight in the fridge with enough liquid to cover all the ribs (if you marinate the ribs in zip-lock bags you don’t need as much marinade). 45 minutes to an hour before placing in the smoker, remove the ribs from the marinade, pat them dry, liberally cover with your favorite rub and let them come up to room temperature. Smoke between 100-120C (210-250F) till done (around 5 hours) with a combination of cherry and pecan wood chunks. Don’t go too high with the temp because the sugar in the rub will burn.

Mop the ribs with some of the marinade a few times during the cook.

Salmon

Simply brush your salmon filet with olive oil, sprinkle with some dill and slap it on the grill.

Pork loin:

  • 1 well-trimmed pork loin (about 1kg or 2lbs.)

marinade:

  • 1 bottle Alvinne Wild (Rodenbach is an easy to find substitute if you can’t get a hold of the Wild)
  • 1/4 cup apple juice
  • 2 tablespoons honey

rub:

  • see rib rub above or use your favorite spice rub

Marinate the pork loin with the Alvinne Wild, apple juice and honey for 2-3 hours in the fridge. about 30-45 minutes before cooking, take the pork out of the marinade, pat dry, dust it with the rub and let it come up to room temperature. Place in your smoker (or grill set up for indirect cooking) at a temperature of around 120-140C (250-280F) with some Cherry and Pecan wood chunks for that smokey goodness (apple, pear, hickory, cherry, and pecan all work well with this). It should take about 60-75 minutes depending on the size of the loin and the temperature. Use a thermometer and take the pork out of the smoker at 65-67C, loosely cover in foil and let rest for 10 minutes. Slice and serve with a touch of Honey-mustard Beercream sauce.

Honey-mustard beercream sauce: (this is a bit of an approximation since I usually don’t measure stuff out when I make sauces)

  • 1/2 small yellow onion
  • 1 tablespoon butter
  • 1 bottle Alvinne Wild
  • 1/4 cup apple juice
  • 2 tablespoons honey
  • 2 tablespoons grain mustard
  • 2 dl  (3/4-1cup) heavy cream
  • thickener if needed

Sautee the onion in the butter until translucent and then add the beer, apple juice and honey (you can use the marinade here but then you will need to skim off the “fatty foam” that will appear during cooking). Cook this down to about half the volume. Addthe mustard and cream and continue cooking for 5-10 minutes. If you desire a thicker sauce then use your tickener of choice (corn starch, maizena, etc.)

Cornbread:

  • 1 cup flour
  • 3/4 cup corn meal
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil

Preheat the oven to 200C (400F). Mix the dry ingredients together in a large bowl. Add the butter to a baking dish/pan and set in the oven. In a separate bowl mix the eggs, milk and oil. When ready, add the wet ingredients all at once to the dry ingredients and stir together, but don’t over-mix. Just make sure there are no lumps. Take the pan out of the oven and swirl the butter around. Pour the mixture into the hot dish/pan and bake for 15 to 20 minutes or until lightly golden brown on top. Test with a toothpick for doneness.

Coleslaw:

  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 cups shredded green cabbage (roughly half a cabbage)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 1/4 finely chopped green onion

Mix the mayonnaise, vinegar, sugar and salt in a large bowl. Then mix in the cabbage, carrots and onion. Refridgerate for at least two hours.

Melon Mint and Feta salad:

  • 1/2 each of 3 different melons (watermelon, gavia, and cavaillon were used here)
  • half a small block of feta (roughly 50 grams)
  • a small handfull of fresh mint leaves
  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • dash of pepper

Use a melon baller and scoop out the three melon halves. Break or cut the feta into small bits and add to the melon. Take the mint leaves, stack them, roll into a cigar, finely slice and add to the salad. Just before serving add the oil, vinegar and pepper and toss.

Mocha Bomb Sabayon:

  • 4 egg yolks
  • 4 tablespoons sugar
  • 4 tablespoons Imperial stout (Struise Black Damnation Mocha Bomb works great!) but it apparently you have to use beer that is above 10%abv

Simply add all ingredients to a pan. Now comes the hard part. Over a very low fire you need to start whipping the mixture with a whisk. Pretend your life depended on it. Oh, and this will take a while. If you stop too soon then your egg mixture will quickly separate. If you have the fire too high, whisk too slow, or cook too long then you will end up with bits of omlette in your sabayon. If you manage to do that right then serve the creamy smooth and frothy mixture with a scoop of vanilla ice cream. This recipe should be good for 4 servings.

If you want to see someone making Sabayon check out this video (ignore the ingredients… just watch the process).

Moink balls à la Alvinne:

Take 1 kg (2.2 lbs) “gehakt met kruiden” (ground veal and pork mixture with some herbs that everyone here uses anytime ground meat is needed) and roll into bite-size balls. Ours were perhaps a bit on the large side. Then wrap each with a strip of proscuitto. Secure with a toothpick. Dust with your favorite spice rub or seasoning (we used the above mentioned rub). Place on the smoker and cook for an hour or so. As with the other dishes, we used Cherry and Pecan wood for the smoke. Lastly slather each one with a good amount of BBQ sauce, jam or jelly and cook for another 15 minutes or so. We sort of threw together our own beer based BBQ sauce but no one remembers what exactly was put into it. The recipe will remain a mystery forever.

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.