Fall and Winter come around every year and what is better than to enjoy these cooler temps with a nice spicy glass of hard cider? Nothing.
Since we've been brewing our own beer - definitely a post for another day - I've had a urge to make cider. Now I took some steps to make it easier and I'll give you the option to do it either way.
Item 1: Apple juice/cider - I like 5 gallon batches so you need enough juice or cider (cider is unfiltered juice) to get there. The hardcore way is to press your own fresh apples and use that fresh cider to ferment - I used bottled apple juice. If you're using store bought juice it MUST be preservative free and if you can get unpasteurized that's even better.
Item 2: Yeast - you have 2 basic options, cider yeast or champagne yeast. I wanted a higher alcohol content, a dry cider, and less stank fermenting so I went with Champagne (White Labs liquid WLP715). There are a few options out there so do some reading on the specific different options for yeast and what they do to the finished product.
Item 3: Sugar - Sugar is food for the yeast and creates alcohol. You're thinking to yourself: "Self, apples already have sugar in them so why do I need to add more?" I would answer you: It changes the finished product and you'll get a super dry cider if you don't add sugar - this is semi optional, I recommend so type of "Spiced" sugar (brown sugar, molasses, DME, etc)
Item 4: Spices - This is optional and up to the individual, think of spices you'd use with apples.
Item 5: Priming Sugar - This is also optional, if you want still cider do not prime, if you want bubbles prime. Follow standard priming rules for beer - brown sugar is an option to consider for some added flavor
You're fermenting sugar to make a more interesting beverage - it's a bit of a blank canvas to play with.
Now for a recipe:
5.5 gallons apple juice
2 lbs dark brown sugar
0.5 gallons water
1 TBSP Cinnamon
1 TBSP Nutmeg
Pour room temp yeast into 0.25 gal of room temp juice 1-8 hours before starting. This will activate the yeast and help get a better product.
heat 0.5 gal water and 0.25 gal of apple juice, when warm add spices and sugar, heat to a boil, let boil for a minute or two, shut off heat - This will kill anything in the spices or sugar and make sure the sugar gets dissolved.
While this is heating, jump the rest of your juice in a LARGE pot and warm up (100-120 F) so it will take the sugar better.
Pour sugar water into juice, mix well, take off heat, siphon into 6 gallon carboy.
Cool to 70-75 deg, swirl up to add oxygen, and pitch yeast.
I'm planning on 2 weeks in the primary, then siphoning off 5 gal into a secondary for 4 weeks, then bottle and age for 2-3 weeks. We'll know then how the recipe turns out.
Monday, October 4, 2010
Sunday, March 14, 2010
Smoking Brisket
Lets start with what is a brisket? A brisket is a tough cut off beef seen here:<------
It is used for pastrami, BBQ Brisket, and is popular as part of a Passover Sader.
The process I'm going to take you through started on a Monday with a call to the butcher at my Local Lunardi's market to let him know to cut me a whole brisket from the Humboldt Grass Fed cow that they get each week. Then we jump to brisket pick up on Thursday, Dry rub on Friday, and smoking all day Saturday. I think smoking is the best way to prepare brisket.
To start is the cut, you'll likely need to talk to your butcher. You can either get a whole "packer" with or without the fat cap or a "Flat". A Packer with fat cap will be 13-14 lbs, without fat cap 10-11 lbs, flat 6-8 lbs. I prefer a full packer without the fat cap and trimmed nice and lean as seen here:
Once I peeled the fat that I didn't want I made some slits (that you can't really see in the picture) along the grain of the meat to let the marinade and rub in.
The "marinade" I did is an unconventional step when smoking a brisket and is kind of a cross between a marinade and a brine. It consisted of 32 0z water, 2 oz red wine vinegar, a healthy amount of salt and pepper, 1/2 cup of bakers sugar, and some holy trinity chunks
I threw it in all in a bag I got from the butcher and let it sit overnight in the fridge. In the morning I flipped it over so it'd be nice and uniform
Friday after work I pulled the brisket out, let it drip dry for a minute, and lightly patted dry. Then I applied the dry rub listed in my previous blog entry.
You want a nice layer all over and you want to be able to let it sit at least overnight so the rub can soak into the meat and really flavor it. Also, you don't "rub" it in, you sprinkle it on and lightly pat it in.
Now onto Saturday smoking. The coals were fired at 9:00, smoker loaded at 9:30 and at temperature
at 9:50 when the brisket was thrown on. The plan was 9 hours at 225 F smoking with hickory. Here is a shot at about 6 hours in. The fin that you see is the point flaring up when I flipped it. Once I flipped it back over to finish it stayed nice and flat.
Now we get to when to pull the brisket off the heat. You cook brisket to 180-200 F to allow the meat to break down and tenderize. I pulled this one at 185 then foiled it and let it rest (and continue cooking) for 20 more minutes. Then we got to slicing:
Beautiful bark, thick pink smoke ring, TONS of flavor. Uses for brisket are unlimited. This 10 pounder went to slices for dinner that night, thin slices for sandwiches, diced for chili, pizza, and tacos.
Give it a try and have fun.
Saturday, March 6, 2010
Perfect Meat Rub
It's taken some tweaking but I finally got the perfect dry rub. This is an all purpose rub good for chicken, turkey, pork, ribs, beef, mutton, lamb, etc. If if had parents it'll taste good after being rubbed with this. 1 caveat - it does work best on smoked/slow cooked meat.
1 cup bakers/superfine sugar
5/8 cup kosher salt
1/4 cup garlic salt
1/4 cup celery seed
1/4 cup granulated onion
1/4 cup paprika
4 TBSP chili powder
3 TBSP table ground black pepper
2 Tsp Sage (ground)
1 Tsp Mustard (dry/ground)
1/2 Tsp Granulated Garlic
Pinch - Lemon Pepper
Dash each - cumin, ground corriander, ground ginger
Mix together and seal in an airtight container. it'll make about 3 cups and it keeps well.
1 cup bakers/superfine sugar
5/8 cup kosher salt
1/4 cup garlic salt
1/4 cup celery seed
1/4 cup granulated onion
1/4 cup paprika
4 TBSP chili powder
3 TBSP table ground black pepper
2 Tsp Sage (ground)
1 Tsp Mustard (dry/ground)
1/2 Tsp Granulated Garlic
Pinch - Lemon Pepper
Dash each - cumin, ground corriander, ground ginger
Mix together and seal in an airtight container. it'll make about 3 cups and it keeps well.
Sunday, September 6, 2009
The Mass Produced Margarita
If you've read here you know that I have a thing for cocktails. One of the beverages I've had trouble with is making a Mass Produced (large volume/pitcher quantities) Margarita. It would cost too much and frankly be a waste to make a pitcher the way I make an individual glass so I've been working on locking down the ideal recipe and I've finally done it.
Start with Sauza Margarita mix - there are no substitutes, nothing compares if you do not start with this you're going to be pushing swill on your friends/guests. You will need twice the amount of mix as tequila so what I will usually do is:
>> Buy 1x handle tequila and 2x handles mix
For your tequila I have found that sauza blanco or margaritaville blanco are excellent tequilas to use for flavor and price point. Plus both come in handles (1/2 gallons / 1.75 liters).
Now for the recipie:
2x handles Sauza Margarita Mix (3.5 liters)
1x handle Tequial (1.75 liters)
2 cups Triple Sec (16 oz) - try to use the Hiram Walker 60 proof
1 cup Rosie's Lime juice (8 oz)
Try to mix ahead of time (1 day is optimal) and refridgerate to let the flavor mix and reduce the watering down when serving over ice.
*****DO NOT BLEND*****
Hope you enjoy!
Start with Sauza Margarita mix - there are no substitutes, nothing compares if you do not start with this you're going to be pushing swill on your friends/guests. You will need twice the amount of mix as tequila so what I will usually do is:
>> Buy 1x handle tequila and 2x handles mix
For your tequila I have found that sauza blanco or margaritaville blanco are excellent tequilas to use for flavor and price point. Plus both come in handles (1/2 gallons / 1.75 liters).
Now for the recipie:
2x handles Sauza Margarita Mix (3.5 liters)
1x handle Tequial (1.75 liters)
2 cups Triple Sec (16 oz) - try to use the Hiram Walker 60 proof
1 cup Rosie's Lime juice (8 oz)
Try to mix ahead of time (1 day is optimal) and refridgerate to let the flavor mix and reduce the watering down when serving over ice.
*****DO NOT BLEND*****
Hope you enjoy!
Wednesday, August 26, 2009
Cooking the Perfect Piece of Meat
Cooking meat is a Man thing. Since the discovery of fire Man has cooked meat over it. There is no reason to change that now; sure there are alternatives and it is nice to change things up from time to time (i.e. Rib Eye cooked in a cast iron skillet with butter) but your best bet is to stick with what is tried and true.
What you need to remember is a cook is only as good as his ingredients. You want to start with the best cuts of meat you can afford and cook it very soon (0-3 days) from purchase. You want to look for local, free range, grass fed if you're getting Beef; Corn = Crap. Pork and Lamb, try to get local and/or organic. You're likely to find your best selections, quality, and cuts at local markets/butchers - they focus on quality not quantity and they will have butchers that can help guide your selection.
Now lets get to seasoning - when you buy good meat you want it to be the star, not a sauce or marinade. You want to season it with a *little* olive oil (just enough to keep it wet), salt and pepper (be as liberal as you like) and you want to do this up to 24 hours before cooking to allow flavors to sink in. You can also add other spices to your tastes. My favorites: Ground Corriander, Garlic Powder, dried and crushed rosemary, and cumin (use this sparingly as it's powerful). Make sure to coat all sides of the meat and allow to sit. If you're pressed for time you can pull out the meat 20-30 min before you plan to start cooking so you can season it and allow it to come to room temp.
Lets get to cooking! Like I said before I think the BBQ is the best method for cooking meat if you want my suggestions for other methods please request them and they will be provided. As said above, you want you meat to be room temp and seasoned prior to going on the grill. Additionally, you want to start with a hot grill - if using gas, let your grill run on med-hi for 5-7 minutes before putting the meat on. If using charcoal, 5-10 minutes after spreading the coals and putting the grill (grate) on. Now comes the easy part, reduce heat to low (turn nob or spread coals), put meat on, close lid, walk away. You want to let it sit and cook for about 4-7 minutes - thicker = more time - before you open the lid. Once it has cooked for said time, flip, close lid and repeat 4-7 minutes.
**Keep in mind you need to keep an eye on the grill for excessive smoke and/or flame ups. dowse these immediately or you'll char your meal**
Now you've let your meat cook on both side and it should be pretty close to being done. You want to insert a meat thermometer (preferably digital) into the thickest part of the thickest piece and check the temp. I have found that once the meat reaches 5-6 degrees below the recommended cooking temp (usually on thermometer) is the best time to remove it from the heat.
***Things to remember - I am not condoning eating unsafe/undercooked meat. Cooking meat kills the bad things in it. If you choose to cook you meat to a temp lower than recommended by the USDA you are taking a risk***
Continue to let the meat cook on each side for 0.5-2 minutes until it reaches your target temp.
Once the meat has reached your target temp take it off the heat and let it rest for 5-10 minutes tented with foil (keep some heat in but not all). This allows the loose/hot juices to be absorbed back into the meat and not run out when cutting. I prefer serving without sauces/dressings/glazes as they take away from the meat being the star.
I hope this helps you Do Man Stuff
What you need to remember is a cook is only as good as his ingredients. You want to start with the best cuts of meat you can afford and cook it very soon (0-3 days) from purchase. You want to look for local, free range, grass fed if you're getting Beef; Corn = Crap. Pork and Lamb, try to get local and/or organic. You're likely to find your best selections, quality, and cuts at local markets/butchers - they focus on quality not quantity and they will have butchers that can help guide your selection.
Now lets get to seasoning - when you buy good meat you want it to be the star, not a sauce or marinade. You want to season it with a *little* olive oil (just enough to keep it wet), salt and pepper (be as liberal as you like) and you want to do this up to 24 hours before cooking to allow flavors to sink in. You can also add other spices to your tastes. My favorites: Ground Corriander, Garlic Powder, dried and crushed rosemary, and cumin (use this sparingly as it's powerful). Make sure to coat all sides of the meat and allow to sit. If you're pressed for time you can pull out the meat 20-30 min before you plan to start cooking so you can season it and allow it to come to room temp.
Lets get to cooking! Like I said before I think the BBQ is the best method for cooking meat if you want my suggestions for other methods please request them and they will be provided. As said above, you want you meat to be room temp and seasoned prior to going on the grill. Additionally, you want to start with a hot grill - if using gas, let your grill run on med-hi for 5-7 minutes before putting the meat on. If using charcoal, 5-10 minutes after spreading the coals and putting the grill (grate) on. Now comes the easy part, reduce heat to low (turn nob or spread coals), put meat on, close lid, walk away. You want to let it sit and cook for about 4-7 minutes - thicker = more time - before you open the lid. Once it has cooked for said time, flip, close lid and repeat 4-7 minutes.
**Keep in mind you need to keep an eye on the grill for excessive smoke and/or flame ups. dowse these immediately or you'll char your meal**
Now you've let your meat cook on both side and it should be pretty close to being done. You want to insert a meat thermometer (preferably digital) into the thickest part of the thickest piece and check the temp. I have found that once the meat reaches 5-6 degrees below the recommended cooking temp (usually on thermometer) is the best time to remove it from the heat.
***Things to remember - I am not condoning eating unsafe/undercooked meat. Cooking meat kills the bad things in it. If you choose to cook you meat to a temp lower than recommended by the USDA you are taking a risk***
Continue to let the meat cook on each side for 0.5-2 minutes until it reaches your target temp.
Once the meat has reached your target temp take it off the heat and let it rest for 5-10 minutes tented with foil (keep some heat in but not all). This allows the loose/hot juices to be absorbed back into the meat and not run out when cutting. I prefer serving without sauces/dressings/glazes as they take away from the meat being the star.
I hope this helps you Do Man Stuff
Monday, May 18, 2009
Stocking your home (wet) bar
For those of you who are throw backs to an earlier time when adults enjoyed cocktails (ref AMC's Mad Men) this is the post for you.
This is a guide for people who think a cocktail is more than canned light beer or or shots of vodka from a plastic handle (half gallon container). You have to start with the basic tools first:
Shaker - it just needs to be stainless steel, beyond that is your choice. If you got for the 3 piece shaker (cup/base, strainer, lid) you can avoid getting a separate strainer
Muddler - This is a tool to mash things like citrus zest, mint leaves, sugar, etc. it is essential in the preparation of the currently popular Mojito. You want something 8-10" long and wood.
Jiggers (optional) - These are a useful tool for beginners (or people who like elaborate/exact recipies) because they help you measure your liquids. These should be stainless steel and you want 2; one that is 1oz/2oz and one that is 1.5oz/0.75oz. so you have your basic measurements covered
Now time to move onto the basic booze and mixers. We'll start with mixers because they are easy.
Tonic Water, Club Soda, Ginger Ale, 7-Up, Coke - These are all the basic carbonated mixers that you should by in cans. The 7-up and Coke you can get in the nice new 8oz cans and the rest, go to Safeway (or it's local equivalent) and get the 6-pack of 12oz cans for a dollar a pack. This covers all your most basic and classic cocktails.
Orange and Cranberry Juice - You want to look for individual bottles/cans of juice so a big jug does not spoil. Keeping them in the fridge (even when unopened) will make them last longer flavor wise. Keeping 2-4 bottles of each on hand is ideal. Additionally, these are the most common juices in recipes. If you want to add others Pineapple and Apple would be the next 2. Both come in cans in supermarkets.
Sweet and Sour Mix - Finest Call makes the best sweet and sour and the bottle has a built in pourer (sp?). You can find this at most supermarkets
Grenadine and Lime Juice - Rosie's is the maker, they will be in any liquor store, supermarket, bar, etc. Get the small bottles because the lime juice will mold after time.
Now onto the hard stuff. Please remember these are recommendations to satisfy the masses and allow you to make numerous cocktail recipes. If you have a favorite or must have that is not listed please feel free to add/substitute it.
Vodka - An essential neutral grail spirit (meaning has no flavor). I'm old school and HATE all the flavored Vodkas currently popular and I also believe it has no place in a Martini (Sorry James Bond). Vodka is used in tons of cocktails and is a must have. Skyy or Stoli (Stolichnaya) are the recommended varieties for smoothness, purity, and price point.
Rum - This is an easy one, get a bottle of Bacardi light rum and we're done
Gin - This is where you'll get into arguments with people. It seems like everybody has an opinion and a favorite. What is funny is that when people start drinking gin they just go to the most expensive major labels: Tanqueray and Bombay Sapphire. These are not bad Gins and nothing is wrong with them, but they will cost you more. I recommend either Gordon's Gin (worlds #1 selling gin and great price) or regular Bombay Gin. I personally keep Beefeater in the bar at home because that is my proven favorite and isn't terrible on price.
Tequila - STAY AWAY FROM JOSE CUERVO! And stay away from cheap tequila, you get what you pay for and it is very important with tequila. For starters you want a Reposado tequila, this means rested (in oak barrels), this is a good middle ground, doesn't kill you to mix and is good and smooth in shots. In order of cost (lowest to highest) I recommend El Jimador, Sauza Hornitos, Cazadores. Any of the 3 would be solid additions to your bar and not induce your gag reflex.
Whisk(e)y - It's spelled with the "e" if it is NOT Scotch. This area has the most options because of all the varieties available (bourbon, rye, canadian, japanese, irish, single malt scotch, blended scotch, tennesse, straight, blended). I'm going to recommend a bourbon that is found nationally and in stores of all levels: Jim Beam Black. This is a bourbon that is aged 8 years, mixes well and shoots well.
Triple Sec - Hiram Walker or DeKuyper - Done.
I hope this is helpful and leads to lots of fun parties and good drinks.
This is a guide for people who think a cocktail is more than canned light beer or or shots of vodka from a plastic handle (half gallon container). You have to start with the basic tools first:
Shaker - it just needs to be stainless steel, beyond that is your choice. If you got for the 3 piece shaker (cup/base, strainer, lid) you can avoid getting a separate strainer
Muddler - This is a tool to mash things like citrus zest, mint leaves, sugar, etc. it is essential in the preparation of the currently popular Mojito. You want something 8-10" long and wood.
Jiggers (optional) - These are a useful tool for beginners (or people who like elaborate/exact recipies) because they help you measure your liquids. These should be stainless steel and you want 2; one that is 1oz/2oz and one that is 1.5oz/0.75oz. so you have your basic measurements covered
Now time to move onto the basic booze and mixers. We'll start with mixers because they are easy.
Tonic Water, Club Soda, Ginger Ale, 7-Up, Coke - These are all the basic carbonated mixers that you should by in cans. The 7-up and Coke you can get in the nice new 8oz cans and the rest, go to Safeway (or it's local equivalent) and get the 6-pack of 12oz cans for a dollar a pack. This covers all your most basic and classic cocktails.
Orange and Cranberry Juice - You want to look for individual bottles/cans of juice so a big jug does not spoil. Keeping them in the fridge (even when unopened) will make them last longer flavor wise. Keeping 2-4 bottles of each on hand is ideal. Additionally, these are the most common juices in recipes. If you want to add others Pineapple and Apple would be the next 2. Both come in cans in supermarkets.
Sweet and Sour Mix - Finest Call makes the best sweet and sour and the bottle has a built in pourer (sp?). You can find this at most supermarkets
Grenadine and Lime Juice - Rosie's is the maker, they will be in any liquor store, supermarket, bar, etc. Get the small bottles because the lime juice will mold after time.
Now onto the hard stuff. Please remember these are recommendations to satisfy the masses and allow you to make numerous cocktail recipes. If you have a favorite or must have that is not listed please feel free to add/substitute it.
Vodka - An essential neutral grail spirit (meaning has no flavor). I'm old school and HATE all the flavored Vodkas currently popular and I also believe it has no place in a Martini (Sorry James Bond). Vodka is used in tons of cocktails and is a must have. Skyy or Stoli (Stolichnaya) are the recommended varieties for smoothness, purity, and price point.
Rum - This is an easy one, get a bottle of Bacardi light rum and we're done
Gin - This is where you'll get into arguments with people. It seems like everybody has an opinion and a favorite. What is funny is that when people start drinking gin they just go to the most expensive major labels: Tanqueray and Bombay Sapphire. These are not bad Gins and nothing is wrong with them, but they will cost you more. I recommend either Gordon's Gin (worlds #1 selling gin and great price) or regular Bombay Gin. I personally keep Beefeater in the bar at home because that is my proven favorite and isn't terrible on price.
Tequila - STAY AWAY FROM JOSE CUERVO! And stay away from cheap tequila, you get what you pay for and it is very important with tequila. For starters you want a Reposado tequila, this means rested (in oak barrels), this is a good middle ground, doesn't kill you to mix and is good and smooth in shots. In order of cost (lowest to highest) I recommend El Jimador, Sauza Hornitos, Cazadores. Any of the 3 would be solid additions to your bar and not induce your gag reflex.
Whisk(e)y - It's spelled with the "e" if it is NOT Scotch. This area has the most options because of all the varieties available (bourbon, rye, canadian, japanese, irish, single malt scotch, blended scotch, tennesse, straight, blended). I'm going to recommend a bourbon that is found nationally and in stores of all levels: Jim Beam Black. This is a bourbon that is aged 8 years, mixes well and shoots well.
Triple Sec - Hiram Walker or DeKuyper - Done.
I hope this is helpful and leads to lots of fun parties and good drinks.
Wednesday, May 13, 2009
Filling up your toolbox (part 3/conclusion)
For the next installment of the necessary tools we feature the following (remember, recommended brands looks like this)
- Drill Accessories - this is stuff like drill bits, screw/nut driver bits, etc. This is essential stuff and you want to buy the best you can afford. DeWalt has a few kits that are great, you want to look for an assortment of screw and nut driving bits, a 1/4" and 3/8" socket driver and drill bits up to at least 3/16". This will cover you for most projects.
Especially handy is if you get a quick change adapter with the kit - this prevents you from having to loosen and tighten for every change (great when piloting and driving multiple screws)
- Socket Set - A socket wrench is what you will use to when it comes to bolts and nuts. Their compact design and ratcheting action allows them to fit in small places, apply a lot of torque, and tighten/loosen bolts/nuts with minimal movement.
Quality is important in a socket wrench, you will need to spend a little money and get a Husky, Kobalt, or Craftsman set. These all have lifetime guarantees and are quality products.
The next step is the size/composition of the kit. You'll want to look in the 50-60 piece range. And the kit should include a 1/4" drive wrench and a 3/8" drive wrench and have sockets up to 3/4 - 7/8". Bonus items to look for are deep sockets (approx 2-2.5" long vs. .75-1" standard), extensions (at least a 3" extension to get to hard to reach places), and spark plug sockets (2 universal sizes that have rubber to prevent electrical issues).
I hope this is/was helpful. Always remember, you get what you pay for and buy the best you can afford.
- Drill Accessories - this is stuff like drill bits, screw/nut driver bits, etc. This is essential stuff and you want to buy the best you can afford. DeWalt has a few kits that are great, you want to look for an assortment of screw and nut driving bits, a 1/4" and 3/8" socket driver and drill bits up to at least 3/16". This will cover you for most projects.
Especially handy is if you get a quick change adapter with the kit - this prevents you from having to loosen and tighten for every change (great when piloting and driving multiple screws)
- Socket Set - A socket wrench is what you will use to when it comes to bolts and nuts. Their compact design and ratcheting action allows them to fit in small places, apply a lot of torque, and tighten/loosen bolts/nuts with minimal movement.
Quality is important in a socket wrench, you will need to spend a little money and get a Husky, Kobalt, or Craftsman set. These all have lifetime guarantees and are quality products.
The next step is the size/composition of the kit. You'll want to look in the 50-60 piece range. And the kit should include a 1/4" drive wrench and a 3/8" drive wrench and have sockets up to 3/4 - 7/8". Bonus items to look for are deep sockets (approx 2-2.5" long vs. .75-1" standard), extensions (at least a 3" extension to get to hard to reach places), and spark plug sockets (2 universal sizes that have rubber to prevent electrical issues).
I hope this is/was helpful. Always remember, you get what you pay for and buy the best you can afford.
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