November 25th, 2014
it seems like 75% of our posts recently have been alcohol-related. that certainly wasn’t on purpose. so today we bring you a recipe for food. yes, we actually eat food in between making cocktails and drinking whiskey. we are functioning adults…i promise.
the crockpot is a beautiful thing. one of the first things that we put on our wedding registry was a good crockpot. it is such a timesaver on the days when we don’t want to be in the kitchen all day cooking and cleaning. just throw some ingredients into it, turn it on, and go about the rest of the day. and then in a couple hours you have a delicious meal. amazing.
so a couple weeks ago when it started to really get colder we decided to make bbq pulled pork in the crockpot. we figured the intoxicating smell of bbq cooking for hours would make our entire apartment feel warmer and make would forget about the impending cold weather. the result was some delicious, juicy, saucy pulled pork that i happily ate for the next week. when i wasn’t eating it straight out of the pot, i paired the pulled pork with the light and fluffy popovers that ali made (without the cinnamon sugar) and a bunch of greens.
2 pounds pork butt
2 tbsp honey; 1 tbsp paprika; 2 tsp chipotle chili powder; 1 tsp garlic powder; 1/2 tsp cinnamon; 1/2 tsp crushed red pepper flakes; 1/2 tsp salt; 1/2 tsp pepper
3 cups of bbq sauce (i tend to always use sweet baby rays because it is the best)
1 cup beer (i used shipyard pumpkinhead because we happened to have a single bottle on hand)
1. place all ingredients into crockpot. cover and cook on low 6-8 hours (ours cooked closer to the 8 hour mark than the 6). if cooking on low, cook time will be between 4-6 hours.
2. once pork is done cooking, remove it and shred it with your favorite utensils. once pulled, place back in the sauce mixture.
3. to serve i usually heat a hot cast iron skillet on the stove with a little bacon grease. then i throw some pulled pork in the pan and cook it so it gets nice and dark and caramelized on all sides. it can be served straight from the crock pot, but i think using the cast iron skillet gives it some nice texture and flavor that you miss just pulling it out of the crock pot.
November 24th, 2014
nemes has a song all about whiskey (admittedly, it is probably about something deeper than just whiskey…but the name of the song is “whiskey” so that has to count for something). it is actually one of my more favorite songs of theirs. the song itself is just so good to listen to. “oh sweet whiskey, you’re the only girl that wants to kiss me…”. and it doesn’t hurt that it always make me want to pour myself a glass of whiskey to sip on while i listen.
last week i gave you a look into what bourbon and irish whiskey we have used to stock our home. today i want to talk more about the rye whiskeys that we have on hand…typically the ones i use when i am making a cocktail. rye does not yet have the cache or celebrity of bourbon but i think its time to shine is fast approaching. i really have grown to like it over the past year or so. it brings a nice assertive flavor – less sweet, a little spicy and intense – and is a great throwback to how many classic cocktails were made before bourbon gained such popularity. this in no way diminishes my love for bourbon…but today it is ryes time to shine.
we have been using Bulleit products in our home for a while now. i think we started out with their bourbon and have since switched to mostly buying their rye whiskey. both are tremendous options. i honestly wouldn’t be surprised if both are on our shelves after our next trip to the liquor store. the rye is so smooth and easy to either have on its own or in a rye-based drink. spicy, complex and very clean flavored. this is a rye that i typically see when i am out at bars in boston. it is hard to miss the distinctive shape of the Bulleit bottle and ali and i both think that it brings a nice style to our whiskey bar. it is easy to find and an excellent choice at a reasonable price ($35ish).
Old Overholt Straight Rye Whiskey
i had never heard of Old Overholt before the morning of our wedding. but i was fortunate enough to marry a wonderful woman who snuck into my hotel room when i wasn’t there to set up a small whiskey bar for my groomsman and i. there was bourbon, scotch and rye…the rye was Old Overholt. it was a hit that morning and has been a hit ever since. typically i use it in my old fashioned or in my manhattan, but it certainly is smooth and easy enough to drink on its own. but the best part is the price. for about $15 you get a versatile and well-made rye that stacks up favorably with any other offering at that price.
WhistlePig Straight Rye Whiskey
let me get a couple quick things out of the way first: this is the expensive bottle of rye that we have ($65-$75); this is a big boy at 100 proof; WhistlePig holds a special place in my heart because it is bottled in Vermont, and everyone knows that we love Vermont. anyways, the rye…it is tremendous. i rarely use this in any cocktails i make and almost exclusively drink it neat in a rocks glass. i remember when we bought this bottle and how i had some initial regrets because of the price. but i quickly changed my mind when i tried it for the first time. it has its fair share of stellar reviews and accolades, and i think they are all well deserved.