Beer Can Also Be Used In the Dish Itself (RECIPE)
“Beer is an excellent ingredient in the kitchen for brines, marinades, sauces, and vinaigrettes,” says Bueltmann, like in these Brisket Sliders featuring their sauce made from the new barrel-aged pale ale, the Carhartt Woodsman.
Fred Bueltmann’s Carhartt Woodsman Sliders
Freddy’s Magic Spice Rub (Makes about a pint)
1/2 cup black pepper
1/2 cup paprika
1 cup turbinado sugar
1/2 cup salt
1 tablespoon dry mustard
2 tablespoon onion powder
1/2 teaspoon cayenne powder
Combine all ingredients and shake well. Store dry.
Brewer’s Mop (Makes 6 cups)
A straightforward mop for long, slow cooking times. When smoking brisket, hit it with the mop on the hour. It coats well, but brings in moisture and flavor rather than glazing up or burning like a sauce would.
24 ounces of Carhartt Woodsman Barrel-Aged Pale Ale
1 cup cider vinegar
1 cup water
1/2 cup olive oil (or vegetable oil)
1 medium onion, finely chopped
8 garlic cloves minced
2 tablespoon Worcestershire Sauce
2 tablespoons BBQ rub (See Freddy’s Magic Spice Rub recipe)
Sautee onions, follow with garlic. Add remaining ingredients and stir.
Cook over medium heat for 15 minutes.
5-6 lb Brisket First Cut, aka the “Flat” muscle of whole beef brisket. You may also use the whole “Packer’s Cut,” which will run 14-16 lbs, and add cooking time. Follow temperatures below and separate point and at before slicing.
8-16 ounces Freddy’s Magic Spice Rub
Generously cover all sides of thawed brisket with rub and refrigerate a minimum of six hours, up to overnight. Allow brisket to come to room temperature, prior to cooking. Place brisket in smoker at 175-225°F, and smoke with hard or fruitwood for a total of ten to twelve hours maintaining temperature and smoke for the duration. Apply mop to the top, every hour, careful not to remove rub from the beef. When the meat reaches 150°F, wrap in foil and return to smoker. Cook brisket until tender, achieving 205°F internally. Rest for one or two hours, placing foil-wrapped brisket into a 170°F oven. Slice warm or cold.
Carhartt Woodsman Beer Sauce (Makes 1 quart)
1 cup mayonnaise
1 tablespoon fresh red onion, minced
1/4 cup Carhartt Woodsman Barrel-Aged Pale Ale
1 Tablespoon cider vinegar
8 ounces blue cheese
Combine mayonnaise and onion, and whisk in the beer and vinegar. Chop or crumble the blue cheese if necessary and add to the mixture. Once combined, continue to mix and mash, using potato masher or similar tool to create smooth texture while leaving some chunks of blue cheese intact.