Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
From last night. During our visit to Binny’s (45 store liquor chain in Chicagoland) we met the guy who tastes and selects bourbon for the entire chain. Great guy, great conversation. The Buffalo Trace allocated bourbons have been impossible to find up here this fall (Weller, Eagle Rare, and Col Taylor on our list).
He suggested the Wilderness Trail Yellow Label Single Barrel(116 proof) and the Maker’s 101 as good alternatives. Smoke Wagon is a staple on our bar and we needed a refill. The Wilderness Trail is outstanding. I generally like Maker’s but am not as crazy about this 101. My spouse loved both.
It’s the time of year for frivolity and celebration.
And what better libation with which to make merry and celebrate than a Chimay Grande Reserve Ale? To make things even more festive, the temps here are in the mid 60s F so I’m enjoying the outdoors while smoking a pork belly. <sigh> Life is good!
tmaan235 Taste is such a very personal organoleptic sensation that I’d be hard pressed to explain why I like Chimay so much. It’s hearty, best only slightly chilled so the flavors aren’t subdued and it has notes of caramel. It’s also a heavy beer so a little goes a long way. Try it and let me know what you think.
Grande Réserve was first launched in 1948 as a Christmas ale under the name “Blue Cap.” It’s success and reputation as a strong ale of the highest quality led to it’s year-round production as Chimay Grande Réserve. Today it is the standard bearer of the Chimay range and has become notorious for its amazing cellaring ability. A beer cellar on the grounds of the abbey secures a vast selection of Chimay Blue bottles whose ages span a multitude of decades.
WayneT said it very well. To me, a Chimay is like a fine glass of wine. Layers of flavors, meant to be savored. This ain’t the beer you play beer pong with.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
1 1/4 oz gin
1 oz sweet vermouth
1/4 oz marschino liqueur
1/4 oz Demerara simple syrup
2 dashes Angostura bitters
1 dash Orange bitters
Add all contents to a mixing glass, top with ice and stir for 30-45 seconds. Strain into a chilled coupe glass. Finish with a luxardo cherry and a twist of orange or lemon peel.
Cheers!
Last edited by barelfly; November 27, 2022, 11:17 AM.
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