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Smoking Meat with Homebrew
Hey all,
A while back I brewed a tweaked version of the Community Milk Stout. It turned out great, so I used it with an equal part cider vinegar for a mop and it was stellar. I mopped a Boston butt every 30-45 minutes for about 6.5 hours while it was smoking and the mop did amazing things for the flavor of the pork. I think all of maltiness combined with the excess sugars really made great things happen for my BBQ. I would encourage everyone to consider trying a sweet stout as an ingredient in a mop or marinade. Despite that fact that I'm a Tenessean, I usually smoke a brisket and I'm looking forward to getting a chance to do a marinade and mop with a sweet stout on that.
Good Brewing and Good BBQ,
Edds
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