Barbecue Bob's BBQ and Beer Bash!

9-11 BBQ Bob Tribute Show

Listen to the show here.

This is our first time at doing ANYTHING with video, folks. Hope you like what we tried to put together for the show. You see a snippet of ol' Bob - we'll be doing more videocasts in the future - they are obviously a lot tougher to put together and much more time consuming, so we might do a monthly video episode consisting of some Brew and BBQ!

Today we're keepin' it simple - Commemoration Ale in honor of the fallen heroes of 9-11.

God Bless!

BBQ Bob and Miss Claudia

WE WILL NEVER FORGET!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	9-11-01 Commemoration Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	37 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.1% v/v (4.8% w/w)
Water:	City Tap
Grain:	1 lb. 6 oz. American Munich 1 lb. American victory 1 lb. American crystal 10L 8 oz. Flaked wheat
Steep:	Steep grains in grain bag @ 155° for 30 minutes Rinse grains with 1 gallon of 170° water
Boil:	60 minutes	SG 1.046	6.5 gallons
	6 lb. Light malt extract 8 oz. Light dry malt extract
	Irish Moss @ 15 min. to go in the boil
Hops:	1 oz. Cascade (5% AA, 60 min.) .5 oz. Cascade (5% AA, 30 min.) 1.0 oz. Liberty (4% AA, 20 min.) 1.5 oz. Cascade (5% AA, 2 min.) 1.0 oz. Liberty (4% AA, 2 min.)
Yeast:	WLP060 American Ale Yeast Blend Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium High
Log:	Brewing on 9-11-06
Carbonation:	Keg-Force carbonate

Since Bob was making a new Andouille Sausage Recipe, we thought we'd put it here..

BBQ Bob's Andouille Sausage

Ingredients:

5 lb. (give or take a little) Boston Pork Butt - cubed
1/2 cup of minced garlic
1/4 quarter cup of cracked black pepper
2 T. of cayenne pepper
2 T. of Hungarian paprika
1 T. of ground thyme
1/2 t. of powdered bay leaf
1 t. of ground allspice
2 t. of rubbed sage
1 T. of kosher salt

Directions:

Trim any excess fat from the pork butt and chill her down (make sure she's really cold).

Grind the butt through 3/8 inch plate and add the garlic - knead by hand. (Get messy)
Then add the seasoning mix - 1/3 at a time.
Until fully incorporated.

Wrap in plastic and shove it the refer overnight.

Next Day:
You can make patties or stuff into casings.
Beef middle-casings are traditional, however they are difficult to find. So I tend to use hog casings. A cajun sausage should be relatively thick - so get bigger sized casings.
That's how I do mine.

Fire up the smoker -
The first hour smoke at 15o-175 degrees (for one hour) to dry out the sausage. This will allow the smoke to penetrate.
Put a water pan under the sausage to help keep moist. Raise temperature to 225 degrees for 2-3 hours - until internal temperature of the sausage is
165 degrees. Do NOT overcook or you will have a a tough and dry sausage. (that's what happened to me many years ago when I first did this recipe!)