Barbecue Bob's BBQ and Beer Bash!

Listen to the Show Here!

BBQ Bob's "The Great Pumpkin Cheesecake"
Marbled Kahlua Cheesecake

Don't be ascared! This one is easier than it looks.

I found this recipe a few years back and Miss Claudia and the kids go hog knockers wild!

Trick or treat, smell my feet, gimme some of Bob's Great Pumpkin Cheesecake to eat!

God Bless!

BBQ Bob and Miss Claudia

Title: BBQ Bob's The Great Pumpkin Cheesecake
Categories: Desserts, Cakes, Cheese/eggs
Yield: 10 servings

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered sugar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform
pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream
cheese until smooth. Gradually add granulated sugar and beat until light.
Add eggs, one at a time, beating until well after each addition. Transfer 1
cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg
and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half
of cream cheese mixture. Repeat layers using remaining pumpkin and cream
cheese mixtures. Using table knife, cut through layers with uplifting
motion in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven door,
let cake stand in turned off oven 1 hour. Remove from oven and cool, then
chill. Remove from pan

Listen/Watch Here

This is a beer only show folks...
we're brewin' Ichabod's Spiced Pumpkin Ale!

I brewed this with Chris from O'Shea's Brew Shop...
his first time brewing an all grain batch.

I think it came out great and I can't wait to taste it.
We'll know by Halloween.
Still need to do the spices though in the secondary...

Should have a very pronounced pumpkin flavor.

Unfortunately, folks, we are under some construction at Bob's BBQ Ranch and I apologize for my cluttered garage...but believe me, it IS Miss Claudia's fault.

God Bless!

BBQ Bob and Miss Claudia

P.S.
Miss Claudia here to add:
NOT MY FAULT!

PPS
This is a 37.9 MB File - so it might take a little while to load...please be patient.

Ichabod's Spiced Pumpkin Ale

Trick or treat!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
Beer:	Ichabod's Spiced Pumpkin Ale		Style:	American Amber Ale
Type:	All grain		Size:	5.0 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	21 IBU
OG:	1.056		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Tap
Grain:	6 lb. American 2-row 2 lb. Wheat malt 1 lb. German Munich 6 oz. American crystal 120L 12 oz. Flaked barley
Mash:	70% efficiency
	Add 9 Lb. of roasted pumpkin to the mash tun Mash in at 156 for 60 minutes Sparge at 170
Boil:	60 minutes	SG 1.043	6.5 gallons
	8 oz. Brown sugar
	irish moss at 15 to go in the boil
Hops:	.25 oz. Northern Brewer (8.5% AA, 60 min.) .25 oz. Northern Brewer (8.5% AA, 30 min.) .25 oz. Northern Brewer (8.5% AA, 15 min.) 1.25 oz. Northern Brewer (8.5% AA, 2 min.)
Yeast:	WLP 001 California Ale Yeast
Log:	In the secondary added 1.5 tsp whole allspice 3 tsp ground cinnamon 2 oz. ground ginger 2 tsp nutmeg 1/2 tsp whole cloves (broken up) 3 tsp pumpkin spice

OKTOBERFEST!

Listen to the Show Here!

BBQ Bob's Oktoberfest!

Brats, Beer, Double Smoked Bacon Potato Salad, More Brats, MORE BEER, MORE BEER, MORE BRATS, MORE BEER!!!

Zwei Bier Bitte!!!

God Bless!

BBQ Bob & Miss Claudia

BBQ Bob's Big Ole Bratwurst with spicy brown mustard and Homemade Sauerkraut & Double Smoked Bacon Potato Salad, washed down with some Bock Vader!!!!!!!

BRATWURST

Makes (5) pounds

1 cup of powdered milk
¼ cup fine dry bread crumbs
1T Sea Salt
1/4t ground cloves
1/2t ground mace
1t granulated onion
1 ½ t ground white pepper

(4) four pounds Pork Shoulder, trimmed, cubed & chilled
(1) one pound boneless veal, cubed & chilled
½ cup ice water or more if needed

Combine the powdered milk, bread crumbs & seasonings in a bowl & blend well

Grind pork through the 1/4 " grinder plate & the veal through the 3/16 grinder plate

Transfer the meats to a large bowl & mix by hand until combined. Add 1/3 of the seasoning mix at a time, each time taking care to incorporate spice well. Add the ¼ cup of ice water and kneed thoroughly. The mixture should be sticky so that it binds together,
If to dry add more ice water. Cover with plastic wrap and refer over night!

Form mixture into patties, loaves, logs or stuff into hog casings.
This will keep in the refer for (3) three days or frozen for (6) Months

Sauerkraut Recipe
Most of today's commercially available sauerkraut is clinically "dead" which is how most people prefer their food. Not BBQ Bob's! The solution for enjoying sauerkraut that is alive and tangy is simple: make it yourself. By making your own unpasteurized kraut, you take in all the beneficial bacterial cultures that make it so good for us..

This recipe and the images on this page come courtesy of Sandor Ellix Katz (aka Sandorkraut) and his refreshing new book "Wild Fermentation". If you're interested in exploring the wild world of home fermentation, please check out his site and buy his book. He knows of what he speaks.

Timeframe: 1-4 weeks (or more)

Special Equipment:
-large ceramic crock or food-grade plastic bucket
-Plate that fits inside crock or bucket
-One-gallon jug filled with water
-Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):
-5 pounds cabbage
-3 tablespoons sea salt

Process:
1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.

2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.

3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.

4. Mix ingredients together and pack into crock. Pack just a bit
into the crock at a time and tamp it down hard using your fists or
any (other) sturdy kitchen implement. The tamping packs the kraut
tight in the crock and helps force water out of the cabbage.

5. Cover kraut with a plate or some other lid that fits snugly inside
the crock. Place a clean weight (a glass jug filled with water) on the
cover. This weight is to force water out of the cabbage and then keep
the cabbage submerged under the brine. Cover the whole thing with
a cloth to keep dust and flies out.

6. Press down on the weight to add pressure to the cabbage and
help force water out of it. Continue doing this periodically (as often
as you think of it, every few hours), until the brine rises above the
cover. This can take up to about 24 hours, as the salt draws water
out of the cabbage slowly. Some cabbage, particularly if it is old, simply
contains less water. If the brine does not rise above the plate level by
the next day, add enough salt water to bring the brine level above the
plate. Add about a teaspoon of salt to a cup of water and stir until it’s
completely dissolved.

7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.

9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?

10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

DBL SMOKED BACON POTATO SALAD

10-12 Slices of Bacon-
soak hickory chips in water fo 20 minutes, place the bacon in a throw away foil pan. Smoke for 1 hour at 200 then fry it in a pan and move on to the rest of the deal!

4 cups of chopped cooked potatoes
1 cup of diced celery
8 green onions-whole thing
1 cup Mayo
¼ cup Cider vineager
¼ cup of granulated sugar
1 ½ T Dijon Mustard
1t Sea Salt
1t Ground Blk Pepper

Combine green onions, celery potatoes & bacon in a bowl and toss

Combine Mayo, vineager, mustard, sugar, pepper & salt whisk together pour over potatoes and toss, chill 6-8 hours before serving!

You don't know the power of the darkside! I MUST obey my thirst!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Bock Vader-The Power of the Darkside!		Style:	Doppelbock
Type:	All grain		Size:	5.0 gallons
Color:	76 HCU (~29 SRM)		Bitterness:	27 IBU
OG:	1.084		FG:	1.022
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Tap
Grain:	7 lb. 10 oz. German Pilsner 7 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 10 oz. Belgian chocolate
Mash:	70% efficiency
	Mash in at 152° for 60 minutes, sparge with 175° water
Boil:	90 minutes	SG 1.060	7.0 gallons
	Irish Moss @ 15 to go
Hops:	1.0 oz. Hallertauer Mittelfruh (3.6% AA, 60 min.) 1.0 oz. Hallertauer Mittelfruh (3.6% AA, 30 min.) .75 oz. Hallertauer Mittelfruh (3.6% AA, 15 min.)
Yeast:	WLP833 German Bock Lager Yeast From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High
Carbonation:	Going on tap!!!

// posted by Barbecue Bob @ 7:58 PM 0 comments